Creamy Caramel Flan Recipes

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.

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.

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.

Steps:

• Preheat oven to 350 degrees F.
• 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.
• HINT: This came from one of the reviewers - Pouring the sugar syrup into the glass baking dish, and because the glass was cool, the sugar hardened almost immediately. So after spending 30 minutes chipping a rock-hard blob of sugar out of the bottom of the dish, tried it again. But this time, put the baking dish in a hot oven for about 5 minutes before adding the sugar. The hot dish kept the sugar liquified just long enough for to get an even coating.

Steps:

• Preheat oven to 325.
• Brown sugar in a saucepan till a medium dark golden brown, but not burnt and then QUICKLY transfer to the bottom of a pie plate(you may add a few tablespoons of water to help it melt).
• In a large bowl beat the eggs and then add the 2 cans of milk and vanilla extract, mixing well.
• Pour mixture into pie plate.
• Using a larger pan that the pie plate will fit in, fill half way with the boiling water, place in oven, and then place pie plate in the middle of the large pan.
• Bake for approximately 45 - 55 minutes. The center should be soft and firm but not liquidly.
• Let cool and then after running a knife around the edge to seperate, flip over onto a serving dish.

Steps:

• Line 8-inch square pan with plastic wrap, with ends of wrap extending over sides. Spray with cooking spray. Whisk eggs in medium bowl until blended.
• Bring milks to boil in medium saucepan on medium heat, stirring constantly. Gradually add half the milk mixture to eggs, whisking constantly until blended. Add to remaining milk mixture in saucepan; mix well. Cook and stir on medium-high heat 1 to 2 min. or until thickened.
• Pour milk mixture into medium bowl; stir in vanilla. Place filled bowl in larger bowl half-filled with ice water. Cool egg mixture completely, stirring occasionally. Stir in sour cream. Pour into prepared pan. Freeze 4 hours or until firm.
• Unmold flan onto plate just before serving; discard plastic wrap. Drizzle flan with dulce de leche. Slice mango; arrange over flan.

Steps:

• Preheat oven to 350°F and heat sugar in a small, heavy-duty saucepan over medium-low heat.
• Stirring constantly, for 3 to 4 minutes or until sugar is dissolved and caramel colored.
• QUICKLY pour into bottom of a 2-quart casserole dish.
• Place evaporated milk, sweetened condensed milk, cream cheese, eggs and vanilla in a blender; cover.
• Blend until smooth.
• Pour mixture into the prepared casserole dish (over the dissolved sugar).
• Place casserole in a 13x9-inch baking dish; fill baking dish with warm water to 1-inch depth.
• Bake 1 hour and 20 to 30 minutes or until knife inserted comes out clean.
• Remove flan from hot water.
• Cool at room temperature in casserole on wire rack.
• Refrigerate for several hours or overnight.
• Run knife around rim; gently shake to loosen.
• Invert into serving dish.
• Enjoy.