Delicious Easy Cuban Style Flan Recipes

Steps:

• Pre-heat the oven at 400F.
• I use a pot that has a removable handle to go in the oven for this dessert.
• Start by making a caramel with the sugar and the water on a medium heat. Do not stir it (only to help dissolve the sugar and then stop. Once it is done (golden), off heat, spread it on the side of your pot by making circular movements.
• In a bowl, beat the eggs. Add the condensed and evaporated milk. Stir well.
• Add the vanilla, in whatever aspect you have it... powder, liquid, for me a bean that I opened the pod and removed the seeds from it by scrapping with a knife. Stir again.
• Pour in your pan (or whatever dish you use and have the caramel is at the bottom.
• Put in the oven for 50 minutes at 400°. To check if it is ready, insert a knife in, if it comes out clean. You've done it!

CUBAN FLAN RECIPE (FLAN CUBANO)

Steps:

• Preheat oven to 350
• Begin by caramelizing the pan. To caramelize just add the sugar over a hot stove and mix until it liquifies. Make sure and coat the bottom of the pan and sides with the sugar glaze. See picture on how it looks.
• Mix the milk, and rest of the ingredients in a food processor
• Pour into the "Flan pan" with the caramelized sugar and cover flan with lid or foil.
• Cook in a bain marie or in a water bath for around 1:25 - This may vary depending on your oven. You'll know it's ready if you insert a toothpick in and it comes out clean.
• Refrigerate for at least 3+ hours. Once completely cool and solid run knife through the side and place a dish on top and flip over. See pictures for how to.

DELICIOUS, EASY CUBAN-STYLE FLAN

Steps:

• Equipment: 1 quart flanera or 1 quart round casserole dish with lid AND 1 ovenproof dish or baking pan that the flanera or casserole will fit into.
• Caramel: Some people like to make caramel by adding water to sugar and then cooking it to a nice dark golden brown, and some just like to melt the sugar to golden without water. Either method will work here. If you are using a flanera, which is a metal pan with a lock-down lid, you can make the caramel right in the flanera. If you are using a casserole dish, make the caramel in a saucepan and pour into the bottom of the casserole dish.
• Custard: As you prepare the custard, the caramel will cool. In a separate bowl, beat the 1 whole egg and 5 egg yolks together. A whisk works very well here. Add the evaporated milk and sweetened condensed milk to the eggs and mix together. Add the vanilla extract, either 1/2 teaspoon or 1 teaspoon depending on what strength you prefer. Pour the custard mixture into the flanera or casserole dish over the hardened caramel. Put on the lid.
• Put your flan into the ovenproof dish or baking pan and fill with hot water to about half-way up the sides, or as high as you can go and still move the thing without spilling hot water on yourself.
• Bake in a pre-heated 350 degree oven for 45 minutes. Turn off the oven and let set for another 15 minutes.
• Remove from the oven and the water-bath and let cool.
• Plating: Run a butter-knife around the outside edge of the flan. Place a plate large enough to handle the liquid caramel over the flan and invert. Chill the flan for at least an hour before serving.
• Enjoy!

EASY FLAN

Steps:

• Coat tube pan with caramelized sugar.
• Allow to harden, then place pan in container with ice cold water until the caramelized sugar cracks.
• Mix other ingredient in order, stir well and pour in mold.
• Place mold in pan with 2" hot water in preheated oven.
• Bake at 350°F for 1 hour or until firm.
• Let cool, then invert and unmold.
• Decorate with fresh berries or edible flowers, if desired.