Flan De La Abuela Flor The Best And Easiest Cuban Peruvian Fl Recipes

BEST FLAN EVER

Steps:

• Preheat oven to 350°F.
• Select 2 oven safe containers, one that can easily fit inside the other.
• The large one will be used for a water bath and the smaller one will actually house the flan.
• Fill the larger container a little less than half way with water and place in the cold oven to heat up while you prepare the caramel and the custard.
• In a large pan, using a wooden spoon caramelize the sugar until it turns a light golden brown.
• While still hot, transfer the melted sugar to the smaller container, swirling it around until the entire bottom is covered then set aside.
• In a blender add the remaining ingredients and blend until smooth.
• Open up the oven where you have placed the water bath and then place the small pan with the caramel inside the large water bath pan.
• Pour the custard into the pan being careful not to splash it.
• Bake for 30- 45 minutes until the top is golden brown and the center passes a toothpick test.
• Remove from oven and allow to cool on rack.
• You may invert this onto a large serving dish with lip or just server out of container you cooked it inches.

THE BEST CUBAN FLAN!

Steps:

• first melt sugar in flan pan until its liquefied and browned. Take it of the heat and coat the pan on the sides by turning and turning it until the bottom and sides are completely coated.Take it off the heat and leave it on the side.
• Get the all filling ingredients and mix them in the blender until completly blended.
• Pour Filling into the caramelized flan pan.
• close pan tightly and make sure no liquid can escape it. (if needed get aluminum foil and wrapped the ends to make tighter).
• Fill a pressure cooker with water until it reaches the flan pan half way (like the maria bath).
• Turn it to high until it begins to whistle ,.
• then immediately turn to medium and let it whistle for 30 min,.
• After the 30 minutes pass turn it off and let it rest,.
• When cooled invert it into a well sized container.
• And there you have your flan!

FLAN DE LA ABUELA FLOR. THE BEST AND EASIEST CUBAN - PERUVIAN FL

Steps:

• Pre heat Convection or conventional oven at 350.
• Put the sugar in a pan at high temperature. When the sugar starts melting lower to medium heat and take the pan from the heat and move in circular directions, put it back to the heat for few seconds and move the pan again until the sugar is totally melted. Be careful with sugar. It could burn you really bad. And it could get burn itself. If that happens, start over with a new cup of sugar.
• Put the caramel (melted sugar) inside the baking dish and move it around, so all the bottom of the dish is cover in caramel.
• Put all the rest of the ingredients in the blender. Blend for 2 minutes.
• Pour the mix into the baking dish, over the caramel.
• Put it in water bath. It means, put a bigger baking dish inside the oven, then put the baking dish that holds the flan mix inside the big baking dish and add very hot water inside the bigger baking plate. Do not add water into the flan mix. Put an inch or so of hot water, so the caramel doesn't burn while cooking in the oven.
• Bake it for 60 minutes (1 Hour).
• Put it away without the big baking dish. Let it cool for 30 minutes.
• When is cold put a big flat dish on top of the baking dish and flip it. You will see the flan with the caramel on top.
• Enjoy it!
• Don't forget to put extra caramel on top of each portion you serve :D yum yumm!

PERUVIAN FLAN

Steps:

• To prepare sauce, put medium size heavy skillet (empty) over medium heat (large burner) for 40 seconds. (I have an electric stove so would be less for gas.).
• Keep burner at medium, add sugar to the pan and stir with the back of a wooden spoon, keep sugar moving constantly until sugar is completely melted and a rich medium brown color (caramelized)--between 9 and 10 minutes. NOTE: I also use a FORK to squish out any lumps at the end of this process.
• Immediately - and carefully - pour hot sauce into ovenproof pie plate or 9 inch round baking pan, gently moving dish so sauce covers bottom and sides. It is unnecessary to grease the pie dish.
• Let cool completely-about 40 minutes.
• To prepare the custard for the flan; preheat oven to 350 degrees and notice that for step 11 you will need to have boiling water.
• Stir eggs in a medium sized bowl.
• Slowly add condensed milk, then evaporated milk.
• Add vanilla, blending well.
• Pour flan mixture into ovenproof dish that you have already coated with caramel.
• Carefully place filled dish into a larger baking pan.
• Pour in enough hot water to reach about halfway up dish. (This water bath process is called bano mar(acu)a in Spanish and bain-marie in French.).
• Bake about 40 minutes.
• Flan is cooked when a knife inserted in center comes out clean.
• Remove from oven, let cool in water bath, then refrigerate to chill thoroughly.
• Carefully separate flan from dish with a thin knife.
• Invert on a flat dish and garnish with sliced strawberries, maraschino cherries or other fruit.
• Notes: Flan should be refrigerated for a few days because it tastes best served very cold. Use boiling water to clean up the hardened caramel on your utensils and pan.:).

STRAWBERRY FLAN - FLAN DE FRESAS

Steps:

• Heat the oven to 350 degrees F.
• Put a heavy skillet or saucepan over medium heat for 30 seconds. Add 1/2 cup granulated sugar.
• With the back of a wooden spoon, keep sugar moving constantly in skillet until sugar is completely melted, and of a rich medium brown color (caramelized).
• Pour caramelized sugar into each of six ramekins. Set aside.
• Wash and hull the strawberries. Place the strawberries, sugar, eggs and condensed milk in to a food processor or blender and blend until strawberries are minced and all ingredients are mixed thoroughly. Ladle the strawberry mixture into each ramekin. Cover each ramekin with aluminum foil.
• Place each ramekin into a large open, oven-proof pan, such as a broiler pan. Add very hot water to the pan. The ramekins should be submerged approximately 3/4 in the water. In Spanish, a "water bath" is called a "bano Maria.".
• Carefully place the pan on to the middle shelf of the oven and bake for 30 minutes. After 30 minutes, carefully remove each ramekin from the water, uncover and to allow to cool.
• Once cool, place in refrigerator to chill. When you are ready to serve, run a paring knife around the outside of each ramekin to loosen the flan. Then, place the serving plate on top of each one and flip it over. It may be necessary to tap the ramekin to force the flan to fall out onto the plate. Garnish with fresh strawberries and mint and a few slices of strawberry.