Flan Filling Recipes
FLAN
There are many variations of flan, but you really only need this simple recipe calling for 15 minutes of prep and 6 ingredients to turn out a melt-in-your-mouth version of creamy dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Heat 1/2 cup sugar in heavy 1-quart saucepan over low heat, stirring constantly, until melted and golden brown. Divide sugar syrup among four 6-ounce custard cups; tilt cups to coat bottoms. Allow syrup to harden in cups about 5 minutes.
- Mix remaining ingredients; pour into custard cups. Place cups in square pan, 9x9x2 inches, on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups.
- Bake 40 to 50 minutes or until knife inserted halfway between center and edge comes out clean. Immediately remove from water. Unmold and serve warm, or refrigerate up to 8 hours and unmold at serving time.
Nutrition Facts : Calories 330, Carbohydrate 52 g, Cholesterol 175 mg, Fat 1 1/2, Fiber 0 g, Protein 12 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 225 mg
FRESH FRUIT FLAN
A beautiful fresh fruit dessert, this is not your regular 'fruit pizza.' This recipe was given to me by a great cook and great friend. You can substitute your favorite fruits or berries for those in this recipe.
Provided by Aunt Jeannie
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h42m
Yield 12
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10-by-15 inch jelly roll pan.
- For the crust, sift together the flour, cream of tartar, and baking soda into a mixing bowl. In a separate bowl, cream together white and confectioners' sugars, butter, vegetable oil, egg, and vanilla. Add the dry ingredients. Blend well. Spread the dough evenly on the bottom of the greased pan. Bake until golden brown, 10 to 12 minutes. Allow to cool completely.
- For the filling, cream together the cream cheese, sugar, and vanilla. Spread over the cooled crust. Arrange the fruit on the cream cheese filling and refrigerate.
- For the glaze, mix together the sugar and cornstarch in a small saucepan. Whisk in the water, orange juice, and lemon juice. Bring to a boil over medium heat; boil gently for one minute. Remove from heat and allow to cool completely.
- Spoon or brush the glaze evenly over the fruit. Refrigerate until ready to serve.
Nutrition Facts : Calories 429.7 calories, Carbohydrate 50.1 g, Cholesterol 56.4 mg, Fat 24.2 g, Fiber 2.3 g, Protein 4.9 g, SaturatedFat 10.6 g, Sodium 170.1 mg, Sugar 29 g
FLAN FILLING
Steps:
- Mix together cream cheese, lemon juice and sugar. Spread on cake. Slice fruit and put on cream cheese mixture. Prepare Danish Desert as directed and pour over fruit.
FANTASTIC FLAN PIE
I made this pie recently for the first time, and it was delicious! It's creamy and slightly sweet.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. , Meanwhile, in a blender, combine the eggs, milk, condensed milk, sugar, vanilla and salt; cover and process until smooth. Pour filling into crust. , Bake at 400° for 15 minutes. Reduce heat to 350°; bake 20 minutes longer or until a knife inserted in the center comes out clean. Cover edges with foil the last 20 minutes to prevent overbrowning if necessary. Cool on a wire rack for 1 hour. , Cover and refrigerate until chilled. Garnish with fruit. Refrigerate leftovers.
Nutrition Facts : Calories 389 calories, Fat 15g fat (7g saturated fat), Cholesterol 132mg cholesterol, Sodium 357mg sodium, Carbohydrate 55g carbohydrate (42g sugars, Fiber 1g fiber), Protein 9g protein.
FRUIT FLAN
quick easy pastry work and very tasty :)
Provided by mrsddiggyboo
Time 1h10m
Yield Serves 6
Number Of Ingredients 12
Steps:
- rub flour and fat together untill resembles bread crumbs
- then add sugar if you have no caster sugar cream the granulated sugar into the butter then add the flour bring together to a soft paste , do not need pastry requires little effort . let pastry rest for 15 mins in cling film in the fridge
- once rested line a greased flan case put a peice of cling film over the top and fill with baking beans or lentils and bake till golden brown . put milk on the hob with vanilla pod and seeds and start to boil , mean while cut your selected fruit and if using bananas toss in lemon juice to prevent browning
- mix corn flour custard powder and the egg together till pale then strain your scorching milk over the mix and beat quickley and hard , then put back in the pan return to the heat whilst whisking once it resembles a thick glue remove from heat .and spread inside your flan case
- leave to cool for a while till set then decorate your flan with the fruit
- make a stock syrup from 2 oz of sugar and a pint of water on the heat till resembles wall paper paste carefully using a pastry brush or ladle cover all the fruit leave to set and serve
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Cuisine American, SpanishTotal Time 1 hr 50 minsCategory DessertsCalories 249 per serving
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- (This recipe should be made at least one day before serving.) Adjust a rack to the middle position and preheat the oven to 300°F.
- Stir together the sugar and 1/4 cup water in a small heavy saucepan until the sugar is completely moistened. Bring to boil over medium-high heat and cook, without stirring, until the mixture begins to turn golden. Gently swirling the pan, continue to cook until sugar is a honey color. Remove from the heat and swirl the pan until the sugar is reddish-amber and fragrant, 15 to 20 seconds. Carefully swirl in 2 tablespoons of warm tap water until incorporated – be careful as the mixture will bubble and steam. This whole process should take less than 10 minutes.
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- Whisk the eggs and yolks in large bowl until combined. Add the sweetened condensed milk, evaporated milk, whole milk, vanilla, Bourbon, and salt and whisk until incorporated. Strain the mixture through a fine-mesh strainer into a large bowl to remove any bits of egg; then pour the strained custard into the loaf pan over the caramel. Cover the loaf pan tightly with aluminum foil.
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