Wednesday, 20 March 2013

Simply Sangria Recipe


To me, I have always thougth of sangria as nectar of the gods, something about the combination of wine and fruit gets me all tingly and happy inside. Here is a traditional Sangria recipe that leaves room for variation and improvisation.

  • 3 1/4 cups ( 26 fl. oz) dry red wine
  • 1 tablespoon sugar
  • Juice of 1 large orange
  • Juice of 1 large lemon
  • 1 large orange, sliced thin crosswise
  • 1 large lemon, sliced thin crosswise
  • 2 medium peaches, peeled, pitted and cut into chunks
  • 1 cup (8 fl. oz) club soda


Combine all the ingredients except for the club soda in a large punch bowl or serving pitcher, mixing well. Refrigerate overnight. Immediately before serving, mix in the club soda for added fizz. Ladle into nice wine goblets !

Buen Provecho ! Bon Apetit ! Here's to Your Health ! Salut !


All Recipes courtesy of  Sabrina Rongstad de Bravo

Tuesday, 12 March 2013

Gambas al Ajillio - Sizzling Garlic Shrimp

A truly classica tapa, Gambas al Ajillio, a splash of brandy or sherry gives it a nice aromatic flavor. Top with crush pepper flakes gives a nice bite at the end. This is a quick and easy dish to make that will have your guests begging for more. What more can you ask for !

  1. Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat. Once the oil is hot and the garlic has turned golden brown, increase heat to high and add the shrimp. Cook until the shrimp turn pink and opaque, about 3 minutes.
  2. Deglaze the pan with sherry or lemon juice and season to taste with salt and pepper. Serve garnished with chopped parsley

This article was written by Sabrina Rongstad-Bravo

Sunday, 10 March 2013

Traditional Aioli - Garlic Mayonnaise

 Traditional Aioli


2 garlic cloves, pressed

1/4 teaspoon (or more) coarse kosher salt

1/2 cup mayonnaise

2 tablespoons olive oil

1 tablespoon fresh lemon juice

Preparation: Mash garlic and 1/4 teaspoon salt in small bowl until paste forms. Whisk in mayonnaise, olive oil, and lemon juice. Season to taste with coarse salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.

This article was written by Sabrina Rongstad-Bravo
Share |

Delicious Bookmark this on Delicious

This article was written by Sabrina Rongstad-Bravo
Share |

Delicious Bookmark this on Delicious

Tapas: Patatas Brava- Spicy ( Feisty) Potatoes

Patatas Bravas" or Bravas Potatoes is one of the classic Spanish tapas dishes and is served in bars all over Spain. The sauce is a bit spicy from the Tabasco, hence the name bravas, which means "fierce." This is a quick and simple tapa recipe.

  • 4 medium potatoes
  • salt to taste*
  • 1 1/2 - 2 cups Spanish olive oil for frying
  • 1 - 16 oz can of tomato sauce
  • 2 tspns. sweet Spanish paprika ( Pimenton)
  • 1 small onion ( chopped)
  • 2 garlic cloves ( chopped)
  • 1 can chopped tomatoes
  • 1 tbsp tomato puree
  • a pinch of chilli powder
  • a pinch of sugar
  • chopped fresh parsley for garnish

    This bravas potato recipe makes 4 servings as an appetizer.

    Peel the potatoes. Cut potatoes into 1/3" to 1/2" chunks as follows: Cut the potato lengthwise, then cut it lengthwise again. You should have four long pieces. Now, cut each of those pieces into 3-4 pieces, cutting crosswise. This should give you nice bit-sized pieces, small enough to use a toothpick to skewer. Sprinkle with salt*. Bake in the oven for 30-40 minutes or fry in a pan.

    Pour olive oil in a wide, deep frying pan, with a heavy bottom. Heat the oil on medium high until hot. To test the oil, carefully place one piece of potato in the oil. It is hot enough if the potato immediately fries. If there is no bubbling/frying, the oil is not hot enough and the potato will absorb too much oil. Once the potatoes are fried(about 10 minutes), use a slotted spoon or spatula to remove and set them aside to drain.

    For Sauce: 
    Prepare ahead by heating the oil in a pan,Using a small 8-inch frying pan, put 1-2 tablespoons of the olive oil in the pan. Heat over medium heat.
    Pour tomato sauce into the pan and "saute" the tomato sauce for 5 minutes.
    Add the onion and fry for about 5 minutes until softened. Add the garlic, tomatoes, tomato purée, paprika, chilli powder, sugar and salt and bring to the boil, stirring. Simmer for 10 minutes until pulpy. Set aside for up to 24 hours.
    Place the potatoes on a plate or in a wide open dish. Pour the sauce over the potatoes and serve warm, with toothpicks. You can eat the Patatas Bravas with a garlicky Alioli sauce.

    Aioli Sauce is coming up next in Learning Spanish is Fun.

    *Tips from Sabrina's Kitchen, Use Sea Salt always, Baelene from the South of France happens to be  my favorite.

    Share |

    Delicious Bookmark this on Delicious

    Saturday, 9 March 2013

    Tapas: Champiñones al Ajillo- Mushrooms in Sherry

    Few tapas taste more Spanish than Champiñones al Ajillo, dripping with olive oil, garlic and dry Spanish Sherry.

    To make this tapa even more authentic, be sure to serve the mushrooms with plenty of fresh, crusty bread to mop up the delicious juices.


    •1/4 cup (2 fl. oz) olive oil

    •4 cups (8 oz) mushrooms, wiped clean and quartered

    •6 cloves garlic, minced

    •3 tablespoons dry sherry

    •2 tablespoons lemon juice

    •1/2 teaspoon dried red chile, seeded and crumbled

    •1/4 teaspoon Spanish paprika

    •Salt and pepper, to taste

    •2 tablespoons chopped parsley


    Heat the oil in a skillet and sauté the mushrooms over high heat for about 2 minutes, stirring constantly. Lower the heat to medium and add the garlic, sherry, lemon juice, dried chile, paprika, and salt and pepper.
    Cook for about 5 minutes or until the garlic and mushrooms have softened.
    Remove from the heat, sprinkle with chopped parsley, and serve on small earthenware platters.

    Serves 4

     10 minutes preparation + 12 minutes cooking

     Difficulty: Medium


    This article was written by Sabrina Rongstad-Bravo
    Share |

    Delicious Bookmark this on Delicious

    Friday, 8 March 2013

    Tapas: Tortilla Española - Spanish Omelette


    This is a Classic Spanish Tapas Dish eaten everywhere in Spain, in all the Tapas Bars, plain, cold, with a bit of aioli sauce or ( garlic sauce). Some recipes call for chorizo or red peppers. I like the simple version with just eggs, potatoes and onions. It's delicious just in it's simplicity and can be eaten for breakfast or as a snack or in between two baguette slices.

    • 4 huevos 4-6 eggs
    • 1/2 kilo de patatas 1/ 2 kilo of potatoes
    • 1 brown onion 

    Pasos Receta:   

    Paso 1 : Lavar y cortar las patatas en laminas finas.  

    Paso 2 : Se baten los huevos con un poco de sal y una vez batidos se añaden las patatas, mezclándolas bien con el huevo batido. Una vez puesto el aceite a calentar se echan las patatas, añadiendo un poco de sal y se fríen. Truco: Si la tortilla gusta con las patatas más desechas puede ir desaciéndose la patata con la rasera mientras se muev Cuando se vean doradas se apartan y es importante que escurran el aceite en un colador o en un plato con papel absorbente.

    Paso 3: Se prepara de nuevo la sartén en el fuego con dos cucharadas pequeñas de aceite que cubran una lamina del fondo de la sartén. Se echa la mezcla del huevo y las patatas. Truco: mover agitando la sartén con habilidad para que no se pegue la tortilla.

    Paso 4: Se le puede dar vueltas hasta que quede dorada por ambos lados según el gusto...
    Y ya está nuestra tortilla de patatas.

    Recipe Steps:
    Step 1: Mince onions and cook until they are translucent. Take them out of the pan and put aside in bowl.

    Step 2: Wash and cut the potatoes into thin slices.  Heat the oil, add the potatoes, adding a little salt and fry. When potatoes are golden brown, take them out of the pan, and drain oil a colander, and place potatoes on a plate with paper towels.

    Step 2: Beat the eggs with some salt and pepper and once beaten add the potatoes, mixing thoroughly with beaten egg.

    Step 3: Put pan back on stove, covering the bottom of the pan with a sheet of oil. Put onions and the egg mixture and potatoes.

    Step 4: Shake the Pan a bit as if when you are making an omelet like Julia Child.When you perceive that the egg mixture is like a curd and a bit hard, put a plate on top and turns the tables (it's easy, just have to do it safely).  Cook until  both sides are golden brown according to the taste, put a parsley in middle for presentation  ... . And Voila there's your omelet! 

    This is delicious with a cup of really thick Spanish hot chocolate and it's easy to pack in your lunch box.

    Nota Bene: Patatas is the Spanish ( from Spain) word for Papas or Potatoes 

    More Cuban and Spanish Recipes Coming Soon in Learning Spanish is Fun !

    Thursday, 7 March 2013

    History of Tapas: from King Alfonso to Modern Madrid

    What are Tapas
    Tapas are to Spain what Dim Sum is to China, Hors d'oerves to France, Meze to the Middle East., Chaat to Pakistan and India, Antojitos and Bar Food to the Americas, Izakaya to Japan. The word "tapas" is derived from the Spanish verb tapar, "to cover". In Spain, the main meals of the day is a late lunch around 2 pm and then a late dinner around 10pm, supplemented by smaller meals. In Spain, people go to bars afterwork to have a copa and typically small finger foods or " tapas" to tie them over until their late dinner.

    History of Tapas
    According to legend, the tapas tradition began when King Alfonso of Castile recovered from an illness by drinking wine with small dishes between meals. After regaining his health, the king ordered that taverns would not be allowed to serve wine to customers unless it was accompanied by a small snack or "tapa." He issued a royal decree that insisted that everyone should take food with their drinks. A slight variation of this one is that the benevolent king simply insisted that food should be taken with any drink out of concerns for the health issues associated with drinking on an empty stomach

    Tapas, like Flamenco dance has evolved through Spanish history by incorporating traditions influences from many different cultures and countries. The Iberian Penisula was invaded by the Romanswho introduced the of the irrigation methods. The invasion of the North African Moors in the 8th century brought almonds, citrus fruits and fragrant spices.The influence of their 700-year presence remains today, especially Andalusia.The discovery of the New World brought the introduction of tomatoes,  maize(corn),Chili Peppers, beans,and potatoes. These were readily accepted and easily grown in Spain's varying climates.

    Classic Spanish-Style Tapas
    As Spain is located on the Iberian peninsula and therefore very nearly surrounded by water, seafood and shellfish naturally play a huge part in Spanish gastronomy. A few delicacies of the sea to try are calamares frito(fried squid), cod fritters, Gambas al Ajillio (prawns in hot, garlic oil), and boquerones (anchovies). Moving away from seafood, other typical tapas include chorizo (sausage), Patatas Brava (" Brave" Potatoes), a variety of casserole stews, callos (tripe with chickpeas), jamón serrano (cured ham), albondigas (meatballs) and Tortilla Espanola (Spanish potato omelette).

    Modern Spain-Tapas Hopping
    Don't be shy about asking what order as most bars will suggest that you try their specialties, which usually happen to be the region's specialties as well. Tapas menus undeniably vary as you move through Spain; the best tapas in central Madrid, for example, are sure to be different from the choice tapas along the northern Galician shores. However, regardless of whether you're relaxing along the Mediterranean or channelling your inner Don Quixote de La Mancha , you are sure to find some common tapas "classics." Unfortunately the days of free tapas are over in much of Spain. Read more about where you can still get free tapas in Spain. If the tapas is given to you without you having asked for it, it will be free.

    In conclusion, eating tapas is a sumptuous gastronomical experience that will be different from region to region in Spain. Tapas can be simple finger foods like olives or almonds, canapés or Spanish omelets, cut into squares and served on toothpicks, or deep-fried croquettes. They can also be more elaborate hot, saucy foods served in small earthenware casseroles. Whip up a pitcher of sangria and try a few of these tapas recipes at your next party.

    Classic Tapas Recipes

    Albondigas ( Meatballs)
    Gambas al Ajillio ( Sizzing Garlic Shrimp)
    Tortilla Espanola con Aioli ( Spanish Torta with Aioli)
    Champiniones al Ajillio ( Mushrooms in Garlic)
    Mejillioines Escabechado ( Marinated Mussels)

    For Tapas Parties contact me, at

    Delicious Bookmark this on Delicious

    Wednesday, 6 March 2013

    Simple Paella Valenciana Recipe


    10 pieces of varying Split Chicken Wings, Thighs, Drummetes
    ½ Lb Shrimp (with shells)
    3 large Scallops cut in half (or 6 small)
    1 Lb Assorted Mussels and Clams
    ½ to 1 cup Tomate Frito, tomato sauce, or tomato puree.
    4 Cloves Garlic (minced or chopped)
    3-6 Piquillo Peppers (sliced into strips) plus a few strips reserved to use as garnish
    ½ cup Peas
    1 cup Green Beans (cut into 1" sections)
    1 tsp. Saffron Threads or ¼ to ½ tsp. Powdered
    ½ cup Extra Virgin Olive Oil
    2 cups Paella Rice
    4-6 cups Shellfish Broth (recipe below) or substitute Chicken Broth or bouillon.
    Salt to taste

    * Pork Ribs, Rabbit, and Escargot are optional ingredients.

    Prep Time/ Cook Time
    30 minutes preparation, 35 minutes cooking (cooking time may vary depending on the type of burner/stove/oven you are using)

    To make the shellfish broth: Boil the mussels and clams in 6 cups of water until the shells start to open. Drain, reserve the liquid, and discard any unopened shells.

    For the sofrito:
    Add the Olive Oil to the Paella Pan and Sauté the Chicken Wings and Pork for 5-10 minutes under medium-high heat. Add the Tomate Frito, Piquillo Peppers, and Garlic. Cook for 2-3 minutes more.

    Build the Paella:
    • Add the Rice and stir the mixture to coat, about 1 minute.
    • Stir under medium heat for 1 minute to incorporate the mixture.
    • Tip From Sabrina's Kitchen: Be sure to crush the saffron threads to release the flavor before adding. Also keep in mind that saffron releases it's flavor with heat, so be sure to add it while the paella is cooking.
    • Add the hot Shellfish Broth (recipe is listed above) to the Rice Mixture (add 6 cups if using Bomba Rice, otherwise add 4 cups.)
    • Tip From Sabrina's Kitchen: From the point of adding the Hot Shellfish Broth and the liquid coming to a boil, the total cooking time to completion of the recipe will be about 15-18 minutes (it may take a few minutes longer for deep pans, if using a small burner/stove, or if using a slow-cooking rice such as Bomba.) Do not stir after this point, and control the heat so the bottom is not scorched.
    • Add Salt to taste (it is best to add less at first, as the seafood releases salt while cooking.)
    • Arrange the Mussels, Clams, and the Piquillo Peppers reserved as garnish onto the surface of the paella. Continue cooking until rice is almost done, but still firm in the center (Al Dente.)
    Garnish with lemon wedges and enjoy the best Paella of your life!

    Tips for Beginners
    Paella is more of an art than a science, so it may take a little practice to be able to make it quickly. These tips may help: Have your ingredients cleaned, chopped, and measured in individual bowls so that you may add them quickly when the recipe is cooking. Be sure to use a big enough burner or stove for your pan. Ideally, you wand a medium-low flame that is dispersed over the entire bottom of the pan.

    Cooking times are approximate; lower heat = longer cooking time, higher heat = faster cooking time (but at the risk of burning.)

    The amount of liquid to add to the rice varies depending on the rice variety and the other ingredients you have added to the paella. When the cooking is half way done, feel free to add a little more liquid to the pan if the rice seems too dry.

    If the rice doesn't seem to be cooking properly around the edges because the burner/stove you are using is just a little too small, you may partially cover the edges of the pan to help retain heat and ensure even cooking.

    Regional Variations
    Each region of Spain has their own unique variation of Paella, so feel free to experiment. Journey to the mountainous regions by adding chorizo, rabbit, or judion beans; journey to the coast by adding squid or langostino (lobster); or discover your own favorite by experimenting with smoked paprika, onions, or even vegetarian.

    This article was written by Sabrina Rongstad-Bravo
    Share |

    Delicious Bookmark this on Delicious

    Vegetarian Paella

    Vegetarian Paella

    1 quart  vegetable stock or garlic broth
    Generous pinch (about 1/2 teaspoon) saffron threads
    2 tablespoons extra virgin olive oil
    1 medium onion, finely chopped
    4 large garlic cloves, minced
    1 red pepper, cut into strips
    1 green pepper, cut into strips
    2 cups medium-grain rice
    1 tablespoon tomato paste
    1 teaspoon sweet paprika
    1 pound ripe tomatoes ( seeded and grated on the large holes of a box grater; or peeled, seeded and chopped;) or 1 14-ounce can chopped tomatoes with juice
    1/4 pound green beans, ( 1-inch lengths)
    2 or 3 baby artichokes, trimmed and sliced (may also use frozen artichoke hearts, sliced or jar bought artichokes)
    1 can chickpeas, drained and rinsed
    1 cup shelled fresh or thawed frozen peas
    Salt and freshly ground pepper

    For The Saffron:
     Bring the stock to a simmer in a medium saucepan. Crush the saffron threads between your fingertips, and place in a small bowl. Add 1 tablespoon warm water, and set aside.

    For the Sofrito:
     Heat the oil over medium heat in a large, heavy frying pan, an earthenware casserole (cazuela) set over a flame tamer, or a paella pan. Add the onion. Cook, stirring, until the onion is tender, about five minutes. Add the garlic, peppers and a generous pinch of salt. Cook, stirring, until the peppers begin to soften, about three minutes. 

    Add the tomato paste, paprika and rice. Cook, stirring, for one minute until the grains begin to crackle. Add the tomatoes and cook, stirring, until they cook down slightly and smell fragrant, about five minutes. Stir in the saffron with its soaking water, scraping in every last bit with a rubber spatula. Season generously with salt and pepper.

    For the Vegetables:
    Add the stock, green beans, artichokes and chickpeas or lima beans. Bring to a boil. Stir once, reduce the heat to medium-low, and simmer without stirring until the liquid has just about evaporated, about 10 to 15 minutes. Add the peas. Continue to simmer until the rice is dry, another 5 to 10 minutes. Remove from the heat and serve. 

    For the Socarrat:
    Traditional Paella has a crispy, caramelized, toasted bottom called socarrat that is considered a delicacy. To achieve a socarrat, one either needs to time the evaporation of the water properly with the completion of the rice being cooked or turn up the heat to high  (for 5 to 10 minutes) and listen to the bottom of the rice toast. Once you smell the aroma of toasted rice, remove the pan before it burns. The paella should cool for several minutes.

    For Garnish:
    Garnish with Smoked Red Peppers cut in julienne strips.  You can roast the peppers in the oven at 400 Degrees for ten minutes  or carmelize them in a pan ( using a pinch of sugar)  on a very high flame. Neatly place them all over the Paella like a wheel. Add nice lemon slices all over the Paella and some parsley, voila, your Paella is Ready! 

    Tip From Sabrina's Kitchen:
    •  Be sure to crush the saffron threads to release the flavor before adding. Also keep in mind that saffron releases it's flavor with heat, so be sure to add it while the paella is cooking.
    • When adding broth to the Rice Mixture (add 6 cups if using Bomba Rice, otherwise add 4 cups.)
    • Paella tastes best with Bomba rice, Arborio rice or short grained rice.
    Yield: Serves six to eight.
    Advance preparation:
    This does not have to be piping hot, so it can be made an hour before you wish to serve. If you make it further ahead than that, you can reheat it in the pan.

     You don’t have to make this vegetable-rich dish in a paella pan, though if you do, you’ll get a nice layer of crusty rice on the bottom. Serve it as a main dish or as a side.

    Tuesday, 5 March 2013

    Cuban Ox Tail Soup- Rabo Encendido

    Cuban Oxtail Stew recipe - Receta de Rabo Encendido Cubano

     "Rabo Encendido" (literally means Lit Tail) is more of a stew than a soup, at least the Cuban version, and there are as many versions as there are Cuban Chefs. I made this the other day and it actually tastes better the next day.  You can make it with or without the chocolate powder. It's delicous hearty stew to be eaten on cold days to warm you up.

    4 pounds oxtail, cut in chunks
    Flour for dredging meat
    1/4 cup olive oil
    Two onions, chopped
    Two green peppers, chopped
    4 cloves garlic, mashed with 1 teaspoon salt
    1 teaspoon dried thyme
    1/4 teaspoon ground cloves
    1/4 teaspoon ground allspice
    1/2 teaspoon nutmeg
    1/4 cup chopped parsley
    2 bay leaves
    1/4 teaspoon black pepper
    1 tablespoon unsweetened chocolate powder (for a slight mole taste)
    One can (12 ounce) tomato sauce
    One cup red wine
    2 1/2 cups beef broth
    1 cup dice potatoes
    1 cup diced carrots
    1 cup diced celery

    Dredge the meat with flour. In a large pan or Dutch oven, brown the meat on both sides in the oil, approximately five to six minutes. Remove meat. Sauté the onions and green pepper in the same pan. When the onions start to get translucent, add the mashed garlic and cook for one additional minute.

    Add the tomato sauce, wine, beef broth and all spices. Add the potatoes, carrots and celery. Bring to a boil and cover. Simmer for two hours or until meat is tender on low heat, stirring occasionally. Adjust seasonings, if necessary. Add additional beef broth if needed. Remove bay leaves, serve. This is delicious by itself or rice as an accompaniment.

    Bueno Provecho !

    Cuban Flan

    Cuban Flan (Cuban style custard)

    Cuban Flan

    Flan de Queso (Cheese Flan):
    1 can of sweetened condensed milk
    1 can of evaporated milk
    1 8z cream cheese
    6 eggs
    1 tsp Vanilla
    ¼ tsp salt

    1 cup of sugar
    1 tbsp water
    (All directions follow at the end)

    Flan de Coco (Coconut Flan):

    (To make Coconut Flan: Use same above list of ingredients, except for the cream cheese. Instead, add about ½ (half of) 8oz can of shredded coconut- in heavy syrup- .Use a spoon to add the coconut into the mixture in order to avoid pouring too much of the liquid. Follow same cooking directions as follows below)

    Flan de Caramelo (Caramel Flan):

    (To make Caramel Flan: Use same above list of ingredients, except for the cream cheese, and add 7 eggs instead of 6. Follow same directions as follows below)

    Flan de Guayaba y Queso (Guava Cheese Flan):

    (To make Guava Cheese Flan: Use same above list of ingredients except for the following: Only ½ package of 4 oz cream cheese (softened), and add ½ cup guava paste (softened). Follow same directions as follows below)


    First, prepare the caramel: In a sauce pan, and over medium heat, add 1 cup of sugar and sprinkle with about 1 tbsp of water; mix well just to have the sugar lightly moistened. Melt the sugar in the pan, stirring to avoid lumps or burning. Once the sugar is completely dissolved (caramelized), and it has a golden brown color, immediately, pour caramel into a baking dish and tilt around to cover all sides and have the caramel spread evenly around the bottom and sides of the dish. Set aside.

    Next, Preheat the oven at 350 degrees F. In a big bowl, and using a spatula, place the cream cheese (cream cheese can be placed in a microwave oven for a few seconds to soften) and mix with the eggs. Add the evaporated milk, condensed milk and mix. Add vanilla and salt and mix thoroughly using a whisk.

    Mix the ingredients

    Pour the flan mixture into the baking dish where you poured the caramel. Cover the dish tightly with aluminum foil. Place that baking dish into a roasting pan and fill roasting pan with boiling water to reach about ½ way the size of the baking dish. Then, place that roasting pan into the oven rag and this rag should be in the center of the oven. Bake at 350 degrees F. for about 1 hour.

    After an hour, insert a toothpick into the middle of the flan to see if it comes out clean. Once the flan is done, let it cool at room temperature for about 15 to 20 minutes and turn upside down into a serving dish. Cover the serving dish with aluminum foil, and refrigerate for at least 2 hours before serving.

    Variations when cooking: (For this variation, please, don’t leave it unattended). If you don’t have or don’t want to use an oven, you can use a pressure cooker to make the flan.

    You will need the following utensils:

    1 Flanera pan (size 1.5 Qt). You can buy a flanera at a Latin grocery store or online (it has a lid and 3 special closures to ensure the flanera pan closes well and tight and no liquid is spilled during pressure cooking).

    1 Pressure Cooker (size: 4 to 6 Qt).


    Make the caramel in the same flanera, where the flan is going to be cooked. Follow same directions for caramel as described above. Once the caramel is done, tilt around the sides of the pan or flanera to cover the bottom and all sides well, as on the picture below.

    How to Make Caramel:

    Add the flan mixture into the flanera and close it tightly.

    Pouring the mixture

    Place flanera inside the pressure cooker and fill the pressure cooker with tap running water to reach about ½ way of the size of the flanera pan. Close pressure cooker and, before placing it on the stove, make sure the stove is already heated on high.

    Place the pressure cooker on the stove and when the top valve begins to rock, reduce heat to medium until the valve rocks at a steady, soft pace. If valves starts rocking too rapidly a few minutes later, reduce heat again, slowly, until it reaches a steady, soft pace. You might need to reduce heat a couple of times, so don’t leave the pressure cooker unattended. (If your pressure cooker doesn’t have a rocking valve, follow manufacturer’s instruction, reduce temperature to medium–low once you see the first vapors coming out, and set the timer the same as below).

    From the moment in which the valve starts to rock, set timer for about 35-40 minutes, after which, you should remove pressure cooker from heat (If you notice that after 30 minutes, the valve stops rocking by itself, and no more vapor comes out, remove pressure cooker from heat. It means there’s no more liquid inside the cooker. Remove from heat immediately).

    Wait until all vapor has come out of the cooker and all pressure is released. Open lid, wait a few minutes until it is cool enough to handle, and carefully remove the flanera. Let it cool at room temperature (about 10-15 minutes), and open up the flanera.

    Flan still in the pan
    Using a knife, carefully scrape around the edges to ensure the flan is well separated from the sides of the pan.
    Scrape around the edges. Flip it over into a serving dish. Cover with aluminum foil and refrigerate for about 2+ hours before serving.

    This article was written by Sabrina Rongstad-Bravo