Caramel Flan

Sugar 1/2 cup

Egg - 3

Condensed Milk - 1/4 cup

Milk - 1 cup

Cinnamon powder - 1/4 tsp

To make Caramel, heat Sugar with 2 tbsp. Water in a saucepan over medium-high heat until it melts. When you get a nice Caramel color, remove the pan from heat and pour the Caramel into pudding bowl. Tilt the bowl to cover all sides of the bottom.

In a large bowl, beat the Eggs, warm Milk, Condensed Milk and Cinnamon powder until combined. Make sure no lumps are formed. Pour the mixture over caramelized Sugar.

Cover the bowl with aluminum foil and place it inside a pan with boiling water. Cover the pan with lid and cook for 20 minutes over medium heat.

Insert a fork/knife near the center of pudding and check if it comes out clean.

Remove the pan from heat and let cool down t0 room temperature.

Refrigerate for 2 hours and gently transfer to a plate.

Enjoy!

Bostock

Almond Cream - 1/4 cup

Brioche - 8 slices

Orange juice - 1/2 cup

Vanilla extract - 1/4 tsp

Orange Marmalade - 1/2 cup

Almond cream - 1/4 cup

Sliced Almonds - 2 oz

Arrange brioche slices on a 13- by 18-inch rimmed baking sheet lined with parchment.

In a small bowl, whisk orange juice and vanilla extract to combine. Brush both sides of 1 slice of brioche with orange juice mixture.

Using an offset spatula, spread 1 tablespoon orange marmalade evenly across brioche.

Top with about 3 tbsp. almond cream, spreading evenly from side to side to cover bread. Garnish with sliced almonds.

Repeat with remaining brioche slices.

Bake until almond cream is a light golden brown and just firm to the touch, about 20 minutes. Let cool for 5 minutes. Serve warm or at room temperature and dust with confectioners’ sugar, if desired.

Pooranam Kozhukkattai

Idiyappam Flour - 1 1/2 cup

Salt

Oil - 1 tsp

Bring 3 cups of Water to boil in a medium pot along with required Salt and Oil. Add this Boiling Water little by little to the Idiyappam Flour in a medium bowl. Mix well until you get a smooth dough.

Coconut Pooranam:

Coconut – 1 cup, grated

Sugar – 3/4 cup, powdered

Cardamom Powder - 1 tsp

In a medium bowl add the Coconut, Cardamom Powder and Sugar; mix well.

Dhal Pooranam:

Bengal Gram Dhal – 1 cup

Jaggery – 1 cup, powdered

Coconut – 3/4 cup, grated

Cardamom Powder - 1 tsp

Salt

Soak Dhal in water for about 3 hours. Cook the Dhal with 2 cup water till soft, but not mushy. Drain the excess water and mash the Dhal.

Melt the Jaggery in a medium pot along with 1/4 cup Water on low flame. Add Dhal, Coconut, Cardamom Powder and required Salt; mix well. Keep stirring now and then till the mixture becomes stiff. Allow the mixture to cool down

Make small balls with the Dough and place the prepared Pooranam in the center. Close the edges and seal like a semi circle or a Modakam. Finish all the Dough like this. Steam the Kozhukkattai for 5 to 7 min.

Tips: Powder 1 cup Sesame seeds with 1 cup Jaggery and Cardamom to make Ellu Pooranam.