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Fajita Salad with Flan Custard for Dessert by Jes Mostek	No ratings Rating Details Rate this meal Printable View

Flan is a Mexican version of custard.

If you mix up the custard at the beginning of your meal prep, it'll be done just in time for dessert.

Recipes:

Easy Flan Custard by Jes Mostek serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Ingredients:

2 1/2 c.

whole milk

eggs

1/2 c.

sugar

1/2 tsp.

salt

1/2 tsp.

cinnamon

1 tsp.

vanilla

1 c.

caramel sauce

Directions:

Preheat the oven to 350 degrees F.

Scald the milk: Pour the milk into a medium-sized heavy-bottomed sauce pan (whole milk works best) and heat over medium to high heat just until the first tiny bubbles appear at the edge of the pan.

In a large bowl, whisk together the eggs, sugar, salt, cinnamon, and vanilla. Pour the milk in a slow, steady stream, while whisking rapidly, into the egg mixture.

You may either make one large custard by using a casserole dish or 6 small custards by using a 6-cup muffin pan or individual ramekins or flan cups. Before pouring the custard mixture in the dish or muffin tins, pour the caramel sauce in the bottom of the casserole dish or divide the sauce among the 6 muffin cups (about 2-3 T. per muffin cup). Then carefully pour the custard mixture into the dish or 1/2 c. of the custard mixture into each muffin cup on top of the caramel.

Fill a 9 x 13 pan with an inch or two of hot water and place either the casserole dish or the muffin tin in the middle of it. Place the custard in the water-bath pan in the preheated oven and bake for 45 minutes (only 40 minutes for individual flan custards).

Fajita Salad by abi iubhar serves: 3	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Fajita steak and bell peppers over a salad.

Ingredients:

3 T

olive oil

1 T

tamari

1 T

cumin

1 t

paprika

1/2 t

black pepper

1/2

lime, squeezed

1 T

garlic, minced

1 t

oregano

1/2 t

basil

1 lb

steak, sliced

3 cup

salad greens

1 1/2 cup

red cabbage

1/2 cup

grated carrot

1 cup

bell peppers, mixed

Directions:

mix the first ten ingredients together. marinate at least two hours, preferably overnight. pour into a skillet and brown. add the bell peppers if you like them cooked.

divide the salad greens, cabbage, and carrot (and bell peppers if you prefer them uncooked) onto separate plates and then divide the meat onto them. the meat may be cooled and eaten cold, as well. i use the leftover sauce for the dressing as well.