a little of each

A family's cookbook

Vanilla and Lime Flan June 2, 2013

Filed under: Desserts — alittlemoreofeach @ 2:44 pm
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½ cup sugar

3 Tbl water



2 cups condensed milk

2 cups whole milk

3 limes, zested

1 vanilla bean

6 eggs



Preheat the oven to 350 degrees.  To make the caramel, heat together the water and sugar gently over a medium flame until it is golden brown, about 10 minutes, ensuring the mixture does not burn.  Meanwhile pour the condensed milk and whole milk into a pan.  Add the lime zest.  Slice the vanilla pod in half and carefully scrape out the vanilla seeds and add these to the milk mixture.  Simmer the milk slowly for 15 minutes to let the flavors combine.  Once the caramel is ready, pour it into a cake pan and swirl it around to evenly coat the bottom of the pan.  Set aside.  In a bowl, beat the eggs well.  Slowly pour a little of the warm milk, vanilla and lime mixture into the eggs.  Once the eggs are warmed, pour in the rest of the milk.  Pour all of the mixture into the cake pan over the caramel.  Cook the cake pan in a water bath for 45 minutes to an hour.  Once ready, allow to cool and refrigerate overnight.  To serve, gently flip over the flan onto a serving tray.


Key West Flan

Filed under: Desserts — alittlemoreofeach @ 2:43 pm
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This is best when it’s made one day in advance.



6 large eggs

1 can sweetened condensed milk

½ can water

1 can evaporated milk

3 tsp vanilla extract

½ cup sugar



Pour sugar into a non-stick sauté pan. Cook on stove at medium temperature, stirring constantly with a wooden spoon until the sugar turns to a liquid, golden color. Pour immediately into a round, shallow flan dish. Quickly swirl around until bottom of dish is completely coated. Cool thoroughly and set aside. Take remaining ingredients and beat with a mixture until almost foaming. Pour mixture on top of the cooled sugar. Place in a larger pan of water and bake at 275 degrees for one hour. Check by gently shaking the container to see if flan has set. If it appears liquid in the center, continue baking, checking every ten minutes. Be patient. It often takes another hour of baking. Remove from oven. Cool thoroughly. Refrigerate overnight. To remove from dish, run a spatula along the sides. Place a round serving platter on top and carefully (but quickly!) flip over. Garnish with fresh strawberries.



Filed under: Desserts — alittlemoreofeach @ 2:41 pm
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½ cup sugar

3 eggs, slightly beaten

1/3 cup sugar

2 tsp vanilla

1/8 tsp salt

1 (12 oz) can evaporated milk



Heat oven to 350. Heat ½ cup sugar in heavy 1-quart saucepan over low heat, stirring constantly, until melted and golden brown. Divide sugar syrup among four 6-ounce custard cups; tilt cups to coat bottoms. Allow syrup to harden in cups about 5 minutes.  Mix remaining ingredients; pour into custard cups. Place cups in square pan, 9x9x2 inches, on oven rack. Pour very hot water into pan to within ½ inch of tops of cups.  Bake 40 to 50 minutes or until knife inserted halfway between center and edge comes out clean. Immediately remove from water. Unmold and serve warm, or refrigerate up to 8 hours and unmold at serving time.


Lemon Snow with Custard Sauce

Filed under: Desserts — alittlemoreofeach @ 2:30 pm
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From a 1951 Woman’s Day magazine.



1 envelope unflavored gelatin

¼ cup cold water

¾ cup sugar, separated

1 cup boiling water

pinch of salt

zest of 1 lemon

juice of 2 lemons

3 eggs, separated



Soak the gelatin in ¼ cup cold water for five minutes. In a medium bowl, mix ½ cup sugar, salt and one cup boiling water. Add the lemon zest and juice. Chill until slightly thickened. Beat the egg whites until foamy, then gradually add 1 /4 cup sugar and beat until stiff. Add to the gelatin mixture and bet thoroughly. Pour into molds and chill. Serve with the custard sauce.


Custard Sauce:

Mix 3 egg yolks, ¼ cup sugar, 1 ½ cups milk and a little grated orange rind.


Cool Lemon Soufflé

Filed under: Desserts — alittlemoreofeach @ 2:22 pm
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1 Tbl grated lemon rind

2/3 cup lemon juice

2 envelopes unflavored gelatin

½ cup water

6 eggs

1 ½ cups sugar

2 cups heavy cream



In a saucepan sprinkle the gelatin over the water. Let stand for 10 minutes, then place over very low heat until gelatin dissolves. Remove from heat and cool. Combine eggs and sugar in a large bowl. Beat with electric mixer at high speed until they are very thick and light (about seven to eight minutes). While eggs and sugar are beating, whip 1 ½ cups of cream in a small bowl. Refrigerate. Combine lemon rind and juice with cooled gelatin; pour into the egg-sugar mixture and continue beating until well blended. Remove bowl from mixer. Chill briefly (approx. five minutes) either in the refrigerator or by placing the bowl in a larger bowl filled with ice water. Stir mixture frequently, just until it’s thick enough to mound. Fold in whipped cream with a rubber scraper until no streaks of white remain. Chill for at least three hours or until set. Beat the remaining cream and use for topping.


Spanish Cream

Filed under: Desserts — alittlemoreofeach @ 2:20 pm
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From a 1966 Woman’s Day cookbook. Serves six.

Nana Hazel made this for Robin when she had her tonsils out. Its silky texture was perfect for a tender throat.

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4 egg yolks
½ cup sugar
2 cups hot milk
1 envelope unflavored gelatin
¼ cup cold water
4 egg whites
½ tsp vanilla extract


Beat egg yolks until thick and lemon-colored. Gradually beat in sugar. Gradually stir in hot milk. Stir over low heat, stirring constantly, until mixture coats a spoon. Soak gelatin in cold water. Let stand for 5 minutes. Add gelatin to hot custard mixture. Stir over ice until mixture is slightly thickened. Beat egg whites until stiff and fold into custard mixture. Add flavoring. Pour into a 1-quart mold. Chill until firm, a minimum of three hours. Unmold by dipping mild into lukewarm water for a few seconds. Serve plain or with whipped cream, fresh or cooked fruit or berries.

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