(Family Features) Family traditions and in-person connections are important parts of gatherings of loved ones, and many of those get-togethers are centered on food. The entire family coming together around a table covered with warm, delicious food to share stories and create new memories is what makes mealtime special.
Forty chefs from around the nation came together to create “Come to the Table,” which offers a delicious mix of cuisines from a variety of cultures, including this sampling of classic family favorites, sweet indulgences, and family-style creations all inspired by what family means to each chef.
“Sales from this book will directly benefit the families we serve, so we are so grateful for each and every chef that has offered their time and talent to this cookbook,” said Jill Cumnock, CEO of Ronald McDonald House of Dallas. “The way ‘Come to the Table’ has been created reminds me of a recipe that culminates in a feast for the senses. We can’t think of a better way to celebrate our 40th anniversary, particularly at a time when families are starting to reunite after the pandemic forced so many apart.”
Visit rmhdallas.org for more information and to order the cookbook.
Daddy’s Birthday Flan
Recipe courtesy of chef Ninamarie Bojekian Mendoza
Servings: 10-12
Caramel Sauce:
1 cup granulated sugar
1/4 cup water
Cake:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, at room temperature
3/4 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla extract
3/4 cup buttermilk
3 tablespoons rainbow sprinkles (optional)
Flan:
4 large eggs
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 tablespoon vanilla extract
ground cinnamon, to taste
In a saucepan, heat granulated sugar and water over medium-low heat until melted.
Preheat oven to 350 F.
Grease and flour 9-inch Bundt pan. Set aside.
When sugar liquefies and turns golden brown, remove from heat and use a silicone spatula or whisk to stir. While stirring, quickly pour into prepared Bundt pan.
To make the cake: In a large bowl, sift flour, baking powder, baking soda, and salt. Set aside.
In another bowl, use a hand mixer on medium speed to beat butter and sugar, about 3 minutes, until fluffy. Add eggs and vanilla. Beat well.
At low speed, gradually beat in flour mixture and buttermilk until combined.
Fold in rainbow sprinkles, if desired.
Pour batter into pans over the caramel sauce.
To make flan: In a blender on high speed, blend eggs, sweetened condensed milk, evaporated milk, and vanilla until well combined.
Gently pour through a strainer and onto the prepared cake batter.
Sprinkle cinnamon on top.
Place pan in a water bath by putting it in a larger baking dish, roasting pan, hotel pan, or similar. Pour hot water halfway up sides to create a water bath.
Bake for approximately 1 hour. The cake should be golden brown and jiggle when shaken when done.
Remove cake from water bath and cool on rack 10 minutes.
Run knife or spatula carefully around edges to separate. Place plate on top of the cake and, while holding it, flip over carefully and quickly.
Refrigerate at least 1 hour or overnight before serving.
Source: Ronald McDonald House of Dallas
