Sweet Creamy Sour Cream Flan Recipes

FLAN

Steps:

• Bring plenty of water to a boil in a pot or kettle to use as a water bath (the flan will be baked in a dish set in a roasting pan surrounded by the boiling water). Preheat oven to 350 degrees.
• For the caramel topping: have an ungreased 9-inch by 2-inch cake pan ready or a 2-quart round baking dish or souffle pan.
• In a medium saucepan whisk together 3/4 cup granulated sugar and 1/4 cup water. Set over medium heat, cook stirring constantly until sugar has dissolved and mixture begins to boil.
• Once boiling stop stirring and let cook until it's nearing just an amber color. Remove from heat, let rest 5 seconds then add remaining 1 Tbsp warm water (it will steam and sputter slightly so stand back!), whisk to blend.
• Immediately pour caramelized sugar into cake pan or 2-quart baking dish and carefully tilt in a circular motion to coat the entire surface of bottom of the pan (careful pan will be hot!). Set aside.
• For the flan custard mixture: in a large mixing bowl using an electric hand mixer blend together cream cheese and 2 Tbsp sugar just until smooth.
• Mix in eggs one at a time, mixing until just combined after each addition. Then mix in sweetened condensed milk, evaporated milk and vanilla extract.
• Pour milk mixture over caramel layer in cake pan. Set pan in a roasting pan large enough to fit with extra space surrounding. Pour in enough boiling water to reach about halfway up the sides of the cake pan.
• Bake until nearly set (it should still wiggle just slightly when jiggled), about 50 - 60 minutes.**
• Carefully remove from water bath (roasting pan with water) and set on wire rack to cool for 1 hour. Transfer to fridge and let chill 4 hours.
• Run a sharp knife around the flan right up next to the pan, then place a large rimmed serving plate over the pan. While holding the plate in place, flip the flan to the opposite side and let it fall onto the plate.
• Slice and serve. Store in refrigerator.

SWEET & CREAMY SOUR CREAM FLAN

Steps:

• Heat oven to 350ºF.
• Bring sugar and water to boil in saucepan on medium-high heat. Reduce heat to medium; cook 5 min. or until mixture is golden brown and of syrup-like consistency, carefully swirling pan every few minutes. (Do not stir.) Pour into 9-inch round pan.
• Blend all remaining ingredients except eggs in blender until smooth. Add eggs; blend well. Pour over syrup in pan; cover. Place filled pan in larger pan; add enough water to larger pan to come halfway up side of 9-inch pan.
• Bake 1 hour 15 min. or until knife inserted in center comes out clean. Remove flan from water-filled pan; cool completely. Refrigerate 4 hours. Run knife around rim of pan to loosen flan; unmold onto plate.

FLAN DE QUESO (CREAM CHEESE FLAN)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Fill a large oven-safe pot with water to 1 inch; bring to a boil.
• Place sweetened condensed milk, evaporated milk, eggs, cream cheese, milk, and vanilla extract in a blender; blend until smooth.
• Place sugar in an even layer in a saucepan over medium heat. Cook until edges start to brown, about 1 minute; drag sugar into the center with a spatula once the edges start to brown. Continue cooking, stirring from time to time, until caramel is an even golden brown, 4 to 5 minutes.
• Pour caramel into a 9-inch flan mold or baking pan; swirl so that caramel reaches 1 inch up the sides. Pour condensed milk mixture on top. Place mold in the pot of boiling water.
• Bake flan in the preheated oven until a damp table knife inserted into the center comes out clean, 45 minutes to 1 hour. Remove from oven and let stand for 5 minutes.
• Chill flan in the refrigerator until firm, 2 to 3 hours. Invert onto a serving plate so that caramel is on top.

SUPER EASY CREAM CHEESE FLAN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat sugar and water together in a small saucepan over medium heat, stirring occasionally, until sugar dissolves into a light brown caramel, 8 to 10 minutes. Pour into a round glass baking dish.
• Place condensed milk, evaporated milk, eggs, cream cheese, and vanilla extract in a blender; blend into a smooth custard. Pour over caramelized sugar in the baking dish.
• Place baking dish in a deep baking pan. Pour in enough water to reach halfway up the baking dish.
• Bake in the preheated oven until custard is set and top is light brown, about 1 hour.
• Cover with plastic wrap; refrigerate until cold, 3 to 4 hours.

CREAMY FLAN

Steps:

• In a small skillet over medium-low heat, cook 3 tablespoons sugar until melted, about 5 minutes. Do not stir. Reduce heat to low; cook for 5 minutes or until syrup is golden brown, stirring occasionally. Quickly pour into two ungreased 6-ounce custard cups or ramekins, tilting to coat bottom of dish. Let stand for 10 minutes., In a small saucepan, heat milk until bubbles form around sides of saucepan. Remove from the heat. In a small bowl, whisk egg substitute and remaining sugar. Stir half of the warm milk into egg mixture; return all to pan and mix well. Add vanilla. Slowly pour into prepared dishes., Place dishes in a baking pan. Fill pan with boiling water to a depth of 3/4 in. Bake at 325° for 25-30 minutes or until center is just set (mixture will jiggle). Remove to a wire rack; cool for 1 hour. Refrigerate for at least 1 hour., Run a knife around edge and invert each dish onto a small rimmed serving dish. Refrigerate leftovers.

EASY SOUR CREAM & CARAMEL FLAN

Steps:

• Line 8-inch square pan with plastic wrap, with ends of wrap extending over sides. Spray with cooking spray. Whisk eggs in medium bowl until blended.
• Bring milks to boil in medium saucepan on medium heat, stirring constantly. Gradually add half the milk mixture to eggs, whisking constantly until blended. Add to remaining milk mixture in saucepan; mix well. Cook and stir on medium-high heat 1 to 2 min. or until thickened.
• Pour milk mixture into medium bowl; stir in vanilla. Place filled bowl in larger bowl half-filled with ice water. Cool egg mixture completely, stirring occasionally. Stir in sour cream. Pour into prepared pan. Freeze 4 hours or until firm.
• Unmold flan onto plate just before serving; discard plastic wrap. Drizzle flan with dulce de leche. Slice mango; arrange over flan.