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Vanilla Bean

When it comes to dessert, one of my favourite types has to be of the creamy and custard variety. I love the rich, smooth, and most of the time, cold refreshing taste of a nicely cooked custard. I've always had my questions about creme caramel. Is it the same thing as flan? Does it actually just slip out of the ramekin? Does the caramel sauce not mingle and bleed into the custard when you pour the custard into the ramekin and bake it? Adapted from "the best of Cooking Light". 1/3 cup granulated sugar.

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Vanilla Bean | vanillabean3.blogspot.com Reviews

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When it comes to dessert, one of my favourite types has to be of the creamy and custard variety. I love the rich, smooth, and most of the time, cold refreshing taste of a nicely cooked custard. I've always had my questions about creme caramel. Is it the same thing as flan? Does it actually just slip out of the ramekin? Does the caramel sauce not mingle and bleed into the custard when you pour the custard into the ramekin and bake it? Adapted from the best of Cooking Light. 1/3 cup granulated sugar.

<META> KEYWORDS

1 vanilla bean

2 creme caramel

3 rebecca

4 for later

5 caramel

6 3 tablespoons water

7 creme

8 4 eggs

9 2 cups milk

10 labels puddings

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Vanilla Bean | vanillabean3.blogspot.com Reviews

https://vanillabean3.blogspot.com

When it comes to dessert, one of my favourite types has to be of the creamy and custard variety. I love the rich, smooth, and most of the time, cold refreshing taste of a nicely cooked custard. I've always had my questions about creme caramel. Is it the same thing as flan? Does it actually just slip out of the ramekin? Does the caramel sauce not mingle and bleed into the custard when you pour the custard into the ramekin and bake it? Adapted from "the best of Cooking Light". 1/3 cup granulated sugar.

INTERNAL PAGES

vanillabean3.blogspot.com

1

Vanilla Bean: June 2009

http://vanillabean3.blogspot.com/2009_06_01_archive.html

St Lawrence Market Pictures. I know it's been a while, but here are the pics from my St. Lawrence Market trip:. Purple (or are they red? I've seen the white variety, but not the purple ones! The second pictures features freshly-made pasta. The last picture is the swordfish sandwich we had from Buster's Sea Cove. That was only half the sandwich! I know the picture is kind of blurry, but that's only because I was in a rush to eat it while it was hot! Last Saturday I went to St. Lawrence Market. It was bake...

2

Vanilla Bean: Tres Leches Cake

http://vanillabean3.blogspot.com/2010/04/tres-leches-cake.html

This cake has been on my "to-bake" list ever since I came across it on The Pionner Woman. Blog I've seen different recipes for it ever since I started taking an interest in baking, but I've never attempted one. This recipe just seemed so easy, using everyday ingredients that I already had on hand. Plus, I needed to use up a bunch of eggs. Who attempted this recipe, I was apprehensive about the whole soaking process. Wouldn't the cake get mushy and soggy and wet? Adapted slightly from The Pioneer Woman.

3

Vanilla Bean: Kashi's Honey Almond Flax Cereal

http://vanillabean3.blogspot.com/2010/03/kashis-honey-almond-flax-cereal.html

Kashi's Honey Almond Flax Cereal. When my mom told me that Kashi had an advertised offer for a free cereal sample. It's a generous sample size, and it came packed in a box within a box (a mini cereal box was packaged in a slightly bigger mailing box). It also came with a $2.00 off coupon for your next purchase of either flavour of the showcased Kashi cereal. Subscribe to: Post Comments (Atom). I live in Richmond Hill, Ontario, but I spend 8 months of the year at school in London, Ontario. I love spen...

4

Vanilla Bean: July 2009

http://vanillabean3.blogspot.com/2009_07_01_archive.html

I decided to make tartlettes, just because I like the idea of having individual desserts. I made the crust and filled the tartlettes with the curd a day ahead, since I was working all day the next day. Just before serving, I whipped up the meringue and topped the tartlettes. I don't have one of those fancy propane blow torches, so I used the broiler (for the first time! We got a new stove, and so now we actually have a functioning broiler! I have to say, the meringue topping carmelized extremely fast!

5

Vanilla Bean: July 2010

http://vanillabean3.blogspot.com/2010_07_01_archive.html

When it comes to dessert, one of my favourite types has to be of the creamy and custard variety. I love the rich, smooth, and most of the time, cold refreshing taste of a nicely cooked custard. I've always had my questions about creme caramel. Is it the same thing as flan? Does it actually just slip out of the ramekin? Does the caramel sauce not mingle and bleed into the custard when you pour the custard into the ramekin and bake it? Adapted from "the best of Cooking Light". 1/3 cup granulated sugar.

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Vanilla Bean

When it comes to dessert, one of my favourite types has to be of the creamy and custard variety. I love the rich, smooth, and most of the time, cold refreshing taste of a nicely cooked custard. I've always had my questions about creme caramel. Is it the same thing as flan? Does it actually just slip out of the ramekin? Does the caramel sauce not mingle and bleed into the custard when you pour the custard into the ramekin and bake it? Adapted from "the best of Cooking Light". 1/3 cup granulated sugar.

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