Month: February 2022

Sift the flour, vanilla powder, salt and powdered sugar.

Add butter and mix with your hands until the butter is well incorporated.

Add the beaten egg with a pinch of salt. Mix well.

Add orange blossom water one tablespoon at the time and mix by hands until you obtain a soft dough (the flour will absorb the liquid). Don’t knead the dough, you just gather it.

Cover the dough with plastic wrap and let rest for at least 20 minutes on the counter.

Prepare the filling by mixing the ground almonds, sugar, vanilla powder, cinnamon and butter.

Add orange blossom water, 1 teaspoon at the time until obtain a well gathered paste.

Get back to the dough (after rest time) and form small balls, the size of small tangerines. You can use kitchen scale to weight the balls of dough.

Cover the balls of dough with plastic wrap.

Take one ball of dough at the time and roll it out thinly into a circle or oval shape.

Roll a small amount of almond filling into a thin log.

Place it in one edge of the rolled out dough.

Roll the dough over the filling to make a log.

Using your 2 hands, roll the log from the sides to make them thinner than the center.

Form a crescent shape cookie dough.

Continue forming the crescent shape cookies or Tcharek until you deplete all the dough.

Brush the top of the crescent with beaten egg white. You can brush them with egg yolk or the whole beaten egg if you like.

Dip the top of the crescent in coarsely ground Almonds.

Place in a baking sheet lined with parchment paper.

Prick the crescents or Tcharek with a toothpick in the bottom.

Bake in a 350°F preheated oven for about 15 to 20 minutes or until slightly golden from the bottom.

Enjoy.

First, prepare the caramel.

Put sugar in a saucepan over medium low heat.

Let cook until it turns brown and becomes caramel.

Immediately, pour it in a baking pan. Make sure to shake the baking pan so that the caramel coat the bottom and sides of the pan. Set aside.

In a bowl, put the eggs, salt and vanilla extract.

Add orange zest then whisk well.

Add evaporated milk, condensed milk and regular milk.

Whisk everything really well.

Pour the batter in the prepared baking pan.

Place the baking pan in a larger baking pan.

Pour hot water in the large baking pan to cover the bottom of the small baking pan.

Let cook for about 1 hour in 350°F preheated oven. The center of the flan may still giggly but no worries it will set later.

Once cooked, leave it on the counter to cool for about 1 hour then refrigerate for at least 2 hours, preferably overnight.

Run a knife around the edges of the pan to make sure that the flan will come out from the pan easily.

Gently flip the flan over a plate.

Enjoy.