DELICIOUS, EASY CUBAN-STYLE FLAN
I love a good flan, and have experimented with many during the years of my flan-fixation. :) This one is quite lovely- both for ease of preparation, and for taste. It is denser then some I've tasted, not too heavy like some that use heavy cream, but texture-wise, very creamy and smooth. I got this recipe from a dear friend who gave me her mother's recipe from Cuba. Don't hesitate to make this recipe becuause you don't know what to do with the leftover egg-whites. There are lots of things to do with egg-whites! Use them in egg-flower soup, fried rice, egg-white omelettes, meringues, as the egg-binder in meatloaf, meatballs and spinach-artichoke dip, just to name a few. Enjoy. :) Note: prep time does not include cooling.
Provided by MinatheBrat
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Equipment: 1 quart flanera or 1 quart round casserole dish with lid AND 1 ovenproof dish or baking pan that the flanera or casserole will fit into.
- Caramel: Some people like to make caramel by adding water to sugar and then cooking it to a nice dark golden brown, and some just like to melt the sugar to golden without water. Either method will work here. If you are using a flanera, which is a metal pan with a lock-down lid, you can make the caramel right in the flanera. If you are using a casserole dish, make the caramel in a saucepan and pour into the bottom of the casserole dish.
- Custard: As you prepare the custard, the caramel will cool. In a separate bowl, beat the 1 whole egg and 5 egg yolks together. A whisk works very well here. Add the evaporated milk and sweetened condensed milk to the eggs and mix together. Add the vanilla extract, either 1/2 teaspoon or 1 teaspoon depending on what strength you prefer. Pour the custard mixture into the flanera or casserole dish over the hardened caramel. Put on the lid.
- Put your flan into the ovenproof dish or baking pan and fill with hot water to about half-way up the sides, or as high as you can go and still move the thing without spilling hot water on yourself.
- Bake in a pre-heated 350 degree oven for 45 minutes. Turn off the oven and let set for another 15 minutes.
- Remove from the oven and the water-bath and let cool.
- Plating: Run a butter-knife around the outside edge of the flan. Place a plate large enough to handle the liquid caramel over the flan and invert. Chill the flan for at least an hour before serving.
- Enjoy!
Nutrition Facts : Calories 244.1, Fat 8.5, SaturatedFat 4.6, Cholesterol 125, Sodium 97.4, Carbohydrate 35.3, Sugar 31.7, Protein 7.3
THE BEST CUBAN FLAN!
This flan has been in my family's recipe book since i could ever remember. Its the most delicious and creamy flan you will ever encounter. try it you won't regret it.
Provided by roxii3babii32005
Categories Dessert
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- first melt sugar in flan pan until its liquefied and browned. Take it of the heat and coat the pan on the sides by turning and turning it until the bottom and sides are completely coated.Take it off the heat and leave it on the side.
- Get the all filling ingredients and mix them in the blender until completly blended.
- Pour Filling into the caramelized flan pan.
- close pan tightly and make sure no liquid can escape it. (if needed get aluminum foil and wrapped the ends to make tighter).
- Fill a pressure cooker with water until it reaches the flan pan half way (like the maria bath).
- Turn it to high until it begins to whistle ,.
- then immediately turn to medium and let it whistle for 30 min,.
- After the 30 minutes pass turn it off and let it rest,.
- When cooled invert it into a well sized container.
- And there you have your flan!
Nutrition Facts : Calories 457.8, Fat 17.2, SaturatedFat 9.6, Cholesterol 218, Sodium 306.5, Carbohydrate 63.4, Sugar 57.3, Protein 13.8
CUBAN FLAN (CUSTARD) RECIPE
Make and share this Cuban Flan (Custard) Recipe recipe from Food.com.
Provided by Elaniemay
Categories < 4 Hours
Time 1h25m
Yield 1 flan, 6 serving(s)
Number Of Ingredients 9
Steps:
- Prepare a caramel by adding the 1/4 cup of water to 3/4 cups of sugar in a small saucepan over medium to low heat. Stir while cooking until the sugar starts melting. Let it simmer. Use a pastry brush dipped in water to wash the sides of the pan free of granular sugar. When sugar starts to thicken and turn brown remove from heat and add 2 cubes of ice to stop the cooking process, being very careful not to get burned with any splattering that may occur. Coat a warm baking dish or round mold by pouring the caramel and swirl it around the sides and bottom. put the coated mold aside( By the way the mold should be 9 inches in diameter).
- Now comes the good part.
- In a saucepan bring to a boil the milk with the lemon peel, cinnamon stick and salt. When the mixtures starts to boil remove from heat and let it cool a little bit. (like my mother use to say: dejala refrescar).
- In a medium bowl beat lightly the egg yolks, whites, vanilla and sugar until well mixed.
- Pour into the bowl the slightly cooled milk and strain the egg and milk mixture into the caramel coated mold.
- OK so far?.
- Place the flan mold inside a baking dish filled with water up to half of the mold side, (bain Mary or baño Maria).
- Now you have three choices of cooking it.
- 1) Cook over stove top at low to medium flame till a toothpick inserted in the middle comes out dry.
- 2) Bake in a preheated 350 degree oven for about an hour in the middle rack. Insert a knife or toothpick in the center, if it comes out dry remove from the oven and let it cool till warm.
- 3) In a pressure cooker ,cook in a cup of water at 15 pounds of pressure for about 25 minutes.
- When cooled place serving dish flat against top of mold and turn it upside down in a fast motion.
Nutrition Facts : Calories 305.4, Fat 7.1, SaturatedFat 3.3, Cholesterol 200.2, Sodium 171.7, Carbohydrate 54.5, Sugar 50.2, Protein 6.9
FLAN CUBANA
From a community cookbook submitted by Bella Martinez. This has evaporated milk, sweetened condensed milk and cream of coconut which make is sound different.
Provided by Oolala
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Blend eggs, milks, water, Grand Marnier and cream of coconut together in a blender about
- 1 minute.
- Prepare to bake by putting 3/4 cup of sugar in a round mold which is 9 inches in diameter and 2 inches high.
- Melt sugar until light brown in color.
- When it is melted, turn the mold so that the caramelized sugar coats the bottom and sides of the mold.
- Pour flan into the coated mold.
- Place the mold into a larger pan which has hot water poured into it until the water reaches about half way up the side of the flan mold (about 1 inch).
- Bake in a 350 degree F. oven for about 30 minutes.
- It will be done when a knife inserted into the center of the flan comes out clean.
- Cool flan.
- Put flan in refrigerator until ready to serve.
- Reverse mold onto a platter to serve.
Nutrition Facts : Calories 350.4, Fat 11.9, SaturatedFat 7.4, Cholesterol 109.6, Sodium 145, Carbohydrate 52.9, Fiber 0.3, Sugar 48.4, Protein 9.8
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