Flan Cubana Recipes

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CUBAN FLAN RECIPE (FLAN CUBANO)



Cuban Flan Recipe (Flan Cubano) image

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

1 Can of Condensed milk
3 whole eggs
3 egg yolks
Cinnamon pinch
teaspoon of vanilla extract
1 cup of Whole Fat Milk
and a "Flan Pan" as my friends call it You can find one here online.(https://amzn.to/2DeVWFO)
1 Cup of sugar for caramel glaze

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

DELICIOUS, EASY CUBAN-STYLE FLAN



Delicious, Easy Cuban-Style Flan image

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

1/2 cup sugar
1 teaspoon water (optional)
1 whole egg
5 egg yolks
1 (12 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
1/2-1 teaspoon vanilla extract

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

FLAN CUBANA



Flan Cubana image

From a community cookbook submitted by Bella Martinez. This has evaporated milk, sweetened condensed milk and cream of coconut which make is sound different.

Provided by Oolala

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 7

3 large eggs
1 (12 ounce) can evaporated milk
1 (14 ounce) can condensed milk
6 ounces water
3 tablespoons Grand Marnier
3 1/2 ounces cream of coconut
3/4 cup sugar

Steps:

  • Blend eggs, milks, water, Grand Marnier and cream of coconut together in a blender about
  • 1 minute.
  • Prepare to bake by putting 3/4 cup of sugar in a round mold which is 9 inches in diameter and 2 inches high.
  • Melt sugar until light brown in color.
  • When it is melted, turn the mold so that the caramelized sugar coats the bottom and sides of the mold.
  • Pour flan into the coated mold.
  • Place the mold into a larger pan which has hot water poured into it until the water reaches about half way up the side of the flan mold (about 1 inch).
  • Bake in a 350 degree F. oven for about 30 minutes.
  • It will be done when a knife inserted into the center of the flan comes out clean.
  • Cool flan.
  • Put flan in refrigerator until ready to serve.
  • Reverse mold onto a platter to serve.

Nutrition Facts : Calories 350.4, Fat 11.9, SaturatedFat 7.4, Cholesterol 109.6, Sodium 145, Carbohydrate 52.9, Fiber 0.3, Sugar 48.4, Protein 9.8

CUBAN FLAN



Cuban Flan image

This is a egg crusted with Caramel topping. I am married to a Cuban man and this is the best dessert they have!!!

Provided by April Alvarez

Categories     Puddings

Time 1h

Number Of Ingredients 5

1 c white sugar (divided) use 1/2 cup now then 1/2 cup for caramel later
1 can(s) sweetned condensed milk
4 eggs
2 can(s) evaporated milk
2 tsp vanilla extract

Steps:

  • 1. Using flan pot or 2 quart pot with tight fitting lid, place 1/2 cup sugar in pot and caramelize sugar.(do this by melting sugar over medium heat (stirring constanly} until melted and amber in color. Remove from the stove with hot pad and move caramel around on sides of pot (only half way up pot)
  • 2. Mix eggs with other 1/2 cup sugar, milk and vanilla and mix well.(I do this with blender don't have to though). Place egg mixture in flan/pot or 2 quart pot cover with flan pot lid or if using 2quart pot place Aluminum foil tightly over pot and place lid on top.
  • 3. place pot into another pot big enough to hold the flan pot or 2 quart pot and fill with water until about 1 1/2 inch of water covers sides of smaller pot.
  • 4. Bake at 350 degrees for at least 1 hour. but to ensure that flan is done remove lid and stick kitchen knife in center of flan if it comes out clean it's done. Remove pot from water pot and cool ompletely.
  • 5. When Flan has cooled remove lid/foil and place a dish or plate that is bigger than the top of the flan pot on top, make sure the plate has a small lip as caramel will run. Place one hand on bottom of pot and one hand on top of plate and turn upside down on platter. serve or place in refridgetor covered until serving.

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.

SPANISH FLAN



Spanish Flan image

Delicious Spanish flan, everyone will love it!

Provided by ASOTO

Categories     World Cuisine Recipes     European     Spanish

Time 1h20m

Yield 8

Number Of Ingredients 5

1 cup white sugar
3 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 tablespoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
  • In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
  • Bake in preheated oven 60 minutes. Let cool completely.
  • To serve, carefully invert on serving plate with edges when completely cool.

Nutrition Facts : Calories 348.8 calories, Carbohydrate 56.7 g, Cholesterol 100.1 mg, Fat 9.7 g, Protein 9.5 g, SaturatedFat 5.4 g, Sodium 138.7 mg, Sugar 56.7 g

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