Flan With Caramelo Recipes

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CREAMY CARAMEL FLAN



Creamy Caramel Flan image

A small slice of this impressively rich, creamy, caramel flan dessert goes a long way. What a delightful finish for a special meal or holiday celebration. -Pat Forete, Miami, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 10 servings.

Number Of Ingredients 7

3/4 cup sugar
1/4 cup water
1 package (8 ounces) cream cheese, softened
5 large eggs
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 teaspoon vanilla extract

Steps:

  • In a heavy saucepan, cook sugar and water over medium-low heat until melted and golden, about 15 minutes. Brush down crystals on the side of the pan with additional water as necessary. Quickly pour into an ungreased 2-qt. round baking or souffle dish, tilting to coat the bottom; let stand for 10 minutes. , Preheat oven to 350°. In a bowl, beat the cream cheese until smooth. Beat in eggs, 1 at a time, until thoroughly combined. Add remaining ingredients; mix well. Pour over caramelized sugar. , Place the dish in a larger baking pan. Pour boiling water into larger pan to a depth of 1 in. Bake until the center is just set (mixture will jiggle), 50-60 minutes. , Remove dish from a larger pan to a wire rack; cool for 1 hour. Refrigerate overnight. , To unmold, run a knife around edges and invert onto a large rimmed serving platter. Cut into wedges or spoon onto dessert plates; spoon sauce over each serving.

Nutrition Facts : Calories 345 calories, Fat 16g fat (9g saturated fat), Cholesterol 140mg cholesterol, Sodium 189mg sodium, Carbohydrate 41g carbohydrate (41g sugars, Fiber 0 fiber), Protein 10g protein.

CREAMY CARAMEL FLAN



Creamy Caramel Flan image

This recipe is a cross between egg custard and cheesecake. Rich and delicious.

Provided by Jo Poynor

Categories     Desserts     Custards and Pudding Recipes     Flan Recipes

Time 8h

Yield 10

Number Of Ingredients 6

¾ cup white sugar
1 (8 ounce) package cream cheese, softened
5 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a small, heavy saucepan over medium-low heat, cook sugar, stirring, until golden. Pour into a 10 inch round baking dish, tilting to coat bottom and sides. Set aside.
  • In a large bowl, beat cream cheese until smooth. Beat in eggs, one at a time, until well incorporated. Beat in condensed and evaporated milk and vanilla until smooth. Pour into caramel coated pan. 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 boiling water to reach halfway up the sides of the baking dish.
  • Bake in preheated oven 50 to 60 minutes, until center is just set. Cool one hour on wire rack, then chill in refrigerator 8 hours or overnight. To unmold, run a knife around edges of pan and invert on a rimmed serving platter.

Nutrition Facts : Calories 349.7 calories, Carbohydrate 41 g, Cholesterol 141.9 mg, Fat 16.6 g, Protein 10.5 g, SaturatedFat 9.6 g, Sodium 191.2 mg, Sugar 40.4 g

VANILLA CARAMEL FLAN



Vanilla Caramel Flan image

Provided by Food Network

Categories     dessert

Number Of Ingredients 8

1 1/2 cups granulated sugar
1 cup water
2 cups milk
2 cups half and half
8 eggs
4 egg yolks
3/4 cup sugar
1 tablespoon vanilla extract

Steps:

  • Preheat oven to 325 degrees F. Make caramel by combining sugar and water in a medium saucepan and cooking over moderate heat swirling occasionally until color begins to turn golden, about 12 to 15 minutes. Turn heat to low and continue cooking and swirling constantly until color is dark brown and mixture smells of caramel. Remove from heat and pour into a 9-inch round cake pan. Using a towel or hot pad, tilt pan and swirl caramel to coat the bottom and sides well. It will need a few minutes to cool down in order for about 1/4-inch of caramel to stick to the pan. Then pour excess back into the pot it was cooked in and add 2 cups milk. Cook over low heat, stirring frequently, to dissolve excess caramel into milk, about 3 to 5 minutes. Strain warm milk and caramel mixture in a bowl and add cold half and half. Mix well. Add sugar, eggs, yolks and vanilla. Whisk custard to mix and strain into caramelized pan. Set flan into a roasting pan in the oven and pour boiling water into roasting pan until it rises halfway up the sides of the cake pan. Bake for 40 to 45 minutes or until center feels just firm when pressed gently with the fingertips. Set aside to cool for about 1 1/2 hours then cover with plastic wrap and refrigerate overnight or up to 4 days.
  • To serve, run a knife along the inside edge to loosen. Cover with a platter and quickly invert. Carefully drain excess caramel into a small sauce pitcher and reserve. Serve wedges of flan on dessert plates topped with extra caramel sauce.

TRADITIONAL CARAMEL FLAN



Traditional Caramel Flan image

This delectable dessert is baked over a layer of caramelized sugar, so when it's inverted, a delicious golden sauce runs down the edges of the flan and forms a pool on the serving platter.-Mary Ann Kosmas, Minneapolis, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 6 servings.

Number Of Ingredients 5

1-1/4 cups sugar, divided
2-3/4 cups milk
5 eggs
1/8 teaspoon salt
1 teaspoon vanilla extract

Steps:

  • In a heavy saucepan or skillet over medium-low, heat 3/4 cup sugar. Do not stir. When sugar is melted, reduce heat to low; cook until syrup is golden brown, stir constantly. Quickly pour into an ungreased souffle dish or 2-qt. round baking dish, tilting to coat bottom of dish. Let stand for 10 minutes. , In a saucepan, heat milk until bubbles form around sides of saucepan. , Remove from the heat. In a bowl, whisk eggs, salt and remaining sugar. Stir 1 cup of warm milk into egg mixture; return all to pan and mix well. Add vanilla. Pour into prepared dish. , Place dish in a large baking pan. Fill larger pan with boiling water to a depth of 1 in. Bake at 325° for 55-60 minutes or until center is just set (mixture will jiggle). Remove flan dish to a wire rack; cool for 1 hour. Refrigerate for 3-4 hours or until thoroughly chilled. Run a knife around edge and invert onto a rimmed serving platter. Refrigerate leftovers.

Nutrition Facts : Calories 294 calories, Fat 8g fat (4g saturated fat), Cholesterol 192mg cholesterol, Sodium 157mg sodium, Carbohydrate 47g carbohydrate (46g sugars, Fiber 0 fiber), Protein 9g protein.

CARAMEL-GLAZED FLAN



Caramel-Glazed Flan image

This is a reduced-fat version of this delicious Spanish origin dessert. I made it this way and my family did not notice the difference with the original fatty version. Good point!

Provided by Mogirimi

Categories     Desserts     Custards and Pudding Recipes     Flan Recipes

Time 1h15m

Yield 8

Number Of Ingredients 7

¾ cup white sugar
2 egg yolks
6 egg whites
1 ¾ cups water
1 (14 ounce) can low-fat sweetened condensed milk
½ teaspoon vanilla extract
1 pinch salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a heavy skillet over medium-low heat, cook and stir sugar until melted and light brown. Carefully pour into a 9-inch round baking dish, tilting the dish to coat the bottom completely.
  • In a medium bowl, beat egg yolks and egg whites. Stir in water, condensed milk, vanilla and salt until smooth. Pour into prepared dish. 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 boiling water to reach halfway up the sides of the baking dish.
  • Bake in preheated oven 1 hour, until center is just set (still a bit jiggly). Remove dish to a wire rack to cool for one hour. Then refrigerate several hours or overnight.
  • To unmold, run a knife around the edge of the pan and invert onto a rimmed serving platter.

Nutrition Facts : Calories 326.6 calories, Carbohydrate 59.5 g, Cholesterol 60 mg, Fat 3.7 g, Protein 8.7 g, SaturatedFat 2.2 g, Sodium 113.8 mg, Sugar 59.3 g

CARAMEL FLAN



Caramel Flan image

This pudim de leche is a Brazilian take on flan.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 eight-inch flan

Number Of Ingredients 4

1 cup sugar
1 can (14 ounces) sweetened condensed milk
1 1/3 cups milk
3 large eggs

Steps:

  • Fill a roasting pan with 2 inches of water. Transfer to oven; preheat to 325 degrees. Prepare an ice-water bath; set aside.
  • Cook sugar in a small saucepan over medium-high heat, stirring constantly and washing down sides with a wet pastry brush to prevent crystals from forming, until sugar dissolves. Continue cooking until sugar turns a deep caramel color. Immediately dip bottom of pan in ice-water bath, then pour caramel into an 8-inch round cake pan.
  • Blend condensed milk, milk, and eggs in a blender until smooth. Pour into cake pan. Transfer to roasting pan, placing it in the water. Bake flan until just set and golden brown on top, about 1 hour.
  • Transfer flan to a wire rack to cool. Chill 6 hours or preferably overnight.
  • Just before serving, run a knife around edge of flan. Set a serving plate over pan; invert. Spoon sauce from pan over flan.

MEXICAN FLAN (BAKED CARAMEL CUSTARD)



Mexican Flan (Baked caramel Custard) image

This is a traditional Mexican and Spanish dessert and by far my favorite. It is very easy to make and looks beautiful.

Provided by Bergy

Categories     Dessert

Time 3h45m

Yield 10 serving(s)

Number Of Ingredients 7

1/2 cup sugar
6 eggs
3 cups milk
1/2 cup sugar
1 1/2 teaspoons vanilla
1 teaspoon orange rind, grated
sliced fruit (Strawberries, Kiwi or other fruit)

Steps:

  • Heat 1/2 cup sugar in a heavy skillet or saucepan, stirring constantly until it melts and turns a dark golden color.
  • Remove from heat and immediately pour into a 4 1/2 cup metal ring mold, swish it around so it evenly coats the bottom of the ring mold.
  • In a large mixing bowl, lightly beat the eggs.
  • Stir in milk,1/2 cup sugar, vanilla and orange peel.
  • Place caramel coated ring mold in another pan and place on an oven rack.
  • Pour egg mixture into the ring mold and pour the hottest tap water possible around the ring mold to a depth of 1 inch.
  • Bake at 325Ffor close to l hour or until a knife comes out clean.
  • Cool flan on a wire rack, Chill for at least 3 1/2 hours.
  • To unmold the flan loosen edges with a spatula, slip spatula down the sides to let air in.
  • Place the serving platter over the mold and flip to allow the flan to slip onto the platter.
  • Spoon the caramel that may remain in the mold on top of the flan.
  • Pile sliced fruit in the center and serve.

FLAN CARAMEL



Flan Caramel image

Spoon sliced peaches or nectarines and caramel topping over these extra-creamy flans for a special treat.

Yield Serves 6; 1/2 cup per serving

Number Of Ingredients 10

Cooking spray
2 1/2 cups fat-free milk
1 large egg
2 large egg whites
1/4 cup sugar
1 tablespoon dry or sweet sherry
1 teaspoon vanilla extract
Dash of ground nutmeg
1/2 cup plus 2 tablespoons fat-free caramel ice cream topping
1 1/2 cups sliced peeled peaches or sliced nectarines

Steps:

  • Preheat the oven to 325°F. Lightly spray six 6-ounce custard cups with cooking spray.
  • In a large bowl, whisk together the milk, egg, egg whites, sugar, sherry, vanilla, and nutmeg. Pour about 1/2 cup of the mixture into each custard cup. Place the custard cups in a large pan with a rim. Place the pan in the oven and carefully pour hot water into the large pan to a depth of about 1 inch. Be sure the water doesn't get into the custard cups.
  • Bake for 50 minutes, or until a wooden toothpick or knife inserted near the center of a flan comes out clean. Remove the custard cups from the pan and let cool completely on a cooling rack. Cover and refrigerate until serving time (up to 24 hours). Run a knife around the edge of a flan, place a dessert plate on top, and invert to remove the flan. Repeat with the remaining flans.
  • Just before serving the flans, in a small microwaveable bowl, microwave the caramel topping on 100 percent power (high) for 10 seconds. Spoon the topping and peaches over each serving. Serve immediately.
  • (Per serving)
  • Calories: 168
  • Total fat: 1.0g
  • Saturated: 0.5g
  • Trans: 0.0g
  • Polyunsaturated: 0.0g
  • Monounsaturated: 0.5g
  • Cholesterol: 37mg
  • Sodium: 128mg
  • Carbohydrates: 33g
  • Fiber: 1g
  • Sugars: 27g
  • Protein: 6g
  • Calcium: 132mg
  • Potassium: 265mg
  • 1/2 fat-free milk
  • 1 1/2 other carbohydrate

EASY CARAMEL FLAN (CREME CARAMEL)



Easy Caramel Flan (Creme Caramel) image

This is so good and so easy. I found this recipe after my husband started getting nostalgic about his years spent in Northern Spain. He absolutely loves it when I make it and thinks it's very close to what he would get in Spain. It comes together quick since you barely need to measure anything.

Provided by C. Taylor

Categories     Dessert

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 6

3/4 cup sugar
4 eggs
1 (14 ounce) can condensed milk
1 (12 ounce) can evaporated milk
1 tablespoon vanilla extract
boiling water, for baking in

Steps:

  • Preheat oven to 325.
  • Brown sugar in a saucepan till a medium dark golden brown, but not burnt and then QUICKLY transfer to the bottom of a pie plate(you may add a few tablespoons of water to help it melt).
  • In a large bowl beat the eggs and then add the 2 cans of milk and vanilla extract, mixing well.
  • Pour mixture into pie plate.
  • Using a larger pan that the pie plate will fit in, fill half way with the boiling water, place in oven, and then place pie plate in the middle of the large pan.
  • Bake for approximately 45 - 55 minutes. The center should be soft and firm but not liquidly.
  • Let cool and then after running a knife around the edge to seperate, flip over onto a serving dish.

Nutrition Facts : Calories 339.5, Fat 10.2, SaturatedFat 5.6, Cholesterol 123.3, Sodium 148, Carbohydrate 52.1, Sugar 47.7, Protein 10.2

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