CHOCOLATE BUNDT CAKE – No Frosting Needed!

chocolate bundt cake textIs it possible to have too much chocolate cake? I ask this because in the last 2 weeks I’ve baked 4 chocolate bundt cakes.

As many of you know, I’m a from-scratch baker. So I’ve been on a quest to adapt the Chocolate Bundt Cake my mother made from my youth. This was a recipe floating around back then, calling for, among other ingredients, boxed chocolate cake mix and boxed chocolate pudding mix.

The original cake was known for its moistness. And therein lay the problem. I found America’s Test Kitchen recipe, which required butter for the fat. While it tasted good, the crumb was very fine and dry. Since my mom’s recipe used oil, I thought I’d try half the butter and half the oil from each recipe. I, also, used dark brown sugar thinking the molasses would add extra moisture. Better, but still not there.

Since I was moving in the right direction, I omitted the butter altogether and used all oil, increasing it a little since I wasn’t using the boxed products. Much better.

My final tweak was to switch Dutch processed cocoa for the natural cocoa. Dutch processed cocoa tends to produce moister bakes plus an extra chocolatey flavor. By jove, I think I’ve got it!

So, in answer to my opening question: NOOOOO! It’s not possible to have too much chocolate bundt cake. To be honest, the hard part is restricting myself to one slice per day. (Thank goodness I have a coffin-sized deep freezer which is now full of frozen portions of chocolate bundt cake!)

Note: If you don’t have an electric mixer, you can mix by hand. Don’t use a food processor, though – it’s too powerful.

Additional Note:  You experienced bakers out there may be surprised to notice that I’m using baking soda with Dutch processed cocoa. Normally, one would use baking powder as the leavener with Dutch processed. But since this recipe has sour cream and dark brown sugar (both acidic), the baking soda will be activated.


  • 6 oz 60% bittersweet chocolate (use bar chocolate, not chips) (I use Ghirardelli)
  • 3/4 cup + 1 T Dutch processed cocoa powder, divided
  • 1 tsp instant coffee crystals
  • 3/4 cup boiling water
  • 1¾ cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 3/4 cup vegetable oil
  • 11 oz (2 cups, packed) dark brown sugar
  • 1 T vanilla extract
  • 5 eggs
  • 8 oz (1 cup) sour cream
  • 2 cups semi-sweet chocolate chips (I use Nestle’s)
  • 1 T butter

Preheat oven to 350º Fahrenheit.

Chop bittersweet chocolate into 1/2″-ish or less sized pieces. If you’re using a thin bar such as Ghirardelli, then you can break it by hand. Place pieces in a medium sized bowl. Sift the 3/4 cup cocoa into the bowl. (Cocoa tends to clump. Sifting will make for a smoother chocolate mixture.) bundt1Add in the coffee crystals and pour in the boiling water. Cover with a plate and let sit for 5 minutes to begin the melting process. After 5 minutes, stir. It probably won’t be completely melted yet. Cover with plate and let sit another couple of minutes. Stir again and let sit uncovered to cool.bundt4Into another bowl stir together the flour, baking soda, and salt. Set aside. (In the picture I’ve not stirred yet.)bundt2Crack all 5 eggs into a tall glass. You’ll be adding the eggs one at a time, beating after each addition. Rather than cracking them one by one (and maybe getting bits of shell into the batter) as you beat the batter, you can just pour them from the glass – they’ll pour out one at a time quite easily. Set aside.bundt3Into the large bowl of your electric stand mixer put the brown sugar and oil. bundt6Turn on low to start (so the sugar doesn’t fly out), increasing to medium speed. Beat for 1 minute on medium. bundt7Add in vanilla and 1 egg. Beat for 20 seconds. Continue adding eggs one at a time, beating 20 seconds after each.bundt9Dump in about 1/3 of the flour mixture (you can just estimate) and beat on low to blend.bundt12Add in 1/2 of chocolate mixture and beat on low to blend.bundt13Add in half of remaining flour mixture and beat on low. Add in remaining chocolate mixture and beat on low. Finally, add in remaining flour mixture, beating until there’s still a little flour showing. Add in chocolate chips and beat on low, blending until all of flour is incorporated.bundt22Into a small bowl put the extra 1 T cocoa. Melt butter and pour into cocoa, stirring to make a paste. bundt8Using a pastry brush, coat the entire interior of bundt pan (even if it’s nonstick!). Use all of it – your cake will slide right out when done.bundt11Pour batter into prepared bundt pan. TIP:  Cover hole in bundt pan to prevent batter accidentally spilling into hole. The lid from a spice bottle works perfectly. So does a Dixie cup. REMEMBER TO REMOVE IT BEFORE PLACING PAN IN OVEN!!! (If you look carefully, you can see an indentation in my lid caused by me forgetting to remove it. I remembered after about 10 minutes in the oven. It melted a little, but is still usable for this purpose. And, more importantly, the cake was fine. bundt23Bake at 350º F for 45 – 55 minutes, gently rotating after 30 minutes. (Mine is done at 45 minutes, but your oven may not be as hot as mine.) Check for doneness with a toothpick. bundt18Because of the chocolate chips, there may be a little chocolate on the toothpick. Try another area to be sure it’s not raw batter (crumbs are okay). Let set 20 minutes in pan.

Using a rounded knife, loosen cake from outside edge of pan. bundt19Place a rack on top and flip. bundt20Remove bundt pan – the cake will have dropped to rack.bundt21 Let cool at least 4 hours.

Liberally sift on powdered sugar. (You can drizzle on a ganache if you like, but with the chocolate chips inside, I think it’s overkill.)






SAWDUST PIE – An Unfortunate Name For Such A Dreamy Pie!

sawdust pie textI hate wasting food! So, as the self-proclaimed Queen Of Freeze, I’m constantly freezing little bits of leftover this or that for future use. And it’s paid off many times.

One thing I always seem to have a plethora of is egg whites because so many dessert recipes call for yolks only. Unfortunately, aside from meringue (which I still have yet to perfect), there aren’t that many recipes in which to use them…..until now.

While watching a baking competition, I was ecstatic when a home cook from Kentucky made a Sawdust Pie that called for 7 egg whites! First of all, it looked amazing. And, second of all:  7 egg whites!!! I found and followed an online recipe. While I liked the general idea, I didn’t care for the coconut, wanted to change the consistency so it was firmer, add a variety of chips, and embed the pastry crust with graham cracker crumbs. I altered the recipe and made it my own.

This is a fast and easy pie to assemble, but needs to refrigerate at least 8 hours to firm up so it doesn’t gush when sliced. Thus, plan ahead!

By the way, I’m guessing the name “Sawdust” Pie comes from the abundance of graham cracker crumbs in the filling.

Note:  I strongly encourage you to make your own pie crust. Honestly, it’s simple and so much tastier (not to mention cheaper!). But, you can purchase one, if you must. I’ve included my recipe for you adventurous souls.


Single pie crust

  • 1¼ cup all-purpose flour
  • 1/8 tsp salt
  • 1 T sugar
  • 1/2 cup Crisco shortening, chill if it’s a hot day
  • 4 – 5 T ice water
  • 1/4 cup graham cracker crumbs – about 2 rectangles

Preheat oven to 425º Fahrenheit.

You can either use a food processor or a pastry cutter to mix the Crisco and flour. (I prefer to use the pastry cutter since it’s easy and I hate to wash the food processor just for this.)

For the pastry cutter method, put the flour, salt, and sugar in a bowl and mix with the pastry cutter. sawdust10Add in the Crisco and use the cutter to combine the flour and Crisco. sawdust11 Work until it resembles a coarse meal.sawdust12For the food processor method, put the flour, salt, and sugar in work bowl and pulse a couple of times. Add in the Crisco and pulse several times, until mixture forms a coarse meal. Empty into a mixing bowl. You are NOT adding the water in the food processor – your dough will be tough!!!

Sprinkle 4 T ice water into the flour mixture. Using a fork, gently slice with the side of the tines to mix. The goal is to use enough water to incorporate all the flour so it forms a ball, but not be too wet. You may need a little more water – I usually do. Don’t overwork the dough or it will be tough. sawdust5Form the dough into a tight ball and chill at least 30 minutes to make it easier to roll. sawdust6Sprinkle flour, then 2 T graham crackers on a flat surface to prevent the dough from sticking. sawdust7Place the dough ball in the center. With floured hands, push down the dough with one hand while pressing in the sides with the other. This will help keep the edges from fraying. sawdust8Sprinkle some flour on the flattened dough and spread it around so the rolling pin doesn’t stick. sawdust1Using a floured rolling pin, begin rolling the dough from the center out in all directions. When it gets to be about 8″ in diameter, push in the edges again – they’ll probably be fraying again. Lift up the edges and brush the graham cracker crumbs underneath. sawdust2Roll until the diameter is about 12½”. Sprinkle 2T graham cracker crumbs over the top of the pastry and lightly press them in with your fingertips. (Don’t use the rolling pin – the crumbs tend to stick to it.)sawdust3Place the pie pan next to the circle. Fold dough in half towards you, then carefully lift it to pan. Unfold and center it, gently adjusting pastry so it fits into the corners.  If the dough splits, just overlap it and press it together. Leaving a 1/2″ overhang border from the pie pan edge, cut away excess dough with kitchen scissors. Crimps edges by rolling this 1/2″ border in on itself, then pinching with thumbs and forefingers. sawdust4Cut a piece of waxed or parchment paper about 2″ longer than diameter of pie pan. Place on top of pastry and fill with pie weights or raw beans (that’s what I use). Very gently work the paper and beans into corners so the beans weigh down the entire bottom. sawdust14Parbake at 425º F for 7 minutes. Remove the paper and weights by pulling one corner of the paper slowly towards the center, then the opposite corner towards the center, then one of the other corners, and the final one. Grab all 4 and lift it out in a rolling motion – don’t pull straight up or the center may still be stuck. Bake another 5 minutes, then remove and cool.sawdust13 Filling

  • 7 egg whites
  • 1½ cups graham cracker crumbs – about 5 oz (10 rectangles)
  • 1/2 cup raw oatmeal (OR 1/2 cup all-purpose flour)
  • 1½ cups dark brown sugar, packed
  • 1/2 tsp salt
  • 1½ cups walnuts, chopped and toasted
  • 3/4 cup milk chocolate chips
  • 3/4 cup semi-sweet chocolate chips
  • 3/4 cup butterscotch chips

Preheat oven to 350º Fahrenheit.

NOTE:  The oats or flour are a thickener. Either will do, but I prefer the oats just a wee bit.

If using oats, grind them finely in a food processor or blender.sawdust9Using an electric mixer or rotary egg beater, beat egg whites until frothy on medium/low  speed about 30 seconds – just to break them up.

Add in the graham cracker crumbs, ground oats (or flour), brown sugar, and salt. Mix on low speed just to blend.

Stir in walnuts, milk chocolate chips, semi-sweet chips, and butterscotch chips.

Pour into pie crust and bake at 350º F for 25-30 minutes. I find 28 minutes is perfect for my oven. You’re looking for a slight wobble in just the center, not the whole top. sawdust15Cool on rack completely, then refrigerate at least 8 hours.






oatmeal butterscotch cookie textOnce I fine-tune a recipe to my liking, I move on. However, I’m not a gal so set in her ways that I’m not willing to be flexible about revisiting a recipe. (This does NOT apply to household activities in which I’m constantly suggesting (okay, nagging) that my husband put his keys and wallet in the same spot so he doesn’t have to spend 15 minutes daily looking for them.)

Three years ago I created an OATMEAL CHIP COOKIE which I loved. So when I recently saw a chewy oatmeal cookie recipe in Cook’s Illustrated magazine, I nearly gave it a miss. But, I like to learn about the science of cooking, so I read it. One thing lead to another and I decided to make them, adding butterscotch chips…just because.

They were chewy, moist, and the butterscotch was a perfect additional to the bland oatmeal. I’m a convert!

QUEEN OF FREEZE TIP:  Cookies (both baked and the batter) freeze well. Surprisingly, they don’t loose moisture when thawed. Just set the frozen cookies on a plate for a couple of hours and, presto – dessert!


  • 5 oz (1 cup + 2 T) all-purpose flour
  • 3/4 tsp salt
  • 1/2 tsp baking soda
  • 4 T butter (salted)
  • 1/4 tsp cinnamon
  • 5¼ oz (3/4 cup + 2 T) dark brown sugar, packed
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 egg, whole
  • 1 egg yolk
  • 1 tsp vanilla
  • 3 cups old-fashioned oats (not the quick cooking kind)
  • 2/3 cup butterscotch chips

NOTE:  It’s best to weight ingredients like flour and brown sugar. This gives you an exact amount, which is important in baking. Even 1 tablespoon too much or little makes a difference. I included cup amounts, just in case. But, if you don’t have a scale, put it on your birthday wish list!flour on scaleIn a small bowl, combine flour, salt, and baking soda. Set aside.

Put butter in a light colored (such as silver) small skillet or saucepan. Over medium/high heat, melt and brown butter until it’s amber. There will be a lovely fragrance! This will take 2-3 minutes, so DON’T LEAVE UNATTENDED! Immediately pour into large mixing bowl.browning butter textStir in cinnamon until blended. Then, using a large spoon, add in brown sugar, granulated sugar, oil, and vanilla, mixing until smooth.oatmeal cookie mixing1Lightly beat together the whole egg and yolk, then mix into batter. (Don’t add this with the sugars – the butter is still warm and you don’t want to cook the eggs.)egg beatenStir in the flour mixture until most of flour is incorporated.oatmeal cookie mixing2Finally, stir in oats and butterscotch chips.oatmeal cookie mixing3Preheat oven to 375º Fahrenheit.

Note: Don’t make smaller cookies or you’ll loose the chewiness.

Place about 2½ – 3 T dough blobs on a parchment lined cookie sheet. Smoosh together to form cookie. Don’t crowd them – they’ll spread. You can get about nine per sheet.oatmeal cookie unbaked Bake at 375º F for 9-10 minutes. The key is to look at the edges, not the center. The edge should start to look baked, but the center should not be browned. Because the cookies will continue to cook on the hot sheet out of the oven, if you wait to remove them from the oven until they look baked, they’ll be overcooked.oatmeal cookie bakedLet cookies cool on cookie sheet before removing them to a wire rack.


KING CAKE: Pistachio Sweet Bread Works For This Mardi Gras Favorite!

king-cake1-textMardi Gras is filled with a number of traditions. A yummy one is King Cake – a rolled cake decorated with purple, gold, and green. Often a plastic Baby Jesus or treat is hidden in the cake for some lucky person to be served.

This particular cake (actually, it’s technically a bread), Pistachio Sweet Bread, is a favorite of our family throughout the year. My husband loves it with a cup of coffee.

NOTE: Because I was decorating the cake for Mardi Gras, I used colored sugar. And because I’m a wee bit obsessive, I made my own homemade colored sugar with natural ingredients. Of course, this takes longer. I’ve put directions at the end of the post for those of you who choose to be chemical-free.


  • 2¼ tsp active dry yeast (1 packet)
  • 1 cup milk (I use nonfat)
  • 1/4 cup water
  • 1/4 cup butter, softened
  • 2 tsp salt
  • 1 T  +1/2 cup  + 1/3 cup sugar
  • 3½ – 4 cups all-purpose flour
  • 1/4 cup butter, melted
  • 1 cup salted pistachio nuts, chopped & toasted
  • egg wash: 1 T egg + 1 T water, beaten together

At least an hour before starting the bread, cut up 1/4 cup butter and leave out to soften. (You’ll be using another 1/4 cup butter later.)

In a small saucepan over low flame, heat the milk, 1 T sugar, and water to 100º – 104º Fahrenheit. Remove from heat and stir in yeast. Let proof for about 5 minutes.

Into the work bowl of your food processor, put 3½ cups flour, salt, 1/2 cup sugar, and the softened 1/4 cup butter. Turn on machine then slowly pour in the proofed milk mixture. Let run about 30 seconds before deciding if more flour is needed – the dough should begin to pull away from the sides but not form a clump. (I usually need to add about 2 T-ish.) Empty dough into a greased bowl, flip dough so both sides are greased, cover, and let rise 1½ hours.

Turn dough out onto a lightly floured board. Pat into a rectangle, then let rest about 5 minutes before rolling dough to finished size. (Letting the dough briefly rest decreases its elasticity.) Roll dough to 18″ x 12″. Brush on the 1/4 cup melted butter all the way to edge. Sprinkle on 1/3 cup sugar and pistachio nuts, patting them gently into dough. Roll up dough from long side, leaving seam on bottom of log. (Try not to let the ends taper, so the ring is uniform in size.) Bring ends together to form a ring. Using a little water on your fingers, pinch dough together.

Carefully transfer dough to a greased cookie sheet. (Don’t use a dark sheet – it browns the loaf too much.) Cover and let rise 45 minutes.

Preheat oven to 375º F. When oven is hot and dough has risen, slice about halfway through dough in 1½” increments (I use kitchen shears). Brush with egg wash and bake 30 minutes, rotating cookie sheet after 15 minutes for even browning. Top should be lightly browned. Remove to wire rack to cool.

Let cool completely if you plan on frosting. If not, let cool about 20 minutes and serve warm.

WHITE FROSTING – makes 1 cup

  • 1/4 cup butter, softened
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 2 cups powdered sugar
  • 2-4 T milk

Beat together the butter, salt, vanilla, and powdered sugar. Add in milk one tablespoon at a time until desired consistency is reached. If frosting becomes too loose, add more powdered sugar.



  • 1/2 cup mango cubes
  • about 2 inches of carrot sliced very thinly

Boil carrots in water, covered, about 15 minutes. Let cool. Purée mango and drained carrots in blender.


  • 1/2 cup blackberries or blueberries

Purée berries with a little water, until paste-like.


  • 1/2 cup spinach (don’t worry – you won’t taste spinach in the frosting)

Boil spinach with a little water for 15 minutes. Drain and purée.

To Make The Colored Sugar:

Place about 1/4 cup sugar in 3 bowls. Add about 1 tsp (depending on preference) of colored pastes to each bowl. Mix with backside of spoon until color is well distributed. It will be very thick. To dry, spread each color on a plate and let air dry. After a couple of hours or so, mix to break up clumps. Keep doing this until it’s pretty dry. Then smash out crystals with a flat bottomed glass or measuring cup. Spread out on plate and let dry some more. Repeat until you get dried colored sugar. Drying time will be dependent on weather and how much coloring you use. But, it will eventually dry.


banana-bread-choc-chip-textOn its own, banana bread is delicious. Add in chocolate chips and you really up your game.

So often banana breads are mushy, especially along the top. This recipe, adapted from America’s Test Kitchen, is moist, but not mushy – even days later (if it lasts that long).


  • 6 T butter
  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup milk chocolate chips (I use Nestle’s)
  • 3 bananas
  • 2 eggs
  • 1 tsp vanilla
  • 1/4 cup plain yogurt

Preheat oven to 350º Fahrenheit.

Melt butter, then set aside to cool a bit while you prepare the rest of the recipe.

Into a bowl, combine the flour, sugar, baking soda, salt, and chocolate chips.

Slice bananas, then mash them well using a fork.

Into a large bowl, beat the eggs with a fork. Stir in the bananas, vanilla, yogurt, and melted butter. Fold in the flour mixture just until incorporated – you don’t want to overmix or it will become tough.

Grease and flour a loaf pan (I use Pyrex). Pour in batter, smoothing top. Bake at 350º F for 55 minutes. Let rest in pan for 5 minutes before removing to a wire rack to cool.


choc-crinkle1If you’re craving a rich, chocolate dessert, then look no further. WHITE CHIPS CHOCOLATE CRINKLE COOKIES will satisfy your urge, and then some! Warning: they’re a bit messy from the powdered sugar…so just wear white and you’re good to go.

No need to drag out the electric mixer for this one – these cookies are made by hand. There’s even some rolling in sugar to do, so put the kids to work.

WHITE CHIPS CHOCOLATE CRINKLE COOKIES – makes 18 to 22, depending on size

  • 1 cup all-purpose flour
  • 1/2 cup cocoa – sift to get rid of any lumps
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 cup white chocolate chips (I use Nestle’s)
  • 4 tsp instant coffee crystals
  • 1 tsp vanilla
  • 3 eggs
  • 1½ cups dark brown sugar, packed
  • 4 oz unsweetened baking chocolate (I use Ghirardelli)
  • 4 T butter
  • about 2/3 cup granulated sugar
  • about 3/4 cup powdered sugar

In a bowl, mix together flour, cocoa, salt, baking powder, baking soda, and white chips. Set aside.

In a small bowl, dissolve coffee crystals in vanilla. Set aside.

In a large mixing bowl, whisk together the eggs and brown sugar, smashing out any lumps. Add in the coffee/vanilla and mix well.

In a small saucepan over very low heat, melt together the butter and baking chocolate. With a spoon, begin stirring the egg mixture. Dribble in a small amount of the melted chocolate, stirring constantly, to temper the eggs. Slowly add more chocolate while stirring, continuing on until all the chocolate is incorporated. (If you add the hot chocolate to the eggs too quickly, you could cook them.)

Pour the flour mixture into the chocolate and stir until blended. Set aside for 10 minutes to cool and firm up.

Preheat oven to 325º Fahrenheit.

Fill 2 shallow, wide bowls (such as a cereal bowl) – 1 with the granulated sugar, and 1 with the powdered sugar.

To form cookies, drop about 3 T batter into the granulated sugar (you don’t have to roll them first). With your fingers, start tossing the dough until it’s well-coated with sugar, gently pressing dough into a ball. Then drop into the powdered sugar. Gently toss until it’s well-covered with powdered sugar. Place on a cookie sheet lined with parchment paper. Don’t crowd cookies – you can get about 8 or 9 on a large sheet.

Bake for 12 minutes at 325º F. They probably won’t look done, but remove from oven – they will continue to cook on the hot sheet. Let cool completely on cookie sheet before removing to a wire rack.

These cookies taste great for days – if they last that long!


FLAN -There’s Always Room For This Silky Dessert!

flan-textI’ve been known to suggest (some might say ‘nag’) ALWAYS setting a timer when directions call for a specific amount of time. Even if it’s 5 minutes! It’s so easy to get distracted.

I, now, need to expand on this edict. Set a timer AND make sure it’s the kind that keeps beeping until you shut it off.

Lesson learnt last night when I ended up having to cook 2 batches of FLAN because I became so engrossed working on my computer that I didn’t hear the timer – even though I was in the same room. By the time I remembered I was baking something, my FLAN had overcooked by 20 degrees, transforming my creamy dessert into rubber. Sigh!

Fortunately, Batch #2 came out perfectly: silky smooth that melts in your mouth.

Note #1:  FLAN is a very easy dessert to make, but needs to be prepared the day before to set properly and chill.

Note #2:  As Queen of Freeze, I feel obliged to encourage you to freeze the unused egg whites for future use.


  • 1/4 cup + 2 T water, divided
  • 2/3 cup sugar
  • 2 whole eggs
  • 5 egg yolks
  • 1 can sweetened condensed milk (14 oz)
  • 1 can evaporated milk (12 oz)
  • 1/2 cup whole milk
  • 1 T vanilla
  • 1/2 tsp salt

The first thing to do is make the caramel. For those of you multi-taskers, try and restrain yourself to this task – caramel goes from nearly done to burnt in an instant!

In a sturdy saucepan (I use my All-Clad for this – it conducts heat evenly), pour in 1/4 cup water. Add sugar in the center of the pan, not letting the sugar touch the sides. Very carefully stir water into the sugar so it’s completely moistened but still not touching the sides of the pan or it could crystallize.

Turn the burner to medium/high and let sugar-water boil – without stirring – until it begins to turn golden – about 5 minutes. You’ll notice it becoming thicker as the water evaporates. Once it’s golden in a few spots, slowly swirl the pan to even out the caramelization. It will continue to darken in color. When it’s light brown throughout, lower the heat to very low, continuing to swirl. Once it becomes reddish color (and you may see steam puff up), swirl in 2 T water. Immediately pour caramel into a loaf pan. (You can use either a metal or glass loaf pan, but cooking time will vary accordingly.)

At this time, preheat oven to 300º Fahrenheit and boil about 4 cups of water.

In a large mixing bowl, whisk the whole eggs and yolks together, just until blended. Add in the condensed milk, evaporated milk, whole milk, vanilla, and salt. Whisk together gently – you don’t want air pockets. (I’ve found sliding my whisk down the sides and lifting it up in the center, letting the liquids run back into the bowl, works well.)

Hold a strainer over the loaf pan and pour egg mixture through it onto the caramel – the strainer will catch unwanted tiny bits. Cover with foil. Put loaf pan in a larger pan (such as a casserole dish), and pour the boiling water around the loaf pan to about halfway up the side of the casserole dish.

Place in oven and bake at 300º F for about 75 minutes (1 hour, 15 minutes). SET TIMER! The goal is for the flan to reach 180º F – you need to use a thermometer for this. If you’re using a metal pan, it will probably be done. The glass Pyrex loaf pans are not as wide, and taller so, if you’re using glass, plan on another 20 minutes.

Once the flan reaches 180º F, remove from oven, leaving it in the water bath for 90 minutes, UNcovered. Then, remove pan from water bath, cover with the foil, and refrigerate for at least 8 hours.

To serve, run a round tipped knife (so it doesn’t scratch the metal pan) along the sides, place serving platter on top, and invert. The flan will plop down. Carefully lift off loaf pan. You can scrape any caramel remaining in the loaf pan over the top of the FLAN – one can never have too much caramel!