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
FLAN MEXICANO (MEXICAN FLAN)
This recipe was given to me by my mother-in-law, who is from Durango, Mexico. I had to beg her for years to give this recipe to me. Finally, she gave it to me for Christmas. I added orange zest, but the original recipe calls for just pure vanilla. You can use almond extract as well.
Provided by Amy Shurts
Categories World Cuisine Recipes Latin American Mexican
Time 6h5m
Yield 8
Number Of Ingredients 10
Steps:
- Place sugar in a heavy saucepan over medium-high heat, and cook, stirring constantly, until the sugar melts and turns a golden amber color, about 10 minutes. Watch carefully once syrup begins to change color, because it burns easily. Carefully pour the melted sugar syrup into a flan mold. Let cool.
- Preheat oven to 350 degrees F (175 degrees C).
- Pour whole milk, sweetened condensed milk, eggs, egg yolks, orange juice, orange peel, vanilla extract, and cornstarch into a blender, and blend for a minute or so, until the mixture is smooth. Pour in the cream, and pulse several times to incorporate the cream. Pour the mixture over the cooled caramel syrup in the flan mold.
- Line a roasting pan with a damp kitchen towel. Place the flan mold on the 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 the preheated oven until the center of the flan is set but still slightly jiggly when moved, 45 minutes to 1 hour. Let the flan cool, then refrigerate for at least 4 hours. To serve, run a sharp paring knife around the inside of the mold to release the flan. Invert a plate on the mold, flip the mold over, and gently remove the mold to unmold the flan and reveal the syrupy caramel topping.
Nutrition Facts : Calories 434.2 calories, Carbohydrate 56.3 g, Cholesterol 207 mg, Fat 19.8 g, Fiber 0.1 g, Protein 8.9 g, SaturatedFat 11.3 g, Sodium 115.3 mg, Sugar 54.1 g
4 MILK MEXICAN FLAN
Using another of my _and why did I buy this_ ingredients - Media Cream, this recipe was shamelessly borrowed from _Daisy Cooks_ as in Daisy Martinez. Media Crema is sold in cans and found in the ethnic aisle of your grocery. It contains 40 calories and 4 g fat per tablespoon. For comparison, per tablespoon, heavy whipping cream contains 50 calories and 5g fat per while half & half checks in at about 18 calories and 1.5 g of fat. Note: chilling time not included in total prep time.
Provided by SusieQusie
Categories Dessert
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F.
- Bring a tea kettle of water to a boil.
- Make the caramel: Have ready a 9-inch glass pie plate and a pair of potholders or oven mitts.
- Pour the sugar into a small, heavy saucepan. Set it over medium-low heat until the sugar starts to liquefy and form clumps.
- Stir slowly and constantly; the sugar will eventually liquefy completely, then begin to color. Pay careful attention to the caramel at this point; once it starts to color it will darken quickly.
- Pull the pan from the heat when the caramel is the color of a bright, shiny penny. Scrape all the caramel into the pie plate, put on the mitts and grab the pie plate firmly. Carefully but quickly rotate so the bottom and halfway up the sides of the plate are coated with caramel.
- Set the prepared pan into a shallow roasting pan.
- Make the filling: Combine the evaporated milk, condensed milk, milk, eggs, yolks, and vanilla in a blender jar. Blend on very low speed just until the eggs are blended, a few seconds.
- Add the Media Crema and blend a few seconds until smooth. Let stand for a minute then scoop off any foam that rises to the surface.
- Put the roasting pan with the caramel-lined pie plate in the oven. Pour the custard mix into the pie plate.
- Carefully pour enough water from the tea kettle into the roasting pan to come halfway up the side of the pie plate.
- Bake until the center of the flan is set, about 35 minutes. Remove from the oven and cool to room temperature in the water bath.Refrigerate until completely chilled, at least 2 hours or up to 1 day.
- To serve, center a large plate over the flan and, with one quick flip invert the flan over the plate. Give it a few seconds-the flan will slip right out of the mold and onto the plate. Scrape any caramel left in the mold over the flan. Serve chilled.
- Be extremely careful when working with caramel: By the time the caramel is brown enough to pour into the mold it will be very hot-much hotter than boiling water. Handle the pot and pie plate carefully and, when tilting the pan, keep it at arm's length from you.
Nutrition Facts : Calories 434.3, Fat 17.5, SaturatedFat 9.8, Cholesterol 201.4, Sodium 158.3, Carbohydrate 58.9, Sugar 53.5, Protein 11.6
CLASSIC FLAN
Instead of being baked in one large dish, this version of the traditional Latin dessert is made in individual ramekins.
Provided by Martha Holmes
Categories Dairy Egg Dessert Vegetarian Cinco de Mayo Bon Appétit Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Stir 1/2 cup sugar and 1/4 cup water in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Divide caramel among six 3/4-cup custard cups. Working quickly, tilt cups, coating bottoms and part of sides.
- Stir milk and 1/2 cup sugar in medium saucepan over low heat just until sugar dissolves (milk will be lukewarm). Whisk eggs in medium bowl until blended. Slowly whisk in milk mixture. Whisk in vanilla and salt. Strain custard into prepared cups.
- Arrange cups in 13x9x2-inch metal baking pan. Pour enough hot water into baking pan to come halfway up sides of cups. Bake flans until just set in center, about 50 minutes. Remove cups from water and let stand 30 minutes. Chill until cold, at least 4 hours and up to 1 day. Cut around sides of each cup to loosen flan; turn out onto plate.
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