Fabulous Flan With Variations Recipes

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FLAN



Flan image

Impress your friends and family by making this fabulous flan recipe for dessert courtesy of "Martha Stewart's Cooking School."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 8

Number Of Ingredients 7

3/4 cup sugar
1/4 cup water
3 cups whole milk
3/4 cup sugar
4 large whole eggs, plus 3 large egg yolks
1/4 teaspoon coarse salt
1 teaspoon pure vanilla extract

Steps:

  • Prepare oven and ramekins: Heat oven to 325 degrees. Place a small bowl of cold water and a pastry brush near the stovetop, and prepare an ice-water bath. Place eight 4-ounce ramekins in a large roasting pan. Bring a large kettle or pot of water to a boil.
  • Make caramel: In a saucepan over medium-high heat, mix sugar and water, stirring to combine. Do not stir again. Cook, washing down sides of pan with a pastry brush dipped in water to prevent crystals from forming, until caramel is amber, about 8 minutes, swirling pan to color evenly. Remove from heat, and immerse bottom of pan in ice-water bath for 3 seconds to stop cooking. Dry bottom of pan. Working quickly, pour about 1 tablespoon caramel into each ramekin, swirling each to coat bottoms evenly.
  • Make custard: In a small saucepan, heat milk with half the sugar (1/4 cup plus 2 tablespoons) over medium heat just until mixture starts to steam and bubble around the edges, 5 to 6 minutes (do not let it boil).
  • Meanwhile, whisk egg yolks: In a large mixing bowl, whisk together the eggs, yolks, remaining sugar, and salt.
  • Temper eggs: Add ladle of hot milk mixture to the egg mixture and whisk to combine. (This is called tempering, and it prevents the eggs from curdling.) Add two more ladles of milk mixture, one at a time, whisking to combine after each addition. Gradually whisk in remaining milk mixture.
  • Strain: Strain through a fine sieve into a large liquid measuring cup or a bowl (to remove any cooked bits of egg). Stir in vanilla.
  • Bake: Divide custard evenly among ramekins. Place pan in oven. Add enough boiling water to pan to come halfway up the sides of ramekins. Bake until custards are just set (they should tremble slightly in center when shaken), 35 to 42 minutes.
  • Chill and serve: Remove pan from oven. Use tongs to carefully remove ramekins from hot-water bath and place on a wire rack for 30 minutes. Then, cover with plastic wrap and chill for at least 8 hours (or up to 3 days). To unmold, run a sharp knife around inside of ramekins, and place a rimmed serving plate upside down over top of each. Invert, and gently lift ramekin to remove. Serve immediately.

FABULOUS FLAN (WITH VARIATIONS)



Fabulous Flan (With Variations) image

This is my family recipe for flan. It is very easy to make and it is very versatile in that you can use reduced fat dairy products and anywhere from 4 to 10 eggs and it will still come out great. Traditionally flan is made with caramel sauce but you can skip it if you like, just bake the flan without it. You can also use individual ramekins if you like. If you prefer a firmer flan you can bake it without the water bath for about 30 minutes.

Provided by MarielC

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 7

1 cup sugar (or up to 1 1/2 cups if you like a lot of caramel sauce)
6 eggs
1 (14 ounce) can condensed milk
1 (12 ounce) can evaporated milk
1 cinnamon stick (optional)
1 cup milk
1 tablespoon vanilla extract

Steps:

  • Preheat oven to 375°F.
  • Place cinnamon stick and milk in a small saucepan over very low heat. This step is optional but gives a nice flavor.
  • Meanwhile, caramelize sugar: in a small heavy skillet (preferably non-stick) without stirring, heat the sugar over medium heat until it begins to melt. Cook and stir for 4 or 5 minutes or until the sugar turns a rich brown. Be careful not to burn. Remove skillet from heat and immediately pour caramelized sugar into a round 2 quart casserole or other appropriate dish. Holding dish with pot holders, quickly rotate dish so that the sugar coats the bottom and sides evenly. Set aside to cool.
  • Beat the eggs in a mixer or with a hand blender. Add condensed milk, evaporated milk, heated cinnamon milk and vanilla. Mix well. Pour into prepared casserole. Take a baking pan large enough to hold the casserole and add about 2 inches of very hot tap water or enough to come about 2/3 up the sides of the prepared pan. Place casserole in water, being careful not to let water into the flan mixture. Bake for 50 to 60 minutes or until a knife inserted in center comes out just barely clean � there should still be some bit of custard on it. Carefully remove casserole from water bath. Cool completely. Cover and refrigerate.
  • To unmold, loosen edges with a knife. Set the casserole dish in a bowl of hot water )being careful not to splash water into the flan) for about 2 minutes in order to loosen up the caramel. Invert into a serving platter with deep enough sides to contain the caramel.
  • Notes: For less fat, substitute low fat or fat free condensed milk and/or evaporated milk. This recipe works well in that you can reduce the eggs to 4 and still have a great custard. It needs some fat, so don�t go all fat free and only 4 eggs. The key is a good balance. If you like a richer custard you can use up to 10 eggs.
  • If you prefer a firmer flan you can bake it without the water bath for about 35 to 40 minutes at 350°F It will cook quicker but won't be quite as creamy.
  • Coconut Flan: Prepare as above adding one can of cream of coconut. Use a 3 quart casserole.
  • Pumpkin Flan: Empty one 16 oz can pureed pumpkin into a saucepan. Add 1/2 tsp cinnamon, 1/2 tsp nutmeg and 1/4 tsp cloves (if desired). Cook, stirring frequently until the mixture is hot and slightly glossy, about 5 minutes. Add the pumpkin mixture to the egg custard as above and bake in a 3 quart casserole.
  • Chocolate Flan: Add 4 to 6 ounces of good melted chocolate to the custard mixture. The amount of chocolate depends on how chocolaty you want it.

Nutrition Facts : Calories 267.4, Fat 8.3, SaturatedFat 4.5, Cholesterol 116, Sodium 120.5, Carbohydrate 39.9, Sugar 36, Protein 8.5

BASIC MUFFINS WITH VARIATIONS



Basic Muffins With Variations image

Make and share this Basic Muffins With Variations recipe from Food.com.

Provided by MizzNezz

Categories     Quick Breads

Time 35m

Yield 1 dozen

Number Of Ingredients 14

1 egg
1/2 cup milk
1/4 cup oil
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup sugar
1 cup well drained pineapple (optional)
1 cup chopped walnuts (optional)
2 mashed ripe bananas (optional)
1 1/2 tablespoons orange zest (optional)
1 cup coconut (optional)
1 cup raisins (optional)

Steps:

  • Beat egg; add milk, oil and vanilla.
  • Stir in dry ingredients.
  • Spoon into muffin pan.
  • Bake at 375* for 25 minutes.
  • Variations: After mixing add the Variation ingredients.
  • Mix and match to get your favorite!

Nutrition Facts : Calories 1717.7, Fat 65.6, SaturatedFat 11.7, Cholesterol 203.1, Sodium 2024.8, Carbohydrate 251.8, Fiber 5.1, Sugar 101, Protein 29.7

FLAN DE VANILLA



Flan de Vanilla image

Flan is a traditional Mexican dessert with many variations. My version is sweet with a pleasant vanilla flavor and luscious caramel sauce.-Shelisa Terry, Henderson, Nevada

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 6 servings.

Number Of Ingredients 8

1-3/4 cups sugar, divided
1-1/3 cups whole milk
1-1/3 cups half-and-half cream
3 large eggs
4 egg large yolks
Dash salt
2 teaspoons vanilla extract
1/2 cup pomegranate seeds

Steps:

  • Preheat oven to 325°. In a small heavy saucepan, spread 3/4 cup sugar; cook, without stirring, over medium-low heat until it begins to melt. Gently drag melted sugar to center of pan so sugar melts evenly. Cook, without stirring, until melted sugar turns a medium amber color, about 5 minutes. Quickly pour into six ungreased 6-oz. custard cups., In a small saucepan, heat milk and cream until bubbles form around sides of pan; remove from heat. In a large bowl, whisk eggs, egg yolks, salt and remaining sugar until blended but not foamy. Slowly whisk in hot milk mixture. Stir in vanilla., Place custard cups in a baking pan large enough to hold them without touching. Pour egg mixture into cups. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of cups. Bake 35-40 minutes or until center is just set (mixture will jiggle). Remove cups from water bath immediately to a wire rack; cool 10 minutes. Refrigerate until cold., To unmold, run a knife around edges and invert onto individual rimmed dishes. Sprinkle with pomegranate seeds.

Nutrition Facts :

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