Spanish Flan Baked Custard Recipes

Steps:

• First have a metal 13 X 9 pan or a little bigger right near you along with two thick oven mitts. Pan must be totaly dry. Next take the two cups sugar and pour into a heavy pot. Do not put anything else in the pot. Turn on the flame to medium high and begin to melt the sugar in the pot. You will need a wooden spoon. You cannot leave the pot unattended. With the wooden spoon start stirring the sugar round and round until it starts to melt completely. Lower the flame if you see the sugar start to turn brown too fast. You want the sugar to turn a dark golden brown. You have to watch closely that the sugar does not burn which can happen fast if you are not carefull. (Note: When I make the sugar caramel for flan I do not like any small children in the kitchen for safety sake and to not distract me.) As soon as the sugar is melted and is a dark golden brown pour into the metal pan. I always have two oven mits right close at hand. As soon as you pour the caramel into the pan put the pan on a cold back burner away from you or the edge of the stove. Put the oven mitts on and with both hands one on each side of the pan begin to coat the pan with the melted sugar by moving the pan to swirl the sugar all around the pan. You have to work fast because the sugar begins to cool fast. Do not try to do this with one hand. Be very carefull to not burn yourself. The pan will get very hot when the melted sugar gets poured into the pan. Once you have coated the pan completely. set it aside. The hard part is over.
• Preheat the oven to 350 degrees and Now the easy part. In a blender add the five eggs, and blend for about half a minute. Next add the the canned milks, and the salt. Blend again on a lower speed so you do not loose your mixture. Blend about a half minute. Add the vanilla and blend again once more for just a moment more. Put on a tea kettle of water to heat if you have one. Or, a pot of water to heat almost to boiling.
• Next pour the flan mixture into the caramel sugar coated pan. Cover very carfully with aluminum foil crimmping the edges all around. Now get a bigger pan like a large lasagna pan and set the pan of flan mixtue inside it. Open your oven and pull out the middle rack halfway. Set your lasagna pan on the the middle rack and pour your hot water inside the lasagna pan. Pour the hot water only half way up the flan pan. Close oven and bake for one hour. this process is call "Bain de Marie" When the hour is up carefully remove the flan from the oven. I leave the hot water pan in the oven until it cools. I also soak the pot where I melted the caramel with water overnight. It washes perfect the next day.
• I leave the flan cool completely and put into the refrigerator overnight. The next day I invert the pan onto a platter. The flan is cut into pieces and is always served cold. With a spoon you scoop up some of the melted caramel sauce and pour over the flan to serve. It is delicious and is a tradition for dessert at our home. This recipe looks hard but it is not. you just have to be carful when making the caramel. this is why I have taken care to explain step by step the preperation process. Enjoy.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
• In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
• Bake in preheated oven 60 minutes. Let cool completely.
• To serve, carefully invert on serving plate with edges when completely cool.

Steps:

• Lay out 6 flan molds or 8 oz. shallow dishes out in a row, or you may use a single 9" round tart pan or pie plate.
• Now, place sugar in saucepan and place directly over medium heat on the stove top. Watch closely and constantly stir. The sugar will brown and turn to liquid. (Do not add water or other liquids.)Watch closely and do not allow the sugar to scorch. Remove from heat and distribute the caramelized sugar equally across the bottom of the flan molds. The sugar will almost immediately harden, but once it is baked with the custard, it will liquefy and remain liquid.
• In a mixing bowl combine evaporated milk, whole milk, eggs and vanilla and whisk together until the eggs are mixed well. While mixing you may add a few tablespoons of sugar or honey to sweeten to taste. Distribute the custard mixture in the flan molds.
• Pour about an inch of water into a large roasting pan. Set on an oven rack and then place the molds in the roasting pan. (Do not allow water level to go over the side of your flan molds.) Carefully push in the rack and close the oven door.
• Set oven to 350*F. Do not preheat. Bake for one hour. Test for doneness by inserting a knife. If it comes out clean, then the custard has fully cooked.
• When done, remove individual flans from roasting pan and place on a rack to cool.
• Flan can be served slightly warm or chilled in the refrigerator.
• To serve, run a knife around the top of the flan where it is connected to the mold. Flip over the mold onto the serving plate and then jiggle the flan loose so that it falls in one piece onto the plate. The caramelized sugar will form a sauce over the flan. There will be hard sugar remaining in the bottom of the molds, do not attempt to scrape this out to add to the sauce. Serve and enjoy!

Steps:

• Heat 1/2 cup sugar in a heavy skillet or saucepan, stirring constantly until it melts and turns a dark golden color.
• Remove from heat and immediately pour into a 4 1/2 cup metal ring mold, swish it around so it evenly coats the bottom of the ring mold.
• In a large mixing bowl, lightly beat the eggs.
• Stir in milk,1/2 cup sugar, vanilla and orange peel.
• Place caramel coated ring mold in another pan and place on an oven rack.
• Pour egg mixture into the ring mold and pour the hottest tap water possible around the ring mold to a depth of 1 inch.
• Bake at 325Ffor close to l hour or until a knife comes out clean.
• Cool flan on a wire rack, Chill for at least 3 1/2 hours.
• To unmold the flan loosen edges with a spatula, slip spatula down the sides to let air in.
• Place the serving platter over the mold and flip to allow the flan to slip onto the platter.
• Spoon the caramel that may remain in the mold on top of the flan.
• Pile sliced fruit in the center and serve.