Vanilla Lime Flan Recipes

Steps:

• Put 1/2 cup of the sugar in a small saucepan over medium heat and cook until it begins to melt and turns brown around the edges. Pull the melted sugar around the edges toward the center of the un-melted sugar with a heatproof rubber spatula. Continue cooking, pulling the melted sugar, until all the sugar is melted and the caramel is uniformly dark amber (it should smell caramelly but not burnt), 10 to 12 minutes total. (If you still have undissolved lumps of sugar, stir it off heat until melted.) Pour the caramel into 8-by-2-inch deep cake pan in an even layer, 1/8 to 1/4 inch deep. Let the caramel cool; it will crack as it cools and that's ok.
• Bring the cream, milk and vanilla bean to a simmer in a medium saucepan over medium-high heat. Remove from the heat and steep for 30 minutes.
• Arrange a rack in the middle of the oven and preheat to 350 degrees F. Bring a large pot of water to a boil.
• Put the eggs, salt and the remaining 1/2 cup sugar in a blender and puree on low speed until smooth and the sugar is dissolved, about 1 minute.
• Strain the cream mixture into the egg mixture and blend at low speed to combine, discarding any solids. Skim the foam off the top and transfer to the prepared baking dish. Remove any remaining foam from the top and cover the dish tightly with foil.
• Line a roasting pan with a clean kitchen towel; this will keep the baking dish from sliding and it will insulate the flan, preventing it from overcooking. Set the baking dish on a towel and pour boiling water into the roasting pan until it comes halfway up the sides of the baking dish; the flan should not be floating. Bake the flan until it looks set like gelatin(it will wobble when gently shaken), 35 to 45 minutes. Transfer to a wire rack, remove the foil and let cool. Cover the dish with plastic and refrigerate until set and cold, at least 3 hours and up to 24.
• When ready to serve, run a paring knife around the edges of the flan to loosen. Invert it onto a platter. Serve cold. The flan can be made 1 day ahead. Cover and chill. Unmold and serve.

Steps:

• Preheat the oven to 360 degrees F
• To make the caramel, heat together the water and sugar gently, over a medium flame, until it is golden brown, about 10 minutes, ensuring the mixture does not burn.
• Meanwhile, pour the condensed milk and whole milk into a pan. Add the lime zest. Slice the vanilla pod in half and carefully scrape out the vanilla seeds and add these to the milk mixture. Simmer the milk slowly for 15 minutes to let the flavors combine.
• Once the caramel is ready, pour into a cake pan and swirl it around to evenly coat the bottom of the pan. Set aside.
• In a bowl, crack the eggs and beat together. Slowly pour a little of the warm milk, vanilla, and lime mixture into the eggs. This will temper the eggs and prevent them from scrambling. Once the warm milk has raised the temperature of the eggs (tempered), pour in the rest of the milk. Pour all of the mixture into the cake pan over the caramel. Cook the cake pan in a water bath by placing the pan inside a larger pan that is filled half-way with water. Place in the oven and cook for 45 minutes to 1 hour.
• Once ready, allow to cool and place inside a refrigerator overnight. The flan is then ready to be flipped over gently and served.

Steps:

• Special Equipment: 9-inch cake pan or molds
• Preheat the oven to 350 degrees F.
• Caramel: In a heavy-bottomed pan, bring the sugar and water to a boil over medium heat Stir with a wooden spoon, until a pale brown color develops. Remove from the heat, and let rest for 2 to 3 minutes, then pour into the cake pan, evenly coating the entire bottom. The caramel is extremely hot, so be careful when pouring it into the cake pan or molds.
• In a saucepan over medium-high heat, add the condensed milk, the milk, the lime juice and zest, orange liqueur, and vanilla. Simmer for 12 to 15 minutes, stirring throughout to combine flavors.
• In a mixing bowl, whisk the eggs and yolk together, then slowly temper into the milk mixture, constantly stirring the eggs into the warmed milk. Slowly incorporating the eggs will keep the eggs from scrambling. Pour milk mixture over the caramel in cake pan. Put the cake pan into a larger shallow vessel filled halfway up with water. Put the dish into the oven and bake for 40 to 50 minutes.
• Remove the flan from oven and let cool. Refrigerate the flan overnight. To remove the flan from the pan, put the pan into a shallow container with about 1-inch of warm water. Let sit for about 10 minutes, which will soften the caramel and make it easier to remove.
• Invert the flan onto a platter and serve.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Place a 9-inch metal pie dish into a deep baking pan; pour boiling water into baking pan to reach about halfway up the side of the pie dish.
• Pour 1 teaspoon water and 1/2 cup sugar into a heavy saucepan, place over medium heat, and constantly swirl the sugar-water mixture in the pan over the heat until sugar dissolves, melts, and turns into a golden-brown caramel syrup, about 10 minutes. Watch carefully, the sugar burns easily. Pour melted caramel into the warmed pie dish and gently tilt pie dish to coat the bottom with caramel.
• Whisk egg yolks, sweetened condensed milk, evaporated milk, 1/4 cup sugar, and vanilla extract in a bowl until mixture is creamy and thoroughly combined. If mixture is foamy, skim foam off with a folded paper towel. Gently pour custard over caramel in pie dish. Cover baking pan with aluminum foil.
• Bake in the preheated oven until custard is set but still jiggles slightly when moved, 45 minutes to 1 hour. Remove foil and place baking sheet with water bath and flan in refrigerator to chill, about 2 hours.
• Remove pie dish from baking pan; run a knife around the edges of flan to loosen from pie dish. Invert flan onto a rimmed serving platter to release custard and let caramel sauce flow over the flan.

Steps:

• In a large heavy saucepan over medium heat, combine sugar and water. Cook, stirring occasionally, until sugar begins to melt. Using a pastry brush dipped in cold water, wash down the sides of the pan to eliminate sugar crystals. Cook, without stirring, until amber brown, about 25 minutes., Quickly pour into an ungreased 9-in. round baking pan, tilting to coat bottom of pan. Place pan in a large baking pan; let stand for 10 minutes., Meanwhile, preheat oven to 325°. In a blender, combine eggs, condensed milk, evaporated milk, and vanilla. Cover and process 1 minute or until well blended. Slowly pour into prepared baking pan., Add 1 in. of hot water to larger pan. Bake, uncovered, 35-40 minutes or until center is just set (mixture will jiggle). Remove baking pan from water bath; cool 1 hour. Cover and refrigerate overnight., To serve flan, run a knife around edge of pan; quickly invert onto a rimmed serving dish.

Steps:

• Method 1. Preheat the oven to 360 degrees Farenheit 2. To make the caramel , heat together the water and sugar gently over a medium flame for about 10 minutes, ensuring the mixture does not burn. 3. Meanwhile, pour the condensed milk and whole milk into a pan. Add the zest of the limes. Slice the vanilla pod in half and carefully scrape out the vanilla seeds and add these to your milk mixture. 4. Simmer the milk slowly for fifteen minutes to let the flavours infuse. 5. Once the caramel is ready, pour into a cake pan and swirl it around to evenly coat the bottom of the pan. Set aside. 6. In a bowl, crack the eggs and beat together. Slowly pour a little of the warm milk , vanilla and lime mixture into the eggs. This will temper the eggs and prevent them from scrambling from the heat. Once the temperature of the eggs has been raised by the warm milk, pour in the rest of the milk. Pour all of the mixture into the cake pan over the caramel. 7. Cook the cake pan in a water bath by placing the pan inside a larger pan which is filled half way with water. Place in the oven and cook for 45 minutes to an hour. 8. Once ready, allow to cool and place inside a fridge overnight. The flan is then ready to be flipped over gently and served.