Tag Archives: cream

Strawberry Almond Scones

Strawberry Almond Scones straight from the oven

It used to be that the only time we ate scones was at a bakery or coffee shop. It’s the perfect choice when you are looking for a pastry not quite as buttery as a croissant, sweeter than a bagel, and something with more crunch than a muffin. The only problem is that it is quite a hit or miss with finding a good scone, and unfortunately more often a “miss”.

We were initially inspired a couple years ago when we flipped though and saw a scone recipe in Holiday Baking by Sara Perry. Its “Boxing Day Scones” promised “flakey, tender, buttery buttermilk scones. Of course that cookbook had to come home with us!

Let me tell you that first off, we do not yet own a food processor and I do not enjoy cutting butter into flour; an exercise that is required of making almost any lovely buttery pastries. I often feel like I get more flour on myself and butter smeared on my fingers than should be “accidentally” omitted from the recipe. You can imagine my glee when Ryan offered to do the cutting for me (by hand with knives)! Then lucky for us, I just discovered that we could easily take care of this with the chopper attachment for our immersion blender. Hooray!

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It’s a Flan Bake-Off!

Flan-Off!   by Emi, Lisa, & Linh Egg custard and all that involves it is one of my favorite memories of childhood. Fresh egg custard tarts from Chinatown …Mom’s warm cream puffs filled with cold custard …oh and Mom’s baked flan, swimming in caramel syrup.  With the whole kitchen filled with that creamy caramel scent, my mouth watered.  Waiting for the custard to set up in the fridge overnight, now that’s suspense!

Somewhere along the way I got Mom’s flan recipe. She hadn’t made it in years because, hello, eggs and cream are not exactly what the doctor orders healthy low-cholesterol living :). Somehow I lost track of even having the recipe, but thank goodness my mac didn’t. The subject of flan came up in a conversation at work and next thing we know a Flan Bake-Off is ON!

We each tried making different recipes. Weight Watcher’s Coconut Flan, an Original Flan, and my mom’s Best Baked Caramel Custard (Flan). There were a few questions that came up: How many eggs makes a good flan? Cream, milk, or evaporated & condensed milk? Can we use a stainless steel pot to make caramel? How do we coat the baking dish with the sugar before it hardens? Continue reading