Fajita Salad with Flan Custard for Dessert
by Jes Mostek
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Flan is a Mexican version of custard.
If you mix up the custard at the beginning of your meal prep, it'll be done just in time for dessert.
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Recipes:
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Easy Flan Custard
by Jes Mostek
serves: 6
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| Ingredients: |
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2 1/2 c. |
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whole milk |
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3 |
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eggs |
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1/2 c. |
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sugar |
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1/2 tsp. |
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salt |
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1/2 tsp. |
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cinnamon |
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1 tsp. |
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vanilla |
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1 c. |
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caramel sauce |
| Directions: |
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Preheat the oven to 350 degrees F.
Scald the milk: Pour the milk into a medium-sized heavy-bottomed sauce pan (whole milk works best) and heat over medium to high heat just until the first tiny bubbles appear at the edge of the pan.
In a large bowl, whisk together the eggs, sugar, salt, cinnamon, and vanilla. Pour the milk in a slow, steady stream, while whisking rapidly, into the egg mixture.
You may either make one large custard by using a casserole dish or 6 small custards by using a 6-cup muffin pan or individual ramekins or flan cups. Before pouring the custard mixture in the dish or muffin tins, pour the caramel sauce in the bottom of the casserole dish or divide the sauce among the 6 muffin cups (about 2-3 T. per muffin cup). Then carefully pour the custard mixture into the dish or 1/2 c. of the custard mixture into each muffin cup on top of the caramel.
Fill a 9 x 13 pan with an inch or two of hot water and place either the casserole dish or the muffin tin in the middle of it. Place the custard in the water-bath pan in the preheated oven and bake for 45 minutes (only 40 minutes for individual flan custards).
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Fajita Salad
by abi iubhar
serves: 3
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Fajita steak and bell peppers over a salad. |
| Ingredients: |
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3 T |
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olive oil |
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1 T |
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tamari |
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1 T |
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cumin |
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1 t |
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paprika |
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1/2 t |
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black pepper |
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1/2 |
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lime, squeezed |
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1 T |
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garlic, minced |
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1 t |
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oregano |
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1/2 t |
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basil |
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1 lb |
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steak, sliced |
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3 cup |
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salad greens |
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1 1/2 cup |
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red cabbage |
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1/2 cup |
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grated carrot |
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1 cup |
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bell peppers, mixed |
| Directions: |
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mix the first ten ingredients together. marinate at least two hours, preferably overnight. pour into a skillet and brown. add the bell peppers if you like them cooked.
divide the salad greens, cabbage, and carrot (and bell peppers if you prefer them uncooked) onto separate plates and then divide the meat onto them. the meat may be cooled and eaten cold, as well. i use the leftover sauce for the dressing as well.
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