Step 1

Add 1/2 cup granulated sugar into a small fry pan, along with 1/4 cup cold water and 1 tsp lemon juice, heat with a medium heat and cook without mixing, after 6 to 7 minutes and you end up with a golden brown color, remove from the heat, evenly divide the sauce into 4 individual flan molds, add the molds into a casserole dish and set aside

Step 2

Measure out 1 3/4 cup milk, add in 1 tsp vanilla extract and mix together, crack 4 eggs into a large bowl, whisk together, then slowly add in 1/2 cup granulated sugar while you continue to whisk together, then slowly add in the milk, again whisking continuously, once well mixed, run the mixture through a sieve and into a pitcher, evenly divide the mixture into the flan molds

Step 3

Fill the casserole dish with cold water, to cover the flan molds by half, add into a preheated oven, bottom heat only, 175 C - 350 F, after 45 minutes remove from the oven, you can pierce one of the flans with a toothpick, if it comes out cleanly they are done, remove the flan molds from the casserole dish and let them cool off, then cover with saran wrap and add into the fridge, for at least 4 hours, but they will hold for up to 3 days

Step 4

To serve the flans, run a pairing knife through the outer edges of the flan, then place a plate over the mold and flip, give it a shake and lift, serve next to fresh raspberries

Step 5

Add 4 cups milk into a large fry pan, along with 1 cinnamon stick, 1 vanilla bean cut in half and the lemon peels from half a lemon, heat with a medium heat, once it comes to a light boil, add in 1/2 cup round rice, mix with the milk, after 10 minutes add in 1/2 cup granulated sugar, lower the heat to a low-medium heat, gently mix continuously for about 15 minutes, or until you end up with a thick & creamy texture and the rice is fully cooked through, remove the pan from the heat, transfer into shallow bowls, sprinkle with cinnamon powder and top off with finely grated lemon zest

Step 6

Roll out a premade puff pastry dough (thawed), pierce with a toothpick all over, add into a baking tray (lined with parchment paper), set aside

Step 7

Peel 3 granny smith apples, cut each one into 4 quarters and cut off the core from each quarter, slice each quarter into 1/4 inch (.625 cm) thick slices, as your cutting your apples, drizzle them with lemon juice so they don´t brown

Step 8

Add the slices of apple over the puff pastry dough, in a single layer stacked over each other, leaving a 1 inch (2.50 cm) border on all sides, the evenly spread 2 tbsp of granulated sugar over the apples, add into a preheated oven, 175 C - 350 F, bake + broil option (bottom and top heat), after 25 minutes and the puff pastry is fully cooked through, remove from the oven

Step 9

Add 1/4 cup apricot marmalade into a small bowl, along with 1 tbsp water, mix together, then spread over the apple tart, let the tart cool off for 15 minutes, then cut into pieces and serve

Step 10

Add 1 cup milk into a sauce pan, along with 1 tbsp granulated sugar, 1 cinnamon stick, 1 vanilla bean cut in half anf the lemon peels from 1/2 a lemon, heat with a medium heat, once it comes to a light boil, turn off the heat and let it infuse for 20 minutes, then run the mixture through a sieve and into a casserole dish, set aside

Step 11

Crack 2 eggs into a shallow bowl and whisk together, cut 1 baguette into 1 inch (2.50 cm) thick diagonal slices

Step 12

Heat a large fry pan with a medium heat and add in 1/2 cup sunflower oil

Step 13

While the oil is heating, coat the slices of baguette, first into the milk mixture and then into the egg wash, after heating the oil for 7 to 8 minutes, add the coated slices of baguette into the pan, add them in a single layer and spaced out (cook in batches), after 3 minutes flip to fry the other side, after another 3 minutes remove from the fry pan and transfer into a dish with paper towels, to keep the fried slices of baguette warm while you cook the rest, add into a preheated oven at your lowest setting

Step 14

Once all the slices of baguette have been fried, add 1 tbsp powdered sugar into a small bowl, along with 1 tsp cinnamon powder and mix together, add into a sieve and sprinkle over the pieces of baguette

Step 15

Measure out 1 cup milk, add in 2 tbsp cornstarch and mix together, set aside

Step 16

Add 3 cups milk into a sauce pan, along with 1 cinnamon stick, 1 vanilla bean cut in half and the lemon peels from half a lemon, heat with a medium heat, once it comes to a light boil, turn off the heat and let it infuse for 20 minutes, then run through a sieve and into a pitcher

Step 17

Meanwhile, crack in 5 eggs into a bowl, then using a slotted spoon, remove the egg yolks and add into a large bowl that can sit over a sauce pan (discard the egg whites), whisk the yolks together, then slow add in 1/2 cup granulated sugar while you continue to whisk

Step 18

Heat a sauce pan with a high heat and add in about 1 cup water, once it comes to a boil, lower the fire to a low-medium heat, add the bowl with the egg yolks and sugar over the sauce pan, add in the 1 cup of milk with the cornstarch, whisk continuously, one it slightly thickens, about 5 minutes, slowly add in the infused milk while mixing continuously, once the milk has been added, cook for another 10 to 15 minutes while whisking continuously, once the mixture has slightly thickened, remove from the heat, add into shallow bowls, sprinkle with cinnamon powder and top off each one with a maria cookie, let it cool off, the cover each one with saran wrap and add into the fridge for at least 4 hours, they will hold for up to 3 days

Step 19

Once they are ready to serve, remove the saran wrap and serve chilled