Cals Grand Flan Recipes

CAL'S GRAND FLAN

This baked caramel custard is my rendition of a traditional Mexican and Spanish dessert. I featured this recipe at one of my home cooking classes and it received rave reviews. Cooked correctly, both the flavor and texture of this classic dessert are spectacular. Notes: Be careful not to over cook! Over cooked custard has the texture of scrambled eggs -- not the desired texture ;-) Hot caramel is very dangerous -- be careful! Flan is simple to make and makes a delicious dessert as is, or top with sliced strawberries, kiwi, or other fruit. Instead of traditional ramekins I use 8oz Pyrex glass cups - they work very nicely!

Provided by Chef Michael Callah

Categories Dessert

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 7

Cal's Grand Flan image

Steps:

Caramel:.
Heat sugar in a heavy skillet or saucepan, stirring constantly until it melts and turns a dark golden color.
Remove from heat and immediately pour a portion into each of 8 ramekins, swish it around so it evenly coats the bottom of the cup.
Custard:.
In a large mixing bowl, lightly beat the eggs.
Stir in milk, heavy cream, sugar, Grand Marnier and orange peel.
Place caramel coated ramekins into another pan and place on an oven rack.
Divide the egg mixture into each of the ramekins and pour the hottest tap water possible around into the pan to at least half way up the sides of the ramekins
Bake at 325Ffor about an hour or until a knife comes out clean.
Cool flan on a wire rack, Chill for at least 3 1/2 hours.
To un-mold place a spatula or knife down the sides of the flan.
Place a plate over the ramekin and flip to allow the flan to slip onto the plate.
Spoon any caramel that remain in the ramekin on top of the flan.
Serve flan as is, or topped with fresh sliced fruit on top.

Nutrition Facts : Calories 342.2, Fat 17, SaturatedFat 9.4, Cholesterol 207.9, Sodium 93.7, Carbohydrate 41.5, Sugar 37.8, Protein 7.3

Ingredients

1 cup sugar
6 eggs
2 cups milk
1 cup heavy cream
1/2 cup sugar
1 tablespoon Grand Marnier
1 teaspoon orange rind, grated with micro-plane

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

Flan Mexicano (Mexican Flan) image

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

Ingredients

1 cup white sugar
1 cup whole milk
1 (14 ounce) can sweetened condensed milk
3 eggs
3 egg yolks
¼ cup freshly squeezed orange juice
1 tablespoon grated orange peel
1 tablespoon vanilla extract
1 tablespoon cornstarch
1 cup heavy cream

More about "cals grand flan recipes"

AUTHENTIC SPANISH FLAN RECIPE

Web Sep 22, 2021 Key Ingredients: Milk, sugar, vanilla extract, and eggs. Ingredient Notes & Substitutions This flan only has four ingredients — …
From spanishsabores.com
5/5 (83)
Total Time 1 hr 25 mins
Category Dessert
Calories 289 per serving

Start by preparing the ramekins (you could also use one larger mold if you prefer): put six of them (3/4 cup volume) on a 13-inch baking dish. Fill the dish with hot water (use a kettle or the hottest water from the tap). The warmth is important here, since it will keep the ramekin warm when the sugar syrup goes in and stop it from hardening.
Cook 1 cup of the sugar over medium-low heat for about 10 minutes until it liquefies and turns a light golden brown color. You'll need to keep a watchful eye on the sugar here, to stop it from burning.
Take it off the heat and quickly pour it into the ramekins. If it starts to harden midway through, put it back on the heat and stir until it's smooth again. Set aside while you make the rest of the flan.

Cals Grand Flan Recipes

CAL'S GRAND FLAN

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.

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