Easy Sour Cream Caramel Flan Recipes

CREAMY CARAMEL FLAN

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.

EASY FLAN RECIPE

Steps:

• Preheat oven to 350°F.
• Pour the sugar into a skillet over medium heat. Stir the sugar continually until it begins to brown and clump together. Keep stirring until the sugar completely melts and dissolves into a golden-brown syrup. Remove the syrup from the heat as soon as it has dissolves as it can burn.
• Working quickly, carefully pour the caramel into a 7-inch round pan or a special flan pan (flanera) as shown in the photos in the blog post. Pour the caramel evenly into the bottom of the pan so the entire bottom is coated. If you need to, use an oven mitt or potholders to move the pan from side to side to get the caramel evenly distributed. If the caramel hardens too quickly, you can carefully reheat the pan by placing it directly on the stove or on the skillet for a few seconds.
• Set the caramel-coated pan aside to cool and harden.
• In a large mixing bowl, add the eggs, sweetened condensed milk, whole milk and vanilla extract. Whisk together until everything is fully combined, but try not to overwhisk so that there aren't too many air bubbles in the mixture.
• Pour the custard mixture into the caramel-coated pan. Cover the top of the pan with the lid (if using a flanera) or tightly with aluminum foil.
• Place the flan pan in a large baking dish and pour enough water in the dish until it reaches about halfway up the pan. Carefully place the baking dish in the oven and bake for 1 hour and 15 minutes.
• Carefully remove the dish from the oven, and then lift the flan pan out of the water bath. Remove the lid or aluminum foil and let it cool to room temperature. The flan may still be a little jiggly, but that's okay - it will continue to cook with the residual heat.
• Once it's cooled, cover with the lid or aluminum foil and refrigerate for 4 hours or overnight.
• To serve, remove the lid or aluminum foil and slide a knife along the edges of the pan to loosen it up. Place a plate or platter on top of the flan, grab a hold of both the plate and the pan and quickly and securely flip it over so that the flan is now upside down. Carefully lift off the flan pan. Your flan should be sitting in the caramel on the plate, ready to enjoy!
• Carefully lift the flan pan up. The flan should be on the plate - if it's not, place the pan back down and let it sit for a few minutes. Don't freak out! It will loosen up and slide out. You could try tapping the sides of the pan a bit or even giving the sides a squeeze.
• Slice the flan and serve with the rich caramel sauce!

CREAMY CARAMEL FLAN

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.

EASY SOUR CREAM & CARAMEL FLAN

Steps:

• Line 8-inch square pan with plastic wrap, with ends of wrap extending over sides. Spray with cooking spray. Whisk eggs in medium bowl until blended.
• Bring milks to boil in medium saucepan on medium heat, stirring constantly. Gradually add half the milk mixture to eggs, whisking constantly until blended. Add to remaining milk mixture in saucepan; mix well. Cook and stir on medium-high heat 1 to 2 min. or until thickened.
• Pour milk mixture into medium bowl; stir in vanilla. Place filled bowl in larger bowl half-filled with ice water. Cool egg mixture completely, stirring occasionally. Stir in sour cream. Pour into prepared pan. Freeze 4 hours or until firm.
• Unmold flan onto plate just before serving; discard plastic wrap. Drizzle flan with dulce de leche. Slice mango; arrange over flan.

EASY CREME CARAMEL

Steps:

• Preheat your oven to 325°F.
• In a medium skillet, combine 1/2 cup of sugar with the water and cook over high heat until deep a deep amber color (about 4 min), swirling the pan occasionally.
• Immediately pour the caramel into an 8-by-4 1/2-by-3in metal loaf pan.
• Make sure you evenly coat the bottom.
• Let caramel harden.
• In a bowl, whisk the remaining (1/2 c.) of sugar, the milk, cream, eggs, and egg yolks.
• Pour custard into the pan with hardened caramel.
• Set this pan in a small baking dish and add enough water in baking dish to reach halfway up the side of the pan.
• Bake for 50 min (or until set around the edges but slightly soft in center).
• Remove pan of custard from baking dish and let cool to room temperature.
• Refrigerate until chilled (at least 4 hours).
• Remove from pan by running a thin knife around the custard and flipping it onto a plate.
• Cut into slices and serve.

OH-SO-EASY CARAMEL SAUCE

Steps:

• Bring brown sugar, butter, and milk to a gentle boil and cook until thickened, 1 to 2 minutes. Remove from heat; add vanilla extract.

EASY CARAMEL FLAN (CREME CARAMEL)

Steps:

• Preheat oven to 325.
• Brown sugar in a saucepan till a medium dark golden brown, but not burnt and then QUICKLY transfer to the bottom of a pie plate(you may add a few tablespoons of water to help it melt).
• In a large bowl beat the eggs and then add the 2 cans of milk and vanilla extract, mixing well.
• Pour mixture into pie plate.
• Using a larger pan that the pie plate will fit in, fill half way with the boiling water, place in oven, and then place pie plate in the middle of the large pan.
• Bake for approximately 45 - 55 minutes. The center should be soft and firm but not liquidly.
• Let cool and then after running a knife around the edge to seperate, flip over onto a serving dish.

SWEET & CREAMY SOUR CREAM FLAN

Steps:

• Heat oven to 350ºF.
• Bring sugar and water to boil in saucepan on medium-high heat. Reduce heat to medium; cook 5 min. or until mixture is golden brown and of syrup-like consistency, carefully swirling pan every few minutes. (Do not stir.) Pour into 9-inch round pan.
• Blend all remaining ingredients except eggs in blender until smooth. Add eggs; blend well. Pour over syrup in pan; cover. Place filled pan in larger pan; add enough water to larger pan to come halfway up side of 9-inch pan.
• Bake 1 hour 15 min. or until knife inserted in center comes out clean. Remove flan from water-filled pan; cool completely. Refrigerate 4 hours. Run knife around rim of pan to loosen flan; unmold onto plate.