DELICIOUS, EASY CUBAN-STYLE FLAN
I love a good flan, and have experimented with many during the years of my flan-fixation. :) This one is quite lovely- both for ease of preparation, and for taste. It is denser then some I've tasted, not too heavy like some that use heavy cream, but texture-wise, very creamy and smooth. I got this recipe from a dear friend who gave me her mother's recipe from Cuba. Don't hesitate to make this recipe becuause you don't know what to do with the leftover egg-whites. There are lots of things to do with egg-whites! Use them in egg-flower soup, fried rice, egg-white omelettes, meringues, as the egg-binder in meatloaf, meatballs and spinach-artichoke dip, just to name a few. Enjoy. :) Note: prep time does not include cooling.
Provided by MinatheBrat
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Equipment: 1 quart flanera or 1 quart round casserole dish with lid AND 1 ovenproof dish or baking pan that the flanera or casserole will fit into.
- Caramel: Some people like to make caramel by adding water to sugar and then cooking it to a nice dark golden brown, and some just like to melt the sugar to golden without water. Either method will work here. If you are using a flanera, which is a metal pan with a lock-down lid, you can make the caramel right in the flanera. If you are using a casserole dish, make the caramel in a saucepan and pour into the bottom of the casserole dish.
- Custard: As you prepare the custard, the caramel will cool. In a separate bowl, beat the 1 whole egg and 5 egg yolks together. A whisk works very well here. Add the evaporated milk and sweetened condensed milk to the eggs and mix together. Add the vanilla extract, either 1/2 teaspoon or 1 teaspoon depending on what strength you prefer. Pour the custard mixture into the flanera or casserole dish over the hardened caramel. Put on the lid.
- Put your flan into the ovenproof dish or baking pan and fill with hot water to about half-way up the sides, or as high as you can go and still move the thing without spilling hot water on yourself.
- Bake in a pre-heated 350 degree oven for 45 minutes. Turn off the oven and let set for another 15 minutes.
- Remove from the oven and the water-bath and let cool.
- Plating: Run a butter-knife around the outside edge of the flan. Place a plate large enough to handle the liquid caramel over the flan and invert. Chill the flan for at least an hour before serving.
- Enjoy!
Nutrition Facts : Calories 244.1, Fat 8.5, SaturatedFat 4.6, Cholesterol 125, Sodium 97.4, Carbohydrate 35.3, Sugar 31.7, Protein 7.3
COCONUT CHEESE FLAN (FLAN DE COCO Y QUESO)
Flan I made for Christmas Eve 2009 and came out delicious... so I had to write it down.
Provided by Milly Suazo-Martinez
Categories World Cuisine Recipes Latin American Mexican
Time 1h40m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a heavy skillet over medium-low heat, cook and stir sugar with a wooden spoon until melted and golden, about 10 minutes. Caramel is very hot. Very carefully pour the caramel into a 9-inch round, 3-inch deep baking dish. Swirl dish to cover bottom and sides. The caramel will harden as it cools.
- Combine the eggs, cream cheese, and sweetened condensed milk in a blender. Cover, and blend on High until well combined; transfer to a large bowl. Pour the cream of coconut, coconut milk, evaporated milk, coconut-flavored rum, and vanilla extract into the blender; cover and blend on High until well combined. Pour into the bowl with the cream cheese mixture. Whisk until incorporated. Pour the flan mixture into the caramel-coated baking dish.
- Line a roasting pan with a damp kitchen towel. Place the filled baking dish on the towel, and place roasting pan in the preheated oven. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake until the flan is set and a knife inserted in the center comes out clean, about 1 hour. Transfer to a wire rack; cool. Refrigerate flan until ready to serve.
- To serve, run a knife around the edges of the pan and flip the flan out onto a serving platter. Spoon any caramel remaining in the baking dish over the flan.
Nutrition Facts : Calories 397.8 calories, Carbohydrate 41.8 g, Cholesterol 128.5 mg, Fat 23 g, Fiber 0.3 g, Protein 8.1 g, SaturatedFat 15.8 g, Sodium 160.3 mg, Sugar 40.4 g
CUBAN FLAN RECIPE (FLAN CUBANO)
This delicious and rich Cuban Flan Recipe is so easy to make and even tastier to try. Flan Cubano is a traditional recipe and the perfect cuban dessert.
Provided by ConservaMom
Categories Dessert
Time 4h15m25S
Number Of Ingredients 8
Steps:
- Preheat oven to 350
- Begin by caramelizing the pan. To caramelize just add the sugar over a hot stove and mix until it liquifies. Make sure and coat the bottom of the pan and sides with the sugar glaze. See picture on how it looks.
- Mix the milk, and rest of the ingredients in a food processor
- Pour into the "Flan pan" with the caramelized sugar and cover flan with lid or foil.
- Cook in a bain marie or in a water bath for around 1:25 - This may vary depending on your oven. You'll know it's ready if you insert a toothpick in and it comes out clean.
- Refrigerate for at least 3+ hours. Once completely cool and solid run knife through the side and place a dish on top and flip over. See pictures for how to.
Nutrition Facts : Calories 164 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 108 milligrams cholesterol, Fat 4 grams fat, Fiber 0 grams fiber, Protein 5 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 64 milligrams sodium, Sugar 26 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
FLAN DE COCO (COCONUT FLAN)
A delicious, tropical coconut flan -- authentically Caribbean!
Provided by Esther
Categories Desserts Custards and Pudding Recipes Flan Recipes
Time 9h10m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place 1 cup of the sugar in a small saucepan over medium heat. Cook gently, without stirring, but shaking occasionally until the sugar has melted. Continue cooking until the sugar has completely melted, and turned golden brown. Pour into a large, glass baking dish. Spread the caramel evenly over the bottom of the dish, then set aside to cool for 15 minutes before proceeding.
- Once the caramel has hardened, pour the condensed milk, evaporated milk, milk, eggs, 1/2 cup sugar, and coconut into a blender. Blend for 3 minutes until smooth. Pour into baking dish over the caramel.
- Bake in preheated oven for 45 minutes until set. When done, remove from oven and let cool for 30 minutes. Run a knife around the edges of the dish to separate the flan from the sides. Refrigerate overnight.
Nutrition Facts : Calories 296.5 calories, Carbohydrate 47.1 g, Cholesterol 114.1 mg, Fat 9 g, Fiber 0.3 g, Protein 8.3 g, SaturatedFat 5.1 g, Sodium 114.7 mg, Sugar 46.8 g
COCONUT FLAN
Steps:
- Preheat oven to 325 degrees F.
- In a heavy saucepan over high heat combine the sugar with 1/4 cup of water. Stir just to combine. Simmer until the mixture has reached a deep amber color. Pour immediately into a 9-inch cake pan, swirling to completely coat bottom. Set aside to cool and harden.
- In a blender combine all the remaining ingredients except the lime zest and flaked coconut. Blend well. Add the lime zest and pulse a few times just to combine. Pour into the cake pan with the caramel. Bake in a water bath until set (the center will still be slightly wobbly), about 1 hour. Remove from the oven and let cool completely on the courter. Refrigerate for 2 hours.
- Put the flaked coconut in a large dry skillet over medium-low heat. Let toast until the flakes become light brown, making sure to stir often. Remove from heat and let cool before garnishing the flan.
- Run a knife around the edge of the flan. Invert it onto a large plate with room for the sauce to pool. Cut into slices, garnish each slice with a bit of the toasted coconut and serve.
COCONUT FLAN
Steps:
- Heat oven to 350 degrees F. Mix together coconut flakes and 1/4 teaspoon cinnamon on a sheet tray and toast coconut until edges are golden, stirring occasionally. In a small saucepan on medium heat, melt 1/2 cup of the sugar until it becomes a golden brown caramel. Working quickly and with purpose, before the caramel hardens, pour the syrup into the pie plate, tilting the plate to completely cover the bottom. In another small saucepan, bring the coconut milk and evaporated milk to a simmer. In a large bowl combine the remaining sugar, cinnamon, eggs, salt, and vanilla. Pour a little of the milk mixture into the bowl and whisk well to temper the eggs. Whisk in a little more milk, then pour the entire egg mixture into the pot. Strain custard then pour into pie pan. Place pie pan inside a roasting pan. Fill pan with hot water to about an inch up the side of the pie pan. Bake until the center sets, about 45 to 50 minutes. Remove custard from oven and let cool 1/2 hour in the water bath. To serve, invert custard onto a serving plate. Top with toasted coconut and slice into wedges.
CUBAN COCONUT CHICKEN
Categories Chicken Pepper Poultry Bake Quick & Easy
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C). In a large skillet, fry chicken breast in vegetable oil until the chicken just begins to brown. Stir onions, green bell peppers and red bell peppers into the skillet with the chicken. Saute until the onions are translucent. When the vegetables are translucent, stir in the garlic and coconut milk. Let the mixture cook 5 to 8 minutes before removing the skillet from the heat. Season with salt, pepper, and red pepper flakes. Transfer the mixture to a 9x13 inch baking dish and bake in a 425 degrees F (220 degrees C) oven for 45 minutes, or until the vegetables cook down and the chicken is tender.
More about "cuban coconut flan recipe recipes recipe for meatloaf"
CUBAN FLAN DE COCO (COCONUT FLAN) TRADITIONAL RECIPE ...
From kitchendelujo.com
- Start by preheating the oven to 325℉. In a medium-sized saucepan, add sugar and water over medium heat. Stir gently. Bring to boil, do not stir and wait until sugar is completely melted and turns into a golden brown. Once melted, quickly pour caramelized sugar into flanera or baking deep dish and completely cover the bottom and sides evenly.
- In a bowl, whisk together eggs, coconut milk, condensed milk, vanilla extract, and salt until combined. Strain mixture slowly into the flanera or baking dish over the caramel. Create a water bath by placing the closed flanera or baking dish inside a larger baking pan (preferably one with higher edges).
- Pour hot water inside the baking pan until it reaches halfway up of the flanera. Place the baking pan with the flanera inside the oven. Bake for 50 minutes. (optional) To see if flan is not overcooked, carefully remove and open the flanera to check the texture. The edges should be slightly firm while the middle is very soft and wobbly.
- Turn oven off and carefully remove baking pan with flanera and let cool inside the water bath. Place closed flanera inside the refrigerator and refrigerate for at least two to four hours before serving. To serve, open flanera and carefully place a knife to slice between the edge of the flan and flanera.
COCONUT FLAN CAKE - THE SWEET EDGE
From thesweetedge.com
Estimated Reading Time 3 mins
EASY CUBAN FLAN DE COCO (COCONUT FLAN) | TASTY …
From tastykitchen.com
FLAN DE COCO - COCONUT FLAN (VIDEO) COOKED BY JULIE
From cookedbyjulie.com
Estimated Reading Time 2 mins
- Add the sugar and water to a saucepan and cook it over medium heat for about 15 mins, until it turns into a brown color.
- Place the caramel into your baking dish, sprinkle 2 tbsp shredded coconut over the caramel, set aside.
- Add the evaporated milk, condensed milk, coconut milk, eggs, remaining shredded coconut, and vanilla extract into the blender and then place the blended mixture into the baking dish.
- Place the baking dish in a bigger baking dish and add some boiling water to create a water bath this will help the flan cook evenly.
CUBAN FLAN DE COCO (COCONUT FLAN) TRADITIONAL RECIPE ...
From pinterest.com
Estimated Reading Time 1 min
COCONUT FLAN : RECIPES : COOKING CHANNEL RECIPE | …
From cookingchanneltv.com
Servings 8-10Category Dessert
9 CUBAN FLAN RECIPE IDEAS IN 2021 | RECIPES, FOOD, FLAN …
From pinterest.ca
COCONUT FLAN RECIPE WITH COCONUT MILK RECIPE FOR …
From tfrecipes.com
COCONUT FLAN RECIPE CUBAN - FOODRECIPESTORY
From foodrecipestory.com
CUBAN FLAN - RECIPE | COOKS.COM
From cooks.com
CUBAN STYLE FLAN RECIPES
From tfrecipes.com
FLAN DE COCO (COCONUT FLAN) RECIPE - RECIPEZAZZ.COM
From recipezazz.com
PAULA DEEN COCONUT FLAN RECIPE RECIPE FOR MEATLOAF
From tfrecipes.com
COCONUT FLAN | RECIPE | COCONUT FLAN, FLAN RECIPE, FOOD ...
From pinterest.ca
TRADITIONAL CUBAN FLAN RECIPES
From tfrecipes.com
FLAN (CUBAN CUSTARD) - RECIPE | COOKS.COM
From cooks.com
CUBAN RECIPES | CUBAN FLAN RECIPE
From cubanrecipes.org
COCONUT FLAN RECIPE CUBAN | AMTRECIPE.CO
From amtrecipe.co
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love