PRESSURE-COOKER FLAN IN A JAR
Spoil yourself or the people you love with these delightful portable custards-a cute and fun take on the Mexican dessert classic. Tuck a jar into your lunchbox for a sweet treat. -Megumi Garcia, Madison, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small heavy saucepan, spread sugar; cook, without stirring, over medium-low heat until it begins to melt. Gently drag melted sugar to center of pan so sugar melts evenly. Cook, stirring constantly, until melted sugar turns a deep amber color, about 2 minutes. Immediately remove from heat and carefully stir in hot water. Quickly pour into 6 hot 4-ounce jars., In a small saucepan, heat coconut milk and whole milk until bubbles form around sides of pan; remove from heat. In a large bowl, whisk condensed milk, eggs, egg yolk and salt until blended but not foamy. Slowly stir in hot milk; stir in vanilla and, if desired, rum. Strain through a fine sieve. Pour egg mixture into prepared jars. Center lids on jars; screw on bands until fingertip tight., Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Place jars on trivet, offset-stacking as needed. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. , Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Cool jars 30 minutes at room temperature. Refrigerate until cold, about 1 hour. Run a knife around sides of jars; invert flans onto dessert plates.
Nutrition Facts : Calories 223 calories, Fat 10g fat (8g saturated fat), Cholesterol 100mg cholesterol, Sodium 306mg sodium, Carbohydrate 28g carbohydrate (27g sugars, Fiber 0 fiber), Protein 5g protein.
SLOW COOKER FLAN
Caramel flan made in ramekins right in the slow cooker.
Provided by Sarah Olson
Categories Dessert
Time 2h
Number Of Ingredients 6
Steps:
- In a medium bowl, mix the sweetened condensed milk, the regular milk, vanilla, and eggs with a whisk until smooth. Keep whisking until you can not feel the heaviness of the sweetened condensed milk on the bottom of the bowl.
- Add 2 tablespoons of the Caramel Sauce to each ramekin, swirl around with a back of a spoon, to coat all sides.
- Add the milk mixture to the ramekins, I only filled them up to the inner lip, so it would be easier to remove later. Depending on the size of your ramekins you may have extra flan mixture.
- Add the ramekins to the slow cooker. Depending on the size of your ramekins, you will have to stack (balance) these carefully. I usually do 4 at the bottom then stack the remaining two on top.
- VERY IMPORTANT! Add about an inch of water to the slow cooker around the bottom layer of ramekins.
- Cover, and cook on HIGH for 1 hour and 45 minutes, this is when I check on the flans. The flans are ready when they begin to puff slightly on the edges. The center will be jiggly but not liquidy.
- Remove the flans carefully with a pot holder . Put the flans of a wire rack to cool in the fridge for 3 or more hours.
- After the flans have chilled completley, take a knife and swirl around the edge of the ramekin, and flip over on a serving plate.
- Top each serving of flan with whipped cream. The spray can of whipped cream is actually really good on these, this is what restaurants do. Do this right before serving for this type of whipped cream melts within a few minutes.
Nutrition Facts : Calories 376 kcal, Carbohydrate 65 g, Protein 11 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 109 mg, Sodium 283 mg, Fiber 1 g, Sugar 39 g, UnsaturatedFat 4 g, ServingSize 1 serving
SLOW-COOKER FLAN IN A JAR
Spoil yourself or the people you love with these delightful portable custards. They're a cute and fun take on the Mexican dessert classic. Tuck a jar into your lunchbox for a sweet treat. -Megumi Garcia, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 2h25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small heavy saucepan, spread sugar; cook, without stirring, over medium-low heat until it begins to melt. Gently drag melted sugar to center of pan so sugar melts evenly. Cook, stirring constantly, until melted sugar turns a deep amber color, about 2 minutes. Immediately remove from heat and carefully stir in 1 tablespoon hot water. Quickly ladle hot mixture into 6 hot 4-ounce jars., In a small saucepan, heat coconut milk and whole milk until bubbles form around sides of pan; remove from heat. In a large bowl, whisk condensed milk, eggs, egg yolk and salt until blended but not foamy. Slowly stir in hot milk; stir in vanilla and, if desired, rum. Strain through a fine sieve. Pour egg mixture into prepared jars. Center lids on jars; screw on bands until fingertip tight., Add remaining hot water to a 6-qt. slow cooker; place jars in slow cooker. Cook, covered, on high 2 hours or until centers are set. Cool 10 minutes on a wire rack. Remove jars to a 13x9-in. baking pan filled halfway with ice water; cool 10 minutes. Refrigerate until cold, about 1 hour. Run a knife around sides of jars; invert flans onto dessert plates.
Nutrition Facts : Calories 224 calories, Fat 10g fat (8g saturated fat), Cholesterol 100mg cholesterol, Sodium 87mg sodium, Carbohydrate 28g carbohydrate (27g sugars, Fiber 0 fiber), Protein 5g protein.
SOUS VIDE FLAN
With a sous vide, you can cook flan in individual jars for a simple, custardy dessert that's perfect for company and so easy to clean up.
Provided by registerednerd
Categories Desserts Custards and Pudding Recipes Flan Recipes
Time 1h35m
Yield 8
Number Of Ingredients 6
Steps:
- Place a sous vide cooker inside a large heat-proof container filled with water. Preheat the water bath to 179 degrees F (82 degrees C).
- Melt sugar in a small saucepan over medium heat until browned, about 5 minutes. Pour hot melted sugar into eight 4 ounce Mason jars, enough to cover the bottom of each.
- Mix sweetened condensed milk, evaporated milk, eggs, and vanilla extract together in a separate bowl. Add to the jars; seal.
- Place jars in the water bath and set timer for 1 hour.
- Remove jars from the water bath. Let flan cool until safe to handle, about 20 minutes.
- Unseal jars and run a small rubber spatula around the sides of the flan. Top each flan with a plate;invert and gently shake to release.
Nutrition Facts : Calories 324.7 calories, Carbohydrate 50.5 g, Cholesterol 100.1 mg, Fat 9.7 g, Protein 9.5 g, SaturatedFat 5.4 g, Sodium 138.7 mg, Sugar 50.5 g
CHOCOFLAN
Can't decide whether to serve chocolate cake or flan for dessert? Have your cake and eat your flan, too, with a recipe that combines two distinctive flavors in one crowd-pleasing recipe.
Provided by Paula Kittelson
Categories Dessert
Time 4h35m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray. Pour and spread caramel topping in bottom of pan.
- In large bowl, beat cake mix, water, oil and 3 eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour batter over caramel topping in pan.
- In blender, place Flan ingredients. Cover; blend on high speed about 20 seconds or until smooth. Slowly pour mixture evenly over batter. (Flan mixture will mix with batter, but they will separate during baking, forming 1 layer of cake and 1 layer of flan.) Spray piece of foil with cooking spray, and place sprayed side down over top of pan; cover tightly.
- Place cake pan in large roasting pan; add 1 inch of hot water to roasting pan.
- Bake 1 hour 20 minutes to ensure cake AND flan layer bake completely (toothpick inserted in center of cake will come out clean). Remove cake pan from water bath to cooling rack; remove foil. Cool at room temperature 1 hour. Refrigerate in pan, uncovered, 2 hours.
- Remove from refrigerator; run thin metal spatula around outer and inside edges of pan to loosen cake. Place serving plate upside down on cake pan; turn plate and pan over. Remove pan. Spoon any remaining caramel from pan over top of cake. Store loosely covered in refrigerator.
Nutrition Facts : Calories 300, Carbohydrate 39 g, Cholesterol 90 mg, Fat 2, Fiber 0 g, Protein 6 g, SaturatedFat 4 1/2 g, ServingSize 1 Slice, Sodium 310 mg, Sugar 26 g, TransFat 0 g
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