Peruvian Flan Recipes

Steps:

• To prepare sauce, put medium size heavy skillet (empty) over medium heat (large burner) for 40 seconds. (I have an electric stove so would be less for gas.).
• Keep burner at medium, add sugar to the pan and stir with the back of a wooden spoon, keep sugar moving constantly until sugar is completely melted and a rich medium brown color (caramelized)--between 9 and 10 minutes. NOTE: I also use a FORK to squish out any lumps at the end of this process.
• Immediately - and carefully - pour hot sauce into ovenproof pie plate or 9 inch round baking pan, gently moving dish so sauce covers bottom and sides. It is unnecessary to grease the pie dish.
• Let cool completely-about 40 minutes.
• To prepare the custard for the flan; preheat oven to 350 degrees and notice that for step 11 you will need to have boiling water.
• Stir eggs in a medium sized bowl.
• Slowly add condensed milk, then evaporated milk.
• Add vanilla, blending well.
• Pour flan mixture into ovenproof dish that you have already coated with caramel.
• Carefully place filled dish into a larger baking pan.
• Pour in enough hot water to reach about halfway up dish. (This water bath process is called bano mar(acu)a in Spanish and bain-marie in French.).
• Bake about 40 minutes.
• Flan is cooked when a knife inserted in center comes out clean.
• Remove from oven, let cool in water bath, then refrigerate to chill thoroughly.
• Carefully separate flan from dish with a thin knife.
• Invert on a flat dish and garnish with sliced strawberries, maraschino cherries or other fruit.
• Notes: Flan should be refrigerated for a few days because it tastes best served very cold. Use boiling water to clean up the hardened caramel on your utensils and pan.:).

Steps:

• Pre heat Convection or conventional oven at 350.
• Put the sugar in a pan at high temperature. When the sugar starts melting lower to medium heat and take the pan from the heat and move in circular directions, put it back to the heat for few seconds and move the pan again until the sugar is totally melted. Be careful with sugar. It could burn you really bad. And it could get burn itself. If that happens, start over with a new cup of sugar.
• Put the caramel (melted sugar) inside the baking dish and move it around, so all the bottom of the dish is cover in caramel.
• Put all the rest of the ingredients in the blender. Blend for 2 minutes.
• Pour the mix into the baking dish, over the caramel.
• Put it in water bath. It means, put a bigger baking dish inside the oven, then put the baking dish that holds the flan mix inside the big baking dish and add very hot water inside the bigger baking plate. Do not add water into the flan mix. Put an inch or so of hot water, so the caramel doesn't burn while cooking in the oven.
• Bake it for 60 minutes (1 Hour).
• Put it away without the big baking dish. Let it cool for 30 minutes.
• When is cold put a big flat dish on top of the baking dish and flip it. You will see the flan with the caramel on top.
• Enjoy it!
• Don't forget to put extra caramel on top of each portion you serve :D yum yumm!

Steps:

• You need a 10-inch flan or cake pan.
• Preheat oven to 325°F.
• Make Caramel Syrup: Put the sugar in a small saucepan and stir in enough water to moisten all the sugar. Heat gently until the sugar is dissolved. Then bring to a rapid boil and cook for several minutes until caramel-colored. Do not stir. (Careful! Cooked sugar is very hot and can burn the skin if it spatters.) Immediately pour the hot caramel syrup into the flan pan and swirl the pan until it coats the bottom and a bit of the sides. The caramel will harden at this point and melt again later as the flan bakes.
• To make custard: In a heavy medium saucepan, over medium heat, combine the white chocolate with the coconut milk, half and half, cinnamon, liqueur, orange zest and vanilla extract. Cook over medium heat just until mixture is scalding-hot (not boiling) and chocolate has melted, whisking often. Remove from heat; set aside for 20 minutes or until slightly cool.
• Using a wire whisk, beat eggs and egg yolks, and sugar in a large bowl until blended. Continue whisking the egg mixture as you slowly ladle in the hot chocolate mixture, in a thin stream, until all the hot chocolate mixture has been used up.
• Pour custard mixture into prepared flan pan and set into a slightly larger baking pan. Pour enough boiling-hot water into the larger baking pan to come halfway up the sides of your flan pan.
• Bake flan for one hour. Remove, cool and refrigerate.
• Run the tip of a small, sharp knife around the edge of flan to loosen from pan. Invert onto a serving plate with a lip before serving as the caramel syrup will have melted and created a delicious sauce.