Im going on vacation and would like to feel decent by then so I can enjoy myself without feeling so blah
Easy, Delicious Flan Recipe (even a 13 year old can make) Prep Time: 20 minutes Cook Time: 1 hours Ingredients: 1 cup and 1/2 cup sugar 6 large eggs 1 14oz can sweetened condensed milk 2 13 oz cans evaporated milk 1 teaspoon vanilla Preparation and Directions: Preheat oven to 325 degreesYou will need 6 ramekins or other specialty flan cook ware and a large baking pan to put them inPour 1 cup sugar in warm pan over medium heatConstantly stir sugar until is browns and becomes caramelQuickly pour approximately 2-3 tablespoons of caramel in each ramekin, tilting it to swirl the caramel around the sidesReheat caramel if it starts to hardenIn a mixer or with a whisk, blend the eggs togetherMix in the milks then slowly mix in the 1/2 cup of sugar, then the vanillaBlend smooth after each ingredient is addedPour custard into caramel lined ramekinsPlace ramekins in a large glass or ceramic baking dish and fill with about 1-2 inches of hot waterBake for 45 minutes in the water bath and check with a knife just to the side of the centerIf knife comes out clean, it's readyRemove and let coolLet each ramekin cool in refrigerator for 1 hourInvert each ramekin onto a small plate, the caramel sauce will flow over the custard.
found this one: Flan is a traditional Mexican dessert and there are many versionsThis one is prized for it's simplicityIf you've never made flan before, now is the time to try itPrep Time: 20 minutes Cook Time: 1 hours, Ingredients: 1 cup and 1/2 cup sugar 6 large eggs 1 14oz can sweetened condensed milk 2 13 oz cans evaporated milk 1 teaspoon vanilla Preparation: Preheat oven to 325 degreesYou will need 6 ramekins or other specialty flan cook ware and a large baking pan to put them inPour 1 cup sugar in warm pan over medium heatConstantly stir sugar until is browns and becomes caramelQuickly pour approximately 2-3 tablespoons of caramel in each ramekin, tilting it to swirl the caramel around the sidesReheat caramel if it starts to harden In a mixer or with a whisk, blend the eggs togetherMix in the milks then slowly mix in the 1/2 cup of sugar, then the vanillaBlend smooth after each ingredient is added Pour custard into caramel lined ramekinsPlace ramekins in a large glass or ceramic baking dish and fill with about 1-2 inches of hot waterBake for 45 minutes in the water bath and check with a knife just to the side of the centerIf knife comes out clean, it's ready Remove and let coolLet each ramekin cool in refrigerator for 1 hourInvert each ramekin onto a small plate, the caramel sauce will flow over the custard.
Ingredients 1 cup sugar, caramelized 6-10 eggs, well beaten 2 (14 ounce) cans sweetened condensed milk 2 (12 ounce) cans evaporated milk 1 teaspoon vanilla 1 dash cinnamon Directions 1Coat tube pan with caramelized sugar2Allow to harden, then place pan in container with ice cold water until the caramelized sugar cracks3Mix other ingredient in order, stir well and pour in mold4Place mold in pan with 2 hot water in preheated oven5Bake at 350°F for 1 hour or until firm6Let cool, then invert unmold7Decorate with fresh berries or edible flowers, if desired.
Prep Time: 20 minutes Cook Time: 1 hours, Ingredients: 1 cup and 1/2 cup sugar 6 large eggs 1 14oz can sweetened condensed milk 2 13 oz cans evaporated milk 1 teaspoon vanilla Preparation: Preheat oven to 325 degreesYou will need 6 ramekins or other specialty flan cook ware and a large baking pan to put them inPour 1 cup sugar in warm pan over medium heatConstantly stir sugar until is browns and becomes caramelQuickly pour approximately 2-3 tablespoons of caramel in each ramekin, tilting it to swirl the caramel around the sidesReheat caramel if it starts to harden In a mixer or with a whisk, blend the eggs togetherMix in the milks then slowly mix in the 1/2 cup of sugar, then the vanillaBlend smooth after each ingredient is added Pour custard into caramel lined ramekinsPlace ramekins in a large glass or ceramic baking dish and fill with about 1-2 inches of hot waterBake for 45 minutes in the water bath and check with a knife just to the side of the centerIf knife comes out clean, it's ready Remove and let coolLet each ramekin cool in refrigerator for 1 hourInvert each ramekin onto a small plate, the caramel sauce will flow over the custard This is easy apparently, hope i helped
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