FLAN RECIPE
This is easy to make Mexican Flan recipe, it is made using whole eggs, condensed and evaporated milk. Covered with a light sugar syrup. It can also be made using cream cheese or coconut milk, for a different taste and texture.
Provided by Mely Martínez
Categories Desserts
Time 1h10m
Number Of Ingredients 7
Steps:
- In a medium-size saucepan place the sugar and water, bring to a boil in at high heat until sugar dissolves, when sugar dissolves reduce heat and keep boiling until the syrup gets a light brown-caramel color. This will take about 10 minutes. Pour the caramel in your oven proof pan, swirling the caramel to cover the bottom of the pan evenly. Let cool.
- Place the rest of the ingredients in a blender and process until you have a smooth mixture.
- Pour mixture slowly into prepared pan and cover with aluminum foil. For the hot bath. Place the pan inside a large baking pan. Add warm water to the pan until it reaches about 3/4 inch.
- Bake in a preheated oven at 325 degrees for about 50 minutes or until flan looks firm as in the picture below. Flan will keep cooking while it cools, so do not let longer in the oven. Let it cool.4. Once the flan has cooled run, a knife between the flan and baking pan.
- Place a large serving plate on top of the pan and invert with a quick move to avoid any liquid caramel to spill from the pan. Slice, serve and enjoy.
Nutrition Facts : ServingSize 1 Portion, Calories 467 kcal, Carbohydrate 58 g, Protein 13 g, Fat 21 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 200 mg, Sodium 255 mg, Sugar 57 g
ORIGINAL MEXICAN FLAN NAPOLITANO
This original Mexican recipe for flan napolitano is an incredibly rich and creamy creme caramel, a type of custard, that is steamed instead of baked.
Provided by gem
Categories World Cuisine Recipes Latin American Mexican
Time 1h30m
Yield 12
Number Of Ingredients 6
Steps:
- Place sugar into a 9-inch ring mold and cook over medium-high heat, stirring constantly, until sugar melts and turns golden, about 10 minutes. Watch carefully for syrup to start to change color as it burns easily. Let caramel cool and harden, about 20 minutes.
- Combine sweetened condensed milk, evaporated milk, eggs, cream cheese, and vanilla extract in a blender; blend until smooth, about 1 minute. Pour mixture over the hard caramel syrup in the tin and cover with aluminum foil. Pierce foil in the center hole of the ring with a knife; peel back foil, leaving hole uncovered for steam to circulate.
- Place a metal rack inside a large pot over medium heat. Add water to almost reach the rack; bring to a boil. Place the mold on the rack, cover the pot, and steam until flan is set and firm, about 45 minutes. Unmold flan onto a serving plate and let cool before serving.
Nutrition Facts : Calories 261.2 calories, Carbohydrate 26 g, Cholesterol 118.7 mg, Fat 13.9 g, Protein 8.9 g, SaturatedFat 8.1 g, Sodium 160.9 mg, Sugar 25.5 g
FLAN MEXICAN
Steps:
- Preheat the oven to 325 degrees F.
- Melt 1 cup of the sugar in saucepan over low heat and cook until golden brown, about 20 minutes. Watch the sugar carefully as it can burn quickly (adding 2 tablespoons of water to the sugar will also help it not burn). Put the caramel into custard cups to cover the bottom.
- In mixing bowl add the remaining 1 cup sugar, eggs, and vanilla. Boil the milk, then slowly add to sugar egg mix whisking well. Strain through a fine strainer. Ladle the mixture into the caramel coated custard cups, filling 3/4 full. Put the filled cups into a water bath and cover. Cook for about 50 minutes. Check after 30 minutes. Cool to room temperature.
- To serve, run a knife around the edges to loosen and invert onto plates.
OAXACAN FLAN
Make and share this Oaxacan Flan recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 30m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, add the fist 4 ingredients.
- Heat on low for 10 minutes making sure that the mixture does not boil.
- In a mixing bowl place egg yolks, eggs and almond extract.
- Add mixture mixing slowly and let sit for 10 minutes.
- Now slowly add the gelatin while stirring.
- Caramel:.
- Cook sugar in saute pan at medium heat for 3 minutes or until lightly caramelized.
- Pour caramel in a 6" round ceramic dish and let sit for 2 minutes.
- Pour mixture prepared earlier in caramelized dish and place in refrigerator to cool.
- Before serving, you need to scrape the side of the ceramic with a spatula to loosen the caramel.
- Turn over into a serving plate.
Nutrition Facts : Calories 494.5, Fat 28.8, SaturatedFat 16.7, Cholesterol 253.7, Sodium 111.3, Carbohydrate 51.4, Fiber 2.2, Sugar 40.6, Protein 12.5
FLAN MEXICANO (MEXICAN FLAN)
This recipe was given to me by my mother-in-law, who is from Durango, Mexico. I had to beg her for years to give this recipe to me. Finally, she gave it to me for Christmas. I added orange zest, but the original recipe calls for just pure vanilla. You can use almond extract as well.
Provided by Amy Shurts
Categories World Cuisine Recipes Latin American Mexican
Time 6h5m
Yield 8
Number Of Ingredients 10
Steps:
- Place sugar in a heavy saucepan over medium-high heat, and cook, stirring constantly, until the sugar melts and turns a golden amber color, about 10 minutes. Watch carefully once syrup begins to change color, because it burns easily. Carefully pour the melted sugar syrup into a flan mold. Let cool.
- Preheat oven to 350 degrees F (175 degrees C).
- Pour whole milk, sweetened condensed milk, eggs, egg yolks, orange juice, orange peel, vanilla extract, and cornstarch into a blender, and blend for a minute or so, until the mixture is smooth. Pour in the cream, and pulse several times to incorporate the cream. Pour the mixture over the cooled caramel syrup in the flan mold.
- Line a roasting pan with a damp kitchen towel. Place the flan mold on the 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 the preheated oven until the center of the flan is set but still slightly jiggly when moved, 45 minutes to 1 hour. Let the flan cool, then refrigerate for at least 4 hours. To serve, run a sharp paring knife around the inside of the mold to release the flan. Invert a plate on the mold, flip the mold over, and gently remove the mold to unmold the flan and reveal the syrupy caramel topping.
Nutrition Facts : Calories 434.2 calories, Carbohydrate 56.3 g, Cholesterol 207 mg, Fat 19.8 g, Fiber 0.1 g, Protein 8.9 g, SaturatedFat 11.3 g, Sodium 115.3 mg, Sugar 54.1 g
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