Toffee Caramel Flan Recipes

Steps:

• In a large skillet over medium heat, cook sugar until melted, about 12 minutes. Do not stir. When sugar is melted, reduce heat to low and continue to cook, stirring occasionally, until syrup is golden brown, about 2 minutes. , Quickly pour into an ungreased 2-qt. round souffle dish, tilting to coat the bottom; let stand for 10 minutes., In a blender, combine the condensed milk, milk, eggs, yolks and vanilla. Cover and process for 15 seconds or until well blended. Slowly pour over syrup., Place the souffle dish in a larger baking pan. Add 1 in. of boiling water to baking pan. Bake 350° for 55-60 minutes or until center is just set (mixture will jiggle). Remove souffle dish from larger pan. Place on a wire rack; cool for 1 hour. Cover and refrigerate overnight., To unmold, run a knife around edge and invert flan onto a large rimmed serving platter. Cut into wedges or spoon onto dessert plates; spoon sauce over each serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small, heavy saucepan over medium-low heat, cook sugar, stirring, until golden. Pour into a 10 inch round baking dish, tilting to coat bottom and sides. Set aside.
• In a large bowl, beat cream cheese until smooth. Beat in eggs, one at a time, until well incorporated. Beat in condensed and evaporated milk and vanilla until smooth. Pour into caramel coated pan. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
• Bake in preheated oven 50 to 60 minutes, until center is just set. Cool one hour on wire rack, then chill in refrigerator 8 hours or overnight. To unmold, run a knife around edges of pan and invert on a rimmed serving platter.

Steps:

• In a heavy saucepan, cook sugar and water over medium-low heat until melted and golden, about 15 minutes. Brush down crystals on the side of the pan with additional water as necessary. Quickly pour into an ungreased 2-qt. round baking or souffle dish, tilting to coat the bottom; let stand for 10 minutes. , Preheat oven to 350°. In a bowl, beat the cream cheese until smooth. Beat in eggs, 1 at a time, until thoroughly combined. Add remaining ingredients; mix well. Pour over caramelized sugar. , Place the dish in a larger baking pan. Pour boiling water into larger pan to a depth of 1 in. Bake until the center is just set (mixture will jiggle), 50-60 minutes. , Remove dish from a larger pan to a wire rack; cool for 1 hour. Refrigerate overnight. , To unmold, run a knife around edges and invert onto a large rimmed serving platter. Cut into wedges or spoon onto dessert plates; spoon sauce over each serving.

Steps:

• Preheat the oven to 325 degrees F. Place six 6-ounce ramekins in a roasting pan and set aside.
• In a saucepan over medium-high heat, mix 2/3 cup granulated sugar with 1/3 cup water. Bring to a boil, then cook until a medium-amber caramel forms, 7 to 10 minutes. Pour the caramel evenly among the ramekins.
• Whisk together the eggs and egg yolks, remaining 1/2 cup granulated sugar and a pinch of salt in a bowl until pale and thickened.
• Heat the whole milk, sweetened condensed milk, vanilla seeds and pods and cinnamon stick in a saucepan until simmering. Temper the hot liquid into the egg mixture by adding one ladle of the hot liquid into the eggs at a time while whisking constantly. Strain the mixture back into the pot, then whisk in the melted chocolate. Pour evenly into the ramekins. Place the roasting pan in the oven and pour hot water into the pan, allowing it to come halfway up the ramekins. Bake until just set, 20 to 25 minutes.
• In the meantime, make the toffee popcorn. Pop the popcorn using an air popper and place it in a large mixing bowl. Mix in the peanuts.
• To a saucepan, add the butter, brown sugar, corn syrup and a remaining pinch of salt. Bring to a boil, then cook to a temperature of 240 degrees F, not exceeding 260 degrees F. Remove from the heat and whisk in the baking soda and vanilla. Pour over the popcorn and peanuts and mix to combine, coating all of the popcorn. Pour out onto a silicone liner or piece of parchment and spread into an even layer, getting as much separation as you can. Sprinkle with the flaked sea salt. Allow to cool.
• Top each flan with toffee popcorn.

Steps:

• Butter six 3/4-cup ramekins.
• Combine the white sugar with the water in a small, heavy saucepan and bring to a boil. Cook until the sugar reaches a dark golden brown. Immediately pour about 2 tablespoons into each of the ramekins, tilting to spread the caramel evenly along the bottom. Arrange the ramekins in a baking dish 2 inches deep and set aside.
• Combine the milk, cream, cinnamon stick and vanilla bean in a heavy saucepan. Bring just to a boil, cover and remove from the heat. Let steep for about 30 minutes.
• Preheat oven to 325 degrees. Whisk the eggs, yolks, brown sugar, molasses and Amaretto together in a medium bowl. Uncover the milk mixture and return it to the stove. Bring just to the boil again. Whisk about one-third of the hot milk into the egg-sugar mixture to temper it. Whisk in the remaining hot milk. Strain the custard through a fine sieve. (We skipped this step.) Pour into the caramel-lined ramekins, filling them to just below the rim. Pour enough warm water into the bottom of the baking pan to reach halfway up the sides of the ramekins. Bake for 30 to 40 minutes, or until almost set but still somewhat liquid in the center.
• Chill completely before serving. To unmold, run a small knife around the edge of the custard, invert onto a serving plate and give the ramekin a firm, sideways shake.

Steps:

• In a small, heavy frying pan, heat the 3/4 cup sugar over medium-low heat until it begins to dissolve. Shake the pan slightly, but do not stir, until all the sugar has melted, about 10 minutes. Increase the heat and stir the sugar as it begins to bubble and take on color.
• When the sugar is a dark, caramel color, pour into a 6-cup charlotte mold or souffle dish and quickly turn in all directions, tipping the mold or dish from side to side until the surface -- the bottom -- and about 2 inches up the sides is lightly coated with the caramel. If the caramel thickens before it reaches this point, then heat the mold over a low flame until the caramel runs more smoothly.
• Preheat the oven to 325 degrees.
• Place the milk, salt and remaining 1/2 cup sugar into a heavy saucepan. Bring to a simmer and stir to dissolve sugar. Continue boiling -- being careful the mixture doesn't boil over -- until the milk has reduced by about half a cup, about 20 minutes. Stir in the vanilla extract and coffee powder, and set aside to cool.
• In a separate bowl, beat the eggs and yolks together; when the milk is tepid, stir the eggs into the milk. Pour through a strainer into the prepared mold or dish; set in a hot-water bath and bake in the lower third of the oven for 1 to 1 1/2 hours, or until custard is set and a knife comes out clean; cooking times vary with the depth of the mold. Set aside to cool completely before refrigerating; the flan should be served chilled. To unmold, carefully insert a blunt, thin metal spatula around the rim of the custard and gently tip the mold from side to side to see if it is loose. If the caramel on the bottom of the pan has hardened, place in a pan of hot water to loosen and test again. Unmold into a serving dish.

Steps:

• 7 inch pastry case ready cooked. Either your own or bought. I tend to buy fresh pastry and line my pie dish and bake blind until cooked. My the ready cooked ones are very sweet & tasty.
• Melt the margarine and sugar, then stir in the flour. Whisk in the hot milk and stir as it thickens and reaches boiling point.
• Keep stirring all the time while you are waiting for the mixture to boil, then cook for 2-3 minutes stirring all the time.
• Remove from the heat, and add the syrup, then whisk the mixture.
• Spread the filling into the flan case and serve hot or place in the fridge to cool & serve with whipped cream or custard, or anything you want, I like it on its own. But I do put grated chocolate on for my grand children.