COCONUT RUM FLAN
This flan is best when chilled overnight in the pie dish and served the next day.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- Heat oven to 325 degrees. Have ready a 9-inch round glass pie dish. Place a clean kitchen towel in the bottom of shallow baking pan large enough to hold pie dish. Fill baking pan with enough boiling water to come halfway up sides of dish; carefully transfer baking pan to oven.
- Place 3/4 cup sugar in a heavy-bottomed, medium skillet. Place over medium-high heat; cook until sugar begins to melt, swirling pan. Continue cooking until melted and medium-dark brown, about 5 minutes. Remove from heat; pour caramelized sugar into pie dish. Swirl dish until sugar evenly coats bottom; let cool.
- In a large bowl, whisk together remaining 3/4 cup sugar, salt, eggs, and egg yolks until combined. Whisk in remaining ingredients until combined. Pour into pie dish; transfer to hot-water bath in oven. Bake until flan is almost set (it will appear loose in center but continue cooking as it cools), 45 to 50 minutes. Transfer baking pan to a wire rack until water cools; then transfer pie dish to wire rack to cool.
- When ready to serve, run a knife between flan and pie dish. Place a serving dish on top of flan; invert. Slice, and garnish with any remaining syrup.
CUBAN FLAN
This is a egg crusted with Caramel topping. I am married to a Cuban man and this is the best dessert they have!!!
Provided by April Alvarez
Categories Puddings
Time 1h
Number Of Ingredients 5
Steps:
- 1. Using flan pot or 2 quart pot with tight fitting lid, place 1/2 cup sugar in pot and caramelize sugar.(do this by melting sugar over medium heat (stirring constanly} until melted and amber in color. Remove from the stove with hot pad and move caramel around on sides of pot (only half way up pot)
- 2. Mix eggs with other 1/2 cup sugar, milk and vanilla and mix well.(I do this with blender don't have to though). Place egg mixture in flan/pot or 2 quart pot cover with flan pot lid or if using 2quart pot place Aluminum foil tightly over pot and place lid on top.
- 3. place pot into another pot big enough to hold the flan pot or 2 quart pot and fill with water until about 1 1/2 inch of water covers sides of smaller pot.
- 4. Bake at 350 degrees for at least 1 hour. but to ensure that flan is done remove lid and stick kitchen knife in center of flan if it comes out clean it's done. Remove pot from water pot and cool ompletely.
- 5. When Flan has cooled remove lid/foil and place a dish or plate that is bigger than the top of the flan pot on top, make sure the plate has a small lip as caramel will run. Place one hand on bottom of pot and one hand on top of plate and turn upside down on platter. serve or place in refridgetor covered until serving.
COCONUT CHEESE FLAN (FLAN DE COCO Y QUESO)
Flan I made for Christmas Eve 2009 and came out delicious... so I had to write it down.
Provided by Milly Suazo-Martinez
Categories World Cuisine Recipes Latin American Mexican
Time 1h40m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a heavy skillet over medium-low heat, cook and stir sugar with a wooden spoon until melted and golden, about 10 minutes. Caramel is very hot. Very carefully pour the caramel into a 9-inch round, 3-inch deep baking dish. Swirl dish to cover bottom and sides. The caramel will harden as it cools.
- Combine the eggs, cream cheese, and sweetened condensed milk in a blender. Cover, and blend on High until well combined; transfer to a large bowl. Pour the cream of coconut, coconut milk, evaporated milk, coconut-flavored rum, and vanilla extract into the blender; cover and blend on High until well combined. Pour into the bowl with the cream cheese mixture. Whisk until incorporated. Pour the flan mixture into the caramel-coated baking dish.
- Line a roasting pan with a damp kitchen towel. Place the filled baking dish on the towel, and place roasting pan in the preheated oven. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake until the flan is set and a knife inserted in the center comes out clean, about 1 hour. Transfer to a wire rack; cool. Refrigerate flan until ready to serve.
- To serve, run a knife around the edges of the pan and flip the flan out onto a serving platter. Spoon any caramel remaining in the baking dish over the flan.
Nutrition Facts : Calories 397.8 calories, Carbohydrate 41.8 g, Cholesterol 128.5 mg, Fat 23 g, Fiber 0.3 g, Protein 8.1 g, SaturatedFat 15.8 g, Sodium 160.3 mg, Sugar 40.4 g
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
CUBAN - RUM FLAN RECIPE - (4/5)
Provided by Addylicious
Number Of Ingredients 10
Steps:
- Set oven at 350 degrees For Caramel In a 2-quart saucepan, combine the 1-1/2 cup granulated sugar and 2-3 Tbs. water and drops of lemon and cook over low heat, stirring occasionally, until the sugar is dissolved and the liquid is clear, 2 to 3 minutes. Increase the heat to medium high and cook without stirring until the sugar begins to turn golden-brown on the edges. Gently swirl the pan over the heat to even out the color, and cook until the sugar turns golden-amber, 3 to 5 minutes. Off the heat, carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside. For filling In a bowl, blend following ingredients: Condensed milk Evaporated milk Cream cheese Eggs Rum Sugar Once blended pour in caramelized dish Place in a bain Marie, (pan with water) 2/3 of way up the dish Place in oven Cook 40-60 minutes. You know it is done when you place a toothpick or knife through the flan, it comes out clean Let cool completely on a wire rack Once completely cool, place in refrigerator for at least 1-2 hours or overnight. To serve, carefully separate the flan from the dish to be able to flip (invert) on a serving plate. make sure the plate has edges since the caramel may run over. Enjoy!
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
COCONUT, CARAMEL, AND RUM FLANS
Provided by Eli Gorelick
Categories Rum Egg Dessert Bake Coconut Ramekin Bon Appétit New Jersey Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Arrange six 3/4-cup custard cups or ramekins in 13x9x2-inch metal baking pan. Combine first 8 ingredients in medium bowl; whisk to blend. Pour custard into cups, dividing equally. Pour enough hot water into baking pan to come halfway up sidesof custard cups.
- Bake flans until set in center and golden brown on top, about 38 minutes. Remove flans from water. Chill uncovered until cold, about 3 hours. (Can be made 1 day ahead. Cover and keep chilled.)
- Sprinkle flans with toasted coconut.
MANGO PUDDING (FLAN DE MANGO)
Pure Puerto Rican recipe that we call 'flan de mango.' The mango may be substituted with pumpkin or yam puree.
Provided by BAKERSUNLIMITED
Categories World Cuisine Recipes Latin American Caribbean
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Fill a large, shallow baking pan with about 1 1/2 inches water.
- In an 8x13 inch aluminum baking pan over medium heat, mix the sugar and lemon juice. Cook and stir until caramelized. Remove from heat, and blend in mango, sweetened condensed milk, cornstarch, rum, evaporated milk, eggs, and salt.
- Set pan with the mango mixture into the pan with water. Place in the preheated oven, and bake 45 minutes, or until firm. Cool before turning out onto a platter.
Nutrition Facts : Calories 259.2 calories, Carbohydrate 42.7 g, Cholesterol 110.2 mg, Fat 7 g, Fiber 0.5 g, Protein 7.3 g, SaturatedFat 3.5 g, Sodium 99.4 mg, Sugar 40.8 g
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