FLAN-TASTIC FLAN (IN A PAN!)
I feel like Dr. Seuss..."The fox in socks likes flan in a pan". My dear friend, Adrianna, taught me how to make this. She was born and raised in central Mexico, so I KNOW this is autentico! It is so YUMMY. It has a firm consistency (which I like). Next time you are in search of a dessert to bring to a pot-luck, try this!!! I...
Provided by Torrey Moseley
Categories Puddings
Time 2h45m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350
- 2. Blend together: sweetened condensed milk, whole milk, eggs, vanilla and salt in blender until frothy on top. May have to do it in two batches. If so, mix half of everything in one batch and the remaining half in the second batch so you get a uniform mixture. Set aside.
- 3. Place DRY sugar in heavy saucepan over medium-high heat, stir sugar constantly until it melts and turns golden brown. This takes awhile and the sugar will get all lumpy before it melts. Just keep stirring and do NOT add water. When it reaches a light-medium golden color...pull it off the stove (if you brown the sugar too much it will turn bitter and you'll have to chuck it and start over, so be careful.)
- 4. IMMEDIATELY pour the caramelized sugar into an UNGREASED 7 1/2 x 12 inch glass baking dish* to coat bottom of dish evenly. You have to work quickly as this sets up really fast. Let sugar-coated baking dish cool on counter to room temperature. As the sugar cools, it will crack. Don't worry, it's not your dish cracking...just the sugar.
- 5. Pour egg/milk mixture into dish over cooled sugar. Place filled dish in 1-inch water bath**. Cover with tented aluminum foil and crimp edges around dish. Be careful that foil does not touch top of flan. Bake at 350 degrees for 1 1/2 to 2 1/2 hours or until knife comes clean when inserted. Remove foil and continue baking, uncovered, for 10-15 additional minutes until top of flan is lightly browned. Remove from oven and let cool to room temp. Cover with tented foil (can use toothpicks to hold foil off top of flan) and refrigerate until cold (overnight is best).
- 6. * May use individual ramekins if preferred. May also use a 9x13 pan but you will need to increase the recipe by about 1/2.
- 7. **to make water bath (aka "Bain Marie"), use disposable aluminum roasting pan (or a regular roasting pan) that is at least a couple of inches larger around than the baking dish. Fill with hot water about 1 inch or so up the side of baking dish. You will periodically need to refill water bath to maintain adequate level during baking process.
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
FANTASTIC FLAN PIE
I made this pie recently for the first time, and it was delicious! It's creamy and slightly sweet.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. , Meanwhile, in a blender, combine the eggs, milk, condensed milk, sugar, vanilla and salt; cover and process until smooth. Pour filling into crust. , Bake at 400° for 15 minutes. Reduce heat to 350°; bake 20 minutes longer or until a knife inserted in the center comes out clean. Cover edges with foil the last 20 minutes to prevent overbrowning if necessary. Cool on a wire rack for 1 hour. , Cover and refrigerate until chilled. Garnish with fruit. Refrigerate leftovers.
Nutrition Facts : Calories 389 calories, Fat 15g fat (7g saturated fat), Cholesterol 132mg cholesterol, Sodium 357mg sodium, Carbohydrate 55g carbohydrate (42g sugars, Fiber 1g fiber), Protein 9g protein.
FLAN
There are many variations of flan, but you really only need this simple recipe calling for 15 minutes of prep and 6 ingredients to turn out a melt-in-your-mouth version of creamy dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Heat 1/2 cup sugar in heavy 1-quart saucepan over low heat, stirring constantly, until melted and golden brown. Divide sugar syrup among four 6-ounce custard cups; tilt cups to coat bottoms. Allow syrup to harden in cups about 5 minutes.
- Mix remaining ingredients; pour into custard cups. Place cups in square pan, 9x9x2 inches, on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups.
- Bake 40 to 50 minutes or until knife inserted halfway between center and edge comes out clean. Immediately remove from water. Unmold and serve warm, or refrigerate up to 8 hours and unmold at serving time.
Nutrition Facts : Calories 330, Carbohydrate 52 g, Cholesterol 175 mg, Fat 1 1/2, Fiber 0 g, Protein 12 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 225 mg
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5/5 (7)Estimated Reading Time 2 minsServings 6
- Preheat oven to 350°F. Stir 1/2 cup sugar and 1/4 cup water in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Divide caramel among six 3/4-cup custard cups. Working quickly, tilt cups, coating bottoms and part of sides.
- Stir milk and 1/2 cup sugar in medium saucepan over low heat just until sugar dissolves (milk will be lukewarm). Whisk eggs in medium bowl until blended. Slowly whisk in milk mixture. Whisk in vanilla and salt. Strain custard into prepared cups.
- Arrange cups in 13x9x2-inch metal baking pan. Pour enough hot water into baking pan to come halfway up sides of cups. Bake flans until just set in center, about 50 minutes. Remove cups from water and let stand 30 minutes. Chill until cold, at least 4 hours and up to 1 day. Cut around sides of each cup to loosen flan; turn out onto plate.
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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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