Due to the nature of my work, in food and fashion, this season is a busy and stressful one. But it’s also of a season of joy and fulfillment.
And when it comes to holiday parties we often think of the big three: Thanksgiving, Christmas and New Year’s Eve. After all, we need to think of three meals and three looks. So dining while looking our best is the topic of the day.
With regard to dining, no lunch, dinner or holiday meal to be complete without that final touch of class we call “dessert.” And in any of its forms — be that custards, pies, cakes, ice creams, chocolates, cakes, Panetelas, puddings, etc. — the combination of dessert and coffee usually close any meal with a flourish.
So whatever you choose, put all your effort into making or buying the best, because a bad dessert can ruin the best of dinners.
In keeping with tradition, families usually offer a favorite familial treat to the members of their clans. It’s usually prepared at home and incorporates secret, and probably well-disputed, twists to the recipe added over the generations. You may also buy an additional dessert, something complementary and more generic to give your guests an alternative.
This is a good strategy, especially for large family where not everyone will agree on one dessert. My suggestion is that, given that our meals are usually strong and spicy, opt for lighter dessert with healthy ingredients. We don’t want a heavy dessert to slow down the party.
In terms of what to wear to these fetes, one trend that’s continuing is color blocking, or a combination of at least two blocks of solid colors throughout your entire outfit.
This holiday make your sweets light and your outfits colorful.
1 can condensed milk
1 can evaporated milk
1 3/4 cup of pumpkin, boiled and without shell, or pumpkin puree
1 cup sugar (for the caramel)
Heat the oven to 350 degrees. Beat the 4 eggs into a bowl. Then, add the condensed milk and evaporated milk, and mix. Finally, add the pumpkin puree and mix until perfectly smooth.
For the caramel: Heat the sugar in a small sauce pan over medium heat. Add about 4 or 5 drops of lemon and the same amount of water droplets. The stir until the sugar melts and take golden brown (not burned), for about 10 minutes.
Then, put the caramel in the ramekins, covering the entire bottom of the mold. After the sugar has “settled” in the ramekins and dried, add to the flan mixture.
Then, we put the ramekins into the water bath and put both in the oven. Make sure you have enough water to cover at least 3/4 of the ramekins. It we put in the oven for 45 minutes, or until you are able to pierce it with a knife and the knife comes out clean.
When cool, separate the flan from the ramekin carefully with a knife or thin spatula and refrigerate for 2 hours. When chilled, take it out and flip it over onto a plate for presentation.
Decorate with whipped cream when serving.