Flan In A Cup Recipes

FLAN

Steps:

• Heat oven to 350°F. Heat 1/2 cup sugar in heavy 1-quart saucepan over low heat, stirring constantly, until melted and golden brown. Divide sugar syrup among four 6-ounce custard cups; tilt cups to coat bottoms. Allow syrup to harden in cups about 5 minutes.
• Mix remaining ingredients; pour into custard cups. Place cups in square pan, 9x9x2 inches, on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups.
• Bake 40 to 50 minutes or until knife inserted halfway between center and edge comes out clean. Immediately remove from water. Unmold and serve warm, or refrigerate up to 8 hours and unmold at serving time.

INDIVIDUAL FLANS

Steps:

• Divide coconut between 2 ungreased 6-oz. custard cups. Drizzle with caramel topping. In a small bowl, whisk the remaining ingredients; pour into custard cups., Place a steamer rack inside a large skillet. Pour water into skillet until it comes almost to the top of the rack. Place custard cups on rack. Bring to a boil; cover and steam until a knife inserted 1 in. from the edge comes out clean, 10-12 minutes. , Remove cups to a wire rack; let stand 10 minutes. Run a knife around edge of cup. Unmold flans onto dessert plates; serve warm.

FLAN IN A CUP

Steps:

• Stir the milk and sugar in a small saucepan until the sugar melts.Let it cool. Make sure you don't let the milk boil.
• Break the eggs in a bowl and stir them well.
• Slowly pour the milk from Step 1 into the bowl from Step 2.
• Pour the mix from Step 3 through a strainer. This makes the flan smoother.
• Make the caramel sauce in a small saucepan. Put the sugar and the water in the pot and stir quickly over high heat. When it becomes brown, remove from heat and put it into four tea cups. Then pour the mix from Step 4 into the cups over the caramel sauce.
• Fill a pot with water and put a steamer on it.Put the cups in the steamer.Put a towel under the lid so that the water won't get into the flan. After 2 to 3 minutes in high heat, lower the heat and steam for 15 minutes.
• You can move the lid a little so that some steam will escape.
• Poke a hole in the flan with a toothpick, and if juice doesn't come out, it's done. After it cools put it in the fridge.

FLAN CUPCAKES

Steps:

• For the flan custard: Preheat the oven to 350 degrees F. In a medium pot over medium heat, add sugar and 1/2 cup water. Cook until the sugar caramelizes and turns an amber color, about 10 minutes, without stirring. Pour the caramelized sugar into an 8- by 10-inch pan or 10-inch cake pan and let it cool.
• In a blender, blend the eggs, cream cheese, condensed milk and evaporated milk. Blend for about 4 minutes.
• Pour the mixture into the pan. Put the pan inside an 11- by 14-inch pan. Put water into the larger pan until almost full. Bake until it sets and has a slight uniform jiggle, about 1 hour. When done, take the smaller pan out of the larger pan and let it cool.
• For the cupcakes: Line cupcake tins with paper liners. Sift together the flour, baking powder, baking soda and salt.
• Cream the butter and granulated sugar with an electric mixer until fluffy and light. Add the eggs, one at a time beating well between each addition. Then add the vanilla and mix until fluffy. Fold in the flour mixture, alternating with the milk. Do not over mix. Portion into the prepared cupcake tins. Bake for about 20 minutes.
• For the frosting: Combine the cream cheese, butter, confectioners' sugar and vanilla in a standing mixer or large bowl. Mix until smooth and spreadable.
• To assemble the cupcakes: Cut a hole in the top of each cupcake with an apple corer. Fill a pastry bag with the flan. Pipe in enough flan to fill the hole in the cupcake. Top each cupcake with frosting.

FLAN

Steps:

• Preheat oven to 325°F.
• Prepare an ice bath and set aside.
• Place eight ramekins in two baking pans lined with kitchen towels or 8-inch round cake pan.
• Bring a large pot of water to boil; keep hot until ready to use.
• Meanwhile, in a small saucepan, heat 3/4 cup sugar with the water over medium heat; cook until sugar is dissolved, about 5 minutes.
• Swirl pan occasionally, DO NOT STIR.
• Wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming.
• Increase heat to medium-high; continue cooking until caramel is amber, about 8 minutes, gently swirling pan to color evenly.
• Remove from heat,and immerse bottom in ice bath for 3 seconds to stop cooking.
• Dry bottom of pan.
• Working quickly, pour about 1 tablespoon into each ramekin; OR pour all into cake pan and swirl to coat bottom evenly; set aside.
• In a small saucepan heat milk over medium heat just until bubbles form around edges and milk starts to steam,5 to 6 minutes Turn off heat.
• In a large bowl, whisk together yolks, eggs, and remaining 3/4 cup sugar until combined.
• Slowly add hot milk whisking constantly.
• Pour mixture through a fine sieve into clean bowl; skim off surface foam with a spoon.
• Stir in Vanilla, and pour custard into ramekins or cake pan.
• Carefully pour the hot water into baking pan until it reaches halfway up the side of ramekin or cake pan.
• Bake until center is set when gently touched with finger, 30 to 35 minutes.
• Remove from oven transfer to a wire rack to cool completely.
• Cover with plastic wrap, and place in refrigerator to chill, at least 6 hours or overnight.
• To unmold, run a sharp knife around edges and place a serving plate upside down over the top; invert and gently lift pan to remove.
• Serve.