Vanilla And Lime Flan Recipes

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VANILLA-LIME FLAN



Vanilla-Lime Flan image

Categories     Citrus     Dairy     Egg     Dessert     Bake     Cinco de Mayo     Lime     Vanilla     Winter     Anniversary     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 10

1 1/3 cups plus 1/2 cup sugar
1/2 cup water
4 teaspoons finely grated lime peel
3 large eggs
5 large egg yolks
2 cups whipping cream
1 1/2 cups whole milk
2 1/2 teaspoons vanilla extract
1/4 teaspoon salt
Lime slices (optional)

Steps:

  • Preheat oven to 325°F. Place eight 2/3-cup ramekins or custard cups on work surface. Stir 1 1/3 cups sugar and 1/2 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 8 minutes. Immediately pour caramel into ramekins. Using oven mitts as aid, pick up each ramekin and tilt and rotate to coat sides with caramel. Place ramekins in large roasting pan.
  • Using back of spoon, mash 1/2 cup sugar and lime peel in large bowl until sugar is moist and fragrant. Add eggs and yolks; whisk to blend. Bring cream and milk to boil in heavy medium saucepan. Gradually whisk cream mixture into egg mixture. Whisk in vanilla and salt. Ladle custard into caramel-lined ramekins. Pour enough hot water into roasting pan to come halfway up sides of ramekins.
  • Bake flans until just set and beginning to color on top, about 45 minutes. Remove from water; let cool 45 minutes. Cover and refrigerate overnight.
  • Cut around sides of ramekins to loosen flans. Invert flans onto plates. Garnish with lime slices, if desired.

LIME FLAN WITH CARAMELIZED PINEAPPLE



Lime Flan with Caramelized Pineapple image

Categories     Citrus     Dairy     Egg     Fruit     Dessert     Bake     Low Fat     Lime     Pineapple     Spring     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 16

For flan
1/4 cup fresh lime juice
2/3 cup sugar
1/4 cup water
3/4 cup reduced-fat (2%) milk
2 teaspoons cornstarch
1 cup canned fat-free sweetened condensed milk
1 teaspoon minced lime peel
1 vanilla bean, split lengthwise
1 1/4 cups egg substitute*
For pineapple
Nonstick vegetable oil spray
1/2 pineapple (about 1 1/2 pounds), peeled, cored, cut lengthwise into 16 slices
2 tablespoons fresh lime juice
2 tablespoons chopped fresh mint
*A liquid product usually made of egg whites, food starch, corn oil and skim milk powder; available in the refrigerated dairy section at most supermarkets.

Steps:

  • Make flan:
  • Position rack in center of oven and preheat to 325°F. Place 9-inch-diameter cake pan with 1 1/2-inch-high sides in oven. Bring lime juice to simmer in small saucepan. Remove from heat; cool.
  • Stir sugar and 1/4 cup water in heavy small saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 6 minutes. Pour hot caramel into hot cake pan; using oven mitts, tilt cake pan to coat bottom evenly. Set aside.
  • Stir reduced-fat milk and cornstarch in 1-cup glass measuring cup to blend. Combine condensed milk, lime peel and lime juice in large bowl. Scrape in seeds from vanilla bean. Stir to blend. Stir in egg substitute, then cornstarch mixture. Pour custard over caramel in pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan. Cover roasting pan with foil.
  • Bake custard until set around edges and center 4 inches still moves when pan is gently shaken, about 50 minutes (do not overbake or custard will curdle). Transfer cake pan to rack and let flan cool. Cover and refrigerate flan overnight.
  • Make pineapple:
  • Spray large nonstick skillet with nonstick spray. Place skillet over high heat. Add 8 pineapple slices to skillet and cook until golden brown, about 2 minutes per side. Drizzle 1 tablespoon lime juice over pineapple. Using spatula, transfer pineapple to plate. Wipe out skillet, then spray with more nonstick spray. Repeat with remaining 8 pineapple slices and 1 tablespoon lime juice. Cut pineapple slices diagonally in half. Sprinkle with chopped mint.
  • Run small knife around cake pan sides to loosen flan. Invert flan onto platter. Cut into wedges; serve with pineapple.

LIME & CREAM CHEESE FLAN WITH GUAVA SAUCE



Lime & Cream Cheese Flan with Guava Sauce image

Here's a fabulous find for the flan fans out there! Made with lime zest and guava pulp, it's got a distinctly Latin American appeal.

Provided by My Food and Family

Categories     Dairy

Time 6h30m

Yield 16 servings

Number Of Ingredients 8

1 can (14 oz.) sweetened condensed milk
1 can (12 oz.) evaporated milk
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
5 eggs
2 tsp. vanilla
zest from 1 lime
1 pkg. (14 oz.) frozen guava pulp, thawed
1/2 cup sugar

Steps:

  • Heat oven to 350°F.
  • Blend first 3 ingredients in blender until smooth. Add eggs, vanilla and lime zest; blend until combined. Pour into 9-inch round pan.
  • Place filled pan in larger shallow pan. Add enough water to larger pan to come halfway up side of smaller pan.
  • Bake 50 min. to 1 hour or until knife inserted in center of flan comes out clean. Cool in water-filled pan. Carefully transfer flan from pan of hot water to wire rack. Cool flan completely.
  • Refrigerate flan 4 hours. Meanwhile, bring guava pulp and sugar just to boil in saucepan; cook on medium-low heat 15 min. or until thickened, stirring frequently. Cool completely, then refrigerate until ready to use.
  • Serve flan topped with guava sauce.

Nutrition Facts : Calories 220, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 90 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

VANILLA FLAN



Vanilla Flan image

Sweet, creamy and comforting, flan is a universally known Spanish dessert. The rich treat is the perfect finale to a spicy meal, especially when served with a cup of strong coffee.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 6

1 cup sugar
1 cup water
5 eggs
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1-1/2 teaspoons vanilla extract

Steps:

  • In a large heavy saucepan over medium heat, combine sugar and water. Cook, stirring occasionally, until sugar begins to melt. Using a pastry brush dipped in cold water, wash down the sides of the pan to eliminate sugar crystals. Cook, without stirring, until amber brown, about 25 minutes., Quickly pour into an ungreased 9-in. round baking pan, tilting to coat bottom of pan. Place pan in a large baking pan; let stand for 10 minutes., Meanwhile, preheat oven to 325°. In a blender, combine eggs, condensed milk, evaporated milk, and vanilla. Cover and process 1 minute or until well blended. Slowly pour into prepared baking pan., Add 1 in. of hot water to larger pan. Bake, uncovered, 35-40 minutes or until center is just set (mixture will jiggle). Remove baking pan from water bath; cool 1 hour. Cover and refrigerate overnight., To serve flan, run a knife around edge of pan; quickly invert onto a rimmed serving dish.

Nutrition Facts : Calories 356 calories, Fat 10g fat (6g saturated fat), Cholesterol 163mg cholesterol, Sodium 147mg sodium, Carbohydrate 56g carbohydrate (56g sugars, Fiber 0 fiber), Protein 11g protein.

FLAN DE VANILLA



Flan de Vanilla image

Flan is a traditional Mexican dessert with many variations. My version is sweet with a pleasant vanilla flavor and luscious caramel sauce.-Shelisa Terry, Henderson, Nevada

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 6 servings.

Number Of Ingredients 8

1-3/4 cups sugar, divided
1-1/3 cups whole milk
1-1/3 cups half-and-half cream
3 large eggs
4 egg large yolks
Dash salt
2 teaspoons vanilla extract
1/2 cup pomegranate seeds

Steps:

  • Preheat oven to 325°. In a small heavy saucepan, spread 3/4 cup 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, without stirring, until melted sugar turns a medium amber color, about 5 minutes. Quickly pour into six ungreased 6-oz. custard cups., In a small saucepan, heat milk and cream until bubbles form around sides of pan; remove from heat. In a large bowl, whisk eggs, egg yolks, salt and remaining sugar until blended but not foamy. Slowly whisk in hot milk mixture. Stir in vanilla., Place custard cups in a baking pan large enough to hold them without touching. Pour egg mixture into cups. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of cups. Bake 35-40 minutes or until center is just set (mixture will jiggle). Remove cups from water bath immediately to a wire rack; cool 10 minutes. Refrigerate until cold., To unmold, run a knife around edges and invert onto individual rimmed dishes. Sprinkle with pomegranate seeds.

Nutrition Facts :

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