INDIVIDUAL FLANS
I'm always on the lookout for desserts sized for two. This rich, comfy custard is smooth, easy and just right for my husband and me! -Lee Bremson, Kansas City, Missouri
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Divide coconut between 2 ungreased 6-oz. custard cups. Drizzle with caramel topping. In a small bowl, whisk the remaining ingredients; pour into custard cups., Place a steamer rack inside a large skillet. Pour water into skillet until it comes almost to the top of the rack. Place custard cups on rack. Bring to a boil; cover and steam until a knife inserted 1 in. from the edge comes out clean, 10-12 minutes. , Remove cups to a wire rack; let stand 10 minutes. Run a knife around edge of cup. Unmold flans onto dessert plates; serve warm.
Nutrition Facts : Calories 307 calories, Fat 16g fat (9g saturated fat), Cholesterol 258mg cholesterol, Sodium 119mg sodium, Carbohydrate 30g carbohydrate (28g sugars, Fiber 0 fiber), Protein 8g protein.
MINI AMARETTO-COCOA BUNDT® CAKES WITH CREAM CHEESE FROSTING
An accident after experimenting with a couple of red velvet recipes evolved into an amaretto and cocoa delight. A mini Bundt® cake full of flavor, yet super light.
Provided by HOYLING
Categories Desserts Chocolate Dessert Recipes
Time 1h5m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix flour, hot cocoa mix, salt, and baking soda together in a bowl.
- Beat white sugar and 1 cup butter together in a separate bowl using an electric mixer until light and fluffy, 3 to 5 minutes. Beat in eggs, 1 at a time. Mix in 1 cup sour cream, milk, and 2 teaspoons vanilla extract.
- Beat flour mixture into sour cream mixture gradually, on low speed, until just blended. Spoon batter into 16 mini fluted tube pan molds (such as Bundt®), filling each 2/3 full.
- Bake in the preheated oven until a toothpick inserted in the center of a cake comes out clean, 20 to 25 minutes.
- Cool cakes in pans on a wire rack for 5 minutes. Remove from pans; cool completely before frosting, 10 to 15 minutes.
- Beat cream cheese, 1/4 cup butter, 2 tablespoons sour cream, and 2 teaspoons vanilla extract in a bowl using an electric mixer until light and fluffy, 3 to 5 minutes. Add confectioners' sugar gradually; beat frosting until smooth. Frost the cooled cakes.
Nutrition Facts : Calories 528.1 calories, Carbohydrate 72.8 g, Cholesterol 107.8 mg, Fat 24.4 g, Fiber 0.7 g, Protein 5.8 g, SaturatedFat 14.9 g, Sodium 354.9 mg, Sugar 55.7 g
INDIVIDUAL AMARETTO FLANS
Cool, creamy custard with amaretto. Don't stir the sugar/water as it is caramelizing - it could crystallize. Cooling and chilling time (8+ hours) is not included in the time to make.
Provided by KlynnPadilla
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325.
- In a small, heavy saucepan combine the 1/2 cup sugar and the water. Cook over medium-high heat until the sugar dissolves, then keep cooking about 5 more minutes, until a nice golden brown. Immediately pour into 6 (6 oz.) custard cups, tilting so that the caramelized sugar coats the bottoms.
- Whisk together the remaining sugar, the eggs, salt and egg yolks.
- Heat milk over medium-high heat to 180 (tiny bubbles will form around the edge); don't let it boil. Gradually add hot milk to egg mixture, stirring with a whisk. Stir in liqueur. Strain through a sieve into a bowl, discarding solids. Divide evenly into the custard cups.
- Place cups in the bottom of a broiler pan; add hot water to a depth of 1 inch. Bake at 325 for 40 minutes or until centers barely move when cups are touched. Remove cups from the pan and cool completely on a wire rack. Cover and chill at least 8 hours.
- To serve, loosen the edges of each flan with a knife. Cover each cup with a dessert plate (upside down), and invert flans onto plates.
Nutrition Facts : Calories 255.8, Fat 6.8, SaturatedFat 3.1, Cholesterol 180.1, Sodium 125.8, Carbohydrate 43, Sugar 39.1, Protein 6.6
ITALIAN FLAN
This rich, silky custard has a hint of coffee flavor and it's is draped with a luscious caramel sauce. It is a divine ending to a holiday meal or as a simple coffee and dessert get-together with friends.-Mariela Petroski, Helena, Montana
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 9
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 8 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., In a blender, combine the condensed milk, cream, eggs, milk, Amaretto and espresso powder. Cover and process for 1 minute or until well blended. Slowly pour into prepared baking pan., Add 1 in. of hot water to larger pan. Bake, uncovered, at 325° for 1 to 1-1/4 hours or until center is just set (mixture will jiggle). Remove baking pan from water bath; cool for 1 hour. Cover and refrigerate overnight., To serve flan, run a knife around edge of pan; invert onto a rimmed serving dish. Garnish with whipped cream and hazelnuts.
Nutrition Facts : Calories 389 calories, Fat 18g fat (11g saturated fat), Cholesterol 165mg cholesterol, Sodium 117mg sodium, Carbohydrate 49g carbohydrate (48g sugars, Fiber 0 fiber), Protein 8g protein.
INDIVIDUAL AMARETTO FLANS
Steps:
- Preheat oven to 325°. Combine 1/2 cup sugar and 2 tablespoons water in a small, heavy saucepan. Cook over medium-high heat until the sugar dissolves, and continue cooking 5 minutes or until golden brown (do not stir). Immediately pour into 6 (6-ounce) custard cups or ramekins coated with cooking spray, tipping quickly until caramelized sugar coats bottoms of cups. Combine 2/3 cup sugar, salt, eggs, and egg yolks in a medium bowl, stirring well with a whisk. Heat milk over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to egg mixture, stirring with a whisk. Stir in liqueur. Strain mixture through a sieve into a bowl, and discard solids. Divide mixture evenly among prepared custard cups. Place cups in the bottom of a broiler pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 40 minutes or until flan centers barely move when custard cups are touched. Remove cups from pan; cool completely on a wire rack. Cover and chill at least 8 hours. Loosen edges of flans with a knife. Place a dessert plate, upside down, on top of each cup, and invert onto plates.
CREAMY PARMESAN FLANS
From BBC Food's 'Rachel's Favourite Foods'. They looked so simple, few ingredients, yet tasty and elegant. Can't wait to try!
Provided by Shazzie
Categories Cheese
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring the milk and cream to a bubble (do not boil).
- Add bay leaves and garlic, turn off heat, place lid on saucepan, and leave to infuse (for approximately 1/2 hour or longer).
- Whisk together the eggs and egg yolks.
- Pour milk mixture over eggs very slowly while whisking.
- Strain through a sieve (this removes any left over unconstituted egg "bits" and makes for a smoother, glossier end-product).
- Add grated parmesan and salt and pepper.
- Pour into 4 individual ramekin dishes and place in a bain-marie (see note below).
- Bake at 375°F for 30-40 minutes until set at the edges but still slightly "jiggly" at the centres.
- Upend onto serving plates and serve with a side garnish of olive oil-dressed rocket leaves.
- Note: For our beginner cooks, place the ramekins in another container into which you can pour hot water such that the water comes up to about halfway up the ramekin dishes.
Nutrition Facts : Calories 363.2, Fat 28, SaturatedFat 15.2, Cholesterol 376, Sodium 548.7, Carbohydrate 7, Sugar 0.7, Protein 20.8
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