Crème Caramel

As far as I can remember, this has always been one of my top 3 favs when it comes to desserts. I started using this recipe when I was in 5th or 6th grade. Back then I was so proud of making my very first flan all on my own. I'd choose this over chocolate any day...

Ingredients:

1 1/4 C Sugar

8 Egg Yolks
2 1/2 C Whole Milk, scalded
1/4 t lime or lemon rind, grated
1/2 t pure vanilla extract

Directions
Preheat oven to 325°F
Melt 1/2 cup of the sugar in an 8" round baking pan over low heat. Tip pan back and forth to distribute the caramelized sugar evenly.
Beat egg yolks until well blended. Add remaining sugar gradually, stirring to mix well.
Pour egg/sugar mix in caramel-lined pan. Place it in a larger shallow baking pan and set in the middle rack of the oven. Pour enough hot water in the larger baking pan until it comes halfway up the ides of the custard pan. Bake for 1 1/2 - 2 hours or until knife inserted in the center comes out clean.
Let cool to room temperature. Chill for several hours before serving.
Run a knife around the sides and quickly turn the pan over into a serving plate.
Pour the caramel sauce over it.

variations:
Orange Crème Caramel - line caramel coated pan with mandarin orange slices. Substitute orange rind in place or lime or lemon rind. Follow the rest of the instructions.

Coffee Crème Caramel - Substitute 1 tsp. instant coffee dissolved in 2 T milk in place of rind.

Lil' BD's Dreamy Banana Cream Pie

This is where heaven meets your palate. I could write so much about it but nothing would compare to the experience of tasting it. Even Steph who is not fond of desserts could not stop herself...believe me, this says a LOT!



Banana Cream Filling

1/2 cup granulated sugar, plus 2 tablespoons
1/4 cup cornstarch
1/8 teaspoon table salt
5 large egg yolks, lightly beaten
2 cups milk, whole or 2 percent
1/2 cup evaporated milk
1/2 vanilla bean, about 3-inches long, split lengthwise
2 tablespoons unsalted butter
1 teaspoon brandy or more to taste
2 medium bananas

Whipped Cream Topping

1 cup heavy cream
3 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract

Whisk sugar, cornstarch, and salt in medium saucepan. Add yolks, then immediately but gradually whisk in milk and evaporated milk. Drop in vanilla bean. Cook over medium heat, stirring frequently at first, then constantly as mixture starts to thicken and begins to simmer, 8 to 10 minutes. Once mixture simmers, continue to cook, stirring constantly, for 1 minute longer. Remove pan from heat; whisk in butter and brandy. Remove vanilla bean, scrape out seeds, and whisk them back into filling.

Pour filling into shallow pan (another pie pan works well). Put plastic wrap directly over filling surface to prevent skin from forming; cool until warm, about 30 minutes. Pour half the warm filling into pie shell. Peel and slice the bananas on top of half the filling and top with remaining filling. Once again, place sheet of plastic wrap directly over filling surface. Refrigerate pie until completely chilled, at least 3 hours.

Whip cream to soft peaks. Add confectioner's sugar and vanilla; continue to whip to barely stiff peaks. Spread over filling and refrigerate until ready to serve.