BEST FLAN EVER
This is the best flan you will ever taste. The cream cheese takes away the "egginess" that most flan's have. The water bath ensures that the custard does not burn and that the caramel turns into a wonderful sauce.
Provided by Barbi Girl
Categories Dessert
Time 1h5m
Yield 1 custard, 24 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Select 2 oven safe containers, one that can easily fit inside the other.
- The large one will be used for a water bath and the smaller one will actually house the flan.
- Fill the larger container a little less than half way with water and place in the cold oven to heat up while you prepare the caramel and the custard.
- In a large pan, using a wooden spoon caramelize the sugar until it turns a light golden brown.
- While still hot, transfer the melted sugar to the smaller container, swirling it around until the entire bottom is covered then set aside.
- In a blender add the remaining ingredients and blend until smooth.
- Open up the oven where you have placed the water bath and then place the small pan with the caramel inside the large water bath pan.
- Pour the custard into the pan being careful not to splash it.
- Bake for 30- 45 minutes until the top is golden brown and the center passes a toothpick test.
- Remove from oven and allow to cool on rack.
- You may invert this onto a large serving dish with lip or just server out of container you cooked it inches.
THE PERFECT FLAN
How to make The Perfect Flan
Categories Dairy Dessert Bake Fall Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 9
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.
ULTIMATE FLAN
That's what my mom called this recipe - "ultimate" , so I am assuming it's very good. Recipe was in her own writing. You can subsitute the vanilla with grated lime zest or orange zest (according to mom). If you want more caramel syrup, use 3/4 cup sugar instead of 1/2. Also, when caramelizing the sugar, do NOT let it get too dark - it will turn bitter. NOTE: Prep time is estimated.
Provided by Sweet PQ
Categories Dessert
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350*. Put sugar in a heavy skillet over medium heat. When the sugar starts to melt, gently stir with a wooden spoon so the sugar on top flows to the bottom to melt. Heat until caramelized. Pour in a 2 quart baking dish or mold, tilting to coat bottom and part of the sides.
- Whisk egg yolks. Whisk in the milks, cream and vanilla until smooth, but not bubbly. Pour into the caramel-lined pan and cover with foil.
- Place this pan in a slightly larger pan. Pour hot water in the larger pan until it comes halfway up the side of the "flan" pan. This is easier to do if you place the pans on the oven rack (that way you don't have to worry about spilling the water when you carry to the oven).
- Bake @ 350* for 60-70 minutes, until knife comes out clean. Cool before unmolding.
SPANISH FLAN
Delicious Spanish flan, everyone will love it!
Provided by ASOTO
Categories World Cuisine Recipes European Spanish
Time 1h20m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
- In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
- Bake in preheated oven 60 minutes. Let cool completely.
- To serve, carefully invert on serving plate with edges when completely cool.
Nutrition Facts : Calories 348.8 calories, Carbohydrate 56.7 g, Cholesterol 100.1 mg, Fat 9.7 g, Protein 9.5 g, SaturatedFat 5.4 g, Sodium 138.7 mg, Sugar 56.7 g
ULTIMATE ONION TART
This simple quiche is a classic veggie favourite
Provided by Good Food team
Categories Afternoon tea, Buffet, Dinner, Lunch, Main course, Snack, Supper
Time 1h15m
Number Of Ingredients 7
Steps:
- Heat oven to 190C/fan 170C/gas 5. Roll out the pastry on a lightly floured surface and use to line a deep 23cm fluted flan tin. Line with baking paper and fill with baking beans. Bake blind for 15 mins.
- Heat the butter and oil in a large frying pan, then gently fry the onions, covered, for about 30 mins until completely softened, but still pale in colour.
- Beat the eggs and cream together in a bowl, then add the cheese and some seasoning. Stir in the onions, then spoon the mixture into the flan case. Bake for 25-30 mins until lightly set and browned.
Nutrition Facts : Calories 623 calories, Fat 50 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 35 grams carbohydrates, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.59 milligram of sodium
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