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
FLAN DE QUESO (CREAM CHEESE FLAN)
This is my favorite recipe, learned from my mother. People love it and ask me for the recipe every time they try it, so here it is. I find it tastes better cold.
Provided by damaris
Categories Desserts Custards and Pudding Recipes Flan Recipes
Time 3h15m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Fill a large oven-safe pot with water to 1 inch; bring to a boil.
- Place sweetened condensed milk, evaporated milk, eggs, cream cheese, milk, and vanilla extract in a blender; blend until smooth.
- Place sugar in an even layer in a saucepan over medium heat. Cook until edges start to brown, about 1 minute; drag sugar into the center with a spatula once the edges start to brown. Continue cooking, stirring from time to time, until caramel is an even golden brown, 4 to 5 minutes.
- Pour caramel into a 9-inch flan mold or baking pan; swirl so that caramel reaches 1 inch up the sides. Pour condensed milk mixture on top. Place mold in the pot of boiling water.
- Bake flan in the preheated oven until a damp table knife inserted into the center comes out clean, 45 minutes to 1 hour. Remove from oven and let stand for 5 minutes.
- Chill flan in the refrigerator until firm, 2 to 3 hours. Invert onto a serving plate so that caramel is on top.
Nutrition Facts : Calories 475.3 calories, Carbohydrate 58 g, Cholesterol 201.5 mg, Fat 21.5 g, Protein 14.3 g, SaturatedFat 12.3 g, Sodium 251.9 mg, Sugar 57.3 g
CUBAN FLAN
Steps:
- Preheat oven to 350°F. In a saucepan, combine sugar and water, and boil rapidly until a deep amber color. Pour the mixture in the bottom of a 9-inch glass or ceramic pie pan and coat sides. Let cool. In a bowl, stir egg yolks and then add all the milks and vanilla. Mix batter well. In another bowl, whip egg whites until fluffy, not stiff. Fold whites into batter. Pour mixture into the caramelized sugar-coated pie dish. Place dish in large roasting pan or baking pan. Add enough hot water to come halfway up sides of pie dish. Bake flan in water bath for 1 hour, until set in center. Let cool, then cover and chill overnight. (Can be made two days ahead. Keep chilled.) To serve: Allow flan to come to room temperature. Run a sharp knife around the edge to loosen. Place a serving plate that's slightly larger than the pie pan on top of the pie pan, and flip upside down. Gently remove the pie pan and cut the flan into wedges to serve.
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