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
FLAN
My family loves Flan, I usually bake it in a round cake pan, But you can use ramekins. This recipe is NOT a hard as it looks. For best results make Flan a day ahead to let the caramel form a slightly liquefied layer. Time does not include cooling time.
Provided by Barb G.
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F.
- Prepare an ice bath and set aside.
- Place eight ramekins in two baking pans lined with kitchen towels or 8-inch round cake pan.
- Bring a large pot of water to boil; keep hot until ready to use.
- Meanwhile, in a small saucepan, heat 3/4 cup sugar with the water over medium heat; cook until sugar is dissolved, about 5 minutes.
- Swirl pan occasionally, DO NOT STIR.
- Wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming.
- Increase heat to medium-high; continue cooking until caramel is amber, about 8 minutes, gently swirling pan to color evenly.
- Remove from heat,and immerse bottom in ice bath for 3 seconds to stop cooking.
- Dry bottom of pan.
- Working quickly, pour about 1 tablespoon into each ramekin; OR pour all into cake pan and swirl to coat bottom evenly; set aside.
- In a small saucepan heat milk over medium heat just until bubbles form around edges and milk starts to steam,5 to 6 minutes Turn off heat.
- In a large bowl, whisk together yolks, eggs, and remaining 3/4 cup sugar until combined.
- Slowly add hot milk whisking constantly.
- Pour mixture through a fine sieve into clean bowl; skim off surface foam with a spoon.
- Stir in Vanilla, and pour custard into ramekins or cake pan.
- Carefully pour the hot water into baking pan until it reaches halfway up the side of ramekin or cake pan.
- Bake until center is set when gently touched with finger, 30 to 35 minutes.
- Remove from oven transfer to a wire rack to cool completely.
- Cover with plastic wrap, and place in refrigerator to chill, at least 6 hours or overnight.
- To unmold, run a sharp knife around edges and place a serving plate upside down over the top; invert and gently lift pan to remove.
- Serve.
Nutrition Facts : Calories 261.5, Fat 7.4, SaturatedFat 3.5, Cholesterol 175, Sodium 84, Carbohydrate 42.2, Sugar 37.6, Protein 7.2
ARACELY'S FLAN
This is a very authentic and simple flan recipe that is steamed not baked. It has been passed down through 4 generations and is requested at every family gathering. It is to die for!
Provided by Sally Pusch
Categories Desserts Custards and Pudding Recipes Flan Recipes
Time 1h50m
Yield 10
Number Of Ingredients 5
Steps:
- Whisk together the yolks, condensed milk, and evaporated milk; set aside. Melt margarine in a small saucepan over medium heat. Stir in the brown sugar; keep stirring until the brown sugar has dissolved, and is smooth. Evenly spread the sugar over the bottom of a pie plate, then pour in the custard. Cover with foil. (See Cook's Note.)
- Fill a large pot approximately 3/4 full with water and bring to a simmer on the stove. Place the pie plate over the simmering water and cook for 65 to 70 minutes, until flan has set. Remove flan from the boiling water and allow to cool for at least 30 minutes.
- To serve, loosen the flan from the pie plate by running a knife around the edges; invert onto a serving plate. Serve at room temperature or cold.
Nutrition Facts : Calories 267.9 calories, Carbohydrate 29.4 g, Cholesterol 228 mg, Fat 13.6 g, Protein 8.1 g, SaturatedFat 5.9 g, Sodium 132.2 mg, Sugar 28.8 g
FLAN
Impress your friends and family by making this fabulous flan recipe for dessert courtesy of "Martha Stewart's Cooking School."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 8
Number Of Ingredients 7
Steps:
- Prepare oven and ramekins: Heat oven to 325 degrees. Place a small bowl of cold water and a pastry brush near the stovetop, and prepare an ice-water bath. Place eight 4-ounce ramekins in a large roasting pan. Bring a large kettle or pot of water to a boil.
- Make caramel: In a saucepan over medium-high heat, mix sugar and water, stirring to combine. Do not stir again. Cook, washing down sides of pan with a pastry brush dipped in water to prevent crystals from forming, until caramel is amber, about 8 minutes, swirling pan to color evenly. Remove from heat, and immerse bottom of pan in ice-water bath for 3 seconds to stop cooking. Dry bottom of pan. Working quickly, pour about 1 tablespoon caramel into each ramekin, swirling each to coat bottoms evenly.
- Make custard: In a small saucepan, heat milk with half the sugar (1/4 cup plus 2 tablespoons) over medium heat just until mixture starts to steam and bubble around the edges, 5 to 6 minutes (do not let it boil).
- Meanwhile, whisk egg yolks: In a large mixing bowl, whisk together the eggs, yolks, remaining sugar, and salt.
- Temper eggs: Add ladle of hot milk mixture to the egg mixture and whisk to combine. (This is called tempering, and it prevents the eggs from curdling.) Add two more ladles of milk mixture, one at a time, whisking to combine after each addition. Gradually whisk in remaining milk mixture.
- Strain: Strain through a fine sieve into a large liquid measuring cup or a bowl (to remove any cooked bits of egg). Stir in vanilla.
- Bake: Divide custard evenly among ramekins. Place pan in oven. Add enough boiling water to pan to come halfway up the sides of ramekins. Bake until custards are just set (they should tremble slightly in center when shaken), 35 to 42 minutes.
- Chill and serve: Remove pan from oven. Use tongs to carefully remove ramekins from hot-water bath and place on a wire rack for 30 minutes. Then, cover with plastic wrap and chill for at least 8 hours (or up to 3 days). To unmold, run a sharp knife around inside of ramekins, and place a rimmed serving plate upside down over top of each. Invert, and gently lift ramekin to remove. Serve immediately.
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FLAN - ONCE UPON A CHEF
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Cuisine American, SpanishTotal Time 1 hr 50 minsCategory DessertsCalories 249 per serving
- (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.
- Pour the caramel into an 8-1/2 x 4-1/2-inch loaf pan; do not scrape out the saucepan. (Note: The caramel will solidify when you pour it into the loaf pan. That's ok -- it will soften up again as it bakes.) Set the loaf pan aside. (To clean the hardened caramel from the saucepan, fill the pan with water and bring it to a boil.)
- 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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