A Mexican Culinary Adventure
Vanilla Lime Flan: Pour the caramel into the cake pan and swirl around to ensure the bottom is coated evenly. In a bowl, crack the eggs and beat together. Slowly pour a little of the warm milk mixture into the eggs. Once the warm milk has raised the temperature of the eggs, pour in the rest of the milk. Pour all the mixture into the cake pan over the caramel. Cook the cake pan in a water bath by placing the pan inside a larger pan that is half filled with water. Place in the oven and cook for 45 minutes. Allow to cool in the refrigerator overnight.
Ingredients:
1/2 C. Sugar 2 C. Whole milk
3 T. Water 2 C. Condensed milk
3 Limes, zest 1 Vanilla bean
6 Eggs
Directions:
Pre Heat over 350 degrees F
Make caramel by heating together the water and sugar over a medium flame until golden brown (approx 10 min)
Pour condensed milk and whole milk into a pan. Add the lime zest, slice the vanilla pod in half and scrape the vanilla seeds and add to the milk mixture. Simmer the milk slowly for 15 minutes until the flavors combine.
Flip flan and serve.
Our outdoor kitchen
Shrimp Skewers with Mango Salsa:
Salsa: Shrimp Marinade:
1/4 C. Diced red pepper 2 T. Soy Sauce
1 C. Diced mango 1 T. Olive Oil
1 C. Diced pineapple 1 Clove garlic, minced
1 C. Diced papaya Salt and Pepper
2 T. Chopped cilantro 18 shrimp
1 t. Sugar 6 skewers
Juice from 1 lime
* In a bowl mix all * Mix ingredients and add
ingredients together shrimp let set for 3 min.
and let stand grill on high for 3 min/side
