Steamed Flan With Ginger Recipes

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EASY FLAN RECIPE



Easy Flan Recipe image

An easy flan recipe made with only 5 simple ingredients! This creamy custard dessert is topped with caramel and popular in Mexico, Spain and Latin America.

Provided by Isabel Eats

Categories     Dessert

Time 5h35m

Number Of Ingredients 5

3/4 cup granulated sugar
4 large eggs
1 14-ounce can sweetened condensed milk
1 1/4 cup whole milk
1 tablespoon vanilla extract

Steps:

  • Preheat oven to 350°F.
  • Pour the sugar into a skillet over medium heat. Stir the sugar continually until it begins to brown and clump together. Keep stirring until the sugar completely melts and dissolves into a golden-brown syrup. Remove the syrup from the heat as soon as it has dissolves as it can burn.
  • Working quickly, carefully pour the caramel into a 7-inch round pan or a special flan pan (flanera) as shown in the photos in the blog post. Pour the caramel evenly into the bottom of the pan so the entire bottom is coated. If you need to, use an oven mitt or potholders to move the pan from side to side to get the caramel evenly distributed. If the caramel hardens too quickly, you can carefully reheat the pan by placing it directly on the stove or on the skillet for a few seconds.
  • Set the caramel-coated pan aside to cool and harden.
  • In a large mixing bowl, add the eggs, sweetened condensed milk, whole milk and vanilla extract. Whisk together until everything is fully combined, but try not to overwhisk so that there aren't too many air bubbles in the mixture.
  • Pour the custard mixture into the caramel-coated pan. Cover the top of the pan with the lid (if using a flanera) or tightly with aluminum foil.
  • Place the flan pan in a large baking dish and pour enough water in the dish until it reaches about halfway up the pan. Carefully place the baking dish in the oven and bake for 1 hour and 15 minutes.
  • Carefully remove the dish from the oven, and then lift the flan pan out of the water bath. Remove the lid or aluminum foil and let it cool to room temperature. The flan may still be a little jiggly, but that's okay - it will continue to cook with the residual heat.
  • Once it's cooled, cover with the lid or aluminum foil and refrigerate for 4 hours or overnight.
  • To serve, remove the lid or aluminum foil and slide a knife along the edges of the pan to loosen it up. Place a plate or platter on top of the flan, grab a hold of both the plate and the pan and quickly and securely flip it over so that the flan is now upside down. Carefully lift off the flan pan. Your flan should be sitting in the caramel on the plate, ready to enjoy!
  • Carefully lift the flan pan up. The flan should be on the plate - if it's not, place the pan back down and let it sit for a few minutes. Don't freak out! It will loosen up and slide out. You could try tapping the sides of the pan a bit or even giving the sides a squeeze.
  • Slice the flan and serve with the rich caramel sauce!

Nutrition Facts : ServingSize 1 slice, Calories 298 kcal, Carbohydrate 48 g, Protein 8 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 110 mg, Sodium 98 mg, Sugar 48 g

SWEET GINGER FLAN



Sweet Ginger Flan image

Provided by Marian Burros

Categories     dessert

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 8

2 cups sugar
Juice from 1 medium-size lime
2 tablespoons water
1 quart whole milk
1 tablespoon coarsely chopped fresh ginger
1/2 vanilla bean, split
9 eggs
3 large ripe papayas, sliced

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

ARACELY'S FLAN



Aracely's Flan image

This is a very authentic and simple flan recipe that is steamed not baked. It has been passed down through 4 generations and is requested at every family gathering. It is to die for!

Provided by Sally Pusch

Categories     Desserts     Custards and Pudding Recipes     Flan Recipes

Time 1h50m

Yield 10

Number Of Ingredients 5

10 egg yolks
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
3 tablespoons margarine
3 tablespoons brown sugar

Steps:

  • Whisk together the yolks, condensed milk, and evaporated milk; set aside. Melt margarine in a small saucepan over medium heat. Stir in the brown sugar; keep stirring until the brown sugar has dissolved, and is smooth. Evenly spread the sugar over the bottom of a pie plate, then pour in the custard. Cover with foil. (See Cook's Note.)
  • Fill a large pot approximately 3/4 full with water and bring to a simmer on the stove. Place the pie plate over the simmering water and cook for 65 to 70 minutes, until flan has set. Remove flan from the boiling water and allow to cool for at least 30 minutes.
  • To serve, loosen the flan from the pie plate by running a knife around the edges; invert onto a serving plate. Serve at room temperature or cold.

Nutrition Facts : Calories 267.9 calories, Carbohydrate 29.4 g, Cholesterol 228 mg, Fat 13.6 g, Protein 8.1 g, SaturatedFat 5.9 g, Sodium 132.2 mg, Sugar 28.8 g

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