Lisa's Cooking Grand Marnier Flan
Lisa Toon is making her favorite Grand Marnier flan. Sweet, smooth and easy.
Grand Marnier Souffle Recipe - Classic Orange Souffle- Valentine's Day Dessert Special
Learn how to make a Grand Marnier Souffle Recipe! Go to for the ingredient amounts, more information, and over 800 more video recipes! I hope you enjoy this easy Grand Marnier Souffle recipe!
Creme Caramel - Creamy Baked Caramel Custard Dessert Recipe
Learn how to make a Creme Caramel Recipe! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this easy creamy baked caramel custard dessert recipe!
pbs 108 b1 grand marnier cake with chocolate chips part 1
view/post comments at Rose Levy Beranbaum. Recipes at Produced and directed by Marjorie Poore. Filmed june 2003 and available to pbs from july 1 2004 to june 30 2007. These days I use extra meat (6 ounces/170 grams) in in the Prosciutto Bread including hot sopresata sausage and pepperoni. It is so delicious and, as you will see, so very easy to make.
The Gâteau au Grand Marnier et Chocolat is many people's favorite from The Cake Bible.It keeps so long and ships so well it is the one I make most often for my father in upstate NY. In response to many requests over the past 20 years I am offering it as a three-tier wedding cake in the upcoming book!
Grand Marnier Cake
Crème Brûlée Recipe
You can hardly beat a classic Crème Brûlée during the summer. It’s creamy, elegant, refreshing and the crispy caramelized crust on top is simply divine.
To print the recipe check the full recipe on my blog:
Makes 4 servings
6 egg yolks, room temperature
1/2 cup (100g) sugar
1 1/2 tsp (7g) vanilla extract
2 cups (500g) whipping cream (35% fat)
4 tbsp (60g) sugar, for caramelizing the top
1. Preheat oven to 300F (150C).
2. In a medium bowl, whisk together the egg yolks with sugar and vanilla until thick, creamy and pale yellow colored.
3. Place the cream into a saucepan and heat until just begins to boil at the edges. Pour little at a time over egg yolks mixture while stirring continuously.
4. Place 4 (8oz-220g) ramekins into a larger pan. For easier pouring transfer the mixture into a pitcher. Pour the mixture evenly into the ramekins. Place on the even rack and pour hot water into the pan until halfway up the sides of the ramekins.
5. Bake for about 30-35 minutes until set and trembling into the center.
6. Remove the ramekins from the hot water and let cool at room temperature. Refrigerate for at least 2 hours or overnight.
7. Before serving spread 1 tbsp (15g) sugar on top of each ramekin. Use a torch to melt the sugar and create a crispy crust.
8. Let it set for about 5 minutes before serving.
Cheesecake Flan - Food Wishes
Learn how to make a Cheesecake Flan recipe! I wanted to create a flan that tasted like cheesecake, but ended up with a cheesecake that tasted like flan, and I wasn’t disappointed in the least. While this may not have lived up to its name, it was still one of the best flans I’ve ever had. Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy these easy, and deliciously Cheesecake Flan!
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Le Far Breton – Bruno Albouze –The Real Deal
Version Française w/English subtiles. Voici sans aucun doute une des meilleurs recette du Far Breton (Brittany). Son exécution est très simple et très similaire du canelé de Bordeaux.. qui l'eût cru?.. Mais attention, pour réussir cette recette il vous faudra sectionner les meilleurs ingredients; lait et oeufs de ferme, bon beurre etc...et bien sur, suivre a la lettre son procédé de fabrication.
Without any doubt, here is one of the best far breton cake recipe. Super easy to make and surprisingly very close to the canelé de Bordeaux making process for those who are familiar with it. In order to succeed, the best ingredients are mandatory! Enjoy!
Executive Producer of THE REAL DEAL Cooking Channel on Youtube. There is nothing more rewarding than sharing your passion for food with an audience you have created. Whether making an easy or more complex savory dish or dessert from scratch, there is always a doable and entertaining way to achieve it.
KITCHEN ITEMS I LOVE TO USE IN THIS VIDEO: DALSTRONG Chef Knife / Omega Series / VG10-VX - 8.5 Kiritsuke /Limited Edition Set / Acacia Wood Stand - Sheath DALSTRONG Chef's Knife / Shogun Series VG10 / 9.5'' DALSTRONG Knife Set Block / Gladiator Series DALSTRONG Pairing Knife / Shogun Series / VG10 / 3.75 DALSTRONG Santoku Knife - Omega Series - 7” All Clad 600 Wats immersion blender Pastry bowls John Boos cutting board Silicone Velesco Mat Pastry bowls Le Creuset 12-inch pan Baking sheet Pro Portable Electronic Balance Cuisinart Food Processor Wire cooling rack Vollrath whisk
Le Far Breton ????????
Pour un moule d’environ 9-inch/23cm de diametre / 8p.
100ml rhum brun ou cognac ou grand marnier ou whisky / Version sans alcool: jus d’orange or sans rien!
500ml lait de ferme
60g de bon beurre.
2 oeufs entier
2 jaunes (garder les blancs pour faire des financiers, macarons, meringues ou riche en proteine omelette..)
1 cuillière à café d’extrait de vanille ou pâte ou poudre ou un sachet de sucre vanillé.
80g farine T65
20g semoule de blé fine
Une pincé de sel.
Macérer les pruneaux avec l’alcool la veille au frigo. Puis verser dans une poêle – quand ça commance a frémir incliner sur le bord de la flame et flamber en prenant vos précautions. Avant de flamber assurez vous que votre cuisinière et hotte sont bien entretenuent.
Reserver les pruneaux. Melanger les oeufs, jaunes et vanille.
Faire chauffer le lait et le beurre ensemble, ne pas bouillir / garder tiede.
Dans un cul de poule, mélanger la farine, le sucre et le sel avec un fouet. Ajouter les oeufs; mélanger. Puis incorporer le lait-beurre. Bien mélanger et passer au mixeur. Les bulles et l’écume disparaitront une fois la pâte reposée. Le repos de la pâte lui assure une meilleurs tenue et sensation en bouche. Comme une pâte a canelé, crêpe, gauffre, pancake.. faite la reposer au frigo pendant 2 heures au minimum. La pâte peut se garder au frais pendant 5 jours.
Avec du beurre en pommade, graisser le moule généreusement puis fariner.
Au moment, allumer le four a 210ºC. Égoutter les pruneaux et mélanger le jus restant dans l’appareil a far breton. Disposer les pruneaux au fond du moule puis verser l’appareil. Cuire pendant environ 45 minutes. Les bords vont monter et colorer mais surtout pas le milieu du gateau!.
Quand le flan est a température ambiante environ 2 heures après la cuisson, le démouler. C’est la qu’il sera irresistible ???? Bon appétit!
Le far breton peut se garder 5 jours au frais. Ne pas congeler.
A delicious vanilla custard topped with sugar that you caramelize with a little blowtorch. Excellent!
1 extra-large egg
4 extra-large egg yolks
1/2 cup sugar, plus 1 tablespoon for each serving
3 cups heavy cream
1 teaspoon pure vanilla extract
1 tablespoon orange liqueur (recommended: Grand Marnier)
How to Make Caramel with Grand Marnier - Kathy Casey' Liquid Kitchen - Small Screen
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Use this caramel in a delicious cocktail:
Recipe for Salted Caramel with Grand Marnier
Makes about 1 1/4 cup
1 cup sugar
3 Tbsps. salted butter
1/2 cup heavy cream
1/2 tsp. sea salt
1/4 cup Grand Marnier
Place sugar in a medium heavy bottom sauce pan, being sure it is in an even layer. Heat over medium-high heat, stir lightly as sugar starts to melt.
Once sugar has started to melted, move the melted sugar away from the outside of the pan with a spoon, then stop stirring and swirl pan around a bit. Keep cooking until sugar is dark amber in color. When using a candy thermometer temp the sugar before it has all turned amber. In order to do this you will have to tilt the pan slightly (This stage is at about 340 degrees F.) Be careful as the sugar can go very dark quickly here and burn.
Turn the heat off and quickly whisk in the butter -- until it is incorporated. Then add the cream and salt -- caramel will bubble up so be careful. Stir quickly to incorporate. Then stir in the Grand Marnier.
Cool sauce. Place in a glass jar and store refrigerated for up to 3 weeks. Bring to room temperature before using.
Cách làm bánh Flan chuẩn hương vị của Pháp.
6 quả trứng ( 3 trồng đỏ +3 trứng nguyên )
3 cup sữa tươi
1/2 cup đường
1/4 Tsp muối
1+ 1/2 Tsp vanilla
3 TBSp Grand Marnier ( cho 1 hoặc 2 tbsp tùy thích )
1/3 cup đường
3 Tbsp nước
Nướng cách thủy 340*F
Bake: 1 hour
Chocolate Souffles (with Grand Marnier Sauce): Sweet World #12
These souffles are light, full of rich chocolate flavor and delicious with a bit of Grande Marnier sauce!
Frozen Souffle Dessert Recipe - Grand Marnier Soufflé Glacé
Frozen souffle recipe with text and photo instructions, in both American and metric measures.
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Perfect Soufflé Recipe 수플레 만들기 How to Make Sweet Soufflé - 한글 자막
Learn how to make souffle. Here goes a simple and easy recipe. See more for the ingredients.
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Soufflé a la vanille – Vanilla Soufflé Recipe
For 2 1-cup-ramekins or 4 1/2-cup-ramekins
1 tablespoon softened unsalted butter (14g)
1 tablespoon all-purpose flour (10g)
1/2 cup milk, hot (120 ml)
1/2 teaspoon pure vanilla extract
2 tablespoons caster sugar (30g)
2 eggs, medium-sized, seperated
Confectioners’ sugar, to serve
Additional butter and sugar to prepare the ramekins
바닐라 수플레 만들기
•무염 버터 14g
•바닐라 엑스트렉 2.5ml
Receta de Soufflé
14 g de mantequilla sin sal
10 g de harina
120 ml de leche
2.5ml vainilla Trek
30 g de azúcar
un poco de sal
14 g de beurre non salé
10 g de farine
2,5 ml de essence de vanille
30g de sucre en poudre
un peu du sel
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Meat & Greet: Elizabeth of The Flan Connection
Elizabeth Gonda of The Flan Connection invites AndrewZimmern.com into her kitchen in St. Paul, Minn., and shows us how to make her perfected flan recipe. The authentic Mexican dessert is a sweet custard-like cake covered in caramelized sugar. It's a very versatile dish and can be flavored in a variety of different ways. She makes her original flavor, which she flavors with vanilla extract and cream cheese. (Note: the addition of the cheese is not pictured in the video).
Just in time for the holidays, you can order a flan from Elizabeth's kitchen. They come in a variety of sizes and flavors (Original, Kahlua, Amaretto, & Grand Marnier).
Delicious Gateau Concord: part 1
A delicious dessert that will satisfy any chocolate lover!
Creme Caramel | Romantic Dessert For Two | Caramel Pudding| Easy Flan recipe|Classic French Desserts
#romanticdessertsfortwo #howtomakecremecaramel #dessertfortwo
In classic French desserts, Creme caramel is without a doubt one of the most elegant. When you want to make a dessert to impress, this caramel pudding is your best bet. This romantic dessert for two is not only stylish but also very easy to make and will be loved by all!
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Makes enough for 3, 5 oz ramekins(correction)
-For the caramel:
Sugar – ½ Cup
Water – ¼ Cup
-For the pudding:
Egg yolks – 2 (large)
Egg – 1 (large)
Sugar – ¼ Cup
Vanilla Essence – 1 Tsp
Milk – 1 Cup
- CAUTION! Be very careful while dealing with caramel and under no circumstance be tempted to touch it! Caramel is extremely hot so work cautiously and be safe????
- The ramekins should have at least 1-inch gap between them in the baking pan to allow enough water to be present for even cooking.
- You will know that it’s done when it looks firm on the sides but is still a little jiggly in the center when you tap the edge of the ramekin.
- Best to make it the night before so it has enough time to chill in the refrigerator????
- If you have to make on the same day make sure to refrigerate it at least 6 hours to give it time to develop flavor!
Do make this recipe and share it with your loved ones. Like the video and comment down below! And of course, subscribe to stay updated!
French Apple Tart Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a French Apple Tart. This classic French Apple Tart (Tarte aux Pommes) gives you a double dose of apples. It begins with a pre baked Sweet Pastry Crust (Pate Sucree) which has a wonderfully crisp texture and a sweet buttery flavor. Next, comes a layer of lightly sweetened apple sauce that is topped with artfully arranged apples slices.
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Salted Caramel Custard Recipe - How to Make Salted Caramel Pots de Creme
Learn how to make a Salted Caramel Custard Recipe! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this easy Salted Caramel Pots de Creme recipe.
Pastry Cream Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Pastry Cream. Pastry cream is a rich, thick custard made from a mixture of milk, eggs, sugar, flour and cornstarch (corn flour). Vanilla beans, liqueurs, chocolate, coffee and fruit purees are some complementary flavorings that can be added. Pastry cream is classified as a filling. It has a wonderfully smooth and creamy texture that is a staple in pastry kitchens. It is used to fill all sorts of cakes, tarts, cream puffs, eclairs, Napoleons, and other pastries.
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Creme Brûlée (Saffron Brûlée) Recipe
Saffron Creme Brûlée Recipe.
1 Cup Heavy Whipping Cream
2 Egg Yolks
1/4 Tsp Saffron
3 Tbsp Sugar
3 Tsp Sugar
1- Soak saffron in 1 tbsp boiling water for 20 minutes.
Preparations: for details visit:
Creme Brûlée is a french recipe. Our chef twisted it a bit and added up saffron which makes it more Middle eastern and called it a Saffron Creme Brûlée.
Saffron Creme Brûlée tastes delicious. It makes a great dessert but those with cholesterol should not indulge.
One serving (3.5 oz / 100g) of Saffron Brûlée has 347 calories and…Read More
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Chocolate Avocado Grand Marnier Pudding
Dr. Dave and Venus Quintana show you how to make a super quick, delicious and healthy chocolate avocado Grand Marnier pudding. This no-bake dessert is heart healthy, using coconut milk, coconut oil, organic cocoa powder and avocados. We made this dessert for Valentines Day, but it can be made for a dinner party or a quiet night at home. We hope you enjoy this recipe!
Canelé de Bordeaux - Crispy Baked French Custard Cakes - How to Make Canelés
Learn how to make Canelé de Bordeaux (Crispy Baked French Custard Cakes). Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this Canelé de Bordeaux recipe!
Laurent Moreno Grand Marnier Kiev
Lemon Souffled w/ Berries and Grand Marnier: Cooking w Chef David McMillan
Episode 2, Season 1: Cooking w/ Exec Chef David McMillan. Chef presents his favorite dessert recipe, Lemon Souffled w/ Berries and Grand Marnier. Tune in and subscribe to all the HD wkly shows. Download and view w/ QuickTime Player for best quality.
How to Make Zesty Lemon Loaf | Dessert Recipes | Allrecipes.com
The decadence of Grand Marnier makes this lemon loaf special! Exquisitely delicious with a delicate hint of ginger. Get the recipe for Zesty Lemon Loaf:
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Recette : Flan parisien de Thierry Marx - Les Carnets de Julie - Flans à la carte !
LA RECETTE CI-DESSOUS ????
Flan parisien de Thierry Marx
Pour 8 personnes
Temps de préparation : 20 minutes
Temps de cuisson : 45 minutes
1 pâte brisée
Crème pâtissière :
325 g de lait entier
200 g de crème fraîche liquide
130 g d’eau
1 gousse de vanille
20 g de vanille liquide
3 œufs entiers
3 jaunes d’œufs
160 g de sucre semoule
60 g d’amidon de maïs
Foncez la pâte brisée dans votre moule à manqué (entre 20 et 24 cm cm de diamètre) et placez-la au froid.
Préparez la crème : faites chauffer le lait, la crème fraîche liquide, l'eau et la gousse de vanille (préalablement grattée). Dans un cul de poule, mélangez les œufs, le sucre, la vanille liquide, l’amidon de maïs et versez le tout dès l’ébullition du lait. Coupez le feu et mélangez rapidement sans jamais cessez de fouetter. La crème doit prendre du corps et s’épaissir.
Versez la crème sur le fond de tarte, laissez cuire 5 minutes à 220°C puis 30 minutes à 180°C. Après refroidissement, démoulez, découpez et servez.
How to Make Delicious Cayenne Flan!
Here’s a video showing how to bake a variation of traditional hispanic Flan, a wonderful custard-like dish topped with caramelized sugar. I like to add a bit of cayenne powder to the recipe, use fruit garnishing, and dribble just a little Grand Marnier over the slices when they are served for a special pop.
Recipes for Traditional Flan and my Cayenne Flan variation are below, and the video includes many baking and serving tips to help the recipe come out right.
1) Preheat oven to 375°F and set up a double boiler suitable for 9” pie tin to be set in the double boiler. Be sure to add enough water to come up at least halfway up the pie tin, but not too close to the top that you can’t use your fingers to get the pie tin in and out. Place the double boiler (with the water) into the preheating oven. If you have an oven thermometer or two, that will help to insure your oven temperature isn’t too far from 375°F!!
2) Slowly caramelize 1 cup sugar on the bottom of a 9” pie tin and set aside to cool.
MIX (for Traditional Flan)
6 eggs, beaten
1 1/2 cups sugar
1 14 fl. oz. can sweetened condensed milk (any brand)
2 cans evaporated milk (or use 1 1/2 cups whole milk)
1 tsp natural vanilla extract (not the synthetic crap!)
MIX (Cayenne Flan variation)
…use only 1/2 tsp vanilla extract
1 1/4 to 1 1/2 tsp cayenne powder, thoroughly mixed and stirred into batter. Try not to get thermonuclear lumps of cayenne in your mix; mash ’em when you run across ’em.
Mix all ingredients until smooth with a wire whisk, then pour into previously caramelized pie tin now partially cooled and hard.
1) Bake flan in double boiler for ~45min. Flan is done when a kitchen knife inserted into the flan comes out relatively clean without a lot of sticky stuff on it.
2) Set flan aside to cool, then cool in fridge for at least four hours, or preferably overnight. [The flan seems to extract more cleanly if it’s been chilling overnight.]
To extract flan from pan cleanly, place over a hot burner on the stove for 30sec to 1 min. After this, is should be straightforward to run a knife around the edges of the pie tin to separate the flan from the plate, place a plate over the flan, invert it, tap a bit, and then remove the pie tin. The top of the flan should now have a nice bit of caramel (and you can pour in more from the pie tin). The surface of the flan should resemble the surface of the Sun, as shown in the photograph.
1) Ring the top of the flan with alternating thinly sliced peach wedges and blackberries (if in season), or tangerine wedges and dried cranberries. If I’m in the mood for it, I’ll sometimes sprinkle some shaved coconut as well, broken up into little bits by hand. Each wedge+berry should suggest roughly one portion.
2) Finally, to make the presentation “pop”, dribble no more than 1/4 tsp of Grand Marnier over each slice as you serve your guests.
More spice variations to follow as I perfect ’em.
[PHOTO CREDIT: “Flan Money Shot” by Lundon V Crow]
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Japanese creamy custard pudding
How to make Japanese creamy custard pudding. Custard pudding is very popular sweets in Japan. You can find at a grocery store, convenience store, restaurant, cafe, and pastry store. There are many different custard recipes, and this is my favorite! I use secret ingredients. It is similar to Cream Brulee, but this one has caramel on the bottom of the plate. If you cook sugar too long, the caramel becomes bitter. I explain some tips for this recipe to make smooth taste and make successful Japanese custard pudding.
250g /8.8oz Milk
50g/1.8oz Heavy Cream
1tsp Vanilla Essence
2tsp Grand Marnier
1 Cup Sugar
(I did not show on video but when sugar melts in the pod, you put 1tbs of water. At this time, please be careful putting in the water, because water spatter and you may get hurt.)
About 1 C of Water for checking the caramel
Hot water 60C/40F
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Please visit --- Twitter Yuri@Jcookinglovers
Richard Sax's Chocolate Cloud Cake | Genius Recipes
Richard Sax's poofy soufflé of a chocolate cake intentionally caves in the center, leaving a craggy, wafer-like rim behind and a mousse-y hollow that you fill up with cold whipped cream. The effect is dramatic, bold and impossibly delicious. SUBSCRIBE TO FOOD52 ►►
Serves: 8 to 12
Prep time: 20 min
Cook time: 40 min
8 ounces (225g) best-quality bittersweet chocolate, coarsely chopped
1/2 cup (110g) unsalted butter, at room temperature and cut into 1-tablespoon pieces
6 large eggs
1 cup (200g) sugar
2 tablespoons cognac or Grand Marnier (optional)
Finely grated zest of 1 orange (about 1 tablespoon; optional)
1 1/2 cups (355g) heavy cream, very cold
3 tablespoons confectioners’ sugar
1 teaspoon pure vanilla extract
Unsweetened cocoa powder and/or bittersweet chocolate shavings, for topping
FULL RECIPE ►►
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Chocolate Soufflé - How to Make Chocolate Soufflé for Two
Learn how to make Chocolate Soufflé! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this easy Chocolate Soufflé recipe.