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
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
TRADITIONAL CARAMEL FLAN
This delectable dessert is baked over a layer of caramelized sugar, so when it's inverted, a delicious golden sauce runs down the edges of the flan and forms a pool on the serving platter.-Mary Ann Kosmas, Minneapolis, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a heavy saucepan or skillet over medium-low, heat 3/4 cup sugar. Do not stir. When sugar is melted, reduce heat to low; cook until syrup is golden brown, stir constantly. Quickly pour into an ungreased souffle dish or 2-qt. round baking dish, tilting to coat bottom of dish. Let stand for 10 minutes. , In a saucepan, heat milk until bubbles form around sides of saucepan. , Remove from the heat. In a bowl, whisk eggs, salt and remaining sugar. Stir 1 cup of warm milk into egg mixture; return all to pan and mix well. Add vanilla. Pour into prepared dish. , Place dish in a large baking pan. Fill larger pan with boiling water to a depth of 1 in. Bake at 325° for 55-60 minutes or until center is just set (mixture will jiggle). Remove flan dish to a wire rack; cool for 1 hour. Refrigerate for 3-4 hours or until thoroughly chilled. Run a knife around edge and invert onto a rimmed serving platter. Refrigerate leftovers.
Nutrition Facts : Calories 294 calories, Fat 8g fat (4g saturated fat), Cholesterol 192mg cholesterol, Sodium 157mg sodium, Carbohydrate 47g carbohydrate (46g sugars, Fiber 0 fiber), Protein 9g protein.
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
VANILLA FLAN
Steps:
- Put 1/2 cup of the sugar in a small saucepan over medium heat and cook until it begins to melt and turns brown around the edges. Pull the melted sugar around the edges toward the center of the un-melted sugar with a heatproof rubber spatula. Continue cooking, pulling the melted sugar, until all the sugar is melted and the caramel is uniformly dark amber (it should smell caramelly but not burnt), 10 to 12 minutes total. (If you still have undissolved lumps of sugar, stir it off heat until melted.) Pour the caramel into 8-by-2-inch deep cake pan in an even layer, 1/8 to 1/4 inch deep. Let the caramel cool; it will crack as it cools and that's ok.
- Bring the cream, milk and vanilla bean to a simmer in a medium saucepan over medium-high heat. Remove from the heat and steep for 30 minutes.
- Arrange a rack in the middle of the oven and preheat to 350 degrees F. Bring a large pot of water to a boil.
- Put the eggs, salt and the remaining 1/2 cup sugar in a blender and puree on low speed until smooth and the sugar is dissolved, about 1 minute.
- Strain the cream mixture into the egg mixture and blend at low speed to combine, discarding any solids. Skim the foam off the top and transfer to the prepared baking dish. Remove any remaining foam from the top and cover the dish tightly with foil.
- Line a roasting pan with a clean kitchen towel; this will keep the baking dish from sliding and it will insulate the flan, preventing it from overcooking. Set the baking dish on a towel and pour boiling water into the roasting pan until it comes halfway up the sides of the baking dish; the flan should not be floating. Bake the flan until it looks set like gelatin(it will wobble when gently shaken), 35 to 45 minutes. Transfer to a wire rack, remove the foil and let cool. Cover the dish with plastic and refrigerate until set and cold, at least 3 hours and up to 24.
- When ready to serve, run a paring knife around the edges of the flan to loosen. Invert it onto a platter. Serve cold. The flan can be made 1 day ahead. Cover and chill. Unmold and serve.
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