Miss Carmens Flavorful Flan Recipes

CITRUS FLAN

Steps:

• Preheat the oven to 325 degrees F.
• In a medium saucepan, stir together the condensed milk, 1 1/2 cups water and the salt. Bring to a simmer and cook until the ingredients are fully integrated, 5 to 8 minutes. Remove from the heat. Add the citrus zests and allow to cool.
• In a medium bowl, whisk together the egg yolks, eggs and vanilla. Pour the condensed milk mixture over the eggs and whisk to blend.
• Fill the ramekins about three-quarters each with the liquid and place the water bath in the center of the oven. Bake until they are almost firm in the center when lightly shaken, 45 to 50 minutes. Refrigerate until cooled.
• Serve the ramekins topped with slices of fresh orange and lemon, or by themselves with some cookies.

CHOCOLATE FLAN CAKE

Steps:

• Heat oven to 350ºF.
• Spray a large 12-cup Bundt pan with nonstick coating.
• Soften the cajeta in the jar in the microwave and pour into the prepared pan.
• Prepare cake mix according to package directions.
• Pour the cake batter into the cake pan over the cajeta.
• To make the flan: Pour condensed, evaporated and fresh milks into a blender with the cream cheese, vanilla and eggs.
• Mix well.
• Pour the flan mixture very slowly over the cake batter.
• Spray aluminum foil with non-stick spray (like Pam);.
• cover the pan TIGHTLY with aluminum foil.
• (Covering tightly is very important.) Set the Bundt pan into a large pan and set on the oven rack and slide into the oven.
• Carefully pour hot water into the larger pan to a depth of 2 inches (The Bundt pan will be sitting in 2 inches of water).
• Bake cake for 2 hours (test); do not uncover during this time.
• After two hours, remove cake from water and allow to cool for 15 minutes. Peel off the aluminum foil.
• Invert cake onto a large plate with rim.
• The cajeta will drip down the sides of the cake.
• Cool completely then refrigerate. Refrigerate leftovers.
• Note: Even though the flan is poured on top of the cake batter, it will sink to the bottom of the pan.

CREAMY CARAMEL FLAN

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.

CARAMEL FLANS FROM EAGLE BRAND®

Steps:

• Heat oven to 350 degrees F.
• Cook sugar in heavy skillet over medium-low heat, stirring constantly until melted and caramel-colored. Carefully pour into 8 (6 oz.) ungreased custard cups, tilting to coat bottom completely.
• Beat eggs in medium bowl; stir in water, sweetened condensed milk, vanilla and salt. Pour into prepared custard cups; set cups in larger shallow pan. Fill larger pan with 1 inch of hot water.
• Bake 25 minutes or until knife inserted near center comes out clean. Move cups from larger pan to a wire rack; cool 1 hour. Chill several hours or overnight.
• Serve by loosening side of flan with knife; invert onto individual serving plates with rim. Top with Sugar Garnish, if desired, or garnish as desired.
• Sugar Garnish: Fill medium metal bowl half-full of ice. Combine sugar with water in medium saucepan; stir. Cover; bring to a boil. Cook over high heat 5 to 6 minutes or until light brown in color. Immediately put pan in ice for 1 minute. Carefully drizzle sugar decoratively over foil lined cookie sheet. Cool. To serve, peel from foil.

CARAMEL-GLAZED FLAN

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.

MISS CARMEN'S FLAVORFUL FLAN

Steps:

• Into a saucepan on the stovetop, heat 1 cup of sugar over medium heat until is melts into a brown syrup.
• Remove from heat and pour syrup into the bottom of your baking mold.
• In a blender or food processor, combine milk, cream cheese, sugar, eggs and vanilla and blend until smooth.
• Pour mixture into baking mold.
• Place mold into a larger pan with 1" of water.
• Preheat oven to 325°F and bake 1 hour or until flan is set and golden.
• Cool slowly; invert mold onto a serving platter so the caramelized sugar will be the top of your flan.
• Chill before serving.