With two sliced strawberries, this flan has just the right amount of sweetness.

Prep time: 50 minutes
Bake time: 40 to 90 minutes (depending on size of dish)
Cool time: 30 minutes
Chill time: 4 to 48 hours
Is it worth it? Yes!

Looking for a dessert for your Cinco de Mayo celebration?  Try this flan, made with greek yogurt it has a different taste and textures.  Traditional flans are normally made with whole milk or sweetened condensed milk.

Growing up, flan was a special treat in my house.  It was a special treat I never liked…until I made this recipe. Besides the yogurt, the cottage-esque custard only has two whole eggs, one egg white, fresh vanilla bean and no additional added sugar!

Yes – I did not add any sugar to the custard. The caramel bottom and fresh strawberries (optional) provide all the sweetness needed!  I, gulp, even had some for breakfast…

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Caramel

• 3/4 c. sugar (I prefer to use a super fine sugar such as Baker’s)
• 1/4 c. water

Filling

• 3 c. greek yogurt (preferred because it has already been strained)
• 1 1/2 vanilla beans (affordable Madagascar beans at Trader Joes!); or,
• 1.5 tsp of vanilla extract
• 2 eggs
• 1 egg white

Garnish (Optional)

• Sliced strawberries

Preheat oven to 325 F. 

In a small sauce pan with a tight fitting lid, combine sugar and water. Over medium heat, gently swirl the pan until the sugar clarifies without boiling (If necessary, remove the pan on and off the burner). Do not stir – swirl only.

Increase heat so that the syrup comes to a rolling boil. Cover the pan and let boil for 2 minutes.

Uncover and cook syrup until it begins to deepen in color.  Using gentle swirling motions, cook syrup until it is a deep amber color.

Quickly pour the caramel into three 16 oz. ovenproof ramekins or a 2 to 2 1/2 quart souffle dish.  Using a potholder, quickly tilt the ramekins or dish to spread over the bottom and halfway up the sides.

It is helpful, if you have an extra helper; otherwise the caramel may harden before you have a chance to tilt.  If it hardens, pop the dish in the microwave, reheat in 10 second increments until it is at a manageable consistency.  Be sure to use pot holders as the dish will be warm and the temperature of the sugar can burn your skin. 

In a large bowl, add the yogurt, eggs, and vanilla bean.  Whisk until blended.

Split the bean down the middle and use a small spoon to scrape the seeds.

Pour into caramel lined dish/es and bake in a water bath until firmly set, about 40 to 60 minutes for cups and up to 1 to 1 1/2 hours for a single dish.

How to prepare a water bath:  Choose a dish that is large enough to hold the the individual ramekins or souffle dish without touching the sides and can hold at least two inches of water. A roasting pan or deep lasagna dish works well. Place a kitchen towel or rag (white is best as the color won’t bleed into the water, something I discovered…)  in the center of the pan and center the flan dishes or single dish in the center. If using individual dishes, place them so that they do not touch the sides or each other.  Fill with hot tap water to come up 1/3 to 1/2  up the sides of the flan dish/es.

This square baking dish is the perfect size to fit a 16 oz. ramekin. Note: choose a white dish rag to prevent the ramekin from touching the hot bottom. Doing so will prevent color leakage.

The flan is done when a knife inserted near the middle comes out clean or with hardly any bits attached, and the center looks like firm gelatin.  Also, when you tilt the cup or dish at a 45 degree angle, the center should remain firmly in place.

Remove from water bath and cool for 30 minutes. Refrigerate for a minimum of 4 hours and up to 2 days.  To unmold, run a knife along the edge and dip the cups briefly in hot tap water. Invert onto an appropriate sized plate.

Garnish with fresh berries if desired.

Enjoy!

We recently took a beginning foraging class and learned that the weed, wild mustard, pictured below is edible.  Prior to the class I would have figured these for pesky weeds and now I know they are more than what they appear.

Blue corn meal yields blue corn bread and crackers.

The rain has returned to California this week and with it all the cold and dreariness it brings.  Whenever it is cold, the warmth of comfort food beckons.  I’ve been wanting chili and what goes so well with chili?  Corn bread!

Having almost a full bag of organic blue corn meal, I figured I’d try making some crackers too.  The crackers came out with just the right kick so that it pairs well with a slice of light cheese or hummus.  The corn bread was the perfect partner to my experimental chicken chili bake.

As with all snack foods, please enjoy in moderation.

Both recipes below are adapted from Arrowhead Mills.

Blue Chili Corn Crackers

Prep time: 45 minutes
Bake time: 15 minutes
Total Time: 1 hour 15 minutes

• 1/2 c non-fat, plain greek yogurt
• 3 tbsp olive oil
• 1/8 tsp cayenne pepper
• 1/2 tsp chili powder
• 1 tsp garlic powder
• 3/4 tsp sea salt
• 1/4 tsp baking soda
• 1 c. blue corn meal (I used Arrowhead Mills Organic Blue Corn Meal, certified gluten free)
• 1/2 c. Pamela’s Gluten Free Pancake & Baking mix

Mix the yogurt and oil together well. Set aside.  In a medium bowl mix all dry ingredients. Add the yogurt mix and blend until it starts to clump together.  Knead on a lightly floured surface for five minutes. Dividing dough in half, hand press or roll each half to 1/4 inch thickness.  Slice into desired sizes and place on a lightly oiled baking sheet.  Bake for 15 minutes or until golden brown edges appear in a 350 *F oven. Cool on baking sheet for 1 to 2 minutes, then transfer to wire rack.

Baby Blue Almond Corn Bread

Prep time: 10 minutes
Bake time: 15 to 20 minutes

• 1 c. non-fat almond milk
• 1 egg
• 1 tbsp Agave syrup
• 1 c. blue corn meal, (I used Arrowhead Mills Organic Blue Corn Meal, certified gluten free)
• 1/2 c. Pamela’s Gluten Free Pancake & Baking mix
• 1 1/2 tsp baking powder
• 1/4 tsp sea salt

Blend almond milk, egg and syrup. Set aside.  In a medium bowl, mix dry ingredients together. Add milk mixture, blending until well combined.  Transfer to an oiled 8×8 square pan and bake for 15 to 20 minutes or until golden brown on top.

Enjoy the crackers with hummus, such as black bean, or a slice of low fat cheese.  Enjoy the corn bread at your next barbecue or with some low-fat chili.

Camo Eggs and Jumbo Eggs for the Adults - Who say's you're too old to hunt? Pictured left to right: Coins, Stickers, Movie Ticket coupon, $5 bill, Burt's Bees Chapstick, $1 bill, Facial Cream from the Body Shop, Pedometer.

For those that celebrate Easter or perhaps just have an egg hunt, what fills those eggs?

This Sunday, I am hosting Easter lunch and a hunt for my family.  However, my eggs hunts are a little different.

First, I do not boil and color real eggs. Really, how many boiled eggs can one eat?

Instead, I go to my local dollar store and buy a pack of plastic eggs. Love the reusable factor, too!

Second, I do not fill the plastic eggs with candy.

I fill them with little trinkets and prizes.

For instance, I’ll delve into my Mrs. Grossman’s sticker stash and part with the more beautiful and elaborate ones I’ve collected.  I also take the opportunity to empty my coin purse and put a few quarters, dimes and nickels in the eggs. And for the camouflaged eggs (yes, I hide camo eggs), I put a few dollar bills and maybe a big ticket item such as a kid’s movie ticket.

Cost
Yes, filling eggs with coins, dollars, stickers, and chap-stick does cost a little more but my nieces look forward to the mini-gifts and I feel better knowing they are not getting any more sugar.

So instead of buying the jumbo bag of mini-candy, why not opt for a smaller bag and introduce a few alternatives this year?