2. Combine cinnamon with 2 cups granulated sugar in a medium saucepan over med/low heat. When sugar begins to melt, stir often until all sugar has dissolved and solution is light brown. Add water to pan and stir until smooth. Pour about 1/4 cup sugar solution into each of six 6-ounce ramekins. Swirl the sugar around the inside edge of each of the ramekins. Arrange the ramekins in a 9x13-inch baking pan.
3. Heat milk in another medium saucepan over medium heat until it starts to bubble.
4. As milk heats up whisk together eggs, egg yolks, vanilla and remaining 1/2 cup sugar in a large bowl. Mix until sugar has dissolved.
5. When milk starts to bubble remove it from the heat. Carefully pour about 1/4 cup of hot milk into the egg mixture while stirring. This will temper the eggs so they don't cook while add the rest of the hot milk. Slowly add the remaining milk while mixing.
6. Fill the ramekins to the top with the custard mixture. Remove any foam from the top of each ramekin. Add water to the pan so that it goes halfway up the sides of the ramekins. Place a piece of parchment paper over the ramekins and bake for 75 to 90 minutes or until custard is firm and a knife inserted into the middle of the custard comes out clean.
7. Cool flan and cover each one with plastic wrap. Chill thoroughly before serving. To serve, simply cut around the inside edge of the ramekin with a knife, then turn the flan over onto a plate. The golden, caramelized sugar will spill down over the edges of the flan. Forget about the leftover hardened sugar that stays inside the ramekin. Let the dishwasher deal with it.
Joy's Chocolate Cream Pie
Ingredients
1 baked nine-inch pie shell
3/4 cups sugar
3/4 cups dark brown sugar
1/3 cup dark cocoa powder
1/3 cup cornstarch
Pinch of salt
4 egg yolks
3 cups half and half or canned milk
Chocolate Squares to taste
2 teaspoons vanilla extract
1/4 cup butter, room temperature
Directions
Bake pie shell according to package directions
In a heavy saucepan combine first 5 ingredients.
In a large bowl combine milk and egg yolks. Mix well.
Gradually stir into sugar mixture.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
If not chocolate enough add squares of chocolate to taste.
Cook until consistency is thick and setting, several minutes.
Remove from heat and stir in extract and butter.
Immediately pour into prepared pie crust and cover with waxed paper.
Let cool for 30 minutes and chill until firm.
When ready to serve top with ready whipped cream and garnish with
shaved chocolate.
Snow Ball Dessert
"This recipe is light and fluffy, and if you like fruit, you'll love this dish!"
In a large bowl, mix the thawed frozen whipped topping, sour cream, sugar, lemon juice, pineapple, maraschino cherries, bananas and pecans. Chill in the refrigerator approximately 2 hours before serving.
Million Dollar Peanut Butter Dessert
By Jimmy Carter
"A fitting tribute for the 39th president of the U.S.A. This pie is larger than life, and is topped with the peanut farmer's favorite nut.
1 Combine graham cracker crumbs, sugar, and melted butter or margarine. Press firmly into the bottom of a 13 x 9 inch pan.
2 Mix the cream cheese and peanut butter together until smooth. Stir in 2 cups of the whipped topping and the confectioners' sugar. Pour mixture over crust.
3 Mix the pudding mixes and milk together, and pour over peanut butter layer. Spread remaining whipped topping on top. Sprinkle with chopped peanuts and shaved chocolate. Chill.
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