Flan In A Dutch Oven The Easy Way Recipes

BAKED FLAN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small nonstick saucepan, heat the sugar over medium heat. Shake and swirl occasionally to distribute sugar until it is dissolved and begins to brown. Lift the pan over the heat source (4 to 6 inches) and continue to brown the sugar until it becomes a dark golden brown. You may slightly stir while cooking, but continually stirring causes the sugar to crystallize. Pour caramelized sugar into a 1 1/2 quart casserole dish or a large loaf pan, and swirl to coat the bottom of the pan evenly.
• In a blender, combine sweetened condensed milk, cream, milk, eggs and vanilla. Blend on high for one minute. Pour over the caramelized sugar.
• Place the filled casserole dish into a larger pan and add 1 inch of HOT water to the outer pan. Bake in preheated oven for 50 to 60 minutes, or until set.

FLAN

Steps:

• Pre-heat the oven to 200°C (390°F).
• Gently bring the milk to the boil.
• Meanwhile, whisk the eggs and sugar together until fluffy.
• Add the hot milk to the egg mixture, while you keep whisking.
• Once everything is incorporated, pour the mixture in oven-proof dishes.
• Bake the flans in the oven for 30 minutes or until they're golden brown on top.
• Scatter a little bit of sugar on the top of the flans. Then return them to the oven and bake them for another 10 minutes.
• Let the flans cool completely before serving.

COCONUT FLAN

Steps:

• Heat oven to 350 degrees F. Mix together coconut flakes and 1/4 teaspoon cinnamon on a sheet tray and toast coconut until edges are golden, stirring occasionally. In a small saucepan on medium heat, melt 1/2 cup of the sugar until it becomes a golden brown caramel. Working quickly and with purpose, before the caramel hardens, pour the syrup into the pie plate, tilting the plate to completely cover the bottom. In another small saucepan, bring the coconut milk and evaporated milk to a simmer. In a large bowl combine the remaining sugar, cinnamon, eggs, salt, and vanilla. Pour a little of the milk mixture into the bowl and whisk well to temper the eggs. Whisk in a little more milk, then pour the entire egg mixture into the pot. Strain custard then pour into pie pan. Place pie pan inside a roasting pan. Fill pan with hot water to about an inch up the side of the pie pan. Bake until the center sets, about 45 to 50 minutes. Remove custard from oven and let cool 1/2 hour in the water bath. To serve, invert custard onto a serving plate. Top with toasted coconut and slice into wedges.

NO-OVEN CREAM CHEESE FLAN

Steps:

• Cook 1 cup sugar and water in saucepan on medium heat 8 min. or until mixture is golden brown and has syrup-like consistency, carefully swirling pan every few minutes. (Do not stir.) Pour into 9-inch round pan.
• Blend milk, cream cheese, eggs, vanilla and remaining sugar in blender until smooth. Pour over syrup in pan; cover with foil. Add 1 qt. (4 cups) water to Dutch oven or large saucepan; place vegetable steamer inside. Place flan on steamer; cover pan with lid.
• Cook on high heat 5 min. (Water should be boiling.) Simmer on medium-low heat 45 to 50 min. or until knife inserted in center of flan comes out clean. Transfer flan to wire rack; cool completely. Refrigerate 4 hours.
• Unmold flan onto plate. Garnish with raspberries and mint.

EASY FLAN

Steps:

• Coat tube pan with caramelized sugar.
• Allow to harden, then place pan in container with ice cold water until the caramelized sugar cracks.
• Mix other ingredient in order, stir well and pour in mold.
• Place mold in pan with 2" hot water in preheated oven.
• Bake at 350°F for 1 hour or until firm.
• Let cool, then invert and unmold.
• Decorate with fresh berries or edible flowers, if desired.

SPANISH FLAN

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.

FLAN

Steps:

• Preheat oven to 350 degrees. Place 1 cup of the sugar in a skillet and set over medium heat. When the sugar begins to melt, stir constantly with a fork until it is completely melted and has turned an amber color. Immediately pour the melted sugar into an 8-cup ovenproof baking dish and swirl to coat the bottom and an inch or two up the sides of the dish.
• In a large bowl, whisk the eggs together. Whisk in the milk, half-and-half, vanilla and the remaining cup of sugar. Strain through a sieve into the dish.
• Place the dish in a roasting pan and pour boiling water the pan about halfway up the sides of the dish. Bake in the top third of the oven until the center of the custard is set, 50 to 60 minutes. Cool the flan for 5 minutes. Run a knife around the edge of the dish and invert the flan onto a serving plate. (There will be a fair amount of liquid, so choose one with a rim.) Serve warm or chilled.

VANILLA FLAN

Steps:

• Put 1/2 cup of the sugar in a small saucepan over medium heat and cook until it begins to melt and turns brown around the edges. Pull the melted sugar around the edges toward the center of the un-melted sugar with a heatproof rubber spatula. Continue cooking, pulling the melted sugar, until all the sugar is melted and the caramel is uniformly dark amber (it should smell caramelly but not burnt), 10 to 12 minutes total. (If you still have undissolved lumps of sugar, stir it off heat until melted.) Pour the caramel into 8-by-2-inch deep cake pan in an even layer, 1/8 to 1/4 inch deep. Let the caramel cool; it will crack as it cools and that's ok.
• Bring the cream, milk and vanilla bean to a simmer in a medium saucepan over medium-high heat. Remove from the heat and steep for 30 minutes.
• Arrange a rack in the middle of the oven and preheat to 350 degrees F. Bring a large pot of water to a boil.
• Put the eggs, salt and the remaining 1/2 cup sugar in a blender and puree on low speed until smooth and the sugar is dissolved, about 1 minute.
• Strain the cream mixture into the egg mixture and blend at low speed to combine, discarding any solids. Skim the foam off the top and transfer to the prepared baking dish. Remove any remaining foam from the top and cover the dish tightly with foil.
• Line a roasting pan with a clean kitchen towel; this will keep the baking dish from sliding and it will insulate the flan, preventing it from overcooking. Set the baking dish on a towel and pour boiling water into the roasting pan until it comes halfway up the sides of the baking dish; the flan should not be floating. Bake the flan until it looks set like gelatin(it will wobble when gently shaken), 35 to 45 minutes. Transfer to a wire rack, remove the foil and let cool. Cover the dish with plastic and refrigerate until set and cold, at least 3 hours and up to 24.
• When ready to serve, run a paring knife around the edges of the flan to loosen. Invert it onto a platter. Serve cold. The flan can be made 1 day ahead. Cover and chill. Unmold and serve.