Dos Leches Flan Birthday Recipes

CREAMY 'DOS LECHES' MANGO FLAN DESSERT

Steps:

• Mix evaporated milk and condensed milk in large bowl until blended. Stir in mangos. Refrigerate until ready to use.
• Reserve Caramel for later use. Stir 2% milk into Flan Mix in small saucepan. Bring to boil on medium heat, stirring constantly. (Mixture will be thin.) Pour into 9x5-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until firm.
• Meanwhile, bring 1 cup water to boil. Add to gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Stir in remaining water. Pour into 13x9-inch square pan sprayed with cooking spray. Refrigerate 1 hour or until firm.
• Cut flan and gelatin into 1-inch cubes. Add to mango mixture just before serving; stir to evenly coat.

LECHE FLAN

Steps:

• Add about 2 tablespoons of the sugar to a small saucepan over low heat. Allow the sugar to melt, about 15 minutes. Gradually add a tablespoon of sugar at a time, slowly swirling it and allowing it to melt in before adding the next tablespoon. This is a long process, which needs constant attention to avoid burning. When all the sugar is completely melted, it will become a rich, dark caramel color, about 40 to 45 minutes.
• Carefully pour the caramel into a 9-inch cake pan, coating the bottom of the pan. Allow to cool completely, about 20 minutes.
• Meanwhile, preheat the oven to 350 degrees F.
• Prepare a water bath: Place a large roasting pan on the middle rack of the oven. Bring about 2 quarts of water to a boil, then carefully pour it into the roasting pan in the oven.
• When the caramel is cool, slowly whisk together the egg yolks in a medium bowl, then add the evaporated milk, condensed milk, vanilla extract and lemon zest (if using). Whisk gently to avoid adding air into the custard. Air will cause bubbles, taking away from the smooth and dense texture.
• Pour the custard through a fine-mesh sieve into the cake pan. Lightly tap the pan on the counter to release any air bubbles.
• Once the oven is at 350 degrees F, carefully place the cake pan in the water bath.
• Bake until the center of the custard is set and a toothpick inserted in the center comes out clean, about 1 hour. Remove the cake pan from the water and allow the custard to cool to room temperature. Cover and refrigerate for at least 5 hours and up to 5 days.
• To serve, unmold the flan: Allow the flan to come to room temperature (see Cook's Note). Take a sharp paring knife and run it between the edge of the flan and the cake pan. Hold a large plate firmly over the pan and, in one smooth motion, invert the plate and pan. Carefully remove the pan.

DOS LECHES FLAN

Steps:

• Preheat the Oven and Prepare a Water Bath
• Preheat the oven to 350°F.
• Place a rectangular cake pan or roasting pan into the oven and pour in enough water to come halfway up the sides of the pan. Leave the pan in the oven while it preheats.
• Mix the Flan Ingredients
• In a mixing bowl, combine the evaporated milk, condensed milk, water, eggs, salt, and vanilla. Mix until everything is well blended.
• Make the Caramel
• This is actually much easier than you think. Just make sure you have a nonstick skillet and a heat-proof silicone spatula. Place a nonstick skillet over medium-high heat, sprinkle the sugar evenly all over it, and cook. After about 5 minutes, you will see the sugar begin to melt. A few minutes after that, parts of the melted sugar will begin to turn a light brown color. If the sugar is melting unevenly, you can use your silicone spatula to stir it around a bit. If you do, the sugar will clump up a bit, and that is okay. The clumps will eventually melt down-just continue stirring.
• Once all of the sugar has melted (and any clumps have disappeared), pour the caramel into a 9 by 5-inch loaf pan, preferably a nonstick one. As soon as you pour the caramel into the pan, it will begin to harden, which is okay.
• Pour the Flan Mixture into the Pan and Bake
• Give the flan mixture a quick mix and pour it over the prepared caramel in the pan.
• Place the pan in the center of the water bath. You may hear some crackling, which is the hardened caramel.
• Bake for 1 hour, or until a cake tester, toothpick, or butter knife inserted in the center of the flan comes out clean. The center will still jiggle a bit.
• Remove the loaf pan from the oven and allow to cool for 1 hour. If you are going to unmold the flan in the next hour, leave the water bath in the oven. (After cooling for 45 minutes, you can cover the flan with plastic wrap and place it in the refrigerator until you are ready to unmold it.)
• Unmold and Serve
• You need your water bath again. If you discarded the one used for baking, place enough hot water in a rectangular cake pan or roasting pan to come at least a quarter of the way up the sides of the pan.
• Dip the loaf pan into the hot water and let it sit for a few minutes. You will hear cracking again, which is the caramel loosening up. Remove the loaf pan from the hot water and run a thin knife blade between the flan and the sides of the pan.
• Invert a serving platter over the loaf pan and flip both over, dislodging the flan from the pan. The caramel will drip down onto the platter. (A good amount of caramel will have remained in its solid state in the pan, which is expected.)
• Serve and enjoy!
• COOKING NOTES
• TECHNIQUES
• Making Caramel
• Forget about what you have heard, caramel is easy to make and easy to clean up. You just have to have the right tools: a nonstick pan and a heatproof silicone spatula. Using any other material will make for a messy and long clean up.
• Follow the instructions in the recipe and if the sugar clumps up, keep heating it until it melts.
• Creating a Water Bath
• I find the easiest and safest way to create an oven water bath is to place a deep pan in the oven, fill it with water, and allow it to heat up during the oven preheating time.
• Cleaning the Pans
• The nonstick skillet and silicone spatula will clean up quickly after they have been used. A little hot soapy water should be enough to get all the hardened caramel off.
• The loaf pan is a different story. You will most likely end up with a hardened layer of caramel stuck to your pan. Soak the pan in hot soapy water overnight. The next day, pour out the water and pour in clean hot water. Any remaining caramel should just melt right off.
• ADVANCE PREPARATION
• The flan can be baked and left in its pan, unmolded, in the refrigerator for 2 days. After it has been unmolded, it will keep for another 3 days or so.

DOS LECHES CAKE

Steps:

• Preheat oven to 350 degrees.
• Whip eggs, sugar and salt until tripled in bulk.
• Fold in flour.
• Pour mixture into 9x11-inch, well buttered pan.
• Bake for 25 to 30 minutes; set aside to cool.
• Poke holes on top of cake. Combine milks and flavoring and pour over cake.
• Allow to soak in at least 2 hours.

DULCE DE LECHE FLAN

Steps:

• Preheat oven to 300 degrees.
• Melt sugar in a small saucepan over medium low heat, stirring occasionally. When sugar has melted and is a deep amber color, quickly pour into flan molds and set aside.
• Put a kettle of water on to boil for the water bath. Scald milk in a small saucepan over medium heat, then stir in the dulce de leche until dissolved and remove fro heat. While milk is heating, whisk together the eggs, yolks, and vanilla unti pale yellow.
• Very slowly drizzle the milk and dulce de leche into the eggs, whisking constantly. As the eggs become tempered, increase the speed of pouring. When all the milk mixture is incorporated, pour the custard into the molds over the caramel. Place the molds in a high sided baking pan and carefully pour hot water around them, coming to an inch from the tops. BAke flans for 30-40 minutes, until set in the center. Remove from water bath and allow to cool on a wire rack for 20 minutes, then chill. To serve, place each mold in boiling water for 30 seconds, then run a knife around the inside to loosen. Invert on a serving plate and allow caramel to run over the flans.

DOS LECHES FLAN - BIRTHDAY

Steps:

• Preheat oven to 350 and place water bath in oven. Mix all but sugar, set aside Make caramel: put sugar in large nonstick pan over med-high heat. After about 5 min sugar will start to melt - stir with heat resistant spatula until all dissolved and golden brown. Pour into 9x5 loaf pan. Can tilt to coat sides and let cool, or pour in at once (caramel only on bottom). Bake in water bath until toothpick inserted comes back clean (took 1 hr 20 min). Cool 1 hour. Can cool 45 min, put plastic on top and put in refrigerator. When ready to unfold, set pan in hot water for a few min, slide knife along sides, then invert on serving plate.