Latin Flan Recipes
FLAN MEXICANO (MEXICAN FLAN)
This recipe was given to me by my mother-in-law, who is from Durango, Mexico. I had to beg her for years to give this recipe to me. Finally, she gave it to me for Christmas. I added orange zest, but the original recipe calls for just pure vanilla. You can use almond extract as well.
Provided by Amy Shurts
Categories World Cuisine Recipes Latin American Mexican
Time 6h5m
Yield 8
Number Of Ingredients 10
Steps:
- Place sugar in a heavy saucepan over medium-high heat, and cook, stirring constantly, until the sugar melts and turns a golden amber color, about 10 minutes. Watch carefully once syrup begins to change color, because it burns easily. Carefully pour the melted sugar syrup into a flan mold. Let cool.
- Preheat oven to 350 degrees F (175 degrees C).
- Pour whole milk, sweetened condensed milk, eggs, egg yolks, orange juice, orange peel, vanilla extract, and cornstarch into a blender, and blend for a minute or so, until the mixture is smooth. Pour in the cream, and pulse several times to incorporate the cream. Pour the mixture over the cooled caramel syrup in the flan mold.
- Line a roasting pan with a damp kitchen towel. Place the flan mold on the 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 the preheated oven until the center of the flan is set but still slightly jiggly when moved, 45 minutes to 1 hour. Let the flan cool, then refrigerate for at least 4 hours. To serve, run a sharp paring knife around the inside of the mold to release the flan. Invert a plate on the mold, flip the mold over, and gently remove the mold to unmold the flan and reveal the syrupy caramel topping.
Nutrition Facts : Calories 434.2 calories, Carbohydrate 56.3 g, Cholesterol 207 mg, Fat 19.8 g, Fiber 0.1 g, Protein 8.9 g, SaturatedFat 11.3 g, Sodium 115.3 mg, Sugar 54.1 g
LATIN FLAN
This recipe has become a favorite for Christmas and special occasion dishes. It is a bit fiddly with the boiling water and baking dishes - in this house we use a roasting dish in a not very large convection oven. But the end result is worth it. I don't bother inverting the thing. We just cut pieces out at the table. Everyone ends up getting enough caramel. It is delightfully rich that you give a large number of people a piece although most will come back for seconds.
Provided by Missy Wombat
Categories Dessert
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a small heavy bottomed saucepan, stir sugar and lime juice together until well mixed.
- If the sugar is well coated this will stop the caramel from crystallising while you are making it.
- With a wooden spoon, stir over medium heat until the sugar melts and turns a dark caramel colour.
- Pour the hot caramel into an 8 inch fround flat baking dish and telt the dish backwards and forwards quickly so that the caramel coats the bottom evenly.
- Combine egg yolks, vanilla, milk and condensed milk in a bowl.
- Stir in the egg white and mix until well blended.
- Pour into caramel-coated dish.
- Place dish in a larger baking pan and pour in enough boiling water to come halfway up the sides of the dish.
- Bake in a preheated oven[350 deg F] for 45 minutes to an hour, until a knife inserted in the middle of the custard comes out clean.
- Chill several hours or overnight.
- To serve, run a knife around the rim of the custard and invert it on a serving plate.
- Cut in wedges.
Nutrition Facts : Calories 644.5, Fat 18.5, SaturatedFat 10.5, Cholesterol 244.9, Sodium 269.4, Carbohydrate 102.3, Sugar 98.2, Protein 19.1
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