CARAMEL RICE FLAN
In Catalonia, many of the rice dishes are made with short grain rice. The pillowy texture of the short grains reminds me of tapioca, with a grainier bite. Short grain rice is also starchier than long grain, which helps the eggs bind the custard. Combining whole eggs and yolks would make the flan rich and light.
Provided by Melissa Clark
Categories project, dessert
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 300 degrees. Lightly butter, or use cooking spray, on a 1 1/2-quart soufflé dish (preferably nonstick). In a medium saucepan, bring 2 cups water to a boil. Stir in rice and cook for 15 minutes. Drain, then add rice to a medium saucepan with 4 cups of the milk, the cinnamon sticks and the ground cardamom. Bring to a boil, lower the heat, and simmer for 30 minutes, stirring occasionally, or until the rice is very tender. Drain away any milk that has not been absorbed, then put rice into a medium bowl and stir in the lemon zest.
- To make the custard, in a medium saucepan, over medium-low heat, combine the remaining 3/4 cup milk, the cardamom pods and the cream. Meanwhile, in a medium bowl whisk together the eggs, yolks, salt and 1/3 cup of the sugar. When the milk mixture comes to a simmer, slowly ladle it into the egg mixture, whisking constantly. Pour the mixture through a strainer back into the pan (discarding cardamom), then stir in the rice.
- To make the caramel, in a heavy small saucepan stir together the remaining cup of sugar and 1/4 cup water and bring to a boil. Cook over high heat for 5 to 8 minutes, swirling the pan occasionally, until the mixture turns a honey-amber shade. Immediately pour into the soufflé dish, swirling to make sure the caramel coats about 3/4 of the height of the dish.
- Without waiting for the caramel to harden, immediately pour the rice mixture into the caramel-coated soufflé dish. Fill a large roasting pan halfway with very hot tap water, and place the soufflé dish in the roasting pan. Cover roasting pan tightly with foil and punch several holes in the foil in the corners of the roasting pan. Place the pan in the center of the oven and bake for about 2 hours (start checking after 1 hour and 45 minutes) or until the custard is set around the edges but the center still jiggles slightly. Remove dish from the water bath, cool on a rack, then refrigerate until set and cold, at least 6 hours or preferably overnight.
- To serve, place the soufflé dish in a large bowl filled with enough boiling water to come halfway up the side of the soufflé dish. Let stand for 20 minutes, dry the bottom of the soufflé dish, then run a knife around the edge of the custard and turn it out onto a platter. (It will stick and not look picture perfect.) Serve with a spoon.
Nutrition Facts : @context http, Calories 335, UnsaturatedFat 5 grams, Carbohydrate 45 grams, Fat 15 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 8 grams, Sodium 135 milligrams, Sugar 33 grams, TransFat 0 grams
BAKED CARAMEL CUSTARD
Steps:
- Preheat oven to 350 degrees F.
- Melt brown sugar in a saucepan over medium heat until it turns to liquid and begins to caramelize. Pour into 6 custard cups, shaking cups to make sure the sugar is evenly distributed. Don't touch the sugar because it will be very hot.
- Mix the remaining ingredients together and pour into each custard cup. Fill a large baking pan with 1-inch of hot water. Place custard cups in the water bath and bake for about 45 to 50 minutes, or until just set. Cool in the baking pan until they reach room temperature. Remove from water bath and chill. To serve, quickly turn each cup over onto an individual serving plate. The sugar will have turned into a delicious syrupy glaze. For an extra treat, serve with fruit and whipped cream.
BAKED FLAN
This is a quick and easy baked flan recipe that is prepared in the blender. It's great served warm or cold and has a creamy texture like custard. Slice the flan and spoon a little of the melted sugar onto the top of the slice.
Provided by Beth
Categories Desserts Custards and Pudding Recipes Flan Recipes
Time 1h20m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small nonstick saucepan, heat the sugar over medium heat. Shake and swirl occasionally to distribute sugar until it is dissolved and begins to brown. Lift the pan over the heat source (4 to 6 inches) and continue to brown the sugar until it becomes a dark golden brown. You may slightly stir while cooking, but continually stirring causes the sugar to crystallize. Pour caramelized sugar into a 1 1/2 quart casserole dish or a large loaf pan, and swirl to coat the bottom of the pan evenly.
- In a blender, combine sweetened condensed milk, cream, milk, eggs and vanilla. Blend on high for one minute. Pour over the caramelized sugar.
- Place the filled casserole dish into a larger pan and add 1 inch of HOT water to the outer pan. Bake in preheated oven for 50 to 60 minutes, or until set.
Nutrition Facts : Calories 490.1 calories, Carbohydrate 46.8 g, Cholesterol 216.9 mg, Fat 30 g, Protein 10 g, SaturatedFat 17.7 g, Sodium 141.2 mg, Sugar 45.2 g
CREAMY CARAMEL FLAN
This recipe is a cross between egg custard and cheesecake. Rich and delicious.
Provided by Jo Poynor
Categories Desserts Custards and Pudding Recipes Flan Recipes
Time 8h
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small, heavy saucepan over medium-low heat, cook sugar, stirring, until golden. Pour into a 10 inch round baking dish, tilting to coat bottom and sides. Set aside.
- In a large bowl, beat cream cheese until smooth. Beat in eggs, one at a time, until well incorporated. Beat in condensed and evaporated milk and vanilla until smooth. Pour into caramel coated pan. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
- Bake in preheated oven 50 to 60 minutes, until center is just set. Cool one hour on wire rack, then chill in refrigerator 8 hours or overnight. To unmold, run a knife around edges of pan and invert on a rimmed serving platter.
Nutrition Facts : Calories 349.7 calories, Carbohydrate 41 g, Cholesterol 141.9 mg, Fat 16.6 g, Protein 10.5 g, SaturatedFat 9.6 g, Sodium 191.2 mg, Sugar 40.4 g
TRADITIONAL CARAMEL FLAN
This delectable dessert is baked over a layer of caramelized sugar, so when it's inverted, a delicious golden sauce runs down the edges of the flan and forms a pool on the serving platter.-Mary Ann Kosmas, Minneapolis, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a heavy saucepan or skillet over medium-low, heat 3/4 cup sugar. Do not stir. When sugar is melted, reduce heat to low; cook until syrup is golden brown, stir constantly. Quickly pour into an ungreased souffle dish or 2-qt. round baking dish, tilting to coat bottom of dish. Let stand for 10 minutes. , In a saucepan, heat milk until bubbles form around sides of saucepan. , Remove from the heat. In a bowl, whisk eggs, salt and remaining sugar. Stir 1 cup of warm milk into egg mixture; return all to pan and mix well. Add vanilla. Pour into prepared dish. , Place dish in a large baking pan. Fill larger pan with boiling water to a depth of 1 in. Bake at 325° for 55-60 minutes or until center is just set (mixture will jiggle). Remove flan dish to a wire rack; cool for 1 hour. Refrigerate for 3-4 hours or until thoroughly chilled. Run a knife around edge and invert onto a rimmed serving platter. Refrigerate leftovers.
Nutrition Facts : Calories 294 calories, Fat 8g fat (4g saturated fat), Cholesterol 192mg cholesterol, Sodium 157mg sodium, Carbohydrate 47g carbohydrate (46g sugars, Fiber 0 fiber), Protein 9g protein.
CREAMY CARAMEL FLAN
A small slice of this impressively rich, creamy, caramel flan dessert goes a long way. What a delightful finish for a special meal or holiday celebration. -Pat Forete, Miami, Florida
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a heavy saucepan, cook sugar and water over medium-low heat until melted and golden, about 15 minutes. Brush down crystals on the side of the pan with additional water as necessary. Quickly pour into an ungreased 2-qt. round baking or souffle dish, tilting to coat the bottom; let stand for 10 minutes. , Preheat oven to 350°. In a bowl, beat the cream cheese until smooth. Beat in eggs, 1 at a time, until thoroughly combined. Add remaining ingredients; mix well. Pour over caramelized sugar. , Place the dish in a larger baking pan. Pour boiling water into larger pan to a depth of 1 in. Bake until the center is just set (mixture will jiggle), 50-60 minutes. , Remove dish from a larger pan to a wire rack; cool for 1 hour. Refrigerate overnight. , To unmold, run a knife around edges and invert onto a large rimmed serving platter. Cut into wedges or spoon onto dessert plates; spoon sauce over each serving.
Nutrition Facts : Calories 345 calories, Fat 16g fat (9g saturated fat), Cholesterol 140mg cholesterol, Sodium 189mg sodium, Carbohydrate 41g carbohydrate (41g sugars, Fiber 0 fiber), Protein 10g protein.
MEXICAN FLAN (BAKED CARAMEL CUSTARD)
This is a traditional Mexican and Spanish dessert and by far my favorite. It is very easy to make and looks beautiful.
Provided by Bergy
Categories Dessert
Time 3h45m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Heat 1/2 cup sugar in a heavy skillet or saucepan, stirring constantly until it melts and turns a dark golden color.
- Remove from heat and immediately pour into a 4 1/2 cup metal ring mold, swish it around so it evenly coats the bottom of the ring mold.
- In a large mixing bowl, lightly beat the eggs.
- Stir in milk,1/2 cup sugar, vanilla and orange peel.
- Place caramel coated ring mold in another pan and place on an oven rack.
- Pour egg mixture into the ring mold and pour the hottest tap water possible around the ring mold to a depth of 1 inch.
- Bake at 325Ffor close to l hour or until a knife comes out clean.
- Cool flan on a wire rack, Chill for at least 3 1/2 hours.
- To unmold the flan loosen edges with a spatula, slip spatula down the sides to let air in.
- Place the serving platter over the mold and flip to allow the flan to slip onto the platter.
- Spoon the caramel that may remain in the mold on top of the flan.
- Pile sliced fruit in the center and serve.
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