Caramel Rice Flan Food

CARAMEL RICE FLAN

Steps:

• Heat the oven to 300 degrees. Lightly butter, or use cooking spray, on a 1 1/2-quart soufflé dish (preferably nonstick). In a medium saucepan, bring 2 cups water to a boil. Stir in rice and cook for 15 minutes. Drain, then add rice to a medium saucepan with 4 cups of the milk, the cinnamon sticks and the ground cardamom. Bring to a boil, lower the heat, and simmer for 30 minutes, stirring occasionally, or until the rice is very tender. Drain away any milk that has not been absorbed, then put rice into a medium bowl and stir in the lemon zest.
• To make the custard, in a medium saucepan, over medium-low heat, combine the remaining 3/4 cup milk, the cardamom pods and the cream. Meanwhile, in a medium bowl whisk together the eggs, yolks, salt and 1/3 cup of the sugar. When the milk mixture comes to a simmer, slowly ladle it into the egg mixture, whisking constantly. Pour the mixture through a strainer back into the pan (discarding cardamom), then stir in the rice.
• To make the caramel, in a heavy small saucepan stir together the remaining cup of sugar and 1/4 cup water and bring to a boil. Cook over high heat for 5 to 8 minutes, swirling the pan occasionally, until the mixture turns a honey-amber shade. Immediately pour into the soufflé dish, swirling to make sure the caramel coats about 3/4 of the height of the dish.
• Without waiting for the caramel to harden, immediately pour the rice mixture into the caramel-coated soufflé dish. Fill a large roasting pan halfway with very hot tap water, and place the soufflé dish in the roasting pan. Cover roasting pan tightly with foil and punch several holes in the foil in the corners of the roasting pan. Place the pan in the center of the oven and bake for about 2 hours (start checking after 1 hour and 45 minutes) or until the custard is set around the edges but the center still jiggles slightly. Remove dish from the water bath, cool on a rack, then refrigerate until set and cold, at least 6 hours or preferably overnight.
• To serve, place the soufflé dish in a large bowl filled with enough boiling water to come halfway up the side of the soufflé dish. Let stand for 20 minutes, dry the bottom of the soufflé dish, then run a knife around the edge of the custard and turn it out onto a platter. (It will stick and not look picture perfect.) Serve with a spoon.

FLAN WITH CARAMELO

Steps:

• Mix all custard ingredients in a blender until smooth. Mix sugar and water in pan until dissolved. Add cinnamon stick and cook over medium heat until light caramel color, about 10 minutes. Pour about 4 tablespoons of syrup into an 8 by 8-inch pan to coat the bottom evenly. Cool for a few minutes or until hardened. Reserve the remaining caramel. Pour custard mixture from blender over the caramel. Preheat the oven to 350 degrees F. Put the custard pan into a larger pan and pour water halfway up the side of the smaller pan creating a bain marie. Bake until the middle of the oven until the custard moves slightly when jiggled, about 1 hour and 15 minutes. Let cool for 15 minutes, or refrigerate, if desired. When ready to serve, loosen the sides with a knife and invert pan onto platter. Slice and serve with reserved, re-warmed syrup and whipped cream.

CARAMEL-GLAZED FLAN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a heavy skillet over medium-low heat, cook and stir sugar until melted and light brown. Carefully pour into a 9-inch round baking dish, tilting the dish to coat the bottom completely.
• In a medium bowl, beat egg yolks and egg whites. Stir in water, condensed milk, vanilla and salt until smooth. Pour into prepared dish. 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 1 hour, until center is just set (still a bit jiggly). Remove dish to a wire rack to cool for one hour. Then refrigerate several hours or overnight.
• To unmold, run a knife around the edge of the pan and invert onto a rimmed serving platter.

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:

• Preheat oven to 350°F.
• In iron skillet, over medium heat, cook and Stir the sugar until it is melted and caramel color.
• Divide the sugar into 8 ungreased 6-oz custard cups.
• Tilt to coat the bottom of the cups.
• With a wire whisk, beat eggs in large bowl; stir in the water, milk, vanilla and salt.
• Pour the egg mixture into custard cups.
• Place the filled cups in a large shallow pan filled with 1 inch of hot water.
• Bake for 30 to 35 minutes or until knife inserted near centers comes out clean.
• Cool and chill at least 2 hours before serving.

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.

TRADITIONAL CARAMEL FLAN

Steps:

• In a heavy saucepan or skillet over medium-low, heat 3/4 cup sugar. Do not stir. When sugar is melted, reduce heat to low; cook until syrup is golden brown, stir constantly. Quickly pour into an ungreased souffle dish or 2-qt. round baking dish, tilting to coat bottom of dish. Let stand for 10 minutes. , In a saucepan, heat milk until bubbles form around sides of saucepan. , Remove from the heat. In a bowl, whisk eggs, salt and remaining sugar. Stir 1 cup of warm milk into egg mixture; return all to pan and mix well. Add vanilla. Pour into prepared dish. , Place dish in a large baking pan. Fill larger pan with boiling water to a depth of 1 in. Bake at 325° for 55-60 minutes or until center is just set (mixture will jiggle). Remove flan dish to a wire rack; cool for 1 hour. Refrigerate for 3-4 hours or until thoroughly chilled. Run a knife around edge and invert onto a rimmed serving platter. Refrigerate leftovers.

EASY CARAMEL FLAN (CREME CARAMEL)

Steps:

• Preheat oven to 325.
• Brown sugar in a saucepan till a medium dark golden brown, but not burnt and then QUICKLY transfer to the bottom of a pie plate(you may add a few tablespoons of water to help it melt).
• In a large bowl beat the eggs and then add the 2 cans of milk and vanilla extract, mixing well.
• Pour mixture into pie plate.
• Using a larger pan that the pie plate will fit in, fill half way with the boiling water, place in oven, and then place pie plate in the middle of the large pan.
• Bake for approximately 45 - 55 minutes. The center should be soft and firm but not liquidly.
• Let cool and then after running a knife around the edge to seperate, flip over onto a serving dish.

CARAMEL FLAN

Steps:

• Fill a roasting pan with 2 inches of water. Transfer to oven; preheat to 325 degrees. Prepare an ice-water bath; set aside.
• Cook sugar in a small saucepan over medium-high heat, stirring constantly and washing down sides with a wet pastry brush to prevent crystals from forming, until sugar dissolves. Continue cooking until sugar turns a deep caramel color. Immediately dip bottom of pan in ice-water bath, then pour caramel into an 8-inch round cake pan.
• Blend condensed milk, milk, and eggs in a blender until smooth. Pour into cake pan. Transfer to roasting pan, placing it in the water. Bake flan until just set and golden brown on top, about 1 hour.
• Transfer flan to a wire rack to cool. Chill 6 hours or preferably overnight.
• Just before serving, run a knife around edge of flan. Set a serving plate over pan; invert. Spoon sauce from pan over flan.