Flan makes a delightfully elegant summer dessert without all the effort and expenses you would normally incur in the creation of something way more complicated but with no guarantee of turning out the way you want it. Flan spares you the pain of spending hours planning, baking and assembling; you can actually just whip it all together well in advance and whip it out at the very last moment and still expect a pat on the back for your culinary flair. Taken from Kitchme, this Spanish flan ditches the regular milk and eggs custard to derive its rich, velvety smooth texture from a mixture of condensed and evaporated milks. My tin of condensed milk had an almost dulce de leche consistency, which added to the pronounced caramel flavour I was hoping for in this simple yet ‘sophisticated’ dessert.



1 cup white granulated sugar

3 large eggs, room temperature

1 can (14 ounce) sweetened condensed milk

1 can (12 fluid ounce) evaporated milk

1 tablespoon vanilla extract


  • Preheat oven to 350 degrees F (175 degrees C). Place a medium saucepan over medium-low heat.

  • Melt the sugar in the pan until liquefied and golden in color. Be very careful when handling syrup.

  • Pour hot syrup into a 9 inch round glass baking dish, turning to evenly coat the bottom and sides.

  • In a large bowl, beat the eggs. Beat in condensed milk, evaporated milk and vanilla until smooth.

  • Pour egg mixture into the baking dish and cover with aluminum foil. Bake in oven for 60 minutes.

  • Let cool completely. To serve, carefully invert onto serving plate with edges when completely cool.

Spanish Flan



1/4 cup pure honey

1 tablespoon fresh lemon juice

1 tablespoon sriracha, to taste

1 tablespoon cider vinegar

1 1/4 teaspoon kitchen salt

1 tablespoon + 2 teaspoons vegetable oil

1 lb. boneless, skinless chicken breasts

1 tablespoon finely chopped garlic

1 teaspoon grated ginger root

1 1/2 cups fresh bean sprouts

1/4 cup reduced-sodium chicken broth

2 teaspoons corn starch/ corn flour

3 tablespoons chopped cilantro leaves

1/2 cup chopped roasted cashew nuts


  • Stir the honey, fresh lemon juice, cider vinegar, sriracha sauce and kitchen salt in a small bowl.

  • Heat 1 tablespoons oil in a large skillet or wok over high heat until shimmering but not smoking.

  • Swirl around the bottom of the wok. Add the chicken in a single layer, and let cook undisturbed.

  • Cook until browned on the bottom for 2 to 4 minutes. Turn chicken over and continue cooking.

  • Stir chicken once or twice, until no longer pink on the outside. Cook it for 2 to 3 minutes longer.

  • Remove the cooked chicken from the skillet or wok with a spatula and set this aside on a plate.

  • Add 2 teaspoons oil to skillet or wok and return to high heat. Add garlic and ginger, and stir fry.

  • Cook until fragrant but not browned about 30 seconds. Add bean sprouts and stir to coat it well.

  • Stir in the honey sriracha sauce. Cover cook till the sprouts are slightly wilted for 2 to 3 minutes.

  • Stir the chicken broth and cornstarch together in a small dish and stir it into the chicken mixture.

  • Bring to simmer, stirring constantly. Add the chicken and cook till the chicken is cooked through.

  • Remove from heat, stir in chopped cilantro and cashews. Serve warm with baguette or white rice.

Recipe from Healthy Seasonal Recipes.com

If February means Valentine’s Day, and Valentine’s Day means chocolate… does February mean 28 days of chocolate? Logicians might beg to differ, but we say yes. You have plenty of time to join our Dark Chocolate Eclairs Bakealong challenge, a heartfelt tribute to the pleasures of deep-dark chocolate. Take the Dark Chocolate Eclairs #bakealong challenge, just in time for Valentine’s Day.


Now, you might think éclairs are way beyond your experience level but trust me – they’re not. If you can stir together flour, melted butter, and water, you’ve got the savvy for your shells. If you can simmer milk and cocoa in a saucepan, then mix it with egg yolks, sugar, and cornstarch (plus chocolate and butter), you’ve nailed the filling. And the glaze on top? Just two simple ingredients. And the result? Deep-dark deliciousness!



For the Choux Pastry

1 cup lukewarm water

1/2 cup unsalted butter

3/8 teaspoon kitchen salt

1 1/4 cups all-purpose flour

For the Dark Chocolate Filling

1/2 cup white granulated sugar

5 tablespoons cornstarch

4 large egg yolks, room temperature

2 cups whole full cream milk

1/2 cup Dutch-process cocoa

1/3 cup chopped baking chocolate

1 tablespoon unsalted butter

For the Chocolate Glaze

2/3 cup semisweet chocolate

1 1/2 teaspoons corn syrup

1/2 cup heavy cream


  • Combine water, butter and salt in a saucepan. Heat until the butter has melted, and bring to a rolling boil.
  • Add the flour all at once, stirring vigorously. Return the pan to the burner and cook it over medium heat.

  • Stir until mixture smooths out and follows the spoon around pan. This should take far less than a minute.
  • Remove the pan from the heat, and let the mixture cool for 5 to 10 minutes to a temperature below 125°F.

  • Transfer the mixture to mixer, and beat in the large eggs one at a time. Mixture will look curdled at first.
  • When you add the last egg it should become smooth. Beat for at least 2 minutes after adding the last egg.

  • Scoop batter into a pastry bag, and add a 3/4″ plain tip. If you don’t have a pastry bag, take a plastic bag.
  • Stuff it in a tall glass, and scoop batter into the bag. Push batter to bottom of bag, and cut off one corner.

  • To shape the éclair shells, pipe the batter on the prepared pan in 5-inch logs about 3/4-inch in diameter.
  • Make sure to squeeze as much of the sticky batter out of bag as possible; a bowl scraper works well here.

  • You should be able to make about 20 éclair shells out of the recipe. Bake the éclair shells for 15 minutes.
  • Then reduce temperature to 350°F and bake it for an additional 25 minutes, until medium golden brown.

  • Remove from oven and make a slit in the top of each, and return to the oven to bake for 5 more minutes.
  • This will allow any steam to escape from the shells. Let the shells rest till they are cool enough to handle.

  • If you plan on filling and finishing them right away, split each shell in half to make top and bottom pieces.
  • For the dark chocolate filling, combine the sugar and cornstarch in mixing bowl. Whisk in the egg yolks.

  • Mixture will look like scrambled eggs. Bring milk and cocoa to simmer in a saucepan over medium heat.
  • Pour about a quarter of the hot milk and chocolate into the egg yolk mixture, whisking till incorporated.

  • Return the egg yolk mixture to the saucepan and put the saucepan back on the burner over medium heat.
  • Cook, stirring constantly, until mixture becomes very thick and just starts to boil. Remove pan from heat.

  • Add the baking chocolate and butter, stirring until it is melted and smooth. Transfer the filling to a bowl.
  • Cover it with plastic wrap, pushing the wrap right down onto the filling and cool it to room temperature.

  • Refrigerate the filling for at least 2 hours. For the glaze, combine the semisweet chocolate and corn syrup.
  •  Heat heavy cream to simmering, then pour it over chocolate. Sit for about a minute then stir until smooth.

  • To assemble the éclairs, pipe or spoon about 1 ounce (30g) of the chocolate filling into the pastry shells.
  • Set the éclair tops over the filled bottoms and drizzle the glaze over top. Makes 20 dark chocolate éclairs.

KAF February 2017 Challenge

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