CINNAMON FLAN
Make these a day ahead to give the caramel time to soften and the custards time to set. From Bon Appetit sept 01'
Provided by my3beachbabes
Categories Dessert
Time 1h25m
Yield 4 flans, 4 serving(s)
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 325°F Place four 3/4-cup custard cups in 13x9x2-inch baking pan. Stir sugar and 1 tablespoon water in heavy small skillet over medium-low heat until sugar dissolves.
- 2. Boil without stirring until syrup is deep amber color, occasionally brushing down sides of skillet with pastry brush dipped into water and swirling skillet, about 8 minutes. Immediately pour syrup into custard cups, dividing equally.
- 3. Whisk milk and cinnamon in small saucepan to blend; bring to simmer. Cover and let cool 15 minutes.
- 4. Whisk eggs to blend in medium bowl. Gradually whisk in cinnamon milk, then sweetened condensed milk and vanilla. Divide among caramel-lined custard cups.
- 5. Pour enough hot water into baking pan to come halfway up sides of cups. Bake custards until set in center, about 55 minutes. Cool in water in pan. Remove custard cups from water; cover and refrigerate overnight.
- 6. Run small knife around custards to loosen. To unmold each, place small plate atop custard; firmly holding plate and custard cup together, invert and shake gently, allowing custard and caramel to settle onto plate.
Nutrition Facts : Calories 126.4, Fat 3.3, SaturatedFat 1.4, Cholesterol 97.6, Sodium 76.1, Carbohydrate 17.6, Fiber 0.2, Sugar 17.5, Protein 6.2
CINNAMON FLAN
A flan is a very popular and traditional dish from Spain, but enjoyed everywhere now. It is traditionally flavoured with vanilla, but this one has a little twist with the cinnamon, also popular in Spain. There is quite a bit of cooling time that's not in the prep. time so please read the recipe before you prepare it. Enjoy!
Provided by Nif_H
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Arrange rack in the middle of the oven. Preheat oven to 350°F.
- Combine sugar and water in a medium heavy-bottom saucepan.Bring to a boil over medium-high heat; cook, shaking the pan occasionally, until golden, 12-15 minutes. Immediately pour the caramel into a deep dish pie glass plate; tilt the pan to evenly coat. Set aside until cool and hard, 8-10 minutes.
- Meanwhile, combine the low fat milk, condensed milk, cinnamon sticks and orange peel in a saucepan. Cook over medium heat, stirring until almost simmering. Remove from heat; let stand 15 minutes. Remove the cinnamon sticks and peel. Beat the eggs and egg whites in a bowl. Whisk in the milk mixture until combined. Pour into the pie plate.
- Set the flan in a roasting pan and fill with enough water to come halfway up the side of the pie plate. Bake until the custard is set but jiggle in the centre, 30-35 minutes. Transfer to a rack; let cool 1 hour. Refrigerate the flan for at least 3 hours.
- To unmold, run the tip of a knife around the edge of the flan. Invert a large, flat plate on top of the flan and flip it over. Lift off the pie plate. Cut the flan into wedges and serve.
Nutrition Facts : Calories 165, Fat 3, SaturatedFat 1.2, Cholesterol 96.4, Sodium 73.3, Carbohydrate 28.7, Sugar 28.7, Protein 5.9
CINNAMON FLAN
Categories Milk/Cream Egg Dessert Bake Chill Cinnamon Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F. Place four 3/4-cup custard cups in 13x9x2-inch baking pan. Stir sugar and 1 tablespoon water in heavy small skillet over medium-low heat until sugar dissolves. Boil without stirring until syrup is deep amber color, occasionally brushing down sides of skillet with pastry brush dipped into water and swirling skillet, about 8 minutes. Immediately pour syrup into custard cups, dividing equally.
- Whisk milk and cinnamon in small saucepan to blend; bring to simmer. Cover and let cool 15 minutes.
- Whisk eggs to blend in medium bowl. Gradually whisk in cinnamon milk, then sweetened condensed milk and vanilla. Divide among caramel-lined custard cups. Pour enough hot water into baking pan to come halfway up sides of cups. Bake custards until set in center, about 55 minutes. Cool in water in pan. Remove custard cups from water; cover and refrigerate overnight.
- Run small knife around custards to loosen. To unmold each, place small plate atop custard; firmly holding plate and custard cup together, invert and shake gently, allowing custard and caramel to settle onto plate.
VANILLA, CARDAMOM AND CINNAMON FLAN
Delight your next party guests with this Vanilla, Cardamom and Cinnamon Flan! All the flavors in this creamy cinnamon flan make it simply delectable.
Provided by My Food and Family
Categories Dairy
Time 6h20m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Cook 1 cup sugar, water and 1 tsp. vanilla in saucepan on medium heat 8 min. or until mixture is golden brown and of syrup-like consistency, carefully swirling pan every few minutes. (Do not stir.) Pour into 9-inch round pan.
- Blend milk and cream cheese in blender until smooth. Add eggs, spices and remaining sugar and vanilla; blend well. Pour over syrup in pan; place filled pan in larger pan. Add enough water to larger pan to come halfway up side of smaller pan.
- Bake 1 hour or until knife inserted 1 inch from center comes out clean. Remove flan from water-filled pan; cool completely. Refrigerate 4 hours. Loosen flan from side of pan just before unmolding onto plate to serve.
Nutrition Facts : Calories 240, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 95 mg, Sodium 125 mg, Carbohydrate 33 g, Fiber 0 g, Sugar 32 g, Protein 5 g
EGGNOG FLAN ON CINNAMON CRUST
I made this for a holiday party at my mom's house. This dessert is truly for the eggnog lover. It is more complicated than most flan recipes so I'd save it only for special occasions. Bon Appetit December 2008
Provided by cookiedog
Categories Dessert
Time 3h45m
Yield 8-10 serving(s)
Number Of Ingredients 22
Steps:
- PreparationFor crust: Whisk first 4 ingredients in small bowl to blend. Whisk egg yolk and 1 tablespoon whipping cream in another small bowl to blend. Using electric mixer, beat butter and sugar in medium bowl until blended. Beat in yolk mixture (mixture may look curdled). Beat in flour mixture just until blended (dough will be slightly sticky). Using floured hands, gather dough together and form into disk. Wrap in plastic; chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. Let soften slightly at room temperature before rolling out.
- Position rack in center of oven and preheat to 375°F Roll out dough on lightly floured parchment paper to 9-inch round. Using 8 1/2-inch-diameter plate as guide, cut out round. Transfer dough round, still on parchment, to baking sheet. Pierce dough all over with fork. Bake until crust is golden brown and baked through, 28 to 30 minutes. Cool crust completely on baking sheet. DO AHEAD: Can be made 1 day ahead. Cover and store at room temperature.
- For flan: Combine 1 cup sugar, 1/3 cup water, and corn syrup in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 10 minutes. Immediately pour caramel into 9-inch-diameter cake pan with 2-inch-high sides. Using oven mitts to protect hands, tilt pan to swirl caramel over bottom and halfway up sides of pan. Cool while preparing custard.
- Position rack in center of oven and preheat to 325°F Whisk egg yolks, eggs, 1 cup cream, and 1/4 cup sugar in large bowl to blend. Combine 1 cup cream, milk, rum, nutmeg, and 1/2 cup sugar in large saucepan. Stir rum mixture over medium heat until sugar dissolves; increase heat and bring to simmer. Gradually whisk hot rum mixture into yolk mixture. Pour mixture through fine strainer into cake pan with caramel. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan. Cover roasting pan loosely with foil.
- Bake flan until set, about 1 hour 40 minutes (center may move slightly when pan is gently shaken, but top will feel set when lightly pressed). Remove from oven; let flan stand in roasting pan with water 10 minutes. Remove cake pan from roasting pan. Transfer directly to refrigerator; chill uncovered overnight. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
- For rum whipped cream: Combine all ingredients except nutmeg in large bowl. Using electric mixer, beat until peaks form. DO AHEAD: Can be made 2 hours ahead. Cover and chill. Rewhisk to thicken, if necessary, before using.
- Run small knife around flan to loosen from pan. Place baked crust atop flan in pan. Place large platter atop flan with crust. Using both hands and holding platter and pan with flan firmly together, invert flan with crust onto platter. Scrape any caramel remaining in pan over flan. Top center of flan with mound of rum whipped cream. Sprinkle cream lightly with grated nutmeg.
Nutrition Facts : Calories 778.8, Fat 50, SaturatedFat 29.7, Cholesterol 390.3, Sodium 123.7, Carbohydrate 72.8, Fiber 0.7, Sugar 56.7, Protein 9.5
FLAN
If you use vanilla in place of the cinnamon and omit the caramel (step 2), you can call these pots de crème. No matter how you make them, though, be careful not to overcook, or the eggs will curdle instead of becoming silky and creamy.
Yield makes 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 300°F and put a kettle of water on to boil. Put the milk in a small saucepan with the cinnamon; turn the heat to medium. Cook just until it begins to steam, then cool a bit.
- Meanwhile, combine 1/2 cup of the sugar with 1/4 cup of water in a small, heavy saucepan. Turn the heat to low and cook, shaking the pan occasionally (it's best not to stir), until the sugar liquefies, turns clear, then golden brown, about 15 minutes. Remove from the heat and immediately pour the caramel into the bottom of a large heatproof bowl or 4 ramekins.
- Beat the eggs and yolks with the salt and remaining 1/2 cup sugar until pale yellow and fairly thick. Remove the cinnamon stick (if you used it) from the milk and add the milk gradually to the egg mixture, stirring constantly. Pour the mixture into the prepared bowl or ramekins and put it/them in a baking pan, adding hot water to within about 1 inch of the top.
- Bake for about 30 (for the ramekins) to 40 (for the bowl) minutes, or until the center is barely set. (Start checking after 20 minutes or so and remember that cream will set faster than milk.) Serve warm or at room temperature or cover and refrigerate for a day or so.
CINNAMON TOAST FLAN (A BREAD PUDDING)
Steps:
- Butter the bread slices on one side, using half the butter. Arrange them buttered side up on a broiling rack and sprinkle cinnamon sugar over each. Watching carefully, broil a few seconds, until sugar bubbles up. Cut each slice into 4 triangles. Smear the remaining butter inside the baking dish, and fill with the toast triangles, sugar side up.
- Make a custard sauce or crème anglaise* with the eggs, yolks, sugar, milk and vanilla, and pour half through a sieve over the toast. Let soak 5 minutes, then sieve on the remaining custard.
- Place the dish in a roasting pan and set in the lower-middle of a preheated 350°F. oven. Pour boiling water into the pan to come halfway up the baking dish. Bake for 25 to 30 minutes, keeping the water bath at just below the simmer. It is done when a skewer plunged into the custard an inch from the side comes out clean.
- Serve hot, at room temperature, or cold, accompanied with a fruit sauce or cut-up fresh fruits. (It will keep 2 days in the refrigerator.)
- *Crème Anglaise:
- Whisk the eggs in a 2-quart stainless-steel saucepan, adding the sugar by spoonfuls. Continue whisking for 2 to 3 minutes, until the yolks are thick and pale yellow and "form the ribbon." By dribbles at first, stir in the hot milk. Set over medium heat, stirring slowly and continuously with a wooden spoon, reaching all over the bottom of the pan as the custard gradually heats and thickens'do not let it come near the boil. If it seems to be getting too hot, lift pan up, then continue as the sauce thickens. You are almost there when surface bubbles begin to disappear and you may see a whiff of steam arise.
APPLE CINNAMON FLAN
Unless fruit cake is not to your liking, I haven't served this dish yet and not had gushing compliments for it. It is a cross between a christmas cake/christmas pudding, but is served as a slice. I make mine in a 20cm ceramic fluted flan dish. If using a metal flan dish, be careful you don't burn the bottom. Served warm with whipped cream - mouthalicious!!!!
Provided by jackandfiona
Categories Tarts
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Peel and chop apples (I find that quartered and cut across the length is better than long slices).
- Pour over sugar and leave to stand while completing rest of recipe.
- Mix the dry ingredients together.
- Add dried fruit and mix in well.
- Add egg and melted butter.
- Add apple and sugar mixture.
- Stir all very thoroughly, until apple is distributed evenly through the mixture.
- Do not be tempted to add extra fluids.
- If mixture is worked together well, it should be moist enough.
- Spread evenly into a greased 20 cm flan dish.
- Sprinkle extra cinnamon and brown sugar over top.
- Topping can be left off, and flan dusted with icing sugar just before serving.
- Bake at 180 deg Celcius for 50 minutes.
Nutrition Facts : Calories 393.5, Fat 13.7, SaturatedFat 8.3, Cholesterol 59.8, Sodium 259.4, Carbohydrate 66.8, Fiber 2.9, Sugar 43.1, Protein 4.1
EGGNOG FLAN ON CINNAMON CRUST
Flan is amped up with holiday spices and a crispy cookie crust.
Provided by Claudia Fleming
Categories Rum Egg Dessert Bake Christmas Cinnamon Christmas Eve Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 25
Steps:
- For crust:
- Whisk first 4 ingredients in small bowl to blend. Whisk egg yolk and 1 tablespoon whipping cream in another small bowl to blend. Using electric mixer, beat butter and sugar in medium bowl until blended. Beat in yolk mixture (mixture may look curdled). Beat in flour mixture just until blended (dough will be slightly sticky). Using floured hands, gather dough together and form into disk. Wrap in plastic; chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. Let soften slightly at room temperature before rolling out.
- Position rack in center of oven and preheat to 375°F. Roll out dough on lightly floured parchment paper to 9-inch round. Using 8 1/2-inch-diameter plate as guide, cut out round. Transfer dough round, still on parchment, to baking sheet. Pierce dough all over with fork. Bake until crust is golden brown and baked through, 28 to 30 minutes. Cool crust completely on baking sheet. DO AHEAD: Can be made 1 day ahead. Cover and store at room temperature.
- For flan:
- Combine 1 cup sugar, 1/3 cup water, and corn syrup in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 10 minutes. Immediately pour caramel into 9-inch-diameter cake pan with 2-inch-high sides. Using oven mitts to protect hands, tilt pan to swirl caramel over bottom and halfway up sides of pan. Cool while preparing custard.
- Position rack in center of oven and preheat to 325°F. Whisk egg yolks, eggs, 1 cup cream, and 1/4 cup sugar in large bowl to blend. Combine 1 cup cream, milk, rum, nutmeg, and 1/2 cup sugar in large saucepan. Stir rum mixture over medium heat until sugar dissolves; increase heat and bring to simmer. Gradually whisk hot rum mixture into yolk mixture. Pour mixture through fine strainer into cake pan with caramel. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan. Cover roasting pan loosely with foil.
- Bake flan until set, about 1 hour 40 minutes (center may move slightly when pan is gently shaken, but top will feel set when lightly pressed). Remove from oven; let flan stand in roasting pan with water 10 minutes. Remove cake pan from roasting pan. Transfer directly to refrigerator; chill uncovered overnight. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
- For rum whipped cream:
- Combine all ingredients except nutmeg in large bowl. Using electric mixer, beat until peaks form. DO AHEAD: Can be made 2 hours ahead. Cover and chill. Rewhisk to thicken, if necessary, before using.
- Run small knife around flan to loosen from pan. Place baked crust atop flan in pan. Place large platter atop flan with crust. Using both hands and holding platter and pan with flan firmly together, invert flan with crust onto platter. Scrape any caramel remaining in pan over flan. Top center of flan with mound of rum whipped cream. Sprinkle cream lightly with grated nutmeg.
COCONUT FLAN
My grandmother used to make this recipe in Ecuador, it's been in the family for many years. I'm the only one who continues to make this recipe in my family. It's the easiest dessert that you can make. I love it and I hope you will too.
Provided by Viveca DelGiorno
Categories Desserts Custards and Pudding Recipes Flan Recipes
Time 4h30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the sugar in a nonstick skillet, and slowly melt over low heat without stirring. Shake the pan by it's handle to mix, but do not stir with a spoon. When the sugar has melted, pour into a 3 quart glass baking dish, coating the bottom.
- In a large bowl, beat the eggs with an electric mixer until smooth. Pour in the condensed milk, evaporated milk, coconut milk, whole milk, and vanilla; mix until well blended, about 2 minutes. Pour the egg mixture over the sugar in the pan. Place the pan inside of a larger dish and set in the oven. Fill the outer pan with water to 1 inch deep.
- Bake for 1 hour in the preheated oven, or until a toothpick inserted in the center comes out clean. Remove the flan from the water bath, and refrigerate until cold, 4 hours to overnight.
- To serve, run a knife around the edges of the dish to loosen the flan, then invert onto a serving dish.
Nutrition Facts : Calories 333.4 calories, Carbohydrate 40.3 g, Cholesterol 115.7 mg, Fat 15.9 g, Fiber 0.4 g, Protein 9.6 g, SaturatedFat 11.1 g, Sodium 127 mg, Sugar 39.3 g
CINNAMON-SPICED PUMPKIN FLAN
I love pumpkin and decided to add it to a traditional recipe for flan. It's an interesting change of pace from the usual holiday pie. -Alisha Rodrigues, Tetonia, Idaho
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. In a small heavy saucepan, spread sugar; cook, without stirring, over medium-low heat until it begins to melt. Gently drag melted sugar to center of pan so sugar melts evenly. Cook, without stirring, until melted sugar turns a medium amber color, about 8 minutes. Quickly pour into an ungreased 9-in. deep-dish pie plate, tilting to coat bottom of plate., In a large saucepan, heat cream until bubbles form around side of pan; remove from heat. In a large bowl, whisk egg yolks, egg, sugar, pumpkin, cinnamon and vanilla until blended. Slowly stir in hot cream. Pour into pie plate., Place pie plate in a larger baking pan. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of pie plate. Bake 50-60 minutes or until center is just set (mixture will jiggle). Immediately remove flan from water bath to a wire rack; cool 1 hour. Refrigerate until cold, about 5 hours or overnight., Run a knife around edge and invert onto a rimmed serving platter. Refrigerate leftovers.
Nutrition Facts : Calories 204 calories, Fat 7g fat (4g saturated fat), Cholesterol 128mg cholesterol, Sodium 31mg sodium, Carbohydrate 32g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.
EASY FLAN
Here's a simple recipe that my mom's used for years. She picked it up somewhere in South America (either in Peru or Brazil). It's fast, easy and very tasty. The cinnamon makes all the difference. Using a tube pan makes it bake more evenly and more quickly and makes for a prettier presentation.
Provided by Susan 2
Categories Dessert
Time 1h20m
Yield 18-24 serving(s)
Number Of Ingredients 6
Steps:
- Coat tube pan with caramelized sugar.
- Allow to harden, then place pan in container with ice cold water until the caramelized sugar cracks.
- Mix other ingredient in order, stir well and pour in mold.
- Place mold in pan with 2" hot water in preheated oven.
- Bake at 350°F for 1 hour or until firm.
- Let cool, then invert and unmold.
- Decorate with fresh berries or edible flowers, if desired.
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