Mini Flans Recipes

INDIVIDUAL FLANS

Steps:

• Divide coconut between 2 ungreased 6-oz. custard cups. Drizzle with caramel topping. In a small bowl, whisk the remaining ingredients; pour into custard cups., Place a steamer rack inside a large skillet. Pour water into skillet until it comes almost to the top of the rack. Place custard cups on rack. Bring to a boil; cover and steam until a knife inserted 1 in. from the edge comes out clean, 10-12 minutes. , Remove cups to a wire rack; let stand 10 minutes. Run a knife around edge of cup. Unmold flans onto dessert plates; serve warm.

MINI FLANS WITH TOASTED COCONUT

Steps:

• Heat oven to 325°F.
• Cook 1/2 cup sugar in small saucepan on medium heat 3 to 5 min. or until completely melted and deep golden brown, stirring constantly. Spoon into 8 (5-oz.) ramekins; tilt ramekins to evenly cover bottoms with sugar syrup.
• Beat cream cheese in large bowl with mixer until creamy. Add remaining sugar; mix well. Blend in milk and vanilla. Add eggs, 1 at a time, mixing after each just until blended. Spoon evenly over syrup in ramekins.
• Place ramekins in 13x9-inch pan or in 2 (8-inch) square pans. Add enough hot water to larger pan(s) to come halfway up sides of ramekins.
• Bake 45 to 50 min. or until knife inserted near centers comes out clean. Cool slightly. Carefully remove ramekins from pan(s) of water; cool completely on wire racks. Refrigerate several hours or until chilled.
• Unmold flans onto dessert plates just before serving. Sprinkle with coconut.

FLAN

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.

MINI FLANS

Steps:

• 01Preheat oven to 325 F.
• 02To make the caramel, add 1/2 cup sugar to a medium saucepan and pour water over the sugar. Add lemon juice. Do not stir. Heat the saucepan over medium heat. Cook until the syrup starts to turn pale gold. Lift the pan off the heat and swirl. Continue to cook until the caramel turns to a medium amber color, swirling occasionally. Evenly divide the caramel between 8 ramekins. Place the ramekins in a 9 x 13-inch baking dish.
• 03In a large liquid measuring cup (the spout will making pouring easier), whisk together the eggs, egg yolk, milk, vanilla extract, and salt until well combined.
• 04Holding a small mesh strainer under the measuring cup's spout, divide the custard evenly among the ramekins.
• 05Create a water bath by pouring water into the baking dish until it reaches halfway up the sides of the ramekins. Cover the baking dish with foil.
• 06Bake flan for 45 to 55 minutes, or until the flan jiggles when the ramekin is shaken.
• 07Carefully remove the ramekins from the baking dish and allow to cool completely on a cooling rack. Individually wrap each ramekin in plastic wrap and refrigerate overnight.
• 08To unmold, allow the flans to sit at room temperature for 10 minutes. Run a butter knife around the edges to loosen the custards from the ramekins. Place a small plate upside down on top of the ramekin, hold it securely, and flip the plate. Gently lift the ramekin off and pour any caramel in the bottom of the ramekin on top of the flan.