Dianes Flan Recipes
SPANISH FLAN
Delicious Spanish flan, everyone will love it!
Provided by ASOTO
Categories World Cuisine Recipes European Spanish
Time 1h20m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
- In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
- Bake in preheated oven 60 minutes. Let cool completely.
- To serve, carefully invert on serving plate with edges when completely cool.
Nutrition Facts : Calories 348.8 calories, Carbohydrate 56.7 g, Cholesterol 100.1 mg, Fat 9.7 g, Protein 9.5 g, SaturatedFat 5.4 g, Sodium 138.7 mg, Sugar 56.7 g
DIANE'S FLAN
This is a recipe I loved that was made by my Cuban neighbor in Miami many years ago.
Provided by Diane Carter @srndpty2000
Categories Other Desserts
Number Of Ingredients 5
Steps:
- Melt sugar in bottom of 2 quart casserole.
- Blend other ingredients.
- Pour into casserole dish.
- Place casserole dish in a larger pan. Fill larger pan with water approximately 1" or so high. Bake at 350 degrees for 1 1/2 hours.
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
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
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