Milk Flan

(about 6 servings)

This flan isn't as sweet or rich as some of the flans I've had at Mexican restaurants. I usually make this dessert with 1% milk and it seems just right to me, however if you prefer something richer then just swap out part of the milk for cream, or use whole milk instead. I also add a bit of cornstarch because I use less eggs than the traditional recipes call for.

1/2 cup sugar
3-4 tbsp water


3 eggs
2 egg yolks
1 tbsp cornstarch
1-2 tbsp sugar, to taste
1 tbsp vanilla extract
2 1/2 cups milk, heated

Preheat the oven to 350°F

Sprinkle the sugar evenly over the bottom of a small (1 qt.) souffle dish. Sprinkle the water over the sugar until the sugar is soaked evenly. Place the dish into a microwave and microwave about 2 minutes to start and then about 40 sec. at a time on high until the sugar becomes a nice medium brown colour. Remove and swirl the sugar mixture in the dish so it coats the entire bottom and  sides as well. Set aside.

Beat the eggs and egg yolks together in a bowl until they become creamy. Continue beating and add the cornstarch, sugar and vanilla. Slowly beat in the heated milk.

Pour the mixture carefully into the souffle dish. Cover the top with a piece of waxed paper or parchment paper cut to fit.

Place the souffle dish into a larger pot or baking dish and fill with hot water about 1/2 way up the side of the souffle dish. Place into oven and bake/steam for about 60-75 minutes or until the flan has set.

Allow to cool. Loosen the edges with a sharp knife, then carefully invert the flan onto a serving platter.

Zucchini, Portabella Mushroom and Bacon Fritata

(4-6 servings)

This is an easy brunch recipe. I don't always use bacon, but I had some I wanted to use up. The vegetables can be swapped out for whatever you have on hand as well; asparagus, peppers, cooked potatoes, spinach, cauliflower and broccoli work quite well.

The portabella mushroom was great in this dish. It had a nice meaty texture.

3 slices of lean thick cut bacon, cut into 1/2" pieces
1 large onion, cut into thin slices
1 clove garlic, minced
1 medium zucchini, sliced
1 portabella mushroom cap, sliced (about 7 oz)
5 large eggs
2 tbsp milk
salt and pepper to taste
1/2 cup swiss cheese, shredded

Place the bacon into a cold non stick skillet and cook over medium heat until crispy. Place the bacon onto paper towels to drain. Clean the skillet reserving a teaspoon of fat.

Add the onions and garlic and saute for about 10 minutes until they are golden brown. Add the mushrooms and zucchini and cook for another 5-8 minutes or until they are soft. Stir in the bacon.

Whisk together the eggs and milk. Add the salt and pepper. Pour over the vegetable and bacon mixture. Sprinkle the top with cheese. Cover the skillet and cook over low heat for about 12-15 minutes or until the eggs are set and the cheese has melted.