MEXICAN FLAN (BAKED CARAMEL CUSTARD)
This is a traditional Mexican and Spanish dessert and by far my favorite. It is very easy to make and looks beautiful.
Provided by Bergy
Categories Dessert
Time 3h45m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Heat 1/2 cup sugar in a heavy skillet or saucepan, stirring constantly until it melts and turns a dark golden color.
- Remove from heat and immediately pour into a 4 1/2 cup metal ring mold, swish it around so it evenly coats the bottom of the ring mold.
- In a large mixing bowl, lightly beat the eggs.
- Stir in milk,1/2 cup sugar, vanilla and orange peel.
- Place caramel coated ring mold in another pan and place on an oven rack.
- Pour egg mixture into the ring mold and pour the hottest tap water possible around the ring mold to a depth of 1 inch.
- Bake at 325Ffor close to l hour or until a knife comes out clean.
- Cool flan on a wire rack, Chill for at least 3 1/2 hours.
- To unmold the flan loosen edges with a spatula, slip spatula down the sides to let air in.
- Place the serving platter over the mold and flip to allow the flan to slip onto the platter.
- Spoon the caramel that may remain in the mold on top of the flan.
- Pile sliced fruit in the center and serve.
CREAMY CARAMEL FLAN
A small slice of this impressively rich, creamy, caramel flan dessert goes a long way. What a delightful finish for a special meal or holiday celebration. -Pat Forete, Miami, Florida
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a heavy saucepan, cook sugar and water over medium-low heat until melted and golden, about 15 minutes. Brush down crystals on the side of the pan with additional water as necessary. Quickly pour into an ungreased 2-qt. round baking or souffle dish, tilting to coat the bottom; let stand for 10 minutes. , Preheat oven to 350°. In a bowl, beat the cream cheese until smooth. Beat in eggs, 1 at a time, until thoroughly combined. Add remaining ingredients; mix well. Pour over caramelized sugar. , Place the dish in a larger baking pan. Pour boiling water into larger pan to a depth of 1 in. Bake until the center is just set (mixture will jiggle), 50-60 minutes. , Remove dish from a larger pan to a wire rack; cool for 1 hour. Refrigerate overnight. , To unmold, run a knife around edges and invert onto a large rimmed serving platter. Cut into wedges or spoon onto dessert plates; spoon sauce over each serving.
Nutrition Facts : Calories 345 calories, Fat 16g fat (9g saturated fat), Cholesterol 140mg cholesterol, Sodium 189mg sodium, Carbohydrate 41g carbohydrate (41g sugars, Fiber 0 fiber), Protein 10g protein.
CREAMY CARAMEL FLAN
A very popular dish in the Southwest. This is a quick to fix flan that can be prepared in the morning for a great treat after a hearty Tex-Mex dinner.
Provided by PaulaG
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- In iron skillet, over medium heat, cook and Stir the sugar until it is melted and caramel color.
- Divide the sugar into 8 ungreased 6-oz custard cups.
- Tilt to coat the bottom of the cups.
- With a wire whisk, beat eggs in large bowl; stir in the water, milk, vanilla and salt.
- Pour the egg mixture into custard cups.
- Place the filled cups in a large shallow pan filled with 1 inch of hot water.
- Bake for 30 to 35 minutes or until knife inserted near centers comes out clean.
- Cool and chill at least 2 hours before serving.
Nutrition Facts : Calories 196.5, Fat 6.7, SaturatedFat 3.5, Cholesterol 109.9, Sodium 136.4, Carbohydrate 27.2, Sugar 27.1, Protein 7.1
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
FLAN WITH CARAMELO
Steps:
- Mix all custard ingredients in a blender until smooth. Mix sugar and water in pan until dissolved. Add cinnamon stick and cook over medium heat until light caramel color, about 10 minutes. Pour about 4 tablespoons of syrup into an 8 by 8-inch pan to coat the bottom evenly. Cool for a few minutes or until hardened. Reserve the remaining caramel. Pour custard mixture from blender over the caramel. Preheat the oven to 350 degrees F. Put the custard pan into a larger pan and pour water halfway up the side of the smaller pan creating a bain marie. Bake until the middle of the oven until the custard moves slightly when jiggled, about 1 hour and 15 minutes. Let cool for 15 minutes, or refrigerate, if desired. When ready to serve, loosen the sides with a knife and invert pan onto platter. Slice and serve with reserved, re-warmed syrup and whipped cream.
VANILLA CARAMEL FLAN
Steps:
- Preheat oven to 325 degrees F. Make caramel by combining sugar and water in a medium saucepan and cooking over moderate heat swirling occasionally until color begins to turn golden, about 12 to 15 minutes. Turn heat to low and continue cooking and swirling constantly until color is dark brown and mixture smells of caramel. Remove from heat and pour into a 9-inch round cake pan. Using a towel or hot pad, tilt pan and swirl caramel to coat the bottom and sides well. It will need a few minutes to cool down in order for about 1/4-inch of caramel to stick to the pan. Then pour excess back into the pot it was cooked in and add 2 cups milk. Cook over low heat, stirring frequently, to dissolve excess caramel into milk, about 3 to 5 minutes. Strain warm milk and caramel mixture in a bowl and add cold half and half. Mix well. Add sugar, eggs, yolks and vanilla. Whisk custard to mix and strain into caramelized pan. Set flan into a roasting pan in the oven and pour boiling water into roasting pan until it rises halfway up the sides of the cake pan. Bake for 40 to 45 minutes or until center feels just firm when pressed gently with the fingertips. Set aside to cool for about 1 1/2 hours then cover with plastic wrap and refrigerate overnight or up to 4 days.
- To serve, run a knife along the inside edge to loosen. Cover with a platter and quickly invert. Carefully drain excess caramel into a small sauce pitcher and reserve. Serve wedges of flan on dessert plates topped with extra caramel sauce.
CARAMEL FLAN
This pudim de leche is a Brazilian take on flan.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 eight-inch flan
Number Of Ingredients 4
Steps:
- Fill a roasting pan with 2 inches of water. Transfer to oven; preheat to 325 degrees. Prepare an ice-water bath; set aside.
- Cook sugar in a small saucepan over medium-high heat, stirring constantly and washing down sides with a wet pastry brush to prevent crystals from forming, until sugar dissolves. Continue cooking until sugar turns a deep caramel color. Immediately dip bottom of pan in ice-water bath, then pour caramel into an 8-inch round cake pan.
- Blend condensed milk, milk, and eggs in a blender until smooth. Pour into cake pan. Transfer to roasting pan, placing it in the water. Bake flan until just set and golden brown on top, about 1 hour.
- Transfer flan to a wire rack to cool. Chill 6 hours or preferably overnight.
- Just before serving, run a knife around edge of flan. Set a serving plate over pan; invert. Spoon sauce from pan over flan.
CARAMEL-GLAZED FLAN
Steps:
- 1. In a heavy skillet over medium-low heat, cook sugar, stirring constantly, until melted and caramel-colored. Pour into 9-in. round dish or baking pan, tilting to coat bottom completely.
- 2. In a medium bowl, beat eggs; stir in water, Eagle Brand Milk, vanilla and salt. Pour over caramelized sugar; set pan in larger pan. Fill larger pan with 1-in. hot water.
- 3. Bake at 350°F for 55 to 60 minutes or until dish from larger pan to a wire rack; cool for 1 hour.
- 4. Refrigerate several hours or overnight. To unmold, run knife around edge and invert onto a large rimmed serving platter.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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