Peruvianflan Recipes

FLAN

Steps:

• Preheat the oven to 325 degrees F.
• In a bowl, beat together the evaporated milk, condensed milk, vanilla extract, egg whites, and whole eggs. Set aside. In a medium saute pan on medium heat, heat the sugar until syrup-like and brown in color, about 8 to 10 minutes. Keep stirring the sugar as it can burn easily. Pour the melted sugar caramel into a 9 by 13-inch baking dish, coating around the bottom and sides. Pour in the milk mixture. Place the entire baking dish in a larger dish filled halfway up the smaller baking dish with water, but be sure not to let any water spill into the flan mixture. Cover with foil. Bake in the oven for 45 minutes to 1 hour, or until the custard is set.
• Let the custard cool 2 hours before serving.

THE PERFECT FLAN

Steps:

• Position rack in center of oven and preheat to 350°F. Combine cream, milk and salt in heavy medium saucepan. Scrape seeds from vanilla bean into cream mixture; add bean. Bring to simmer over medium heat. Remove from heat and let steep 30 minutes.
• Meanwhile, combine 1 cup sugar and 1/3 cup water in another heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat to high and cook without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Quickly pour caramel into six 3/4-cup ramekins or custard cups. Using oven mitts as aid, immediately tilt each ramekin to coat sides. Set ramekins into 13x9x2-inch baking pan.
• Whisk eggs, egg yolks and 7 tablespoons sugar in medium bowl just until blended. Gradually and gently whisk cream mixture into egg mixture without creating lots of foam. Pour custard through small sieve into prepared ramekins, dividing evenly (mixture will fill ramekins). Pour enough hot water into baking pan to come halfway up sides of ramekins.
• Bake until centers of flans are gently set, about 40 minutes. Transfer flans to rack and cool. Chill until cold, about 2 hours. Cover and chill overnight. (Can be made 2 days ahead.)
• To serve, run small sharp knife around flan to loosen. Turn over onto plate. Shake gently to release flan. Carefully lift off ramekin allowing caramel syrup to run over flan. Repeat with remaining flans and serve.

FLAN

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.

PERUVIAN FLAN

Steps:

• To prepare sauce, put medium size heavy skillet (empty) over medium heat (large burner) for 40 seconds. (I have an electric stove so would be less for gas.).
• Keep burner at medium, add sugar to the pan and stir with the back of a wooden spoon, keep sugar moving constantly until sugar is completely melted and a rich medium brown color (caramelized)--between 9 and 10 minutes. NOTE: I also use a FORK to squish out any lumps at the end of this process.
• Immediately - and carefully - pour hot sauce into ovenproof pie plate or 9 inch round baking pan, gently moving dish so sauce covers bottom and sides. It is unnecessary to grease the pie dish.
• Let cool completely-about 40 minutes.
• To prepare the custard for the flan; preheat oven to 350 degrees and notice that for step 11 you will need to have boiling water.
• Stir eggs in a medium sized bowl.
• Slowly add condensed milk, then evaporated milk.
• Add vanilla, blending well.
• Pour flan mixture into ovenproof dish that you have already coated with caramel.
• Carefully place filled dish into a larger baking pan.
• Pour in enough hot water to reach about halfway up dish. (This water bath process is called bano mar(acu)a in Spanish and bain-marie in French.).
• Bake about 40 minutes.
• Flan is cooked when a knife inserted in center comes out clean.
• Remove from oven, let cool in water bath, then refrigerate to chill thoroughly.
• Carefully separate flan from dish with a thin knife.
• Invert on a flat dish and garnish with sliced strawberries, maraschino cherries or other fruit.
• Notes: Flan should be refrigerated for a few days because it tastes best served very cold. Use boiling water to clean up the hardened caramel on your utensils and pan.:).

FLAN DE LA ABUELA FLOR. THE BEST AND EASIEST CUBAN - PERUVIAN FL

Steps:

• Pre heat Convection or conventional oven at 350.
• Put the sugar in a pan at high temperature. When the sugar starts melting lower to medium heat and take the pan from the heat and move in circular directions, put it back to the heat for few seconds and move the pan again until the sugar is totally melted. Be careful with sugar. It could burn you really bad. And it could get burn itself. If that happens, start over with a new cup of sugar.
• Put the caramel (melted sugar) inside the baking dish and move it around, so all the bottom of the dish is cover in caramel.
• Put all the rest of the ingredients in the blender. Blend for 2 minutes.
• Pour the mix into the baking dish, over the caramel.
• Put it in water bath. It means, put a bigger baking dish inside the oven, then put the baking dish that holds the flan mix inside the big baking dish and add very hot water inside the bigger baking plate. Do not add water into the flan mix. Put an inch or so of hot water, so the caramel doesn't burn while cooking in the oven.
• Bake it for 60 minutes (1 Hour).
• Put it away without the big baking dish. Let it cool for 30 minutes.
• When is cold put a big flat dish on top of the baking dish and flip it. You will see the flan with the caramel on top.
• Enjoy it!
• Don't forget to put extra caramel on top of each portion you serve :D yum yumm!