CARAMEL FLAN
Sometimes I like to top this Mexican dessert with whipped cream and toasted slivered almonds. -Anelle Mack, Midland, Texas
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8-10 servings.
Number Of Ingredients 6
Steps:
- In a large skillet over medium heat, cook sugar until melted, about 12 minutes. Do not stir. When sugar is melted, reduce heat to low and continue to cook, stirring occasionally, until syrup is golden brown, about 2 minutes. , Quickly pour into an ungreased 2-qt. round souffle dish, tilting to coat the bottom; let stand for 10 minutes., In a blender, combine the condensed milk, milk, eggs, yolks and vanilla. Cover and process for 15 seconds or until well blended. Slowly pour over syrup., Place the souffle dish in a larger baking pan. Add 1 in. of boiling water to baking pan. Bake 350° for 55-60 minutes or until center is just set (mixture will jiggle). Remove souffle dish from larger pan. Place on a wire rack; cool for 1 hour. Cover and refrigerate overnight., To unmold, run a knife around edge and invert flan onto a large rimmed serving platter. Cut into wedges or spoon onto dessert plates; spoon sauce over each serving.
Nutrition Facts :
CREAMY CARAMEL FLAN
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
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
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
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
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.
SIMPLE CARMEL FLAN
My husbands nephew lovesss flan and I found this recipe for his wife to use, its very simple and she loves it!
Provided by Palis Favorites
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Grease a medium baking dish or 6 small individual ramekins or custard cups preheat oven to 350' in a hot heavy saucepan or iron skillet add 3/4 cup of the sugar sprinkle evenly turn stove down to medium heat, let sugar melt and brown to make caramel for flan, remove from heat add caramel to the bottom of baking dish or ramekins divide evenly between them, spread caramel over bottoms.
- In a large bowl add 3/4 cup of the sugar, salt, and eggs, beat well, add can milk, mix well, add cinnamon and vanillia mix well.
- Pour into baking dish or divide equally into ramekins or custard cups place into large deep baking pan add hot water to pan about half way up dishes cover with tin foil make steam holes in top and place in oven bake for 35 to 40 minutes ( ovens vary) or until knife inserted in middle comes out clean.
- Remove from water bath carefully.
- Cool about 30 minutes then cover and place in fridge for several hours to chill. To serve take a knife and go around the outer edge , then invert onto a desert plate, the caramel on the bottom will run down the sides but thats ok, serve with whipped cream or just as is, Enjoy!
Nutrition Facts : Calories 344.1, Fat 9.1, SaturatedFat 4.2, Cholesterol 202.6, Sodium 168.5, Carbohydrate 56.4, Fiber 0.1, Sugar 50.2, Protein 10.2
CARAMEL-GLAZED FLAN
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
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
EASY CARAMEL FLAN (CREME CARAMEL)
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
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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