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Baked Flan

Reviewed: Dec. 26, 2013
I made this for Christmas dinner and it was a big hit! I made it the day before with a few problems with the caramel, so here's my story. I followed the recipe, but used a mixer not blender. Made the custard first so it was ready for after the sugar was melted (used a cup of sugar). Preheated the oven; had the bano de maria ready. Then the problems with the caramel started. As suggested I added 2 T water, but against suggestions stirred it. It liquified, but when I poured it in the mold it solidified immediately in a puddle in the middle of the mold. I chipped it out and headed to the computer. Found a YouTube video that showed me how to caramelize the sugar from start to finish. I went back to the stove, used a 3 qt saucepan, didn't stir, was patient, and it turned out beautifully! I poured it into the mold, but the mold cracked! It was old and I think it couldn't handle the heat. I ran to the store and got a 10" metal cake pan. That worked, the sugar caramelized perfectly, I poured the custard on top of the caramel, and popped it in the oven! I checked at 50 min and had to give it 10 more. After it cooled completely, I covered it and put in the fridge. Next day I took it out about an hr before dessert and let it sit. Just before I served it, ran a knife around the edge, flipped it over onto a plate, tapped the middle, and out it popped with all that beautiful caramel. Picture perfect, but I forgot to take a pix! Delicious!
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Quick and Easy Green Chile Chicken Enchilada Casserole

Reviewed: Jan. 13, 2013
The first time I made this recipe my husband and I really enjoyed it! I followed the recipe exactly. The second time I made it for a larger group and changed it up a bit. Everyone loved it and now I'm on my third time making it! I use a rotissarie chicken that I purchase at the grocery store and just shred it. Then I add a sauted onion and a can of fire roasted mild green chile peppers. I don't char the torillas and only use 8 of them. Nor do I cover the casserole when it's in the oven. Great recipe, thanks SGRCOOK for the foundation!
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