Flan Souffle Al Miel Recipes
FLAN I
This is a wonderful flan recipe from the late Iris Perez. Its origin is Mexican. For a denser, cheesecake-like texture, substitute eight ounces of cream cheese for two of the eggs.
Provided by JESSICADEZ
Categories World Cuisine Recipes Latin American Mexican
Time 1h25m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Have ready 9 inch round cake pan.
- In blender or food processor, or using electric mixer, combine eggs, condensed milk and vanilla and blend until smooth. In medium sauce pan, cook sugar, stirring constantly, until it liquefies. When it starts to turn light brown, remove from heat and pour into waiting pan. Pour egg mixture over liquid sugar.
- Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the baking dish.
- Bake 70 minutes in the preheated oven, or until knife inserted in center comes out clean. Remove pan from water bath and let cool completely, about 1 hour. Run a knife along the edge of the pan, place a serving plate on top and invert. Serve.
Nutrition Facts : Calories 375.8 calories, Carbohydrate 64.6 g, Cholesterol 201.7 mg, Fat 9.2 g, Protein 10.1 g, SaturatedFat 4.2 g, Sodium 210.8 mg, Sugar 64.6 g
CLASSIC MEXICAN FLAN - CUSTARD WITH CARAMEL TOPPING
This traditional Mexican style flan is a luxurious baked custard, with a hint of canela-Mexican cinnamon and a rich caramelized topping. A classic! Makes a lovely special dessert that is similar to a creme brulee---a great finale to your favorite Mexican meal! (Note: Requires overnight chilling). Courtesy Ladies Home Journal.
Provided by BecR2400
Categories Dessert
Time 1h23m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 325°F.
- Melt 1/2 cup sugar in small saucepan over medium heat, swirling pan occasionally, until sugar becomes amber in color, 10 minutes (do not stir).
- Pour caramel into the bottom of a 5-cup souffle dish.
- Bring milk, cream, remaining 3/4 cup sugar and cinnamon stick to boil in small saucepan over medium heat.
- Remove from heat; cover and let stand 10 minutes.
- Meanwhile, whisk together eggs, vanilla and salt in large bowl.
- Strain milk mixture through a sieve into eggs; whisk to combine.
- Discard cinnamon stick.
- Strain mixture again into prepared dish.
- Place dish in a roasting pan, making sure there is at least one inch of space between the edge of the dish and pan.
- Add enough hot water to roasting pan to come halfway up side of dish.
- Bake until custard is just set, 60 to 65 minutes (mixture will jiggle slightly, but that's okay).
- Remove flan from oven.
- Let flan cool in hot-water bath 15 minutes.
- Remove dish from water bath and cool completely on wire rack.
- Cover with plastic wrap and refrigerate overnight.
- To serve:.
- Run a knife around edge of baking dish.
- Place a serving plate slightly larger than dish on top.
- Invert flan onto plate. Makes 8 servings. Makes a luxurious finale to your favorite Mexican meal!
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