LECHE FLAN
This indulgent Filipino caramel and custard dessert-a staple for holidays, family gatherings and parties-has a luscious, creamy texture. The lemon zest adds a nice bright note, but feel free to leave it out.
Provided by Food Network Kitchen
Categories dessert
Time 6h20m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Add about 2 tablespoons of the sugar to a small saucepan over low heat. Allow the sugar to melt, about 15 minutes. Gradually add a tablespoon of sugar at a time, slowly swirling it and allowing it to melt in before adding the next tablespoon. This is a long process, which needs constant attention to avoid burning. When all the sugar is completely melted, it will become a rich, dark caramel color, about 40 to 45 minutes.
- Carefully pour the caramel into a 9-inch cake pan, coating the bottom of the pan. Allow to cool completely, about 20 minutes.
- Meanwhile, preheat the oven to 350 degrees F.
- Prepare a water bath: Place a large roasting pan on the middle rack of the oven. Bring about 2 quarts of water to a boil, then carefully pour it into the roasting pan in the oven.
- When the caramel is cool, slowly whisk together the egg yolks in a medium bowl, then add the evaporated milk, condensed milk, vanilla extract and lemon zest (if using). Whisk gently to avoid adding air into the custard. Air will cause bubbles, taking away from the smooth and dense texture.
- Pour the custard through a fine-mesh sieve into the cake pan. Lightly tap the pan on the counter to release any air bubbles.
- Once the oven is at 350 degrees F, carefully place the cake pan in the water bath.
- Bake until the center of the custard is set and a toothpick inserted in the center comes out clean, about 1 hour. Remove the cake pan from the water and allow the custard to cool to room temperature. Cover and refrigerate for at least 5 hours and up to 5 days.
- To serve, unmold the flan: Allow the flan to come to room temperature (see Cook's Note). Take a sharp paring knife and run it between the edge of the flan and the cake pan. Hold a large plate firmly over the pan and, in one smooth motion, invert the plate and pan. Carefully remove the pan.
WILD BLUEBERRY FLAN
Steps:
- In large bowl, beat butter with sugar until blended. Beat in egg and almond extract. In separate bowl, whisk together flour, baking powder and salt. Pour over batter and stir until blended. Pat over bottom and 2-inches up side of greased 10-inch springform pan. Set aside. Toss blueberries with Liqueur and lemon rind. Spread over crust. In bowl, whisk together sour cream, egg yolks, sugar and almond extract. Spread evenly over blueberries. Bake in center of preheated 350 degree oven for 1 1/4 hours or until crust is golden and crisp. Let cool in pan on rack. Refrigerate for 4 hours or until chilled. Remove side of pan. Cut into wedges and serve.
EGGNOG FLAN
Provided by Food Network Kitchen
Yield 8
Number Of Ingredients 3
Steps:
- Preheat the oven to 325 degrees F. Stir the sugar and 2 tablespoons water in a medium skillet. Bring to a boil over medium-high heat and cook, swirling the pan but not stirring, until deep amber, 5 to 7 minutes. Pour the caramel into a shallow 10-inch-round cake pan, tilting the pan so the caramel evenly coats the bottom.
- Bring a kettle of water to a boil. Whisk the eggnog and eggs in a large bowl until smooth, being careful not to beat in too much air. Pour the eggnog mixture over the caramel in the pan, then place in a large roasting pan. Fill the roasting pan with enough boiling water to come halfway up the side of the cake pan.
- Loosely cover the roasting pan with foil and bake 1 hour. Remove the foil and continue baking until the custard is set but still quivers, 40 minutes to 1 hour.
- Remove the flan from the roasting pan and let cool to room temperature, then cover and refrigerate until cold and set, about 2 hours. To serve, run a thin knife around the edge of the flan, place an inverted flat plate over the pan and flip to unmold.
SIMPLE AND CREAMY SPANISH FLAN
Flan is a traditional Spanish/Hispanic dessert that can be dressed up any way from chocolate to traditional. This flan is simple, yet creamy and smooth. If you have never had flan or just couldn't seem to get it right, I can assure you that your family and friends will want the recipe. Be daring and try other extracts like almond or orange.
Provided by FleurSweetLoves
Categories World Cuisine Recipes European Spanish
Time 3h15m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 331.8 calories, Carbohydrate 50.5 g, Cholesterol 183.5 mg, Fat 11 g, Protein 8.9 g, SaturatedFat 6 g, Sodium 117.4 mg, Sugar 50.1 g
VANILLA FLAN WITH BUTTERSCOTCH SAUCE
For this recipe, simply press the brown sugar and a little salt into the bottom of the dish. As the flan cooks and cools, it will caramelize and form it's own sauce.
Provided by threeovens
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat a medium saucepan, over medium heat, with the half and half and vanilla until steaming, about 3 minutes; remove from heat, cover, and allow to steep 15 minutes (skip this step if using vanilla extract).
- Position rack to lower third of oven; preheat to 350 degrees F.
- In a small bowl, combine brown sugar and 1/4 teaspoon salt, pressing with spoon to remove any lumps; dump into a 9 inch pie pan and press down in an even layer.
- Remove vanilla bean from half and half, scrape out seeds, and return seeds to half and half; heat to steaming, about 1 or 2 minutes.
- In a large bowl, whisk together eggs, granulated sugar, and 1/4 teaspoon salt; gradually whisk in half and half mixture until well combined (if using vanilla extract, you would add it here).
- Pour mixture into pie plate (do not worry if some of the sugar floats up, it will eventually settle back down to the bottom.
- Place pie plate in a deep roasting pan; fill roasting pan with enough water to come halfway up the sides of the pie plate.
- Bake for 35 to 40 minutes until a knife inserted in center comes out clean.
- Cool flan on wire rack for 30 minutes, cover, and cool in refrigerator at least 6 hours or overnight.
- To serve, run a knife around edge and invert on a serving dish.
Nutrition Facts : Calories 264.1, Fat 13.5, SaturatedFat 7.5, Cholesterol 165.8, Sodium 231.7, Carbohydrate 30, Sugar 26.1, Protein 6.6
More about "decadent butterscotch flan recipes"
VANILLA FLAN WITH BUTTERSCOTCH SAUCE - BETTER HOMES
From bhg.com
4.1/5 (23)Total Time 7 hrs 45 minsServings 8Calories 282 per serving
- In medium saucepan heat half-and-half and vanilla bean over medium heat until steaming (140 degrees F to 145 degrees F), about 3 minutes (too hot to insert a finger for more than a moment). Remove from heat; cover. Steep for 15 minutes.
- Position rack in lower third of oven. Preheat oven to 350 degrees F. In small bowl combine brown sugar and 1/4 tsp. of the salt, pinching and mashing to eliminate lumps. Spoon mixture into 9-inch deep pie plate. Pack into firm, even layer.
- Remove bean from half-and-half (let cool if hot to handle); cut bean lengthwise. With point of small knife, scrape seeds from bean and add to half-and-half. Briefly reheat mixture for 1 to 2 minutes, just to steaming.
- In large bowl whisk eggs, granulated sugar, and remaining 1/4 tsp. salt. Gradually whisk in warm half-and-half until well-combined.
EASY FLAN RECIPE {ONLY 5 INGREDIENTS!} - ISABEL EATS
From isabeleats.com
4.6/5 (209)Total Time 5 hrs 35 minsCategory DessertCalories 298 per serving
CLASSIC FLAN RECIPE | BON APPéTIT
From bonappetit.com
FLANCOCHO (PUERTO RICAN DESSERT) RECIPE - DELISHABLY
From delishably.com
DECADENT BUTTERSCOTCH FLAN - SMUCKER'S
From smuckers.com
Servings 8Total Time 2 hrsCategory Dessert/Sweets
ALLRECIPES
HERBS AND SPICES -- DECADENT BUTTERSCOTCH FLAN
From chinesemenu.com
DECADENT BUTTERSCOTCH FLAN | RECIPE | FLAN RECIPE, DESSERTS, FOOD
From pinterest.com
DECADENT BUTTERSCOTCH FLAN | RECIPE | FLAN RECIPE, DESSERTS, FOOD
From pinterest.com
RECIPE DECADENT BUTTERSCOTCH FLAN RECIPE - YOUTUBE
From youtube.com
BUTTERSCOTCH FLAN RECIPE | EPICURIOUS
From epicurious.com
DECADENT BUTTERSCOTCH FLAN | RECIPE | FLAN RECIPE, FOOD, DELICIOUS …
From pinterest.ca
RICH AND CREAMY SPANISH FLAN | ANNETTE'S COOKING
From annettescooking.com
DECADENT BUTTERSCOTCH FLAN – RECIPES NETWORK
From recipenet.org
ITALIAN BUTTERSCOTCH PUDDING RECIPE (BUDINO) - A SPICY PERSPECTIVE
From aspicyperspective.com
DECADENT LAYERED CHOCOLATE FLAN RECIPE - TASTING TABLE
From tastingtable.com
DECADENT BUTTERSCOTCH FLAN | PUNCHFORK
From punchfork.com
You'll also love