Caramel Directions: In a small skillet, mix together the sugar, water, and corn syrup (if using). Bring to a boil over medium-high heat. Start swirling the syrup gently (don’t stir) and continue cooking until the caramel is amber-colored. Immediately pour the caramel into the 4 ramekins to coat the bottom evenly. Let the caramel set and cool completely before making the custard. Orange Custard Directions: Heat the oven to 325ºF Make the orange custard. Lightly beat the eggs with a fork until light-colored, taking care to minimize the amount of air incorporated into the eggs. Add the sugar and continue beating while pouring in the orange juice. Strain. Add the orange zest and stir. Prepare the water bath. Place cloth or paper towels in an empty 9×13-inch baking dish (this helps insulate the bottom of the ramekins from excessive heat). Set the ramekins on the towels and distribute the custard evenly. Place in the preheated oven and carefully pour enough hot water in the baking dish to at least the same level as the custard. Bake at 325ºF for 45 to 55 minutes, until the custard is set in the center. A wooden skewer inserted in the center of the custard should come out clean. Remove from the bain-marie/water bath and let cool at room temperature. Refrigerate until thoroughly chilled. To serve, run a thin-bladed knife around the custard edge and invert on a plate to unmold. Some of the caramel will remain stuck to the bottom of the ramekins. CHOCOLATE GEMS 1 1/6 cups gluten-free flour 1 teaspoons baking soda 1/2 teaspoon salt 1 teaspoons ground ginger 1 teaspoon ground cinnamon 1/4 plus 2 Tablespoons butter at room temperature 1/2 cup Brownulated sugar 1/4 cup dark corn syrup 1 egg beater egg 1/2 cup sugar, for rolling 1 cup melted chocolate Whisk together the flour, baking soda, salt, ginger and cinnamon. Mix with electric mixer in a large bowl, the margarine on medium speed until smooth and creamy. Add the brown sugar and corn syrup and beat for 2 minutes or so to blend. Add the egg and beat for 1 minute more. Add the dry ingredients, mixing until the flour and spices disappear. (The dough will be smooth, very soft dough). Wrap the dough in plastic wrap. Freeze for 30 minutes, or refrigerate for at least 1 hour. Center a rack in the oven and heat the oven to 350° F Line two baking sheets with parchment paper. Put the sugar in a small bowl. Divide dough in small balls. Roll each ball in the bowl of sugar. Arrange them on the baking sheets. (These cookies spread a lot so leave at least two inches between each one). Dip the bottom of a glass into the sugar and use it to press down on the cookies until they are between 1/8 inch thick. Bake the cookies one sheet at a time for 10 – 12 minutes. Remove the baking sheet from the oven and, if the cookies have spread and are touching, use the edge of a metal spatula to separate them while they are still hot. Transfer the cookies to a rack to cool to room temperature. When they are firm, dip one side of the cookie into a small bowl of melted chocolate and place on wax paper to set. When firm remove from wax paper and ENJOY! (Store cookies in airtight containers between layers of parchment or waxed paper)..
we lived in Central America for 10 years, and were fortunate to learn several yummy recipes for that region. This flan was improved by addiing KARO to the caramel, which made it much smoother. This dessert is comfort food at its best and goes well with any entree or any season. We even enjoy it for breakfast!
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