FLAN DE LECHE
This traditional Iberian flan, is now sometimes called "Flan a la Antigua," or Flan of the Past. That's because it doesn't include the common New World ingredients of condensed and evaporated milk. Instead, it is pure poetry made of eggs, sugar and milk. It does call for modern technology - blender and microwave - to streamline the preparation. The edge of sharp caramel against the round sweetness of custard is what makes the dish, so be sure to cook the caramel well past golden.
Provided by Julia Moskin
Categories custards and puddings, dessert
Time 1h30m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Make caramel: Pour 1 cup sugar and 2 tablespoons water into a saucepan, preferably one that is white or light-colored inside. Place over medium heat and bring to a boil, swirling the pan to combine the sugar and water. Do not stir. Let boil until deep amber in color, swirling the pan occasionally to caramelize evenly, about 10 minutes total. Watch the pan carefully after the mixture starts turning golden; it will quickly become light brown, then amber, then dark amber.
- Immediately pour caramel into a 9- by -5-inch loaf pan and swirl to coat the bottom evenly. Set aside to harden.
- Heat oven to 325 degrees.
- In a saucepan or microwaveable bowl or pitcher, combine milk, lemon zest, salt and remaining 1 1/2 cups sugar. Over low heat or in the microwave, heat through, stirring to melt the sugar. Set aside.
- In a blender (or using a hand blender in a pitcher), combine eggs, egg yolks and vanilla. Blend until smooth.
- Remove the lemon zest strips from the hot milk mixture. With the blender running, gradually pour the milk mixture into the eggs. Go very slowly at first so that the eggs don't cook from the heat of the milk. Blend just until smooth. Pour egg-milk mixture into the caramel-lined pan.
- Place a 9- by- 13-inch baking dish in the lower third of oven. Carefully place the loaf pan in the baking dish. Pour hot tap water into the baking dish until it comes about halfway up the sides of the loaf pan. (Don't worry if the oven seems to be losing heat; the flan will adjust.)
- Bake 55 to 65 minutes, until flan is set but still jiggly in the center. Remove flan from water bath and cool on a rack for 30 minutes. Refrigerate, uncovered, until cold and firm, at least 8 hours or up to 3 days. The caramel will soften as it sits.
- To unmold, run a thin sharp knife around the edges. Center a flat-bottomed platter or serving dish with a rim on top of the pan and, holding both, carefully flip the pan and plate together. The flan will fall onto the plate with a squelch; lift off the pan and let the caramel run all over the top. (If the flan doesn't come out, flip it back over and rest the bottom of the pan on a hot wet kitchen towel for a few minutes, to melt the caramel.) Serve chilled, in slices.
Nutrition Facts : @context http, Calories 373, UnsaturatedFat 6 grams, Carbohydrate 55 grams, Fat 15 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 8 grams, Sodium 114 milligrams, Sugar 54 grams, TransFat 0 grams
CAFE CON LECHE
Provided by Bobby Flay
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 3
Steps:
- Bring milk to a simmer in a medium saucepan. Fill large coffee cups halfway with espresso and fill to the top with some of the hot milk. Add sugar, if desired. The ratio of espresso to milk is 1 to 1.;
CAFE CON LECHE SHAKE
Steps:
- Place espresso, sweetened condensed milk, whole milk, coffee liqueur, and ice cream in a blender and blend until smooth. Pour into 2 tall glasses and top with a dollop of whipped cream, a few chocolate covered espresso beans, and chocolate shavings.
LECHE FLAN
My mom would always make this Filipino leche flan for dessert for me and I always loved it.
Provided by Hannah
Categories World Cuisine Recipes Asian Filipino
Time 1h50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine sugar and water in a saucepan over medium heat. Heat until sugar is dissolved and mixture is thickened and light brown, 7 to 10 minutes. Spread caramel evenly over the inside of a flan mold, tilting the mold to make sure the whole surface is covered.
- Combine evaporated milk, condensed milk, egg yolks, and vanilla extract in a large bowl. Stir lightly to prevent bubbles or foam from forming. Strain batter slowly into the caramel-lined flan mold. Cover with aluminum foil. Place mold onto a baking pan filled with water.
- Bake in the preheated oven until firm, about 1 hour. Let cool, about 30 minutes. Invert carefully onto a platter.
Nutrition Facts : Calories 387.4 calories, Carbohydrate 55.4 g, Cholesterol 335.9 mg, Fat 14 g, Protein 10.6 g, SaturatedFat 7 g, Sodium 118.8 mg, Sugar 54.6 g
FLAN DE CAFE
This easy flan recipe came from the back of a La Lechera label. They have the best recipes on there!!! I love flan and have tried many different recipes. The secret is to put a tea towel at the bottom of the water bath pan. This ensures a smooth consistency and no little bubble holes (or at least they're small and minimal). This recipe is so easy but so impressive if unmolded on a pretty plate and placed on a footed stand. The optional orange zest in the caramel gives a subtle yet wonderful flavor that will make your guests think they're eating in a fancy restaurant! This can also be made in individual ramekins, but you have to work fast to pour the caramel into many molds while the caramel is still hot and runny. It tends to make a mess...
Provided by Jostlori
Categories Healthy
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Place sugar in a heavy skillet and melt over med-low heat until golden. Do not stir the sugar, but you can swirl it in the pan to avoid burning.
- Optional: once sugar is almost completely melted, add 1 tsp grated orange zest and continue swirling until thoroughly incorporated.
- Pour caramel into a 9 x 2 inch cake pan and swirl until bottom is covered. Careful, the pan will get hot immediately, so use a potholder. Set aside.
- In a large bowl, combine the warm water and the instant coffee. Mix well.
- Add the milks and the eggs, whisking to combine thoroughly.
- Strain over the caramel in the prepared pan. The caramel will make a cracking sound, no worries! Cover loosely with aluminum foil.
- Place a dishtowel or washcloth in the bottom of a pan large enough to hold the flan pan. Carefully place the flan pan over the towel. Add very hot or boiling water to the outer pan, to a level about halfway up the flan pan.
- TIP: To avoid sloshing boiling water, place the pans in the oven FIRST, then add the boiling water.
- Bake for 1 hour, then remove from oven. Let the flan cool to room temp in the water bath.
- Refrigerate the flan until ready to serve. It is much better if made 24 hours in advance.
- To serve, run a sharp knife around the edge of the flan, then place a large RIMMED plate over the flan pan and invert until the flan lets loose and all the caramel flows out. Cut in wedges, garnish with whipped cream and serve.
Nutrition Facts : Calories 325.7, Fat 9.8, SaturatedFat 5.6, Cholesterol 101, Sodium 143.4, Carbohydrate 51, Sugar 45.8, Protein 9.7
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- Preheat oven to 325°F. In a small, heavy saucepan, stir together sugar and 5 Tbsp. water; bring to a boil over medium-high heat. Cook, washing down any sugar crystals on side of pan with a wet pastry brush, until sugar dissolves, 5 minutes. To make caramel, cook, without stirring, to a deep caramel color, 8 minutes. Pour caramel into a round 9-by- 2-inch cake pan with straight sides. Using pot holders, tilt pan to coat bottom evenly. Set aside.
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- Run a table knife around inside edge of cake pan and shake pan gently to loosen flan. Invert flan onto a large platter with a rim to catch caramel.
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