Caramel Flan For Just A Few Recipes

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CREAMY CARAMEL FLAN



Creamy Caramel Flan image

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

¾ cup white sugar
1 (8 ounce) package cream cheese, softened
5 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract

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

QUICKER CARAMEL FLAN



Quicker Caramel Flan image

This shortcut version of traditional flan is made with convenient caramel ice cream topping to reduce prep time. Since it's prepared in individual custard cups, the baking time in nearly cut in half.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 6 servings.

Number Of Ingredients 6

5 eggs
1/2 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
2-1/2 cups milk
2 tablespoons caramel ice cream topping

Steps:

  • In a small bowl, whisk the eggs, sugar, vanilla and salt. Gradually stir in milk. Spoon 1 teaspoon caramel topping into each of six ungreased 6-oz. custard cups., Place cups in a 13-in. x 9-in. baking dish. Pour egg mixture into each cup (cups will be full). Fill baking dish with 1 in of hot water., Bake, uncovered, at 350° for 30-35 minutes or until centers are almost set (mixture will jiggle). Remove custard cups from water to a wire rack; cool for 30 minutes. , Refrigerate for 3 hours or until thoroughly chilled. Invert and unmold onto rimmed dessert dishes.

Nutrition Facts : Calories 208 calories, Fat 8g fat (3g saturated fat), Cholesterol 191mg cholesterol, Sodium 176mg sodium, Carbohydrate 26g carbohydrate (26g sugars, Fiber 0 fiber), Protein 9g protein.

LOW-FAT CARAMEL FLAN



Low-Fat Caramel Flan image

Make and share this Low-Fat Caramel Flan recipe from Food.com.

Provided by Vino Girl

Categories     Dessert

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 6

1/2 cup sugar
8 ounces fat free egg substitute
1 3/4 cups water
1 (14 ounce) can fat-free sweetened condensed milk (NOT evaporated milk)
1/2 teaspoon vanilla
1/8 teaspoon salt

Steps:

  • Preheat oven to 350°F.
  • In a heavy skillet cook sugar over medium-high heat until sugar begins to melt, shaking the skillet occasionally to heat the sugar evenly. Do not stir.
  • Once the sugar starts to melt, reduce heat to low and cook about 5 minutes more or until all of the sugar is melted and golden, stirring as needed with a wooden spoon.
  • Immediately pour into an ungreased 9-inch round baking pan; tilting to coat bottom completely.
  • In medium bowl, combine egg substitute and water; stir in condensed milk, vanilla and salt.
  • Pour over caramelized sugar in pan.
  • Set pan in a larger pan. Fill larger pan with 1-inch boiling water.
  • Bake 50 minutes or until knife inserted near center comes out clean.
  • Cool. Chill at least 2 hours.
  • To serve, loosen side of flan with knife; invert onto serving plate with rim.

SIMPLE CARAMEL FLAN



Simple Caramel Flan image

Perfectly firm custard and decadently gooey caramel! We love that this recipe calls for a good bit of cinnamon, but you could easily cut back on the amount if you'd perfer a subtler flavor.

Provided by Linda Orellano @loflo60

Categories     Other Desserts

Number Of Ingredients 8

1 1/2 cup(s) sugar
6 - eggs
1 12oz can(s) carnation evaporated milk
1/2 teaspoon(s) ground cinnamon
1 teaspoon(s) pure vanillia
1/8 teaspoon(s) kosher salt
1 - pot hot water for water bath to cook in
- whipped cream for topping ( if desired )

Steps:

  • grease a medium baking dish or 6 small individual ramekins or custard cups preheat oven to 350' in a hot heavy saucepan or iron skillet add 3/4 cup of the sugar sprinkle evenly turn stove down to medium heat, let sugar melt and brown to make caramel for flan, remove from heat add caramel to the bottom of baking dish or ramekins divide evenly between them, spread caramel over bottoms.
  • in a large bowl add 3/4 cup of the sugar, salt, and eggs, beat well, add can milk, mix well, add cinnamon and vanillia mix well
  • pour into baking dish or divide equally into ramekins or custard cups place into large deep baking pan add hot water to pan about half way up dishes cover with tin foil make steam holes in top and place in oven bake for 35 to 40 minutes ( ovens vary) or until knife inserted in middle comes out clean.
  • remove from water bath carefully
  • cool about 3o minutes then cover and place in fridge for several hours to chill. To serve take a knife and go around the outer edge , then invert onto a desert plate, the caramel on the bottom will run down the sides but thats ok, serve with whipped cream or just as is, Enjoy!

CARAMEL-GLAZED FLAN



Caramel-Glazed Flan image

This is a reduced-fat version of this delicious Spanish origin dessert. I made it this way and my family did not notice the difference with the original fatty version. Good point!

Provided by Mogirimi

Categories     Desserts     Custards and Pudding Recipes     Flan Recipes

Time 1h15m

Yield 8

Number Of Ingredients 7

¾ cup white sugar
2 egg yolks
6 egg whites
1 ¾ cups water
1 (14 ounce) can low-fat sweetened condensed milk
½ teaspoon vanilla extract
1 pinch salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a heavy skillet over medium-low heat, cook and stir sugar until melted and light brown. Carefully pour into a 9-inch round baking dish, tilting the dish to coat the bottom completely.
  • In a medium bowl, beat egg yolks and egg whites. Stir in water, condensed milk, vanilla and salt until smooth. Pour into prepared dish. 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 1 hour, until center is just set (still a bit jiggly). Remove dish to a wire rack to cool for one hour. Then refrigerate several hours or overnight.
  • To unmold, run a knife around the edge of the pan and invert onto a rimmed serving platter.

Nutrition Facts : Calories 326.6 calories, Carbohydrate 59.5 g, Cholesterol 60 mg, Fat 3.7 g, Protein 8.7 g, SaturatedFat 2.2 g, Sodium 113.8 mg, Sugar 59.3 g

CARAMEL FLAN



Caramel Flan image

This pudim de leche is a Brazilian take on flan.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 eight-inch flan

Number Of Ingredients 4

1 cup sugar
1 can (14 ounces) sweetened condensed milk
1 1/3 cups milk
3 large eggs

Steps:

  • Fill a roasting pan with 2 inches of water. Transfer to oven; preheat to 325 degrees. Prepare an ice-water bath; set aside.
  • Cook sugar in a small saucepan over medium-high heat, stirring constantly and washing down sides with a wet pastry brush to prevent crystals from forming, until sugar dissolves. Continue cooking until sugar turns a deep caramel color. Immediately dip bottom of pan in ice-water bath, then pour caramel into an 8-inch round cake pan.
  • Blend condensed milk, milk, and eggs in a blender until smooth. Pour into cake pan. Transfer to roasting pan, placing it in the water. Bake flan until just set and golden brown on top, about 1 hour.
  • Transfer flan to a wire rack to cool. Chill 6 hours or preferably overnight.
  • Just before serving, run a knife around edge of flan. Set a serving plate over pan; invert. Spoon sauce from pan over flan.

TRADITIONAL CARAMEL FLAN



Traditional Caramel Flan image

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

1-1/4 cups sugar, divided
2-3/4 cups milk
5 eggs
1/8 teaspoon salt
1 teaspoon vanilla extract

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.

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