EASY FLAN RECIPE - MEXICAN STYLE
This super easy flan recipe is the perfect texture, tastes great, and is sure to please a crowd.
Provided by Charbel Barker
Categories Dessert
Time 1h45m
Number Of Ingredients 7
Steps:
- Add to the sugar to a frying pan over medium heat, stirring constantly for about 4-8 minutes, or until it becomes a liquid.
- Continue stirring until smooth.
- Add the caramel sauce made in the previous step to a metal cake pan (9 inches) distributing it along the bottom. Let cool for a couple of minutes.
- Combine all of the ingredients for the flan in a blender and blend until smooth.
- Pour into the cake pan over the caramel sauce and cook in a double boiler over the stove for 1.5 hours. *See notes below
Nutrition Facts : ServingSize 1 Slice, Calories 171 kcal, Carbohydrate 27 g, Protein 7 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 105 mg, Sodium 238 mg, Sugar 26 g
FLAN NAPOLITANO
Flan Napolitano recipe from Pati's Mexican Table Season 8, Episode 11 "Flan Napolitano"
Provided by Pati Jinich
Categories Dessert
Time 1h
Number Of Ingredients 6
Steps:
- Preheat oven to 350°Position rack in the middle of the oven.
- Heat the sugar in a medium saucepan over medium-high heat. Swirl occasionally, but do not stir. Cook until the sugar is melted and turns to caramel, about 5 to 7 minutes. Pour the caramel evenly into eight 6-ounce ramekins. Let the caramel cool slightly while you make the batter.
- Add the sweetened condensed milk, evaporated milk, eggs, vanilla, and cream cheese to a blender and puree until smooth. Pour the mixture into the ramekins with the caramel, dividing it evenly among them.
- Place the filled ramekins into a roasting pan. Pour boiling water into the roasting pan filling to about halfway up the sides of the ramekins - making sure not to get any water in them. Cover the whole pan tightly with aluminum foil and very carefully and evenly lower into the oven, as to not splash the water. Bake for 45 to 50 minutes, or until the flan has set.
- Very carefully take the baking pan out of the oven to not splash the water. Also, be careful removing the foil as there will be hot steam escaping. Use tongs or an oven mitt to remove the flans from the roasting pan (the ramekins will be hoand allow to cool to room temperature. Transfer to the refrigerator and chill for at least a couple hours. They will keep for up to 1 week.
- Once the flan has chilled, run a wet knife around the rim to loosen it from the ramekin. Invert the ramekin onto a plate and let the flan slide out onto the plate, caramel side up. Repeat with remaining flans. Serve cold.
ORIGINAL MEXICAN FLAN NAPOLITANO
This original Mexican recipe for flan napolitano is an incredibly rich and creamy creme caramel, a type of custard, that is steamed instead of baked.
Provided by gem
Categories World Cuisine Recipes Latin American Mexican
Time 1h30m
Yield 12
Number Of Ingredients 6
Steps:
- Place sugar into a 9-inch ring mold and cook over medium-high heat, stirring constantly, until sugar melts and turns golden, about 10 minutes. Watch carefully for syrup to start to change color as it burns easily. Let caramel cool and harden, about 20 minutes.
- Combine sweetened condensed milk, evaporated milk, eggs, cream cheese, and vanilla extract in a blender; blend until smooth, about 1 minute. Pour mixture over the hard caramel syrup in the tin and cover with aluminum foil. Pierce foil in the center hole of the ring with a knife; peel back foil, leaving hole uncovered for steam to circulate.
- Place a metal rack inside a large pot over medium heat. Add water to almost reach the rack; bring to a boil. Place the mold on the rack, cover the pot, and steam until flan is set and firm, about 45 minutes. Unmold flan onto a serving plate and let cool before serving.
Nutrition Facts : Calories 261.2 calories, Carbohydrate 26 g, Cholesterol 118.7 mg, Fat 13.9 g, Protein 8.9 g, SaturatedFat 8.1 g, Sodium 160.9 mg, Sugar 25.5 g
FLAN NAPOLITANO
Flan Napolitano is a sweet custard made from eggs, milk, cream cheese, and sugar, soaked in a delicious caramel sauce. Although there are many ways to prepare this Traditional Mexican Dessert, no doubt you'll be enchanted by the following recipe.
Provided by ess04
Categories Dessert
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- For the caramel:.
- Combine 1 cup sugar with the 2 tablespoons of water in a saucepan and place over medium-high heat. When the sugar begins to melt, swirl the pan over the heat about 10 minutes, watching for it to darken to a honey-amber color. Remove from heat and immediately pour into a flan mold, tilting it so the caramel coats up the sides and the bottom evenly. Place the mold in a large roasting pan and set aside.
- Preheat the oven to 325 degrees Fahrenheit. Bring a kettle full of water to a boil and keep it hot. You'll use this for a water bath.
- Thoroughly combine the condensed milk, evaporated milk, cream cheese, and vanilla in a saucepan and place over medium-low heat. Add the cinnamon stick. Bring to a simmer, stirring occasionally, but don't allow it to come to a full boil. Remove from heat.
- Cream together the eggs, yolks, and remaining 1/2 cup sugar in a large bowl. Add a pinch of salt. Whisk vigorously until thick and pale yellow in color. Remove the cinnamon stick from the hot cream mixture. Gradually whisk the cream into the egg mixture, but be careful not to add it too quickly as the eggs will cook. Pour the custard into the caramel-coated flan mold.
- Carefully pour the hot water from the kettle into the roasting pan so that it's about halfway up the mold's side. Transfer to the middle rack of the oven. Bake for 30-40 minutes, though it may take longer depending on the oven. If you notice during this time that the surface is starting to turn golden-brown but it's not fully cooked yet, cover it with foil so it doesn't burn. You may also periodically insert a knife in the center of the flan to check it's consistency. If the knife comes out clean, it's done. When the custard is just set and slightly jiggles, it's time to take it out.
- Let it cool in the water bath. Refrigerate fo a minimum of 4 hours.
- To serve, run a knife around the inside of the mold to loosen the flan. Place a serving plate over the mold and invert it to pop the flan out.
FLAN NAPOLITANO
Steps:
- Cook the cup of sugar so it can look like caramel. Then blend all the remaining ingredients.
- Put the caramel in the cake size pan then pour the blended ingredients. Put the pan in another bigger one with water.
- Put in oven at 350 degrees F and bake till the toothpick comes out clean.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
FLAN NAPOLITANO (MEXICAN RESTAURANT FLAN)
This is a dessert that appears in many Mexican restaurant menus. It has a delicious cheesecake type of flavor.
Provided by Mexi-Rosie
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Process in blender the cheese, dissolved powdered milk, condensed milk and eggs-- set aside.
- On heat-proof glass (Pyrex) dish, melt the sugar till dark, over stove top.
- Move dish so bottom and sides are evenly covered with resulting caramel.
- Pour blended ingredients onto Pyrex dish.
- Cover and bake with steaming method in medium heat conventional oven or in covered double boiler dutch oven for 60 minutes, or until toothpick comes out clean.
- Let cool and unmold (unmolding optional).
- Refrigerate until serving time.
- Note: Manchego cheese equivalent in U:S. would be white Cheddar cheese or Monterrey Jack.
Nutrition Facts : Calories 293, Fat 8.2, SaturatedFat 4.4, Cholesterol 128, Sodium 116.7, Carbohydrate 47.7, Sugar 45.9, Protein 8.3
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