April Egg Festival Recipe: Flan

 

By Great Performances

This month, we’re celebrating the egg. A symbol of new life, eggs are a nutritional powerhouse that can be enjoyed in a variety of culinary applications from the simple boiled egg for breakfast to a decadent custard for dessert. We enjoy eggs because they contain many of the essential proteins, minerals and vitamins that our bodies need.

Check out one of our favorite recipes below and how our cafes are celebrating the egg this month.


Celebrate the Egg at our Cafes

April 14 - 20

The Garden Court Café at Asia Society

BIBIMPAP

fried egg, spring veggies, rice, kimchi, pickled ginger

© pixabay

The Norm at Brooklyn Museum

BREAKFAST TOSTADA

beans, pico de gallo, lettuce, cream, fried egg

©Chip Klose

the CAFé at wave hill

HUEVOS AHOGADOS

eggs, tomatoes, cactus, avocado, cilantro and warm tortillas

©pixabay

the roth bar at Hauser & Wirth

BEET STAINED EGG & ROASTED ASPARAGUS

green oak, lola rosa, green goddess dressing

 
  • DIZZY’S CLUB AT JAZZ AT LINCOLN CENTER

    • Fried BBQ Deviled Eggs — pimento cheese, smoked bacon, dressed mixed greens

 

  • MAE MAE CAFÉ

    • Spring Shakshuka — eggs, asparagus, grilled naan, pesto 

  • SIGNATURE CAFÉ

    • Eggs, Bagels and Lox — deviled egg, smoked salmon, bagel chip, dill

 


 
2019 - GP - The Norm - HI RES - 1.22.19-83 (1).jpg
 

Horchata Flan

Serves 6

 

Ingredients

  • 1 plus ½ cup sugar

  • ¼ cup water

  • 1 ⅔ cup milk

  • ½ cup sweetened condensed milk

  • 1 tsp cinnamon

  • ¼ tsp nutmeg

  • Pinch of salt

  • 2 large eggs

  • 2 large egg yolks

  • 1 tsp vanilla extract

  • 2 tbsp instant horchata powder

Procedure

  • Preheat oven to 275°F

  • In a small sauce pan, combine 1 cup of sugar with ¼ cup of water. Stir over medium-high heat until the sugar dissolves and the syrup is a deep amber color.

  • Remove syrup from the heat and carefully divide between six 3-4 oz ceramic ramekins. Set aside.

  • In a medium sauce pan, combine milk, sweet condensed milk, ½ cup sugar, cinnamon, nutmeg and salt. Bring to a simmer. Remove from heat. Set aside.

  • In a small mixing bowl, whisk together whole eggs, yolks, vanilla extract and horchata powder. Pour ½ of the warm milk mixture into the egg mixture and stir gently until both mixtures are completely combined.

  • Divide the mixture between the six ramekins, filling each ¾ full.

  • Line the bottom of a baking dish with a damp towel, covering it evenly. Arrange the six ramekins on top of the towel and pour hot water into the baking dish. The water should come up half way up the side of the ramekin. Place the dish into the 275°F oven and bake uncovered for 20 minutes or until wiggly in the center.

  • Carefully remove from oven and cool down to room temperature. Cover with plastic wrap and refrigerate overnight.

  • To serve, gently run a knife around the edge of the ramekins to loosen the flan, then carefully turn out onto the plate.

  • Optional: top with your favorite chopped nuts or streusel topping


Photo Credit: ©Chip Klose

 
Great Performances