TASTEFUL TUESDAY

“Somebody get me a cheeseburger!” 

-Steve Miller Band

Enjoying a good burger and for a good price does not have to be at your local Mc Donald's, Wendy's, Burger King, or White Castle. 1stclassladies here to take you out of your five block radius spots of which you consider "good eating." Visit the city to either eat in or take out at this hotspot "Shake Shack"!!  Here is the only approved burger spot where you can actually take someone after a good movie or an activity as such and it wont be frowned upon as if you were taking them to Mc Donald's.  Late night burger craving will definitely have you making that trip to Shake Shack.  

With a full menu of burgers made in either single or double, with your choice of cheese, mushrooms, lettuce and tomatoes.  For our first visit we ate and completely savored the "Shack Burger" which is their signature cheese burger that is topped with a special sauce.  The  experience was like no other as the burger literally melts in your mouth with each bite.  The french fries were crispy and well seasoned.  We topped this meal off with a large choclate MALT shake.  Yes readers we said MALT shake. There isn't too many places that offer them however Shake Shack does and it's a true delicacy.

Besides burgers and fries Shake Shack also serves a full dessert menu.  From cones, sundaes, milkshaskes, malt shakes, custards, and also pints to take home. What took us by surprise but not a bad surprise, a good one is that they serve beer and also wine. Shack Shake is also Vegetarian Friendly!!!!!

Our experience was visiting the site located in the Upper West Side at 366 Columbus Ave @ 77th Street.

If not near this location there is more located in Madison Square Park, Citi Field, The Theater District, The Upper East Side, Battery Park City, and coming soon to our home base Downtown Brooklyn!!!!!!

                                                                      ~MY KINDA RECIPE~

Ingredients

• 2 cups sugar
• 1/4 cup water
• 12 ounces cream cheese, at room temperature
• 3 large eggs, at room temperature
• 1 (14-ounce) can sweetened condensed milk
• 1 (12-ounce) can evaporated milk
• 1 1/2 cups milk, at room temperature
• 1 teaspoon vanilla extract

Directions

Special equipment: 10 (3 1/2-inch) ramekins

Set a large bowl of ice water next to your stovetop. Place the sugar and 1/4 cup of water in a medium saucepan over medium-high heat. Using a pastry brush, stir the sugar occasionally, being careful not to get any grains stuck against the sides of the saucepan, until it has all dissolved. Swirl the saucepan every minute until the sugar becomes a golden reddish-brown, about 10 to 15 minutes. Shock the bottom of the saucepan by placing the bottom in the ice water to stop the cooking, and then equally divide the caramel into 10 to 12 (3 1/2-inch) ramekins and set aside.

Preheat your oven to 325 degrees F.

Using an electric mixer, beat the softened cream cheese with the eggs on low speed to combine. Increase the speed to medium-high and beat until completely incorporated. Add the condensed milk, evaporated milk, whole milk and vanilla extract and continue to beat together until everything is well incorporated, scraping down the sides of the bowl as necessary, about 2 to 3 minutes.

Ladle the custard over the caramel into the ramekins filling them up to 1/2-inch from the rim. Place a kitchen towel in a deep baking dish or roasting pan and place the ramekins in 2 rows on top of the towel. Place the baking dish in the oven and using a pitcher, pour enough hot water into the baking dish to reach halfway up the sides of the ramekins, taking care not to get water in the ramekins. Cover thebaking dish tightly with aluminum foil and bake until the flan is just set, about 30 minutes. When you tap the edge of the ramekin the flan should still wobble in the center.

Carefully remove the baking dish from the oven, remove the foil and let the ramekins cool slightly. Using tongs remove the ramekins from the water and set on a towel to cool for at least 2 hours before serving. Once cooled completely, the flan can be refrigerated for up to 3 days before un-molding and serving. To serve, run a thin knife around the inside edge of the ramekin to loosen the flan, and then invert onto a plate.