Flan With Caramel Sauce Recipes

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.

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.

CARAMEL SAUCE WITH GRAND MARNIER, FLAN STYLE RECIPE - (3.8/5)

Steps:

• Equipment needed: Heavy skillet or a thick bottomed pan Whisk NOTE: Be sure to have all of your ingredients ready before First, before you begin, make sure you have everything ready to go - the water and the alcohol (if using) next to the pan, ready to put in. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don't work fast, the sugar will burn. Safety first - make sure there are no children under foot and you may want to wear oven mitts; the caramelized sugar will be much hotter than boiling water. In a heavy skillet, and place over medium-high heat, spread the sugar evenly. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on. Note that this recipe works best if you are using a thick-bottomed pan. The sugar should turn to a dark amber--about 2-3 minutes. Very carefully, stir in 1/2 cup warm water (I used 1/4 cup water and 3 Tbsp. of Grand Marnier) and bourbon. It will bubble, but don't panic! Stir until combined, and remove from heat to cool to room temperature. The sauce will be a very thin consistency. This is perfect for serving with a panna cota. If you refrigerate this sauce, it will thicken and is perfect for flavoring a vanilla butter cream or looks very pretty drizzled over a piece of cheesecake, ice cream or frosted cupcakes.

BUTTERNUT SQUASH CREME FLAN WITH CARAMEL SAUCE

Steps:

• Bring 1/2 cup sugar & 1/4 cup water to a boil, swirling until it turn a rich tea bown.
• Pour browned sugar mixture into 1 quart casserole or individual molds.
• Puree the mashed squash, using a blender,.
• Beat eggs & yolks then beat in to brownsugar, salt,spices & squash.
• Bring milk & cream to a boil and add in a stream, very slowly to egg-squash mix. Beating all the time.
• Pour mixtgure into the carmel-lined mold and place in a deep large pan.pour boiling water halfway to pan sides,bake 50 minute ( or until skewere comes out clean),in a preheated 325 degree oven.
• Remove mold from water and chill for 3 hours.
• To unmold; run a knife around the ege and dip bottom of mold in hot water, turn molds upside down on serving plate.

PUMPKIN FLAN WITH CARAMEL ANISE SAUCE

Steps:

• Preheat oven to 350. Combine granulated sugar and water in a small heavy saucepan and cook over medium heat 8 minutes or until golden, stirring gently.
• Immediately stir in anise extract.
• Place in a 6 1/2 cup metal ring mold coated with cooking spray, tipping quickly until caramelized sugar coats bottom of pan. Set aside.
• Combine pumpkin puree and brown sugar in a blender or food processor and process until smooth.
• Add cornstarch. salt, cardamom, eggs, allspice, and egg white and process until smooth.
• Add milk, rum, and vanilla and process until smooth.
• Pour into mold and cover with foil.
• Place mold in a 13x9" baking pan and add hot water to pan to a depth of 1 inch.
• Bake flan at 350°F for 1 hour or until a knife inserted in center comes out clean.
• Remove mold from pan and cool, uncovered, on a wire rack.
• Cover and chill at least 3 hours.
• Loosen edges of flan with knife or spatula.
• Place a plate upside down on top of mold.
• Invert flan onto plate.
• Drizzle remaining caramelized syrup over flan and garnish with star anise.

FLAN WITH CARAMEL SAUCE

Steps:

• First preheat your oven to 350 degrees.
• Second prepare caramel sauce
• Step 1 In a sauce pan add your sugar and vinegar stir until its a caramel color as dark or light as you like
• Step 2 Pour the sauce which will harden in your individual dishes or one round or square pyrex pan
• Flan.
• Step 1 pour your condensed milk into a medium size mixing bowl add you milk and eggs mix well then add you vanilla extract and mix well.
• Step 2 Put you dishes or pans in other larger pans and then pour flan mixture in them ( I usually put them in the oven with the racks pulled out half ways then pour the flan in the containers) then once you have the pans/ dishes filled pour hot tap water around the filled containers and bake for about 1 hour or until the flan is a nice browned color.