CLASSIC FLAN
Use a 13-inch round serving plate with a rim to accommodate the caramel. Martha made this recipe on "Martha Bakes" episode 711.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees. Place a small bowl of cold water and a pastry brush near the stove top. Place a 9-inch cake pan in a large roasting pan. Bring a large kettle or pot of water to a boil.
- Make the caramel: In a saucepan over medium-high heat, mix sugar and 3 tablespoons water, stirring to combine. Do not stir again. Cook, washing down the sides of the pan with a pastry brush dipped in water, or cover with a tight-fitting lid, to prevent crystals from forming, until caramel is amber, about 8 minutes, swirling pan to color evenly. Pour into cake pan, swirling to coat bottom evenly.
- Make the custard: In a small saucepan, heat milk with 1/2 cup sugar over medium just until mixture starts to steam and bubble around the edges, 5 to 6 minutes (do not let it boil).
- Meanwhile, whisk together eggs, yolks, remaining 1/2 cup sugar, and salt in a large bowl. Add ladle of hot milk mixture to the egg mixture and whisk to combine. (This is called tempering, and it prevents the eggs from curdling.) Add two more ladles of milk mixture, one at a time, whisking to combine after each addition. Gradually whisk in remaining milk mixture. Strain through a fine sieve into a large measuring cup or a bowl (to remove any cooked bits of egg). Stir in vanilla.
- Pour custard into cake pan. Place roasting pan in oven. Add enough boiling water to pan to come halfway up the sides of the pan. Bake until custard is just set (it should tremble slightly in center when shaken), about 50 minutes.
- Remove roasting pan from oven. Use tongs to carefully remove pan from hot-water bath and place on a wire rack for 30 minutes. Cover with plastic wrap and chill for at least 8 hours (or up to 3 days). To unmold, run a sharp knife around the flan, and place a rimmed serving plate upside down over the top. Invert, and gently lift pan to remove. Serve immediately.
SWEET GINGER FLAN
Provided by Marian Burros
Categories dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees.
- Combine 1/2 cup sugar with lime juice and water. Bring to a boil and cook over medium-high heat until mixture has a deep caramel color. Keep scraping down sides of pan and watch carefully because the sugar will burn easily. Immediately pour into an 8-cup souffle mold and set aside.
- Warm the milk and add the ginger and vanilla. Bring to a simmer and cook for 5 minutes. Remove from heat and strain out ginger and vanilla bean.
- Whisk together the remaining 1 1/2 cups sugar and the eggs. Beat in the milk and mix well.
- Pour the flan into the mold and place in a shallow pan filled with warm water. Bake for 1 hour, 10 minutes to 1 hour, 30 minutes, until custard is set. Remove from oven and cool. Refrigerate when cooled and let set about 3 hours.
- Unmold on serving plate; the caramel will have turned to liquid and become a light sauce. Arrange the papaya slices in the sauce and serve.
Nutrition Facts : @context http, Calories 311, UnsaturatedFat 3 grams, Carbohydrate 59 grams, Fat 6 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 97 milligrams, Sugar 53 grams, TransFat 0 grams
GINGER AND VANILLA BEAN CRèME BRûLéE
Categories Dairy Egg Ginger Dessert Bake Kid-Friendly Vanilla Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 6
Number Of Ingredients 9
Steps:
- Make custard:
- Preheat oven to 325°F. Place three 4-inch-diameter fluted flan dishes* in each of two 13 x 9 x 2-inch baking pans or place six 3/4-cup ramekins in 1 pan. Mix cream, sugar and ginger in heavy medium saucepan. Using small sharp knife, scrape seeds from vanilla bean. Add seeds and bean to saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer. Cover pan, reduce heat to very low and simmer gently 10 minutes to infuse flavors. Strain into large measuring cup.
- Whisk yolks in medium bowl until well blended. Gradually whisk in hot cream mixture just to blend. Return custard to measuring cup; divide among dishes. Pour enough hot water into pans to come halfway up sides of dishes. Carefully transfer pans to oven.
- Bake custards until almost set in center when pans are gently shaken, about 30 minutes for fluted flan dishes and 35 minutes for ramekins. Using metal spatula, transfer custards in dishes to work surface; cool 30 minutes. Chill at least 3 hours and up to 2 days.
- Make Crème Brûlée:
- Sprinkle 2 teaspoons sugar evenly over each custard. Working with 1 custard at a time, hold blowtorch** so that flame is 2 inches above surface. Direct flame so that sugar melts and browns, about 2 minutes.
- Refrigerate until custards are firm again but topping is still brittle, at least 2 hours but no longer than 4 hours so that topping doesn't soften. Garnish crème brûlées with fruit.
- *Four-inch-diameter fluted clear glass flan dishes are available at cookware stores and many hardware stores. They are about 2/3 inch deep and hold about 1/2 cup liquid.
- **Available at some cookware stores.
GINGER FLAN
Make and share this Ginger Flan recipe from Food.com.
Provided by CountryLady
Categories Pie
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Mix crust ingredients together& press into a 9 inch flan ring with removeable base (or a pie dish).
- Bake for 10 minutes, then cool completely.
- Blend filling ingredients well& spoon into cold crust.
- Chill for at least 2 hours.
- Just before serving, peel& slice mangoes or wash raspberries (if using fresh).
- Top the flan with your fruit of choice& garnish with candied ginger, if desired.
Nutrition Facts : Calories 303.3, Fat 12, SaturatedFat 5.9, Cholesterol 20.3, Sodium 333.6, Carbohydrate 47.9, Fiber 1.9, Sugar 22.4, Protein 2.8
PEAR GINGER TART
Choose ripe but firm pears for this delightful fruit tart. They are poached in a vanilla-scented syrup until just tender, then drained overnight; so plan accordingly. Note that most of the sugar in the syrup is drained off.
Provided by Martha Rose Shulman
Categories dinner, dessert
Time 1h
Yield 1 tart, serving 8 to 10
Number Of Ingredients 11
Steps:
- Split the vanilla bean in half and scrape out the seeds with the tip of a paring knife. Place the water and the 1/2 cup (100 grams) of sugar in a saucepan, add the vanilla bean and seeds and bring to a boil over medium heat. When the syrup comes to a boil turn the heat to low, add the pears, and poach on medium heat for 5 minutes, or until the pears soften slightly. Do not over-cook. Set a strainer over a bowl and carefully transfer the pears to the strainer. Refrigerate and let drip overnight. Set aside the syrup for another purpose (it's great with yogurt or ice cream).
- The next day prebake the pastry [ed: please link], then turn the oven to 350 degrees. Combine the cornstarch and 2 tablespoons (30 grams) sugar together in a mixing bowl. Whisk in the milk, egg yolks and vanilla extract.
- Toss the poached pears with the diced candied ginger and arrange evenly over the bottom of the prebaked tart shell. Pour in the custard mixture, filling the tart 4/5 of the way so that a rim of crust is exposed. Bake for 40 to 45 minutes, or until beginning to color and the flan has set.
Nutrition Facts : @context http, Calories 168, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 94 milligrams, Sugar 20 grams
More about "ginger flan recipes"
ORANGE MARMALADE & GINGER FLAN BY CHEF HERRERA - CLEO TV
From mycleo.tv
Estimated Reading Time 2 mins
- Whisk eggs in a medium-sized bowl. Add and combine sweetened condensed and regular milk, half of the marmalade, ginger, vanilla extract, and bitters. Set aside. Add sugar to the aluminum flan mold and bring to medium-high heat. Allow all of the sugar to meltdown until golden caramel, stirring constantly. Do not allow sugar to burn. When sugar is fully dissolved into caramel, carefully coat the bottom and sides of the flan mold using hand towels to hold the mold. Use a pastry brush if you are not experienced in handling extremely hot caramel. Let sit for two minutes until sugar sets. Pour the flan mixture into the pan using a medium-mesh hand strainer.
- If you have a traditional 10″ flan pan, cover entirely with aluminum foil. If using a more updated version, cover lid and shut tight with latches. Add two cups of water to a large saucepan and gently place the flan pan into the baño de Maria. Bring to boil for 45-60 minutes or until custard is fully cooked, but not too firm. Once the flan is fully cooked, immediately low heat and let simmer for 5 minutes. Remove the flan pan from the baño de Maria and discard excess water from the saucepan. Do not remove flan from pan. Refrigerate for 5-7 hours or overnight. To serve, loosen the sides of the flan all the way around using a butter knife. Take a large plate, place upside down on top of the flan, and flip! Spread remaining marmalade over the top of the flan. Zest orange and dust throughout. Garnish with orange slices or twists.
GOLDEN MILK FLAN RECIPE WITH TURMERIC, GINGER
From food52.com
MEXICAN FLAN RECIPE (RECETA DE FLAN MEXICANO)
From mexicoinmykitchen.com
AUTHENTIC SPANISH FLAN RECIPE
From spanishsabores.com
EASY FLAN RECIPE {ONLY 5 INGREDIENTS!} - ISABEL EATS
From isabeleats.com
100 FRESH GINGER RECIPES THAT'LL USE UP THAT GINGER ROOT - TASTE …
From tasteofhome.com
FLAN RECIPES
From allrecipes.com
TARTS AND FLANS RECIPES | DELIA ONLINE
From deliaonline.com
OLD FASHIONED FLAN RECIPE – IN SEARCH OF A GOOD LIFE
From insearchofagoodlife.co.za
COOKING FUSION DISH GINGER FLAN | PACIFIC RIM GOURMET
From impexco.org
FLAN RECIPES & MENU IDEAS | EPICURIOUS
From epicurious.com
GINGER FLAN - THE PERFECT PUREE OF NAPA VALLEY
From perfectpuree.com
GINGER SPICED FLAN | OFFICIAL COFFEE MATE®
From goodnes.com
KETO GINGER FLAN RECIPE | @ATKINS
From atkins.com
FLANK STEAK WITH GARLIC AND GINGER RECIPE - PATRICK O'CONNELL
From foodandwine.com
34 FLAN RECIPES - FOOD.COM
From food.com
DAD’S GINGER FLAN RECIPE - MAGNOLIA
From magnolia.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love