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Flan de Queso
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By Sazón Boricua 37 comentarios
El Flan de queso es uno de los postres latinos favoritos. Ideal para fiestas o cenas familiares. Una verdadera delicia
Esta receta nos la presenta, Janisse Hernández, otra de nuestras fans de Sazón Boricua en Facebook. En la entrevista informal que suelo hacerle a los participantes de esta sección, dialogué con ella y me contó que su comida favorita es el pollo guisado. En sus inicios en la cocina, se le ahumó el arroz por la costumbre que tenia de poner la hornilla en high y para quitarle el sabor ahumado recurrió a una cebolla, uno de los métodos más correctos. Siempre que tiene tiempo disfruta de la compañía de sus hijos en la cocina para preparar galletitas y bizcochos. Hoy comparte este delicioso flan de queso, espero les guste!
Ingredientes
3 huevos
1 cucharadita de vainilla o (vanilla bean)
1 lata de leche evaporada
1 lata de leche condensada
5 onzas de queso crema
Para el caramelo
1 taza azúcar
¼ taza de agua
Procedimiento
Microonda: Para preparar el caramelo echa 1 taza de azúcar y ¼ de agua en una taza resistente al microondas y cocina por 5 a 7 minutos o hasta que se forme el caramelo.
Estufa: en una sartén mezcla la taza de azúcar con el 1/4 de agua, cocina sin dejar de mover hasta que este liquido. no dejes quemar porque quedará amargo.
Viértelo inmediatamente en el molde del flan, deja aparte.
Procedimiento.
1 Precalienta el horno a 350° F
2. Prepara el caramelo y viértelo en el molde con mucho cuidado de no quemarte
3. Mezcla bien todos ingredientes en una licuadora por unos minutos hasta que quede una mezcla cremosa, viértela al molde que ya tienes preparado con el caramelo
4. Hornear entre 30 a 45 minutos a baño de María en el horno, luego que finalice el tiempo introduce un palillito o un cuchillo de mesa para verificar que esté listo y sale limpio es que esta listo el flan, sino vuelve a ponerlo en el horno por unos minutos más…. deja enfriar y viértelo en un plato o bandeja de servir y listo
Publicado en: Postres Etiquetado como: comida puertorriqueña, flan de queso puertorriqueño, la mejor receta de flan, mejores recetas boricua, recetas criollas, recetas de puerto rico, sazon boricua
Acerca de Sazón Boricua
Jeannette, es la autora detrás de Sazón Boricua, Ella decidió seguir su verdadera pasión: cocinar y compartir el amor por la cocina de su Isla, Puerto Rico.
Ha sido galardonada con el premio “Best Food Blogger Latina” por LATISM en el 2013-2014 y reconocida como Top Latina Digital Influencer.
Puerto Rico Flan de Leche recipe watercolor illustration in Spanish – Lucile Prache
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– €43,95
8 1/4 X 11 3/4
– €43,95
11X14
– €82,95
11.
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– €111,95
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– €92,95
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– €111,95
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– €106,95
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Flan de Queso recipe
This recipe poster is an archival giclee print of my original watercolor.
It is printed on a beautiful fine art paper (310 g/140 lb) with smooth matte surface using archival pigment inks.
It will be signed in pencil on bottom right.
The recipe is handwritten in Spanish.
Format : Vertical
Dimensions in inches and centimeters :
8″X10″ :
The paper measures 8X10 inches (20,3 cm X 25,4 cm)
8 1/4″ X 11 3/4″:
The paper measures 8 1/4 inches X 11 3/4 inches (21 cm X 29,7 cm)
The image area fits in an 8 x 10 mat opening.
11″ X 14″:
The paper measures 11 X 14 inches ( 28 X 35,5 cm )
11.7″ X 16.5″:
The paper measures 11.7 inches X 16.5 inches ( 29,7 cm X 42 cm )
The image area fits in an 11 x 14 mat opening.
12″ X 16″:
The paper measures 12 X 16 inches ( 30,5 cm X 40,6 cm )
13″X17″:
The paper measures 13″ X 17″ ( 33 cm X 43 cm )
The image area fits in a 12 x 16 mat opening.
21 X 29,7 cm / A4 :
The paper measures 21 cm X 29,7 cm. and so does the illustration.
The print fits in a standard 21 cm X 30 cm frame.
29,7 X 40 cm :
The paper measures 29,7 X 40 cm and so does the illustration.
The print fits in a standard 30 cm X 40 cm frame.
33 X 43 cm :
The paper measures 33 X 43 cm and so does the illustration.
Framing suggestion : Choose a standard 40 cm X 50 cm frame including a 30 cm X 40 cm mat opening.
Your poster will be packaged with love and shipped flat in a protective cello sleeve with cardboard and a sturdy envelope from my studio in Paris / France.
LARGER POSTERS :
Please note the following large dimension posters are printed and shipped by my lovely professional printer partners.
They are printed on pure white paper, smooth surface, 230 g/m2 ( 110 lb ). The image is extremely sharp and saturated. They are printed with vibrant pigment inks.
They are not signed.
Dimensions in inches and centimeters :
16″X20″: The paper measures exactly 15.7 X 19.6 inches ( 40 X 50 cm ) and fits in a standard 16X20 frame.
18″X24″: The paper measures exactly 23.6 X 17.7 inches ( 45 X 60 cm ) and fits in a standard 18X24 frame.
20″X28″: The paper measures exactly 19.7 X 27.5 inches ( 50 X 70 cm ) and fits in a standard 20X28 frame.
A3: The paper measures exactly 29,7 X 42 cm.
40 X 50 cm: The paper measures exactly 40,6 X 50,8 cm.
A2: The paper measures exactly 42 X 59,4 cm.
50 X 70 cm: The paper measures exactly 50 X 70 cm.
Your large poster will be carefully wrapped in crepe paper then rolled and put in a sturdy black tube, very durable, meant for fine arts. Then it will be shipped for a speedy delivery by UPS, from “Printseekers” studio in Riga / Latvia.
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Latin America: Cuisine of the Dominican Republic
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Cuisine of the Dominican Republic
Dominican
cooking is characterized as Creole.
She’s like mainland cuisine
countries surrounding the Caribbean that are based on Amerindian
gastronomic heritage with European, African and Antillean influences.
The range of the most popular dishes varies from province to province, but
they have a lot in common. In general, traditional Dominican cuisine is not at all
dietary, on the contrary, is very nutritious, and the main products are rice, legumes
crops, all types of meat and eggs, tubers, vegetables and herbs, coconuts, fish and
seafood, corn. It also uses a lot of spices, tomato paste and
overcooking in vegetable oil with onions, coriander, tomatoes, garlic.
| Mangu |
Vegetable
banana, or plantain, can be called the king of national cuisine. Plantains are fried
toston chips for serving with other dishes (tostones),
mashed into a puree, added to pastries, soups and stews. The most iconic dishes
do without bananas, and this includes manga (mangu).
Unlike most dishes that have counterparts in other Caribbean
countries, manga is unique. It is usually served for breakfast and
it is banana puree with fried egg, fried cheese and
Dominican salami.
| Sancocho |
Sancocho
(sancocho), which is popular in Colombia, is also
can be called the official dish of the Dominican Republic. It is considered real if it was prepared from seven types of meat from four animals: cows,
pigs, chickens and goats. Smoked pork ribs are also added to the broth,
ham, sweet potato, cassava, malanga, pumpkin, corn on the cob, spices. This dish
characteristic of weddings, Christmas, children’s christenings and fifteenth birthdays
girls, and served with white boiled rice, avocado, spicy tomato sauce and
salads.
| Cooking chicken for bandera |
Dominican
the kitchen is not complete without white friable boiled rice.
It is served as
a side dish for many dishes or used as part of teams. Bandera is one of those. The very word “bandera”
translated as a flag. The white color of the Dominican flag represents rice, red
– beans or beans, blue – stewed chicken or beef. Always to bandera
tostons, cuts of fresh vegetables and avocados, salads are served. It’s very nutritious
a set of dishes that are prepared in the middle of the day, and complete such a meal with pineapple
or dairy desserts and coffee. 9
Moro
| Legumes crops are a very satisfying and cheap source of protein, so they are always present on the tables of the Dominicans. All varieties of beans are used here, beans, peas – an integral part of the bandera is called abichuelas guisadas (habichuelas guisadas), for its preparation, the beans are stewed with tomato paste, pumpkin, sweet pepper, onions, garlic and herbs.  There is also such a dish as moro (moro) – a mixture of legumes stewed with vegetables, whichserved with golden rice in chicken broth, as well as abichuelas con dulce (habichuelas con dulce) is a typical Dominican dessert made from very soft boiled red beans with condensed and coconut milk, cinnamon, sweet potato, vanilla and sugar.
CESO-de-OHA | 9,0007 from
Maharete From Main page Subscribe to: For website developmentMexican food from crunchy tacos to delicious enchiladas –This post is part of the Food and Wine Journeys Around the World series
Mexican food, the best introduction to 20 Mexican dishes. Mexican cuisine is known throughout the world for its amazing combination of local and national cuisine. Food of Mexico delivers delicious and vibrant cuisine. Numerous states in Mexico offer mouth-watering à la carte dishes that redefine the true taste of the heart. But the root of a country’s food and culinary habits is largely dependent on its ethnic diversity and climatic conditions. Mexican food has great visual appealThe wide variety of ingredients in Mexican cuisine makes it possible to create colorful dishes that not only appeal to the eyes, but also to the palate. The flavors of Mexican cuisine are exceptional in the world as a result of the fusion of Spanish and Latin American cultures that have added spicy flavors to traditional dishes. Mexican cuisine is one of the most popular dishes in the world. Wherever you go, you are sure to find Mexican cuisine as the gastronomic demand for this cuisine is growing. Mexican cuisine is famous for its aroma, addictive aroma and appealing spicy taste. Traditional Mexican chicken enchiladas with spicy tomato sauce and cheese on a plate. Mexican cuisine. enchiladas Enchiladas are a Mexican appetizer loved by locals and visitors for its flavor, relative simplicity, rich flavor and warmth. There are several different enchilada recipes known to man, including various meats, vegetables, and sauces. The most popular – Enchilada Suisas – includes half-fried corn tortillas stuffed with chicken, filled with cream, salsa, cheese and chopped onions; just so you don’t starve while you’re still in bed. Enchiladas are said to be a Mayan invention dating back to a period when people relied mainly on corn tortillas with small fish inside. Nowadays, the filling has become more generous and includes cheese, vegetables, fish, beans, meat, or whatever is packaged together. A close ally of Enchilada-chili sauce; together they make the perfect breakfast combination. Enchiladas can be served alone, as a strong aperitif, or as an addition to a large meal. Moth The original, acquired taste of the mole is a classic of Mexican cuisine. However, given that there are seven different types of moles, there is a flavor to suit everyone. The most recognizable flavor, however, is undoubtedly the chili chocolate brown milk that comes with aromatic rice and sesame-covered chicken. Yellow corn taco with beer. Mexico TacosTacos are the famous traditional flatbread made from corn or wheat. They come in small sizes, soft to smooth and filled with your choice of toppings – vegetables, beef, seafood, chicken and cheese; the range of combinations can vary considerably. If you think you know Mexican tacos, be sure to try a Mexican street vendor first. Rolled or rolled, it is usually eaten with the hands, accompanied by a garnish that can be guacamole, salsa, avocado or onion and lettuce, cilantro, and a few lime wedges for added effect. Fish tacos are also available, easy on the stomach and palatable. They may not look amazing, but they taste fantastic. Besides, it won’t cost you more than a few pesos. Real value for money! Tamales, Pork Stew Tamales, Mexico Tamales Tamales is a boiled mass, a dough that is spread on stuffed corn husks. pozoleAccording to anthropologists, this pre-Hispanic soup was often used as part of a ceremonial sacrifice. These days, pork, chicken, and vegetarian varieties of pozole are widely available in more casual settings. A dish made from corn roots with lots of herbs and spices, it usually cooks for hours and sometimes overnight. When everyone is ready to serve, top with onion, lime, lettuce, radish and chili. Carnitas Mexico Carnitas If you’ve never eaten carnitas before, you’re missing out. Carnitas is identical to braised pork. Mexican Cakes CakesThis is another amazing local dish that can be seen on the menu of every Mexican restaurant. Torta looks like a burrito or taco, but is actually a Mexican sandwich served in a bun. The cake is served in a soft bun filled with butter and is very tasty. Cakes usually have a lot of different things, so you are sure to find what you need. They can be filled with guacamole, roasted beans, peppers, chicken, beef, steak, or cheese. When it comes to cakes, it’s all up to you. Almost every type of Mexican food you can think of can be found in cakes. Mexican tlacoyo with green and red sauce, Traditional food of Mexico Tlacoyo Tlacoyo is an oval shaped fried pocket taco. Tlacoyo can be garnished with Rojo or Verde sauce, cotija cheese, fresco queso, grated lettuce and onions. This is the best street food. You can order them from the counter and eat them while walking. Served sweet and hot, very tasty. Pambazos Mexico Pambazos The highlight of the standard cake in Mexico City is the pambazo, and here bread is of great importance. Guajillos pre-soaked in chili sauce before drying add a pop of color to each bite. But the toppings are just as fantastic – potatoes, chorizo and queso fresco, creamed together to make a robust sandwich that will keep you moving as you explore the region. Molcajete del Mar Molcahate Also known as lava pots. Molkahates is served in a typical cup with a mortar and pestle that bubbles hot to the touch. Chapulines in Oaxaca Chapulines The word chapulines comes from the Nahuatl language. Chapulines are grasshoppers that are widely eaten in parts of Mexico. In recent years, chapulines have been recognized as one of the most sustainable food sources in the world, although they have been a staple food in southern Mexico for centuries. They are often dried, fried, and seasoned with lime juice, garlic, and sometimes chili, making it a protein-rich, lean, earthy, savory, and crunchy snack, but unlike a bowl of dried shrimp. They can be consumed on their own, such as at sporting events, but chapulines can also be added to tostadas, tacos, and pizza. Chapulines, grashopper, favorite dish, Mexico Arroz Con Leche – rice pudding, which means “rice with milk” in English. toast What are you going to do with stale tortillas? fry, of course! Tostadas are a simple yet delicious dish of corn tortillas fried in vegetable oil until crispy and golden brown. They are either served separately or in several piles with any number of side dishes. Popular toppings include ceviche, beans, cheese, seafood, and grilled meats. Cottages Identical tostada huts, like expansive tacos. The base is a deep-fried corn tortilla, slightly folded around the edges so as not to miss the ingredients. flan After dinner you might want a delicious dessert, and that’s where pie comes in handy. Flan was invented in Mexico because it was high in eggs and was first served as a tasty dish with meat or fish. But now the flan has migrated to the dessert menu and has become insanely delicious. This recipe is a sweet dessert made from eggs, milk, sugar and vanilla. It can also be covered with honey or sprinkled with caramel. This is a very stylish and tasty dish in some Mexican restaurants. Flan can be a really nice dessert too because sometimes it tends to wiggle. Fresh homemade sauce with guacamole chunks Guacamole Despite Guacamole’s undeniable success, few people know that Mexican culinary delights are centuries old and were invented by the Aztecs. Elote’s (Mexican street corn) You will find this corn on the cob at many street stalls in Mexico City. Yes, you can find plain corn on the cob, fried and hot, served all over the place, but the real treat is the variant served with mayonnaise poured over it and then smeared with kotija cheese and chili powder. Its godlike. Thus, all corn should be consumed. Chile in Nogada Patriotic and delicious chilli en nogada. Decorated in the colors of the red, white and green of the Mexican flag, this dish is predictably famous during Mexico’s Independence Day. Like chili with Rellenos cheese, chili en nogada are stuffed with picadillos (seasoned ground meat) and then topped with a distinctive creamy nut sauce and pomegranate seeds. Chili Relleno Chili Relleno is a fried chili pepper stuffed with cheese, dipped in egg batter, fried until golden and then sometimes topped with a red or green sauce. Sometimes Relleno chili also has meat. In some Mexican homes, they are traditionally eaten at Christmas along with tamales and other seasonal dishes. But no matter what time of year, you should try this Mexican masterpiece before you miss your chance. Burritos con alubias y arroz, mexico Burrito Known as taco de harina in northern Mexico, the burrito is considered the northern version of the popular taco de canasta. Translated as “little donkey”, but in other parts of Mexico it is relatively rare. By all accounts, the best food is served in Villa Ahumada. Burrito gently fried or steamed. The original burritos are small and thin and contain only a few ingredients: meat or fish, potatoes, rice, beans, asadero cheese, chili rajas or chili relleno. Unlike the rest of North America, where everything is put inside, this variation of Mexican cuisine adds toppings (salsa, lettuce, cheese, onion) to the rim of the dish. Jarritos One thing you may have seen on a Mexican restaurant menu is Jarritos. In fact, Jarritos is a well-known soda brand in Mexico. They seem a little less sweet than the sodas we’re used to drinking, but have some unique fruity flavors. In Mexico, jarrito means “little jar” and refers to drinking water or other drinks in clay pots. This drink is served in glass bottles in most traditional Mexican restaurants. You will get them in flavors like Lemon, Pina, Tutti Frutti, Sangria and many more. Beef barbacoa, now a delicious Mexican meal Beef barbacoa is a beef shoulder simmered with chipotle peppers and cumin, often bone-in. It’s tender, juicy and well seasoned, and pairs well with ground meat dishes like sandwiches and tacos. You’ll find it on many menus that you’ve come across in one form or another throughout Mexico, but are most common in and around Mexico City, not far from where it started. Camote Camote is something no tourist in Mexico City can miss. Listen to the vendor’s signature cart whistle, and camotes will appear right around the corner. A sweet potato dish served hot with condensed milk and strawberry jam. This is one of the oldest and finest street food traditions in Mexico and worth trying once. Fruit Chili Powder This is an easy alternative to Mexican food, but still deserves a spot on the list. Throughout Mexico, you will find street vendors selling fruits in sticks or cups. |
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There are also exclusively vegetarian enchiladas, with cheese and so on.
Another great mole choice is the yellow variety, which does not contain chocolate but contains all the spices.
The filling can be cheese, chili, meat, onion, fruit, or a mixture of these ingredients. Masa is a starchy dough based on corn. The dough is rolled out inside the sheet and steamed. You throw away the leaf and chew on the stuffed dough for a delicious traditional meal. It is one of the oldest foods in the world, dating back to the Aztec empire. It had amazing “durability” and was ideal for carrying on long journeys and wars.
Roast pork shoulder is cooked over low heat in lard or oil, which makes the meat very moist and tasty. However, unlike braised pork, the meat is cooked by increasing the heat and making the outside of the pork slightly crispy. Carnitas are served with corn tortillas and garnished with avocado, tomato, salsa and other seasonings. Carnitas can also be used in burritos or tamales.
The tortilla is thicker than the typical corn tortilla, so it can be cut down the middle and stuffed with cheese, ground beans, pork, meat, or other ingredients. You can usually order with any filling.
The dish itself is a hot boiling stew of meat or fish, shrimp and vegetables. It’s not exactly what you want to do when you’re lounging on a hot patio, but it’s pretty nice to find a restaurant that blows air conditioning.
In fact, this dish is much more than rice and milk, it is a mixture that uses two ingredients as main ingredients, and it is a traditional dish that is no longer exclusive to Mexico and is becoming more and more popular all over the world. Arroz con Leche is an incredibly easy-to-make dessert that can be made at home with little effort and a short list of ingredients, with rice, sugar, milk, and cinnamon being the main ingredients, but this basic recipe is one of the best.
Tortillas are usually topped with ground beef (or shredded chicken or pork), cheese, lettuce, and tomatoes. Some people want to spread the fried beans on the chalupa before adding the beef. Others want them filled with sour cream and guacamole. Whatever you want, these crunchy delicacies make for a great dinner.
Over time, guacamole has become a popular aperitif not only in Mexico but also in neighboring countries. A traditional side dish with tortillas, this dip consists of mashed avocados, green tomatoes, onions, chili peppers, lemon juice, and often a few cloves of garlic, making it ideal for beef, fish, or any other food, mostly due to its neutral avocado flavor.
Believed to be from Puebla, history tells us that this dish was first served by Don Agustín de Iturbide, the liberator and later Emperor of Mexico.
In addition to this, there can be barbecue, mole, sliced hot dogs cooked in tomato and chili sauce, fried beans and cheese, dechebrada (slowly grated steak on the sides). The latter can come in two forms: colorado chile (low to moderately spicy) and salsa verde (very spicy).
