ULTIMATE CHEESE QUICHE
This dish is ridiculously easy to cook and is absolutely bursting with a rich, cheesy taste. It's also very, very filling!
Provided by domstapleton
Time 35m
Yield Serves 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 220C/fan 200C/gas 7. Grease an oven-proof dish. Roll out the pastry on a floured surface, and line the dish with the pastry.
- Beat the eggs and milk together in a medium-sized bowl, and season to taste. Pour the mixture into the pastry.
- Grate the cheese and add it to the mixture, being sure to spread the cheese evenly.
- Cook on the middle shelf of the oven for 30 minutes or until the cheese on top is golden brown. Serve.
EASY FLAN RECIPE
An easy flan recipe made with only 5 simple ingredients! This creamy custard dessert is topped with caramel and popular in Mexico, Spain and Latin America.
Provided by Isabel Eats
Categories Dessert
Time 5h35m
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Pour the sugar into a skillet over medium heat. Stir the sugar continually until it begins to brown and clump together. Keep stirring until the sugar completely melts and dissolves into a golden-brown syrup. Remove the syrup from the heat as soon as it has dissolves as it can burn.
- Working quickly, carefully pour the caramel into a 7-inch round pan or a special flan pan (flanera) as shown in the photos in the blog post. Pour the caramel evenly into the bottom of the pan so the entire bottom is coated. If you need to, use an oven mitt or potholders to move the pan from side to side to get the caramel evenly distributed. If the caramel hardens too quickly, you can carefully reheat the pan by placing it directly on the stove or on the skillet for a few seconds.
- Set the caramel-coated pan aside to cool and harden.
- In a large mixing bowl, add the eggs, sweetened condensed milk, whole milk and vanilla extract. Whisk together until everything is fully combined, but try not to overwhisk so that there aren't too many air bubbles in the mixture.
- Pour the custard mixture into the caramel-coated pan. Cover the top of the pan with the lid (if using a flanera) or tightly with aluminum foil.
- Place the flan pan in a large baking dish and pour enough water in the dish until it reaches about halfway up the pan. Carefully place the baking dish in the oven and bake for 1 hour and 15 minutes.
- Carefully remove the dish from the oven, and then lift the flan pan out of the water bath. Remove the lid or aluminum foil and let it cool to room temperature. The flan may still be a little jiggly, but that's okay - it will continue to cook with the residual heat.
- Once it's cooled, cover with the lid or aluminum foil and refrigerate for 4 hours or overnight.
- To serve, remove the lid or aluminum foil and slide a knife along the edges of the pan to loosen it up. Place a plate or platter on top of the flan, grab a hold of both the plate and the pan and quickly and securely flip it over so that the flan is now upside down. Carefully lift off the flan pan. Your flan should be sitting in the caramel on the plate, ready to enjoy!
- Carefully lift the flan pan up. The flan should be on the plate - if it's not, place the pan back down and let it sit for a few minutes. Don't freak out! It will loosen up and slide out. You could try tapping the sides of the pan a bit or even giving the sides a squeeze.
- Slice the flan and serve with the rich caramel sauce!
Nutrition Facts : ServingSize 1 slice, Calories 298 kcal, Carbohydrate 48 g, Protein 8 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 110 mg, Sodium 98 mg, Sugar 48 g
CHEESE AND BACON FLAN
My mother used to make this when I was a child. Apologies for the imperial measurements but I've been making this since before metrication!
Provided by lizfisher56
Time 50m
Yield Serves 6
Number Of Ingredients 8
Steps:
- To make the pastry, combine the flour, salt and margarine. Rub until it resembles fine breadcrumbs. Add the water a spoonful at a time until it comes together in a dough. I use a stand mixer on speed 2 with a K beater. Place in the fridge for 30 minutes wrapped in cling film.
- Pre heat the oven to 200 degrees (not fan). Roll out the pastry to fit a 7-8" flan dish and bake blind for 10 minutes.
- Fry the bacon until crisp. Beat the eggs with some seasoning then add the hot milk, bacon, cheese and onion. Spoon the mixture into the part baked pastry case, lower the oven to 180 degrees and cook for about 30 minutes until set.
- This can be served hot or cold with salad. You can always swap the bacon for a vegetarian option if you prefer.
SUPER EASY CREAM CHEESE FLAN
This is a delicious, creamy dessert.
Provided by kimmy73
Categories Desserts Custards and Pudding Recipes Flan Recipes
Time 4h18m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat sugar and water together in a small saucepan over medium heat, stirring occasionally, until sugar dissolves into a light brown caramel, 8 to 10 minutes. Pour into a round glass baking dish.
- Place condensed milk, evaporated milk, eggs, cream cheese, and vanilla extract in a blender; blend into a smooth custard. Pour over caramelized sugar in the baking dish.
- Place baking dish in a deep baking pan. Pour in enough water to reach halfway up the baking dish.
- Bake in the preheated oven until custard is set and top is light brown, about 1 hour.
- Cover with plastic wrap; refrigerate until cold, 3 to 4 hours.
Nutrition Facts : Calories 402.7 calories, Carbohydrate 55.6 g, Cholesterol 140.8 mg, Fat 16.3 g, Protein 10.3 g, SaturatedFat 9.4 g, Sodium 187.4 mg, Sugar 55 g
CREAM CHEESE FLAN
Rich and Creamy Flan with a beautiful amber sauce makes for a striking presentation. If you like cheese cake you will love this. You can add a bit of Amaretto Liquor if you like, or serve with a little Kahlua Liquor and a dollop of whipped cream. This requires a standing time of 3 hours and 20 minutes before serving.
Provided by Barb G.
Categories Dessert
Time 1h30m
Yield 1 Flan, 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F and heat sugar in a small, heavy-duty saucepan over medium-low heat.
- Stirring constantly, for 3 to 4 minutes or until sugar is dissolved and caramel colored.
- QUICKLY pour into bottom of a 2-quart casserole dish.
- Place evaporated milk, sweetened condensed milk, cream cheese, eggs and vanilla in a blender; cover.
- Blend until smooth.
- Pour mixture into the prepared casserole dish (over the dissolved sugar).
- Place casserole in a 13x9-inch baking dish; fill baking dish with warm water to 1-inch depth.
- Bake 1 hour and 20 to 30 minutes or until knife inserted comes out clean.
- Remove flan from hot water.
- Cool at room temperature in casserole on wire rack.
- Refrigerate for several hours or overnight.
- Run knife around rim; gently shake to loosen.
- Invert into serving dish.
- Enjoy.
FLAN DE QUESO (CREAM CHEESE FLAN)
This is my favorite recipe, learned from my mother. People love it and ask me for the recipe every time they try it, so here it is. I find it tastes better cold.
Provided by damaris
Categories Desserts Custards and Pudding Recipes Flan Recipes
Time 3h15m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Fill a large oven-safe pot with water to 1 inch; bring to a boil.
- Place sweetened condensed milk, evaporated milk, eggs, cream cheese, milk, and vanilla extract in a blender; blend until smooth.
- Place sugar in an even layer in a saucepan over medium heat. Cook until edges start to brown, about 1 minute; drag sugar into the center with a spatula once the edges start to brown. Continue cooking, stirring from time to time, until caramel is an even golden brown, 4 to 5 minutes.
- Pour caramel into a 9-inch flan mold or baking pan; swirl so that caramel reaches 1 inch up the sides. Pour condensed milk mixture on top. Place mold in the pot of boiling water.
- Bake flan in the preheated oven until a damp table knife inserted into the center comes out clean, 45 minutes to 1 hour. Remove from oven and let stand for 5 minutes.
- Chill flan in the refrigerator until firm, 2 to 3 hours. Invert onto a serving plate so that caramel is on top.
Nutrition Facts : Calories 475.3 calories, Carbohydrate 58 g, Cholesterol 201.5 mg, Fat 21.5 g, Protein 14.3 g, SaturatedFat 12.3 g, Sodium 251.9 mg, Sugar 57.3 g
FLAN RECIPE
This is easy to make Mexican Flan recipe, it is made using whole eggs, condensed and evaporated milk. Covered with a light sugar syrup. It can also be made using cream cheese or coconut milk, for a different taste and texture.
Provided by Mely Martínez
Categories Desserts
Time 1h10m
Number Of Ingredients 7
Steps:
- In a medium-size saucepan place the sugar and water, bring to a boil in at high heat until sugar dissolves, when sugar dissolves reduce heat and keep boiling until the syrup gets a light brown-caramel color. This will take about 10 minutes. Pour the caramel in your oven proof pan, swirling the caramel to cover the bottom of the pan evenly. Let cool.
- Place the rest of the ingredients in a blender and process until you have a smooth mixture.
- Pour mixture slowly into prepared pan and cover with aluminum foil. For the hot bath. Place the pan inside a large baking pan. Add warm water to the pan until it reaches about 3/4 inch.
- Bake in a preheated oven at 325 degrees for about 50 minutes or until flan looks firm as in the picture below. Flan will keep cooking while it cools, so do not let longer in the oven. Let it cool.4. Once the flan has cooled run, a knife between the flan and baking pan.
- Place a large serving plate on top of the pan and invert with a quick move to avoid any liquid caramel to spill from the pan. Slice, serve and enjoy.
Nutrition Facts : ServingSize 1 Portion, Calories 467 kcal, Carbohydrate 58 g, Protein 13 g, Fat 21 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 200 mg, Sodium 255 mg, Sugar 57 g
A CLASSIC CHEESE AND ONION FLAN
Steps:
- Gather the ingredients.
- Place the flour, butter (or butter and lard mix), and salt into a large, roomy mixing bowl. Rub the butter into the flour until it resembles sand.
- Add the water a little at a time and bring the mixture together to create a soft dough.
- Form the pastry into a disc, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
- While the pastry is resting, prepare the filling.
- Heat the butter and oil in a saucepan. Once melted, add the sliced onion and sauté over medium heat to soften (but not brown). Place the softened onion onto a dinner plate and leave to cool.
- Preheat the oven to 400 F / 204 C. Roll the pastry to 5 millimeters thickness and line a greased, 10-inch loose-bottomed tart tin. Chill in the refrigerator while you make the remaining filling.
- Put the eggs into a large measuring jug and whisk them. Add the cooled onion, grated cheese, and parsley. Stir in the milk. Season with a little salt and black pepper.
- Take the pastry case from the refrigerator, place it on the middle shelf of the preheated oven, and carefully pour in the egg-cheese mixture until it is two-thirds full. Do not overfill as the flan will rise while cooking.
- Bake for 25 to 40 minutes until the top is golden brown and set, but not completely solid when gently pressed in the center.
- Remove from the oven and rest for 5 minutes before serving.
- The flan is lovely warm but can also be eaten cold.
Nutrition Facts : Calories 487 kcal, Carbohydrate 30 g, Cholesterol 199 mg, Fiber 1 g, Protein 12 g, SaturatedFat 18 g, Sodium 254 mg, Sugar 3 g, Fat 35 g, ServingSize Serves 6, UnsaturatedFat 0 g
CREAM CHEESE FLAN
Provided by Food Network
Categories dessert
Time 5h15m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Cook 1 cup sugar in a medium-size saucepan over medium heat, and cook, stirring constantly, 5 minutes or until sugar melts and turns a light golden brown. Quickly pour hot caramelized sugar into a 2-quart flan dish. Using oven mitts, tilt dish to evenly coat bottom and sides. Let stand 5 minutes. Sugar will harden.
- Whisk together egg yolks and next 5 ingredients in a large bowl.
- Process egg whites, cream cheese, and remaining 1/2 cup sugar in blender until smooth. Stir egg white mixture into egg yolk mixture. Pour mixture through a wire-mesh strainer into a large bowl; pour custard over caramelized sugar.
- Place dish in a large shallow pan. Add hot water to pan to a depth of 1/3 up sides of dish.
- Bake for 1 hour and 45 minutes. Remove dish from water bath; cool completely on a wire rack. Cover and chill at least 3 hours.
- Run a knife around edge of flan to loosen; invert onto a serving plate.
PUERTO RICAN FLAN DE QUESO (CHEESE FLAN)
Leche flan baked with cream cheese giving it a slight tang and cheesecake-like texture!
Provided by Rebekah | Kitchen Gidget
Time 1h20m
Number Of Ingredients 6
Steps:
- Preheat to oven 350°F degrees. Set a kettle of water to boil. Set an 8- or 9-inch cake (or pie) pan with 2-inch high sides inside of a larger baking pan (such as a 13x9).
- In a small sauce pan over medium-low heat, melt sugar until completely dissolved. Watch carefully so it does not burn. You may swirl the pan to stir. Remove from heat when it is a dark golden, amber color.
- Immediately pour the melted sugar into the bottom of the cake pan, working quickly before it hardens. Set aside.
- In a blender beat the cream cheese, sweetened condensed milk, evaporated milk, eggs and vanilla. Mix until well combined.
- Strain the custard through a fine-mesh sieve to ensure there are no lumps. Pour the strained custard into the cake pan over the sugar caramel. Next, add boiling water to the larger pan. It should come up the sides about an inch deep. The cake pan will be sitting in a water bath.
- Bake for 1 hour, or until set around the edges with a slight jiggle in the middle. Remove from oven and let the flan cool in the water bath, about an hour. Once cool, refrigerate at least 2 hours, but overnight is best.
- When ready to serve, run a knife around the edges to loosen. Set a plate over the flan and flip upside-down to invert. Slice into wedges and serve.
Nutrition Facts : Calories 173 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 95 milligrams cholesterol, Fat 7 grams fat, Fiber 0 grams fiber, Protein 5 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 89 grams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
FLAN
My favorite Flan recipe! You get a rich and creamy custard style dessert covered with a deeply flavorful caramel sauce. And this version also includes luscious cream cheese to really take it over the top!
Provided by Jaclyn
Categories Dessert
Time 1h20m
Number Of Ingredients 8
Steps:
- Bring plenty of water to a boil in a pot or kettle to use as a water bath (the flan will be baked in a dish set in a roasting pan surrounded by the boiling water). Preheat oven to 350 degrees.
- For the caramel topping: have an ungreased 9-inch by 2-inch cake pan ready or a 2-quart round baking dish or souffle pan.
- In a medium saucepan whisk together 3/4 cup granulated sugar and 1/4 cup water. Set over medium heat, cook stirring constantly until sugar has dissolved and mixture begins to boil.
- Once boiling stop stirring and let cook until it's nearing just an amber color. Remove from heat, let rest 5 seconds then add remaining 1 Tbsp warm water (it will steam and sputter slightly so stand back!), whisk to blend.
- Immediately pour caramelized sugar into cake pan or 2-quart baking dish and carefully tilt in a circular motion to coat the entire surface of bottom of the pan (careful pan will be hot!). Set aside.
- For the flan custard mixture: in a large mixing bowl using an electric hand mixer blend together cream cheese and 2 Tbsp sugar just until smooth.
- Mix in eggs one at a time, mixing until just combined after each addition. Then mix in sweetened condensed milk, evaporated milk and vanilla extract.
- Pour milk mixture over caramel layer in cake pan. Set pan in a roasting pan large enough to fit with extra space surrounding. Pour in enough boiling water to reach about halfway up the sides of the cake pan.
- Bake until nearly set (it should still wiggle just slightly when jiggled), about 50 - 60 minutes.**
- Carefully remove from water bath (roasting pan with water) and set on wire rack to cool for 1 hour. Transfer to fridge and let chill 4 hours.
- Run a sharp knife around the flan right up next to the pan, then place a large rimmed serving plate over the pan. While holding the plate in place, flip the flan to the opposite side and let it fall onto the plate.
- Slice and serve. Store in refrigerator.
Nutrition Facts : Calories 437 kcal, Carbohydrate 54 g, Protein 12 g, Fat 20 g, SaturatedFat 11 g, Cholesterol 153 mg, Sodium 235 mg, Sugar 54 g, ServingSize 1 serving
FLAN
You'll love this silky latin custard topped with an incredible and easy caramel.
Provided by John Kanell
Categories Dessert
Time 2h10m
Number Of Ingredients 7
Steps:
- Preheat oven to 325F. Add the sugar to a large pan then drizzle the water over it. Place over medium-high heat and use a pastry brush to wash the side down. Leave undisturbed for about 10 minutes or until the sugar takes on a golden color then immediately pour into your round baking pan. Tilt and turn the pan to spread the caramel out to the edge then set aside to cool and harden while you make the custard.
- Beat the room temperature cream cheese in a large bowl then add the eggs one at a time while mixing. Scrape the bowl down and beat until smooth with no lumps.
- Pour in the evaporated and condensed milks and the vanilla extract then mix to combine and pour into the pan with your caramel.
- Place the pan in a large roasting dish and fill with an inch of hot water then place in the center rack of your oven. Bake for about 50 minutes or until the center is just set. It will wobble slightly when you jiggle the pan but continue to set as it cools.
- Allow to cool to room temperature before serving. You can chill the custard if preferred as well. Run a small sharp knife around the edge of the pan then place a serving dish upside down on top and invert. Remove the pan and serve. If you chilled the flan, dip the pan halfway into a bowl of hot water to warm the caramel before inverting onto a plate.
Nutrition Facts : ServingSize 1 slice, Calories 350 kcal, Carbohydrate 41 g, Protein 10 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 147 mg, Sodium 197 mg, Sugar 41 g
PUERTO RICAN FLAN RECIPE
Steps:
- Pour sugar into a heavy bottomed pot and melt over medium low heat. You can shake the pan occasionally to ensure the sugar melts evenly.
- Once the sugar has melted completely (can take up to 20 minutes) and there are no sugar crystals remaining, pour and spread caramel in an oven resistant dish or dishes. Set the dish aside.
- Next, add all filling ingredients to a blender and blend until velvety smooth. Pour this mixture into your baking dish (over the caramel and salt.)
- Bake in a water bath (placing your baking dish inside another, larger oven safe dish with a layer of water) at 350 degrees for 60-80 minutes, or until the center looks jiggly (think jello) but not liquid. Remove the flan from the oven and allow time to cool completely.
- Using a knife, loosen the edges around your flan and the baking dish. Grab a platter to serve the flan on and place it over the baking dish. Carefully flip the flan onto your platter, allowing the caramel to drizzle over the top. Slice, serve and enjoy!
CHEESE FLAN
Steps:
- Preheat the oven to 350 degrees F.
- To make the caramel, add the sugar and 2 tablespoons water to a pan and heat over medium-low heat, stirring to dissolve the sugar. Once the sugar is dissolved, do not stir anymore. Cook until the mixture turns amber brown, about 10 minutes. Brush down the sides of the pan as needed with a wet pastry brush to avoid crystallization. When the caramel is done, pour evenly into six 3/4- to 1-cup ramekins.
- Add the cream cheese to the bowl of a stand mixer and whip until smooth. Add the condensed milk, regular milk, cinnamon, vanilla, salt and eggs and beat until smooth and the ingredients are incorporated. Divide evenly among the ramekins over the caramel.
- Bring some water to a boil in a kettle. Place the ramekins in a large roasting pan and pour boiling water into the pan until it reaches about halfway up the ramekins. Bake until the custard is set, about 45 minutes. Allow to cool completely, then refrigerate until chilled.
- To remove the flans from the ramekins, run a knife around the edge of each flan and invert onto individual serving plates. Garnish with the mixed berries.
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- In a saucepan, melt sugar over medium-high heat, stirring constantly to prevent burning until it turns an amber color. Don’t walk away. Sugar can burn so easily. Once you get liquid gold, remove it from the heat and pour the caramel into a 9-inch round cake pan, moving it around to coat the bottom of the pan.
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- Add the butter to a frying pan over a low-medium heat. Add the onion slices and a pinch of salt and fry gently for about 10-15 minutes, until softened and just starting to caramelise. Keep the heat low so they don't burn, stirring regularly.
- While the onions are cooking, line the base and sides of a pie/tart tin with shortcrust pastry. Prick the bottom, add dried beans/baking beans/baking weights and blind bake for 10 minutes until it is light golden. Remove from the oven and pace to one side.
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