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
FLAN DE CALABAZA (PUMPKIN)
From my personal dining experiences with friends, there is a great divide on the opinion of flan. Personally I love it, but many of my friends don't like its soft jiggly texture-sort of like Jell-O made with custard. But there's always room for Jell-O! If you are in fact a flan fan, here's a faux version you can make with leftover pumpkin pie-the filling of it, specifically. It'll still jiggle a little bit-but not nearly as much as canned cranberry sauce.
Provided by Food Network
Time 2h40m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Scoop out the filling of the pie slices and put them in a mixing bowl. Add in the milk and mix well. There's empty crust leftover, which you can discard or just pop in your mouth.
- Preheat the oven to 350 degrees F, and boil some water. Spray 2 ramekins with cooking spray to prevent sticking. This preparation needs to happen first, because the next part is a little time sensitive.
- Put the sugar in a saucepan over medium heat. This will begin the caramelization process as it melts down to syrupy consistency-about 10 minutes. Stir it frequently until it becomes brownish in color, and then immediately pour a layer of it in each ramekin before it starts solidifying as it cools. Then top each ramekin with the pumpkin mixture. Place the ramekins on a rimmed baking sheet, and then pour about a 1/2-inch layer of boiling water into the sheet to ensure even baking. Bake for 20 minutes.
- After baking, let the ramekins cool, and then refrigerate them for a couple of hours until they're cold. Place a plate over each ramekin and then flip the two upside down so you can slowly lift the ramekin to reveal the flan inside. Garnish it with fresh mint if you have it and want it to look extra fancy.
FLAN DE CALABAZA
Flan de Calabaza is a delicious Cuban dessert that consists of a pumpkin flan flavored with cinnamon, vanilla and caramel.
Provided by Sarah-Eden Dadoun
Categories Dessert
Time 1h25m
Number Of Ingredients 11
Steps:
- Place the pumpkin flesh into a saucepan, and cover with water. Add the brown sugar and cinnamon stick, cover and cook over medium heat for 40 minutes.
- Discard the cinnamon stick.
- Drain the pumpkin and place it into the jug of a blender with the condensed milk, a pinch of salt, vanilla, ground cinnamon and 2 oz (50 g) caster sugar. Blend to a smooth purée.
- Pour the cold milk into a bowl, add the cornstarch, and mix well to remove any lumps.
- In a non-stick saucepan over medium heat, combine the pumpkin purée, plus the milk and cornstarch mixture.
- Stir with a spatula or whisk until the mixture begins to thicken and the cornstarch is cooked. Set aside.
- Make a light caramel by gently heating the remaining caster sugar in a non-stick saucepan over a medium-low heat until dissolved and golden brown.
- Pour the caramel into the bottom of a round flan mold or divide it between 8 individual molds, tilting the mold(s) to ensure that the bottom and sides are all evenly coated.
- Pour in the custard mixture.
- Let the custard cool to room temperature, then place in the refrigerator for 6 hours, or until completely set.
- Unmold and serve.
Nutrition Facts : Calories 393 kcal, Carbohydrate 83 g, Protein 5 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 20 mg, Sodium 79 mg, Fiber 1 g, Sugar 77 g, UnsaturatedFat 2 g, ServingSize 1 serving
FLAN DE CALBASA
Provided by Food Network
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 250 degrees. Place sugar in a small saucepan and over medium-high heat cook sugar until caramel stage, and line a flan mold with this caramel. Beat the eggs and add the condensed milk. Mix the cup of regular milk with the pumpkin puree in your electric blender. Put together and mix well all the ingredients. Pour the contents into the caramel lined molds. Place mold in a large shallow baking pot containing about an inch of hot water and cook for about 1 1/2 hours or until set and golden. Allow to cool. Cover and place in refrigerator. To serve it, turn mold upside down on serving plate.;
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