Tonawanda News

Features

May 12, 2013

Bakers, keep you kitchens cool this summer with these slow-cooked treats

(Continued)

Tonawanda News — Warm a small saucepan on the stovetop over medium heat and then pour in 1 cup sugar. Stir constantly until the sugar melts and browns. Remove from the heat and spoon 3 tablespoons liquid caramel into each of 4 ramekins. Gently rotate the ramekins until the caramel coats the sides. Set aside.

In a large bowl, whisk the eggs. Add the condensed and whole milk, the remaining ¼ cup sugar and the vanilla, whisking to mix thoroughly. To produce an extra-smooth flan, strain the mixture through cheesecloth or a fine-mesh wire strainer. Pour over the caramel in the ramekins.

Set four ramekins in the slow cooker. Carefully pour in hot water to surround them, but not enough that any will get into the ramekins. Cover and cook on high for 4 hours. Carefully lift out the flans and let them cool on trivets or a wire rack, then refrigerate for at least 1 hour.

To serve, run a knife around the edge of each ramekin and flip the chilled flans upside down onto individual serving plates.

Mini berry cobblers

1 cup unbleached all-purpose flour

1 ¼ cups granulated sugar, divided

½ cup (1 stick) unsalted butter, softened

1 teaspoon baking powder

1/8 teaspoon salt

1 teaspoon vanilla

½ cup reduced-fat (2 percent) milk

2 cups fresh berries (I prefer blackberries and raspberries)

½ teaspoon ground cinnamon

½ cup hot water

In a bowl, combine the flour, 1 cup sugar, butter, baking powder, salt, vanilla, and milk.

Mix thoroughly to make a smooth batter.

Coat the insides of 4 (3-inch) ramekins with cooking spray. Divide the berries among four ramekins, sprinkle them with the cinnamon and cover with the batter. Place a trivet in your slow cooker and set the ramekins on the trivet. Cover and cook on high for 1 hour.

In a small bowl, stir together the remaining ¼ cup sugar and the water; pour over the cobblers. Cover again and cook on low for another 3 hours.

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