Tomorrow I want to make creme caramel in a 8 inch round aluminium cake panThe recipe says that after I make the caramel, I pour it into the pan and let the caramel set before pouring the cremeMy question is: Should I grease the pan before pouring the caramel into it? Or do I just pour the caramel into the pan without greasing it?Help me! I really don't want the caramel to stick to the pan after I invert it into a plate :(
Try typing Pennsylvania Dutch cheese cake into the searchI make a lot of cheese cakes and have not come across one like you describeWith a pound of cream cheese and 4 cups of milk (not cream) there would be at least 6 eggs and it would make a very large cheese cake The only one I found is below: Pennsylvania Dutch Cheese Cake 1 cup sugar 2 tablespoon flour 1 lb cream cheese 4 each egg 1 cup half half 1 teaspoon vanilla 1 single pastry Line a deep pan with pastryMix flour and sugar together; add the cream cheese and mix thoroughlyBeat eggs slightly, add the cream and vanilla and combine with first mixturePour into pastry shell, which has been baking at 400-F until starting to brownRemove only long enough to pour in fillingReduce heat to 325-F and bake for 40 minutes Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936Yield: 1 servings My Grandmother made something like this and called it cottage pie.
None of my flan recipes call for a greased panIt says: pour into ramekins, place in roasting panFill pan w/boiling water to come halfway up sides of ramekinsBake in 350 oven til flans are just setRemove ramekins to wire rack; let coolRefrigerateTo serve run knife around edge of flans, invert onto platesI've also put it in casserole dishThe water in the pan surrounding the container w/the flan is what makes it custard-likeIf you are making caramel (candy/toffee) then you would grease the pan.
Try this one is a real good one NEW YORK CHEESECAKE 5 large eggs, room temperature 2 cups (one pint) sour cream, room temperature 4 8-ounce packages cream cheese, room temperature 8 tablespoons (one stick) unsalted butter, room temperature 1 1/2 cups sugar 2 tablespoons cornstarch 1 1/2 teaspoons vanilla extract 1 teaspoon fresh lemon juice 1 teaspoon grated lemon zest Generously butter the inside of a 10-inch spring form panWrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the panThis will help to prevent water seeping into the pan when you put it into the bain-mariePosition the baking rack in the center of the oven; preheat the oven to 300 Fahrenheit In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamyAdd this to the egg-sour cream mixture and beat until smooth Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touchingPlace in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges cleanRemove from the water bath and carefully peel the aluminum foil from around the panLet stand at room temperature until completely cool, about 4 hoursRefrigerate, covered, until well chilledFor best flavor and texture, this cheesecake is best chilled overnight.
