By Kelsey Butler

Sneha Mehta’s and Rajan’s Mehta’s wedding celebration on January 5th kicked off the Plaza’s 2019 wedding season. We were honored to host the final reception to complete their 3-day celebration. Sonal Shah pulled out all the stops in planning, alongside Design House Décor and Chef Guarav as the caterer, to make this event “one for the books.” Words can’t describe the transformation of the Grand Ballroom as it turned into what we like to call, “The Emerald City.”

©Clane Gessel

As a lush, fluffy white carpet was placed over the Grand Ballroom’s existing carpet, the massive transformation began. This was followed by a custom-made abstract dance floor in shades of green, blue and gold trim, which reflected the candles on the surrounding tables. Above the floor, hanging from the ceiling, was a massive installation piece composed of individual green and gold acrylic strips which drew your eyes upward.

©Clane Gessel
©Clane Gessel

Our favorite cake designer, Ron Ben-Israel, took inspiration from the dance floor and mirrored pieces of it on his glamorous green cake. A unique highlight from the evening included passed “Molecular Cocktail Spheres” by The Grand Bevy, a treat for your eyes and taste buds.

Guests danced the night away while enjoying an elegant buffet dinner of numerous flavors of Southeast Asia, followed by an elaborate dessert buffet and nitrogen ice cream from 321Chillz. DJ Suhel ended the evening just after midnight with one last song, and guests bid farewell to the wonderful couple, and their magical night, in the great “Emerald City.”

©Clane Gessel

By Ali Ciafre

As we experience the “April Showers”, just before the “May Flowers”, we will certainly face some rainy days ahead. What to do, what to do? Well, curl up, grab some popcorn and immerse yourself in the glorious history of The Plaza Hotel at the movies. Did you know that since the late 1960’s The Plaza has been featured in over 25 full-length feature films? The Plaza is an “actor” in and of itself and has shaped film alone by standing proudly since 1907.

©North by Northwest
©Home Alone 2: Lost in New York
©Funny Girl
©Scent of a Woman

The Plaza’s first film debut was 1959’s North by Northwest, a thriller by the king of thrillers, Alfred Hitchcock, and starring the talented Cary Grant. Today, people still remember their favorites when they walk through the halls. If you’re a child of the 90’s, perhaps you fondly recall Kevin’s shenanigans with Donald Trump in Home Alone 2: Lost in New York. Funny Girl, which began famously with a two-word sentence by the fabulous Barbara Streisand, “Hello, Gorgeous,” was shot in part in the marbled edifice. And the Academy Award-winning film, Scent of a Woman, featured Charlie and Frank dining in the Oak Room.

So far, we have four movies, with a combined total of eight hours of film, to soak up your day. But we have only just begun; check out this list of additional movies filmed at The Plaza:

  • Eloise (1956)

  • Barefoot in the Park (1967)

  • Plaza Suite (1971)

  • The Way We Were (1973)

  • Love at First Bite (1979)

  • Arthur (1981)

  • They All Laughed (1981)

  • Cotton Club (1984)

  • Brewster’s Millions (1985)

  • Crocodile Dundee (1986)

  • Crocodile Dundee II (1988)

  • Big Business (1988)

  • King of New York (1990)

  • Flodders in America (1992)

  • Sleepless in Seattle (1993)

  • It Could Happen to You (1994)

  • The Associate (1996)

  • Almost Famous (2000)

  • Hollywood Ending (2002)

  • Eloise at The Plaza (2003)

  • Eloise at Christmas Time (2003)

  • Bride Wars (2008)

  • The Great Gatsby (2013)

  • American Hustle (2013)

  • Molly’s Game (2017)

  • The Post (2017)

  • Ocean’s 8 (2018)

At CPS Events, we are proud to keep the tradition alive. The Ballroom, Terrace Room and Oak Room are all still very much sought after in the film world and we have hosted countless TV and film shoots in the past few years. The ease and flexibility of each room is a dream for production teams. Our convenient location, on Central Park South and 5th Avenue, is the perfect location to set up shop, while also capturing other remarkable NYC icons.

There are no excuses for not know what to watch on your next sick or rainy day. With this list, you’ll be entertained for hours and hopefully get a whole new perspective on the walls of The Plaza. To make it even better, get a suite at the hotel and watch from the inside. However, try not to rack up a $967.43 room service bill like Kevin did!

By Rob Arango

The Plaza Hotel is celebrated as one of New York’s most iconic hotels and has had a fascinating history. Located in the southwest corner of Central Park South, construction began on the first Plaza Hotel in 1833. However, developers had bigger dreams for space and, in 1905, the original hotel was completely demolished in order to build a much larger one.

©The Plaza New York
©At The Plaza
©At The Plaza

In October 1907, at a cost of $12.5 million (about $314 million today), the new Plaza Hotel opened its doors. The first famous guests to check in were Mr. and Mrs. Alfred Gwynne Vanderbilt, followed by the Goulds and McKees—setting the standard for the type of guests to fill the remainder of the suites. Many do not know that the “Champagne Bar” was originally known as the “Champagne Porch” and located outside along the Fifth Avenue side of the hotel. In 1920, F. Scott Fitzgerald’s novel, The Great Gatsby, was published with scenes set in the hotel. Zelda and F. Scott hosted numerous outrageous parties that ended out in Long Island later in the evening.

My venue, the Grand Ballroom, opened its doors on October 3, 1921 where thousands of galas would be held in the beautifully guided ballroom for over the next 100 years. It quickly became the gala venue of choice, as well as the most-sought out place to get married. There was a period of time that you could only order lemonade at The Plaza, but luckily gin and tonics were once again served when Prohibition was repealed in December 1933.

In October 1943, Conrad Hilton acquired the Plaza for $7,400,000 (about $110 million today). The original Eloise painting, made for author Kay Thompson, was “kidnapped” after a college dance in the ballroom. One of the most famous guests to check in on February 7, 1964 was global music sensation The Beatles, who stayed for six days. Then, there was the most coveted and sought after invitation in town—Truman Capote’s legendary Black and White Ball held in the Grand Ballroom in November 1967. Legend has it that Truman and Katherine Graham, publisher of the Washington Post, stood at the main doors and welcomed every guest. The “who’s who” of famous notable New Yorkers danced until 2 am, when they were served champagne and chicken hash.

©The Plaza New York
©At The Plaza
©At The Plaza

Jumping forward to 2005, The Plaza closed its doors for an extensive lobby-to-roof restoration and later re-opened in October 2007, which is when CPS Events began its run, hosting hundreds of galas, weddings and corporate functions in the Grand Ballroom. Vincent, Mike, Emily, Celio and myself started as the opening team and to this day, we continue to service spectacular events under the joint partnership of Great Performances and Delaware North.

By Chef Saul Bolton

I started cooking for Passover over 24 years ago in the west village. My boss’s mom came into the restaurant kitchen and would teach me her Passover recipes. The wonder. The honor to be given a personal glimpse into a family, a tradition and a culture. We cooked together for three Passover holidays. It was special.

I drew the following recipes from the past and present; from the freedom one has not being bound by years of tradition; from the enrichment by my culinary peers and the world we live in; and from the deep respect for the importance of family, culture and tradition.

PISTACHIO CAKE

Serves 6

INGREDIENTS

PROCEDURE

  • 5 whole eggs, room temperature

  • ¾ cup sugar

  • 8 oz butter, browned and cooled to room temperature

  • 1 tsp vanilla extract

  • ½ cup potato flour

  • ½ tsp baking powder

  • 8 oz pistachios, unsalted and finely pulsed in a food processor

  • 1 tsp lemon zest, chopped

  • 1 tsp of kosher salt

  • 9 inch cake pan, buttered and floured

  • 3 ½ oz confectioners’ sugar

  • 1 tbsp lemon juice

  1. Preheat oven to 325°F

  2. In a stand mixer, combine room temperature eggs and sugar. Beat for 10 minutes at medium-high speed until tripled in volume and thick and creamy.

  3. In a saucepan over medium heat, brown the butter and cool to room temp. Once cooled, add vanilla extract and set aside.

  4. Combine the potato flour, baking soda and salt. Add in the pistachios and lemon zest. Combine well. Set aside.

  5. Now carefully fold the browned butter into the egg mixture then fold/mix the flour mixture. Gently mix until mixture is completely blended. Pour the mix into the prepared cake pan and bake in the 325°F oven until a cake tester inserted into the middle of the cake comes out clean and the cake is lightly springy to the touch.

  6. Remove from oven and let cool for ten minutes, then carefully remove from cake pan. Turn out on to a cooling rack set on a cookie tray.

  7. In a small bowl, mix the confectioners’ sugar and lemon juice.

  8. To serve, evenly spoon and spread the lemon sugar mix on to the top of the cake.

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By Chef Saul Bolton

I started cooking for Passover over 24 years ago in the west village. My boss’s mom came into the restaurant kitchen and would teach me her Passover recipes. The wonder. The honor to be given a personal glimpse into a family, a tradition and a culture. We cooked together for three Passover holidays. It was special.

I drew the following recipes from the past and present; from the freedom one has not being bound by years of tradition; from the enrichment by my culinary peers and the world we live in; and from the deep respect for the importance of family, culture and tradition.

THAI NOODLE KUGEL

Serves 6

INGREDIENTS

PROCEDURE

  • 4 cloves of garlic, sliced

  • 1 small white onion, small dice

  • 1 medium red pepper, julienned fine

  • ½ lb shitake mushrooms, destemmed and cut in half

  • 2 tbsp red curry paste (shellfish free)

  • 8 oz egg noodles, cooked al dente

  • 6 oz extra firm tofu, cut into ½-inch dice

  • 4 whole cage free eggs

  • 4 oz coconut milk, mild

  • 1 or 2 thai chilis, chopped

  • 4 oz cream cheese

  • 1 tbsp fish sauce or to taste

  • 2 tbsp soy sauce or to taste

  • Salt and pepper to taste

  • 1 cup cilantro stems and leaves, chopped

  • ½ cup mint leaves, chopped

  • Canola oil

  1. Preheat oven to 350°F. Lightly oil an 8×8 casserole dish.

  2. Heat a large sauté pan over medium heat.

  3. Add 3 tbsp canola oil to pan. Add garlic slices and cook until golden brown.

  4. Now add the onions, peppers and mushrooms. Cook for 5 minutes.

  5. Add the red curry paste and coat the veggies. Cook for 2 minutes. Set aside.

  6. In a large bowl, mix eggs, coconut milk and cream cheese until smooth. Add in the red curry coated veggies, noodles, tofu, Thai chilis and herbs. Mix gently. Season with the fish sauce, soy sauce and salt and pepper.

  7. Transfer the mixture to the casserole dish and place in the 350°F oven. Bake for 20 minutes.

  8. Remove from the oven and let cool for 10 minutes.

  9. To serve, scoop and place the finished mixture in the center of a warm plate. Garnish with a wedge of lime, fresh mint and cilantro leaves.

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By Great Performances

Earth Day is approaching and this year Great Performances will be celebrating a day dedicated to environmental protection and community supported agriculture with signups to our 2019 CSA season!  For more than a decade, Great Performances has been delivering the season’s best fresh, locally grown foods to workplaces in the community through our Katchkie Farm CSA.  Bringing communities closer to their local food providers puts Earth Day values into action with a wide range of significant impacts on the environment, plant and animal life and human wellness.

We should use Earth Day to spark discussions and education about where our food comes from and food miles, the distance food is transported from production to the consumer.  For the average consumer, food travels 1,500 miles before it reaches the plate.  And almost every state gets at least 85% of its food from out of state. CSAs are celebrated on Earth Day for their ability to significantly reduce the number of miles our food travels to reach our plate.  This reduction cuts carbon emissions, pollution and helps conserve our limited fossil fuels.

Small, local organic farms are also being celebrated for enhancing biodiversity, the great variety of life within a system.  Farms that are self-sustainable teem with local wildlife to create natural cycles that make for heathy soils and nutrient rich produce.  Organic farming allows nature to take its course and thrive with life.  Small farms have the ability to conserve, provide for and benefit from the local wildlife and vegetation in its ecosystem. Healthy organic food is not only a benefit to humans and wildlife, but through its cycling of resources it’s also healthier for surrounding soils and water systems.

Celebrate wellness and Mother Earth for a season and sign up for your weekly share. Our shares 2019 will feature bags of fresh and delicious organically grown vegetables, with additional options of honey, eggs, and seasonally prepared foods created by our own Chef Rob Valencia.

JOIN OUR CSA

“If you can talk with crowds and keep your virtue,   
Or walk with Kings—nor lose the common touch,”

If—Rudyard Kipling 

Rudyard Kipling could have been referring to Harriette Rose Katz. A trailblazer, legend and genius, Harriet was loved by all of us. She did indeed walk with leaders of industry and high society, but respected the workers and ordinary people behind the magic she helped create. Her deep humanity, coupled by her delightful irreverence and humor, earned her the respect of our broad and diverse industry. Like my colleagues below, I shared meals, stressful party moments, touching real life moments and innumerable conversations with Harriette. She was the real deal. She leaves behind a powerful legacy which will heal our broken hearts and inspire our works for years and years to come.

Liz Neumark, CEO, Great Performances

Around four years ago I was interviewed as a “Plaza Personality” for The Plaza Hotel. One question they asked was if I could have dinner with any three people, who they would be. For me it was easy: Ghandi, John Kennedy and, of course, Harriette Rose Katz. I loved her. She was an original and had always been among the top professionals in hospitality. Our industry needs more professional planners like her. She made everyone better. Plus, I can attest that she was an incredibly fun dinner partner and a remarkable conversationalist. We had a mutual respect that I will treasure for the rest of my life. Our city was made better by Harriette and all the lives she touched. I am sure we will dine, drink and laugh again in Heaven.

Ronnie Davis, Managing Director, Great Performances

The passing of the larger-than-life Harriette Rose Katz was a shock to the event community. We were aware that Harriette had her battles after her slip and fall; however, HRK was only physically confined by the wheelchair. Her wit was intact. You only had to call the 0005 number at 8:30 pm on a mid-week evening and Harriette invariably picked up the phone, talking and laughing about life, work and the world in general.

I will miss those moments. I will miss her charm. I will miss the laughing. I will miss the lessons learned every time we spoke. Most of all, I will just miss Harriette.

There is—and always will be—only one Harriette, but her legacy will live on. She was so good at what she did and she taught everyone around her to see what she saw. So when I am hosting my next Gourmet Advisory event and the women of Gourmet are walking around with their clipboards checking off every last detail, I know Harriette is on their shoulder (and mine!)—whispering in our ears—and she will be there for many, many years to come.

B. Allan Kurtz, Managing Director, Gotham Hall

Harriette wasn’t just the queen of the event world, as everyone has mentioned in the past few weeks. To me, Harriette was someone who reached out to me when my six month old puppy, a Vizsla named Dante, was hit by a car in Ghent. I was devastated by the sudden loss and she was the only person I called after I spoke with a friend who lived near by. Harriette cried the minute I told her and she consoled me for 20 minutes, telling me about her dogs and the pain she went through when they died. From that day, every time I saw her at an event or at the Plaza, she asked how my dogs were doing. We sat for a half hour exchanging dog stories. I will forever be grateful for such a kind and elegant woman whose heart was filled with the love for animals.

Rob Arango, Director Of Client Development, CPS Events At The Plaza

I had the privilege to meet and work with Harriette very early in my career and I loved working with her. I was in awe of her legendary talents and wanted nothing more than to knock it out of the park for her. While it was not easy, everything I learned listening to and watching her has had an indelible mark on my career. She took command, considered every detail, anticipated possible obstacles and made quick decisions. In equal balance, she was warm, gracious, generous, enthusiastic and appreciative of the hard work we put into her parties. She created a spirit in which every vendor on her events wanted to shine as bright as they could for her. I brought my best self to the party and knew everyone around me was doing the same.  

Her passion (and knowledge) for food, from luxuriously gourmet to easy comfort food, drew me to her instantly. She was focused on food styling and presentation long before it was an industry standard. And her design creativity and wine knowledge could make your head spin. But, even more important than all the industry experience, Harriette also taught me the importance of family and being a mom. I am forever grateful for the work we did together and the relationship we had.

Joanna Nadel, Event Director, Great Performances

Harriette was just a very special person. She cared deeply about everyone she had a relationship with. In my case, she was so supportive of me when I met my husband, Sam. She said, “Baby, you just need to be happy.” After meeting Sam, she would tell me over and over, “He’s great, just great, you are a lucky man Michael.” Harriette was always interested in my personal well-being before she even looked at one buffet or tasted one hors d’oeuvre, and this is what I will always remember about her; she was a lady in the truest sense of the word, which is rarely seen today. Harriette emphasized that her success wasn’t just about her, but, more importantly, about Melissa, Claudia and her fabulous team at 0005.

Mike Warren, Director Of Catering, CPS Events At The Plaza

Harriette Rose Katz truly helped shape my life. I will never forget the first glamorous wedding I worked on with her at The Waldorf Astoria with Preston Bailey. I thought she was the most elegant, yet tough, woman I had ever come into contact with. I was nervous to speak to her because I thought I would say something wrong. Little did I know she would help guide me through my decision to join the CPS Events team at The Plaza. Even though she was technically my client, she was truly a mentor, a friend and a part of our team. Harriette and I shared so many lovely moments together, mainly over trying the food and champagne at the hottest restaurants of the time in New York City. It was a passion that she and I shared. No matter how busy she was, she would always find time to talk to me because she truly believed that those of us in this industry were her family. I have learned so much about grace and elegance from her and how brutal honesty can certainly be helpful. Her presence will be greatly missed.

Emily Reifel, Senior Social Sales Manager, CPS Events At The Plaza

By Executive Pastry Chef Monica Ng

Working with Callebaut and Ruby chocolate has been an amazing experience. To be the only female ambassador at Callebaut—among chefs that I admire—is beyond words.

About a year and a half ago, I was working in Los Angeles and one of my junior sous chefs showed me a clip on social media about this new chocolate that was being launched in Shanghai, China. I was mesmerized by the color, flavor profile and the name. So I contacted Miriam Madrigal, the Marketing Director for the Americas for Callebaut chocolate, who I had met through Women Chefs and Restaurateurs, and asked to get a sample.

What really attracts me to Ruby was the fact that the flavor and color are naturally occurring in the chocolate. The acidity at the end and the faint berry aroma makes me think of fruit-forward pairing ideas and I try to enhance these natural characteristics of the chocolate. This was my inspiration for the “Pink Velvet Puff”, a cream puff filled with raspberry lychee compote and Ruby chocolate whipped ganache.

Pink Velvet Puff; Photo Credit: @vibrantvaleria

To be given the opportunity to participate at The International Culinary Center’s third annual Pastryland, while using Ruby chocolate, was amazing because it gave us an idea of what the U.S. launch of Ruby chocolate will be like, all while benefiting a good cause.

Photo Credit: @bayerpr
Photo Credit: @iccedu
Photo Credit: @vibrantvaleria

Contributions by Amanda DiUglio and Randy Ballestros

As the weather gets warmer and the earth comes back to life, our thoughts turn to outdoor entertainment. From outdoor venues along the Hudson Valley featuring gorgeous views to private yards filled with personal touches, here are our top tips and trends for the coming season.

THE MENU: FOCUS ON SEASONALITY

As we’re fond of saying at Great Performances, life happens around food. No event is complete without delectable dishes, and the best way to get maximum flavor is to focus on seasonality. Not only will you get fresher, tastier and more nutritious foods, you’ll also support the local environment and economy. It’s a win all around.

In spring, look for crisp asparagus, leafy greens, crunchy radishes and perky green onions. Growing seasons vary by region, so talk to your caterer or local farmers market to find out what’s available in your area.

The biggest trends we see for the coming season are interactive food stations, farm-to-table menus and family-style service. Each one gets us in touch with the earth and our families and contributes to a warm, convivial atmosphere.

Pro tip: Consult with your caterer to get the best seasonal dishes and presentations for your specific event!

COCKTAILS: FRESH GARNISHES

Add a garden element to your cocktail in the form of a fragrant, delicious and eye-catching garnish. Herbs—including sage, rosemary or thyme—can add a wonderfully fresh, aromatic and savory element to even the simplest of cocktails.

Punching shapes out of citrus peels adds a whimsical, festive flair and can pair beautifully with almost any herb.

Garnishes can also double as stirrers. Consider a sprig of rosemary for a woodsy, pungent aroma; or a pickled scallion, which adds a deliciously pungent bite instead of your traditional celery stalk in a Bloody Mary.

Edible flowers add color, texture and even flavors to your drinks. Look for pansies, violets, marigolds, lavender and the springtime perennial, forsythia.

Pro tip: Don’t be afraid to combine garnishes. Citrus peels pair with almost everything and add fresh, bright aromas that enhance your beverages.

ESCORT CARD WALL: SETTING THE TONE

One of the first things your guests will interact with at your event is the escort card wall or seating chart. It’s the perfect opportunity to set the tone for your event and should be carefully considered as a decorative element.

More and more, we see these as a decorative component that inspires photo opportunities rather than just a functional element that assigns seating.

For vertical surfaces, create dramatic interest with a moss wall with the cards nestled in the green tufts, or evoke a blooming garden with the cards pinned among beautiful flowers that suit your color scheme.

If you’re using a horizontal surface, consider mini succulents, single flowers or even seed packets that can be planted in the spring.

Pro tip: While we always love the color contrast between greenery and flowers, textural contrasts can be very dramatic and evocative of the lush, green months to come.

TABLE SETTING: LET NATURE BE YOUR DESIGNER

Ferns are a big trend and can add opulence or whimsy, depending on the variety and the volume used. Using a single frond under a clear charger is a simple, elegant way to add color and texture.

Sprigs of fresh herbs provide a fragrant pop of color as part of an elegant place setting or beautiful centerpiece.

Writing a message or your guest’s name in metallic ink on a dark green leaf brings a modern edge to a natural element and can easily tie into any color scheme.

Pro tip: Ask your planner for more table setting inspiration, including using greenery found in your own backyard.

PHOTO SHOOTS: NATURAL SOPHISTICATION

When planning your photo shoot, take advantage of nature. Evergreens will still be green and inviting and as spring progresses you’ll get vibrant yellow forsythias, dreamy blue hydrangeas, and luscious pink, red and purple azaleas and rhododendrons.

You can also keep it simple with an earthy, green moss wall or a warm, brick wall with tendrils of sweet pea or ivy. Add architectural elements, such as cast iron gates and wooden fences, and the opportunities are unlimited.

Pro tip: Natural elements are the perfect background for your photoshoots and let your guests take center focus.

SEATING AND DECOR: STYLE AND COMFORT

Just because you’re sitting outside doesn’t mean you can’t be comfortable. Bring indoor seating outside and combine with natural elements to celebrate your personal style. Elements like boxwood hedges can be used as decorative dividers or as furniture, adding vibrance and life to your event.

We’ve seen more events featuring indoor furniture, including couches and rugs, brought outdoors and we love the contrast. Guests can sit comfortably while interacting directly with nature.

Pro tip: Be mindful of allergy season and stock your comfort center with allergy medications.

Photo Credits: ©Love + Wolves Photography, ©Charlotte Jenks Lewis Photography, ©Roey Yohai, ©Clean Slate Photography, ©Deirdre Malfatto, ©Judith Rae

By Great Performances

This month, we’re celebrating the egg. A symbol of new life, eggs are a nutritional powerhouse that can be enjoyed in a variety of culinary applications from the simple boiled egg for breakfast to a decadent custard for dessert. We enjoy eggs because they contain many of the essential proteins, minerals and vitamins that our bodies need.

Check out one of our favorite recipes below and how our cafes are celebrating the egg this month.

CELEBRATE THE EGG AT OUR CAFES

April 14 – 20

THE GARDEN COURT CAFÉ AT ASIA SOCIETY

BIBIMPAP

fried egg, spring veggies, rice, kimchi, pickled ginger

© pixabay

THE NORM AT BROOKLYN MUSEUM

BREAKFAST TOSTADA

beans, pico de gallo, lettuce, cream, fried egg

©Chip Klose

THE CAFÉ AT WAVE HILL

HUEVOS AHOGADOS

eggs, tomatoes, cactus, avocado, cilantro and warm tortillas

©pixabay

THE ROTH BAR AT HAUSER & WIRTH

BEET STAINED EGG & ROASTED ASPARAGUS

green oak, lola rosa, green goddess dressing

DIZZY’S CLUB AT JAZZ AT LINCOLN CENTER

  • Fried BBQ Deviled Eggs — pimento cheese, smoked bacon, dressed mixed greens

MAE MAE CAFÉ

  • Spring Shakshuka — eggs, asparagus, grilled naan, pesto 

SIGNATURE CAFÉ

  • Eggs, Bagels and Lox — deviled egg, smoked salmon, bagel chip, dill

HORCHATA FLAN

Serves 6

INGREDIENTS

PROCEDURE

  • 1 plus ½ cup sugar

  • ¼ cup water

  • 1 ⅔ cup milk

  • ½ cup sweetened condensed milk

  • 1 tsp cinnamon

  • ¼ tsp nutmeg

  • Pinch of salt

  • 2 large eggs

  • 2 large egg yolks

  • 1 tsp vanilla extract

  • 2 tbsp instant horchata powder

  1. Preheat oven to 275°F

  2. In a small sauce pan, combine 1 cup of sugar with ¼ cup of water. Stir over medium-high heat until the sugar dissolves and the syrup is a deep amber color.

  3. Remove syrup from the heat and carefully divide between six 3-4 oz ceramic ramekins. Set aside.

  4. In a medium sauce pan, combine milk, sweet condensed milk, ½ cup sugar, cinnamon, nutmeg and salt. Bring to a simmer. Remove from heat. Set aside.

  5. In a small mixing bowl, whisk together whole eggs, yolks, vanilla extract and horchata powder. Pour ½ of the warm milk mixture into the egg mixture and stir gently until both mixtures are completely combined.

  6. Divide the mixture between the six ramekins, filling each ¾ full.

  7. Line the bottom of a baking dish with a damp towel, covering it evenly. Arrange the six ramekins on top of the towel and pour hot water into the baking dish. The water should come up half way up the side of the ramekin. Place the dish into the 275°F oven and bake uncovered for 20 minutes or until wiggly in the center.

  8. Carefully remove from oven and cool down to room temperature. Cover with plastic wrap and refrigerate overnight.

  9. To serve, gently run a knife around the edge of the ramekins to loosen the flan, then carefully turn out onto the plate.

  10. Optional: top with your favorite chopped nuts or streusel topping

Photo Credit: ©Chip Klose

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