PUERTO RICAN FLAN RECIPE
Steps:
- Pour sugar into a heavy bottomed pot and melt over medium low heat. You can shake the pan occasionally to ensure the sugar melts evenly.
- Once the sugar has melted completely (can take up to 20 minutes) and there are no sugar crystals remaining, pour and spread caramel in an oven resistant dish or dishes. Set the dish aside.
- Next, add all filling ingredients to a blender and blend until velvety smooth. Pour this mixture into your baking dish (over the caramel and salt.)
- Bake in a water bath (placing your baking dish inside another, larger oven safe dish with a layer of water) at 350 degrees for 60-80 minutes, or until the center looks jiggly (think jello) but not liquid. Remove the flan from the oven and allow time to cool completely.
- Using a knife, loosen the edges around your flan and the baking dish. Grab a platter to serve the flan on and place it over the baking dish. Carefully flip the flan onto your platter, allowing the caramel to drizzle over the top. Slice, serve and enjoy!
FLAN DE QUESO (CREAM CHEESE FLAN)
This is my favorite recipe, learned from my mother. People love it and ask me for the recipe every time they try it, so here it is. I find it tastes better cold.
Provided by damaris
Categories Desserts Custards and Pudding Recipes Flan Recipes
Time 3h15m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Fill a large oven-safe pot with water to 1 inch; bring to a boil.
- Place sweetened condensed milk, evaporated milk, eggs, cream cheese, milk, and vanilla extract in a blender; blend until smooth.
- Place sugar in an even layer in a saucepan over medium heat. Cook until edges start to brown, about 1 minute; drag sugar into the center with a spatula once the edges start to brown. Continue cooking, stirring from time to time, until caramel is an even golden brown, 4 to 5 minutes.
- Pour caramel into a 9-inch flan mold or baking pan; swirl so that caramel reaches 1 inch up the sides. Pour condensed milk mixture on top. Place mold in the pot of boiling water.
- Bake flan in the preheated oven until a damp table knife inserted into the center comes out clean, 45 minutes to 1 hour. Remove from oven and let stand for 5 minutes.
- Chill flan in the refrigerator until firm, 2 to 3 hours. Invert onto a serving plate so that caramel is on top.
Nutrition Facts : Calories 475.3 calories, Carbohydrate 58 g, Cholesterol 201.5 mg, Fat 21.5 g, Protein 14.3 g, SaturatedFat 12.3 g, Sodium 251.9 mg, Sugar 57.3 g
PUERTO RICAN FLAN DE QUESO (CHEESE FLAN)
Leche flan baked with cream cheese giving it a slight tang and cheesecake-like texture!
Provided by Rebekah | Kitchen Gidget
Time 1h20m
Number Of Ingredients 6
Steps:
- Preheat to oven 350°F degrees. Set a kettle of water to boil. Set an 8- or 9-inch cake (or pie) pan with 2-inch high sides inside of a larger baking pan (such as a 13x9).
- In a small sauce pan over medium-low heat, melt sugar until completely dissolved. Watch carefully so it does not burn. You may swirl the pan to stir. Remove from heat when it is a dark golden, amber color.
- Immediately pour the melted sugar into the bottom of the cake pan, working quickly before it hardens. Set aside.
- In a blender beat the cream cheese, sweetened condensed milk, evaporated milk, eggs and vanilla. Mix until well combined.
- Strain the custard through a fine-mesh sieve to ensure there are no lumps. Pour the strained custard into the cake pan over the sugar caramel. Next, add boiling water to the larger pan. It should come up the sides about an inch deep. The cake pan will be sitting in a water bath.
- Bake for 1 hour, or until set around the edges with a slight jiggle in the middle. Remove from oven and let the flan cool in the water bath, about an hour. Once cool, refrigerate at least 2 hours, but overnight is best.
- When ready to serve, run a knife around the edges to loosen. Set a plate over the flan and flip upside-down to invert. Slice into wedges and serve.
Nutrition Facts : Calories 173 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 95 milligrams cholesterol, Fat 7 grams fat, Fiber 0 grams fiber, Protein 5 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 89 grams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
FLAN DE CALABAZA (PUMPKIN)
From my personal dining experiences with friends, there is a great divide on the opinion of flan. Personally I love it, but many of my friends don't like its soft jiggly texture-sort of like Jell-O made with custard. But there's always room for Jell-O! If you are in fact a flan fan, here's a faux version you can make with leftover pumpkin pie-the filling of it, specifically. It'll still jiggle a little bit-but not nearly as much as canned cranberry sauce.
Provided by Food Network
Time 2h40m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Scoop out the filling of the pie slices and put them in a mixing bowl. Add in the milk and mix well. There's empty crust leftover, which you can discard or just pop in your mouth.
- Preheat the oven to 350 degrees F, and boil some water. Spray 2 ramekins with cooking spray to prevent sticking. This preparation needs to happen first, because the next part is a little time sensitive.
- Put the sugar in a saucepan over medium heat. This will begin the caramelization process as it melts down to syrupy consistency-about 10 minutes. Stir it frequently until it becomes brownish in color, and then immediately pour a layer of it in each ramekin before it starts solidifying as it cools. Then top each ramekin with the pumpkin mixture. Place the ramekins on a rimmed baking sheet, and then pour about a 1/2-inch layer of boiling water into the sheet to ensure even baking. Bake for 20 minutes.
- After baking, let the ramekins cool, and then refrigerate them for a couple of hours until they're cold. Place a plate over each ramekin and then flip the two upside down so you can slowly lift the ramekin to reveal the flan inside. Garnish it with fresh mint if you have it and want it to look extra fancy.
FLAN DE COCO (COCONUT FLAN)
A delicious, tropical coconut flan -- authentically Caribbean!
Provided by Esther
Categories Desserts Custards and Pudding Recipes Flan Recipes
Time 9h10m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place 1 cup of the sugar in a small saucepan over medium heat. Cook gently, without stirring, but shaking occasionally until the sugar has melted. Continue cooking until the sugar has completely melted, and turned golden brown. Pour into a large, glass baking dish. Spread the caramel evenly over the bottom of the dish, then set aside to cool for 15 minutes before proceeding.
- Once the caramel has hardened, pour the condensed milk, evaporated milk, milk, eggs, 1/2 cup sugar, and coconut into a blender. Blend for 3 minutes until smooth. Pour into baking dish over the caramel.
- Bake in preheated oven for 45 minutes until set. When done, remove from oven and let cool for 30 minutes. Run a knife around the edges of the dish to separate the flan from the sides. Refrigerate overnight.
Nutrition Facts : Calories 296.5 calories, Carbohydrate 47.1 g, Cholesterol 114.1 mg, Fat 9 g, Fiber 0.3 g, Protein 8.3 g, SaturatedFat 5.1 g, Sodium 114.7 mg, Sugar 46.8 g
FLAN DE QUESO PUERTORIQUENO
Make and share this Flan De Queso Puertoriqueno recipe from Food.com.
Provided by Emma Olivas
Categories Cheesecake
Time 1h20m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a round 9"x3 1/2 " mold and make caramel by placing 1 cup of sugar and melting it.
- Combine cream cheese, sugar salt evaporated milk condensed milk, eggs and vanilla and blend it all together.
- Put all the ingredients in the mold with the caramel and bake in baine marie in the oven at 350 degrees for an hour or until the knife comes out clean.
FLAN "PUERTORRIQUENO"
Steps:
- Preheat Oven 350 Degrees. Bano de Maria: Place big pan of water in oven. Prepare caramello by cooking the 1/2 cup of sugar in a saucepan at medium heat stirring continuesly until it becomes thin. Pour rapidly in 8x8 sq. baking pan making sure it covers the bottom evenly. Set aside and let it cool.
- Beat eggs, and add condensed milk and keep beating. Then add the evaporated milk and vanilla and mix for about 1 minute. Using a strainer, pour mixture in pan with caramello and place pan in the water pan in the oven.
- Bake for 40-45 minutes. Insert a knife in the middle, if it's clean that means it's cooked. Let it cool at room temperature for at least an hour and chill for at least 4-5 hours. Turn flan upside down on a plate, letting all caramello to cover the top.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SPANISH FLAN
Delicious Spanish flan, everyone will love it!
Provided by ASOTO
Categories World Cuisine Recipes European Spanish
Time 1h20m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
- In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
- Bake in preheated oven 60 minutes. Let cool completely.
- To serve, carefully invert on serving plate with edges when completely cool.
Nutrition Facts : Calories 348.8 calories, Carbohydrate 56.7 g, Cholesterol 100.1 mg, Fat 9.7 g, Protein 9.5 g, SaturatedFat 5.4 g, Sodium 138.7 mg, Sugar 56.7 g
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Ratings 36Category Dessert, SweetsServings 10Total Time 2 hrs 10 mins
- Preheat your oven to 350°F. Bring a pot of water to a boil for the bain-marie (water bath) which you'll bake the flan in. Have a pan (larger than the pan you'll prepare the flan in) ready to create the bain-marie.
- In a non-stick pan, add the water to the pan, then, right into the center of the pan, pour the sugar. This keeps the sugar from the sides of the pan. Gently stir the sugar and water together using a wooden spoon and bring the mixture up to a gentle simmer over medium heat.
- After the baking time has elapsed, carefully remove the larger pan from the oven, then remove the flan pan from the water-filled one. Allow the flan to cool completely on the countertop before covering the pan with plastic wrap and refrigerating.
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