HOW TO FEED THE SPIRIT!


"In the beginning was the Word, and the Word was with God, and the Word was God. The same was in the beginning with God. All things were made by him; and without him was not any thing made that was made. In him was life; and the life was the light of men." John 1:1-4 KJV

"For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life." John 3:16 KJV

"And Jesus said unto them, I am the bread of life: he that cometh to me shall never hunger; and he that believeth on me shall never thirst." John 6:35 KJV

"That if thou shalt confess with thy mouth the Lord Jesus, and shalt believe in thine heart that God hath raised him from the dead, thou shalt be saved." Romans 10:9 KJV

"It is the spirit that quickeneth; the flesh profiteth nothing: the words that I speak unto you, they are spirit, and they are life." John 6:63 KJV

The words:

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Friday, March 24, 2017

Crème Caramel / Leche Flan / Caramel Custard Pudding


Ingredients & Cooking Directions for Creme Caramel Flan

Kitchen Equipment used in this Video

Cooking gloves: http://amzn.to/2mcNotv
Induction Cooker: http://amzn.to/2nyw4eF  
Clear bowls: http://amzn.to/2nAy4Um  
Measuring cup: http://amzn.to/2niHwi5
Cooling rack: http://amzn.to/2nAJJCG
Square plate: http://amzn.to/2mT5fCw

Estimated servings: 4

Caramel

1 teaspoon butter
1 teaspoon lemon juice
  1. Preheat oven to 325 degrees.
  2. Butter inside of ramekins and set aside.
  3. Turn stove on medium heat and add sugar and lemon juice into a small pan swirling occasionally until caramel begins to turn amber, 5-6 minutes.
  4. Quickly divide caramel between 4 ramekins, swirling ramekins to coat bottoms evenly, set aside.
Custard

1 ½ cups whole milk
3 large eggs

  1. In a medium pot, heat milk over medium heat until hot, but not boiling. Remove heat and set aside.
  2. In a medium bowl, add eggs, egg yolk, sugar, and salt whisking to combine. While whisking, pour in milk into the egg mixture a little at a time until all the milk is added.
  3. Then pour vanilla extract into the mixture and whisk to combine.
  4. Strain custard through a fine sieve into a large liquid measuring cup and divide custard evenly among ramekins.
  5. Transfer ramekins to baking pan and add enough boiling water to come halfway up the sides of the ramekins.
  6. Bake until custards are just set, about 30 minutes.
  7. Remove ramekins with tongs from hot water and allow to cool.
  8. Cover ramekins with plastic wrap and refrigerate until cold, at least 3 hours.
  9. Unmold by running a sharp knife around inside of each ramekin and invert onto a serving plate, gently shaking to release.

Enjoy!

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