MEXICAN FLAN (BAKED CARAMEL CUSTARD)
This is a traditional Mexican and Spanish dessert and by far my favorite. It is very easy to make and looks beautiful.
Provided by Bergy
Categories Dessert
Time 3h45m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Heat 1/2 cup sugar in a heavy skillet or saucepan, stirring constantly until it melts and turns a dark golden color.
- Remove from heat and immediately pour into a 4 1/2 cup metal ring mold, swish it around so it evenly coats the bottom of the ring mold.
- In a large mixing bowl, lightly beat the eggs.
- Stir in milk,1/2 cup sugar, vanilla and orange peel.
- Place caramel coated ring mold in another pan and place on an oven rack.
- Pour egg mixture into the ring mold and pour the hottest tap water possible around the ring mold to a depth of 1 inch.
- Bake at 325Ffor close to l hour or until a knife comes out clean.
- Cool flan on a wire rack, Chill for at least 3 1/2 hours.
- To unmold the flan loosen edges with a spatula, slip spatula down the sides to let air in.
- Place the serving platter over the mold and flip to allow the flan to slip onto the platter.
- Spoon the caramel that may remain in the mold on top of the flan.
- Pile sliced fruit in the center and serve.
CREAMY CARAMEL FLAN
A very popular dish in the Southwest. This is a quick to fix flan that can be prepared in the morning for a great treat after a hearty Tex-Mex dinner.
Provided by PaulaG
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 196.5, Fat 6.7, SaturatedFat 3.5, Cholesterol 109.9, Sodium 136.4, Carbohydrate 27.2, Sugar 27.1, Protein 7.1
CREAMY CARAMEL FLAN
This recipe is a cross between egg custard and cheesecake. Rich and delicious.
Provided by Jo Poynor
Categories Desserts Custards and Pudding Recipes Flan Recipes
Time 8h
Yield 10
Number Of Ingredients 6
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.
Nutrition Facts : Calories 349.7 calories, Carbohydrate 41 g, Cholesterol 141.9 mg, Fat 16.6 g, Protein 10.5 g, SaturatedFat 9.6 g, Sodium 191.2 mg, Sugar 40.4 g
VANILLA CARAMEL FLAN
Steps:
- Preheat oven to 325 degrees F. Make caramel by combining sugar and water in a medium saucepan and cooking over moderate heat swirling occasionally until color begins to turn golden, about 12 to 15 minutes. Turn heat to low and continue cooking and swirling constantly until color is dark brown and mixture smells of caramel. Remove from heat and pour into a 9-inch round cake pan. Using a towel or hot pad, tilt pan and swirl caramel to coat the bottom and sides well. It will need a few minutes to cool down in order for about 1/4-inch of caramel to stick to the pan. Then pour excess back into the pot it was cooked in and add 2 cups milk. Cook over low heat, stirring frequently, to dissolve excess caramel into milk, about 3 to 5 minutes. Strain warm milk and caramel mixture in a bowl and add cold half and half. Mix well. Add sugar, eggs, yolks and vanilla. Whisk custard to mix and strain into caramelized pan. Set flan into a roasting pan in the oven and pour boiling water into roasting pan until it rises halfway up the sides of the cake pan. Bake for 40 to 45 minutes or until center feels just firm when pressed gently with the fingertips. Set aside to cool for about 1 1/2 hours then cover with plastic wrap and refrigerate overnight or up to 4 days.
- To serve, run a knife along the inside edge to loosen. Cover with a platter and quickly invert. Carefully drain excess caramel into a small sauce pitcher and reserve. Serve wedges of flan on dessert plates topped with extra caramel sauce.
CREAMY CARAMEL FLAN
A small slice of this impressively rich, creamy, caramel flan dessert goes a long way. What a delightful finish for a special meal or holiday celebration. -Pat Forete, Miami, Florida
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 10 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 345 calories, Fat 16g fat (9g saturated fat), Cholesterol 140mg cholesterol, Sodium 189mg sodium, Carbohydrate 41g carbohydrate (41g sugars, Fiber 0 fiber), Protein 10g protein.
EASY CARAMEL FLAN (CREME CARAMEL)
This is so good and so easy. I found this recipe after my husband started getting nostalgic about his years spent in Northern Spain. He absolutely loves it when I make it and thinks it's very close to what he would get in Spain. It comes together quick since you barely need to measure anything.
Provided by C. Taylor
Categories Dessert
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 339.5, Fat 10.2, SaturatedFat 5.6, Cholesterol 123.3, Sodium 148, Carbohydrate 52.1, Sugar 47.7, Protein 10.2
CARAMEL-GLAZED FLAN
This is a reduced-fat version of this delicious Spanish origin dessert. I made it this way and my family did not notice the difference with the original fatty version. Good point!
Provided by Mogirimi
Categories Desserts Custards and Pudding Recipes Flan Recipes
Time 1h15m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a heavy skillet over medium-low heat, cook and stir sugar until melted and light brown. Carefully pour into a 9-inch round baking dish, tilting the dish to coat the bottom completely.
- In a medium bowl, beat egg yolks and egg whites. Stir in water, condensed milk, vanilla and salt until smooth. Pour into prepared dish. 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 1 hour, until center is just set (still a bit jiggly). Remove dish to a wire rack to cool for one hour. Then refrigerate several hours or overnight.
- To unmold, run a knife around the edge of the pan and invert onto a rimmed serving platter.
Nutrition Facts : Calories 326.6 calories, Carbohydrate 59.5 g, Cholesterol 60 mg, Fat 3.7 g, Protein 8.7 g, SaturatedFat 2.2 g, Sodium 113.8 mg, Sugar 59.3 g
EASY FLAN
If you have never made flan before, maybe now is the time to try it. This recipe makes it easy. You will need six individual ramekins, and a large baking pan to put them in.
Provided by Matthew Molus
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees.
- Pour 1 cup sugar in warm pan over medium heat.
- Constantly stir sugar until it browns and becomes caramel.
- Quickly pour approximately 2-3 tablespoons of caramel into each ramekin, tilting it to swirl the caramel around the sides. Reheat caramel if it starts to harden.
- In a mixer or with a whisk, blend the eggs together.
- Mix in the milks then slowly mix in the 1/2 cup sugar, then the vanilla.
- Blend smooth after each ingredient is added.
- Pour custard into carmel lined ramekins.
- Place ramekins in a large glass or ceramic baking dish and fill with about 1-2 inches of hot water.
- Bake for 45 minutes, check with a knife just to the side of the center. If knife comes out clean, its ready.
- Remove and let cool.
- Let each ramekin cool in the refrigerator for 1 hour.
- Invert each ramekin onto a small plate, the caramel sauce will flow over the custard.
- Serve & enjoy.
Nutrition Facts : Calories 646, Fat 20, SaturatedFat 10.8, Cholesterol 269.6, Sodium 284.3, Carbohydrate 98.8, Sugar 86.4, Protein 19.9
CARAMEL FLAN
Sometimes I like to top this Mexican dessert with whipped cream and toasted slivered almonds. -Anelle Mack, Midland, Texas
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8-10 servings.
Number Of Ingredients 6
Steps:
- In a large skillet over medium heat, cook sugar until melted, about 12 minutes. Do not stir. When sugar is melted, reduce heat to low and continue to cook, stirring occasionally, until syrup is golden brown, about 2 minutes. , Quickly pour into an ungreased 2-qt. round souffle dish, tilting to coat the bottom; let stand for 10 minutes., In a blender, combine the condensed milk, milk, eggs, yolks and vanilla. Cover and process for 15 seconds or until well blended. Slowly pour over syrup., Place the souffle dish in a larger baking pan. Add 1 in. of boiling water to baking pan. Bake 350° for 55-60 minutes or until center is just set (mixture will jiggle). Remove souffle dish from larger pan. Place on a wire rack; cool for 1 hour. Cover and refrigerate overnight., To unmold, run a knife around edge and invert flan onto a large rimmed serving platter. Cut into wedges or spoon onto dessert plates; spoon sauce over each serving.
Nutrition Facts :
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
CARAMEL FLAN CHEESECAKE
Steps:
- Caramel:
- In a heavy metal saucepot combine the sugar, water, and lemon juice. Over high heat cook the sugar to a deep caramel color and pour out into a round 9-inch cake pan, turning around the perimeter so as to cover the sides and bottom of the pan. Set aside to cool completely while you make the cake.
- Cheesecake Base:
- Preheat the oven to 325 degrees F.
- In mixer fitted with a paddle attachment, on low speed work the cream cheese until smooth. Add the sugar, vanilla, and orange zest. Continue to mix for 2 minutes until smooth. Add the eggs, 1 at a time, and scrape down after each addition.
- On low speed slowly stream in the heavy cream. Scrape down every 30 seconds. Remove from bowl and pour out into prepared cool caramel pan.
- Bake in a hot water bath for 1 hour. When finished the cake will be slightly firm to the touch. Remove from the oven and place in the refrigerator. Make sure to cool down for at least 4 hours before flipping over. The cake can be made up to 2 days in advance.
- Flip over by placing a 12-inch flat plate over the top of the cake pan. Hold with a firm grip and flip cake upside down. Let the pan sit on top for a second. Lift pan off the cake and serve on its own or with berries.
EASY LECHE FLAN
Make and share this Easy Leche Flan recipe from Food.com.
Provided by Emily Rosario
Categories Dessert
Time 1h20m
Yield 1 cake tin, 12 serving(s)
Number Of Ingredients 6
Steps:
- Caramel:.
- Put brown sugar and water in a saucepan. Caramelize on high heat. It will be ready when you see big bubbles popping and the texture is thick.
- Line cake tin with caramel. Be sure to line the sides of the pan. A tip for getting the caramel to stick to the sides is to line it and then throw it in the freezer for a few minutes.
- Custard:.
- Blend all ingredients in a big bowl with a hand mixer or spoon as not to create bubbles.
- Pour mixture into caramel lined cake pan.
- Cover with aluminum foil.
- Place tin in a larger baking pan half filled with water.
- Place pan in pre-heated oven at 350 degrees and bake flan for about 1 hour or until firm.
- Take the foil off in the last 5 minutes of baking.
- Place serving deep dish over top of the cake pan, and invert. Flan will easily plate, and the caramel provides a wonderful sauce.
Nutrition Facts : Calories 267.2, Fat 9.1, SaturatedFat 4.6, Cholesterol 208.3, Sodium 87.1, Carbohydrate 39.4, Sugar 35.9, Protein 7
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EASY CARAMEL FLAN RECIPE - THE SPRUCE EATS
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FLAN RECIPE - PREPPY KITCHEN
From preppykitchen.com
- Preheat oven to 325F. Add the sugar to a large pan then drizzle the water over it. Place over medium-high heat and use a pastry brush to wash the side down. Leave undisturbed for about 10 minutes or until the sugar takes on a golden color then immediately pour into your round baking pan. Tilt and turn the pan to spread the caramel out to the edge then set aside to cool and harden while you make the custard.
- Beat the room temperature cream cheese in a large bowl then add the eggs one at a time while mixing. Scrape the bowl down and beat until smooth with no lumps.
BOURBON CARAMEL FLAN RECIPE | RECIPES.NET
From recipes.net
- (This recipe should be made at least one day before serving.) Adjust a rack to the middle position and preheat the oven to 300°F.
- Stir together the sugar and 1/4 cup water in a small heavy saucepan until the sugar is completely moistened. Bring to boil over medium-high heat and cook, without stirring, until the mixture begins to turn golden. Gently swirling the pan, continue to cook until sugar is a honey color. Remove from the heat and swirl the pan until the sugar is reddish-amber and fragrant, 15 to 20 seconds. Carefully swirl in 2 tablespoons of warm tap water until incorporated – be careful as the mixture will bubble and steam. This whole process should take less than 10 minutes.
- Pour the caramel into an 8-1/2 x 4-1/2-inch loaf pan; do not scrape out the saucepan. (Note: The caramel will solidify when you pour it into the loaf pan. That's ok -- it will soften up again as it bakes.) Set the loaf pan aside. (To clean the hardened caramel from the saucepan, fill the pan with water and bring it to a boil.)
EASY FLAN RECIPE | MERRYBOOSTERS
From merryboosters.com
- Pour in sugar and enough water to dissolve the sugar.Here i have used 1/3 cup of water for 6 tbsp of sugar.Stir until the sugar dissolves.Heat the sugar syrup for caramelizing in a sauce pan over a medium low heat. Once it starts caramelizing, do not stir. Just swirl the pan. Do not make it too dark as it will taste bitter. When it reaches a nice golden color, remove from flame.Pour the prepared caramel into ramekins or into moulds of your preference. Swirl the pan well to coat the base of the moulds evenly.Let it set aside and while you make the custard.
- For the custard - Add eggs, sugar,Vanilla extract and a pinch of salt in a blender. Blend for a few seconds.Then add milk to it and again blend well. We don't want to get too much froth into the mixture as it may cause a foamy layer on top when baked.Strain it into a bowl (for the perfect smooth texture).Pour this mixture into the prepared ramekins.Fill a baking dish with hot water up to a quarter portion of the tray. Place the prepared ramekins in it ).
- Once done, let it cool and then refrigerate it for 4 hours or preferably overnight.Take it out from the refrigerator, carefully run a knife along the sides of the pan.Place a plate over the pan, then slowly turn it upside down. Serve chilled.
BURNT CARAMEL FLAN RECIPE - ROMULO YANES | FOOD & WINE
From foodandwine.com
- Preheat oven to 350°F. Place a kitchen towel on a work surface and set a 9 1/2-inch deep-dish pie plate on towel. Place sugar in a large, heavy stainless steel skillet. Cook over medium until sugar becomes fragrant and begins to melt around edges of pan, about 6 minutes. Gently swirl pan to incorporate melted and granulated sugar. Continue swirling pan until all of the sugar is completely melted and has darkened to the color of dark brown sugar, about 10 minutes. Immediately pour melted sugar into prepared pie plate, coating the bottom evenly. Let stand until cool, about 20 minutes.
- Meanwhile, fill a large, 2-inch-deep roasting pan with hot water to a depth of about 3/4 inch (enough so it will not overflow when flan dish is added), and place pan in preheated oven. Whisk eggs in a large bowl. Add whole milk, sweetened condensed milk, and vanilla bean seeds, and whisk until smooth.
- Set pie plate in hot water bath in oven, and carefully add milk mixture. Bake until edges are set and center looks glossy and retains a slight wiggle, about 50 minutes. Remove pie plate from water bath. Cool completely on towel, about 2 hours. Run a knife around edge of flan to loosen. When pan is rotated, flan should float in caramel. Press plastic wrap directly onto surface; chill at least 3 hours or preferably overnight.
FLAN DE CARAMELO RECIPE - ANDREW ZIMMERN | FOOD & WINE
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- In a small saucepan, gently stir the sugar with the corn syrup, orange juice and 2 tablespoons of water. Bring to a boil over moderate heat. Cook, without stirring, until an amber caramel forms, 6 to 8 minutes. Brush down the side of the pan with a wet pastry brush if crystals form. Remove the pan from the heat and swirl in the grated orange zest. Working quickly, pour the caramel into eight 6-ounce ramekins, tilting to coat the bottoms.
- Preheat the oven to 350°. In a medium saucepan, combine the milk and cream and cook over moderate heat until it reaches 160°, 5 to 7 minutes. Meanwhile, in a large heatproof bowl, whisk the eggs with the egg yolks, sugar, orange zest, vanilla extract and a pinch of salt. While whisking constantly, slowly add the hot milk mixture to the eggs. Strain the custard through a fine mesh sieve set over a large heatproof measuring cup.
HOMEMADE FLAN RECIPE - EASY DESSERT RECIPES
From easydessertrecipes.com
- Heat sugar in a pan over medium heat. Using a plastic spatula scraper, stir the sugar till melted and a golden brown. Remove from heat immediately so it won’t burn. Pour into the pan and tilt to cover the entire bottom of the pan with the syrup. Let cool completely before adding the custard.
- Add the eggs, sweetened condensed milk, evaporated milk and vanilla to a blender and blend for 10 seconds. Or, place in a bowl and whisk gently.
EASY CARAMEL FLAN | COOKING MAMAS
From cookingmamas.com
- Preheat oven to 325 degrees. You will need 6 ramekins or a deep dish pie plate and a large baking pan to put them in.
- Pour 2 tablespoons of caramel in each ramekin or half the jar of topping if using a pie plate, tilting it to swirl the caramel around the sides.
- In a large mixing bowl, beat the eggs together with an electric mixer or whisk, slowly pour in milks, sugar and vanilla. Blend until smooth. Pour custard into caramel lined ramekins. Place ramekins in a large glass or ceramic baking dish and fill with about 1-2 inches of hot water.
CREME CARAMEL | RICARDO
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- In a saucepan, cook the sugar and water until it is a dark golden brown (mahogany). Divide among six 125 ml (1 / 2 cup) capacity ramekins. Allow to cool.
- Add the sugar and vanilla extract to the hot milk. Stir until the sugar has dissolved. In a bowl, beat the eggs. Whisk in the hot liquid. Pour into the ramekins.
EASY CARAMEL CUSTARD (CARAMEL FLAN) – KITCHEN MAI
From kitchenmai.com
- In a pan, over medium low heat, melt 1 cup sugar with a tablespoon of water until it turns golden brown (caramelises)
- Quickly pour the caramel, in equal quantities, in your ramekins and allow this to cool, so that it hardens
- In the meanwhile, whisk together the eggs, vanilla essence and remaining sugar, until light and frothy. Then add the milk and again whisk it, until well combined
ISABEL EATS - EASY MEXICAN RECIPES
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- Pour the sugar into a skillet over medium heat. Stir the sugar continually until it begins to brown and clump together. Keep stirring until the sugar completely melts and dissolves into a golden-brown syrup. Remove the syrup from the heat as soon as it has dissolves as it can burn.
- Working quickly, carefully pour the caramel into a 7-inch round pan or a special flan pan (flanera) as shown in the photos in the blog post. Pour the caramel evenly into the bottom of the pan so the entire bottom is coated. If you need to, use an oven mitt or potholders to move the pan from side to side to get the caramel evenly distributed. If the caramel hardens too quickly, you can carefully reheat the pan by placing it directly on the stove or on the skillet for a few seconds.
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