• Hey, kids! Let’s spend the day in the kitchen with this cute girl and learn how to make her delicious Financier recipe. Pour the flour in, add some icing sugar and baking and almond powder, egg-whites, butter and vanilla, mix it all together really well. Bake and then serve it up hot! Now this is a super delicious financier recipe!

Yield: 6 servings (serving size: about 1 cup)

Ingredients

• 1  (7-ounce) can chipotle chiles in adobo sauce
• 1  tablespoon  butter
• 1/2  cup  finely chopped onion
• 1/2  cup  finely chopped green bell pepper
• 1  garlic clove, minced
• 2  tablespoons  all-purpose flour
• 1  (14 1/2-ounce) can diced tomatoes and green chiles, undrained
• 4  cups  hot cooked elbow macaroni (about 2 cups uncooked)
• 2  cups  (8 ounces) shredded reduced-fat sharp cheddar cheese
• 1  cup  1% low-fat cottage cheese
• 1  cup  2% reduced-fat milk
• 1/4  cup  (1 ounce) grated fresh Parmesan cheese
• 1  large egg, lightly beaten
• Cooking spray
• 3  tablespoons  dry breadcrumbs

Preparation

Preheat oven to 350°.

Remove 1 teaspoon adobo sauce from can; set aside. Remove 2 chipotle chiles from can; finely chop to measure 1 tablespoon. Reserve remaining chiles and adobo sauce for another use.

Melt butter in a Dutch oven over medium-high heat. Add chopped chiles, onion, bell pepper, and garlic; cook 4 minutes or until onion is tender, stirring frequently. Sprinkle with flour; cook 30 seconds, stirring constantly. Reduce heat to medium; add tomatoes. Cook 3 minutes or until thickened. Add reserved 1 teaspoon adobo sauce, pasta, cheddar cheese, cottage cheese, milk, Parmesan, and egg; stir to combine. Spoon pasta mixture into a 2-quart baking dish coated with cooking spray; top with breadcrumbs. Bake at 350° for 30 minutes or until bubbly.

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place 1 cup of the sugar in a small saucepan over medium heat. Cook gently, without stirring, but shaking occasionally until the sugar has melted. Continue cooking until the sugar has completely melted, and turned golden brown. Pour into a large, glass baking dish. Spread the caramel evenly over the bottom of the dish, then set aside to cool for 15 minutes before proceeding.
3. Once the caramel has hardened, pour the condensed milk, evaporated milk, milk, eggs, 1/2 cup sugar, and coconut into a blender. Blend for 3 minutes until smooth. Pour into baking dish over the caramel.
4. Bake in preheated oven for 45 minutes until set. When done, remove from oven and let cool for 30 minutes. Run a knife around the edges of the dish to separate the flan from the sides. Refrigerate overnight.