TOFFEE CARAMEL FLAN
Make and share this Toffee Caramel Flan recipe from Food.com.
Provided by gailanng
Categories Dessert
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Butter six 3/4-cup ramekins.
- Combine the white sugar with the water in a small, heavy saucepan and bring to a boil. Cook until the sugar reaches a dark golden brown. Immediately pour about 2 tablespoons into each of the ramekins, tilting to spread the caramel evenly along the bottom. Arrange the ramekins in a baking dish 2 inches deep and set aside.
- Combine the milk, cream, cinnamon stick and vanilla bean in a heavy saucepan. Bring just to a boil, cover and remove from the heat. Let steep for about 30 minutes.
- Preheat oven to 325 degrees. Whisk the eggs, yolks, brown sugar, molasses and Amaretto together in a medium bowl. Uncover the milk mixture and return it to the stove. Bring just to the boil again. Whisk about one-third of the hot milk into the egg-sugar mixture to temper it. Whisk in the remaining hot milk. Strain the custard through a fine sieve. (We skipped this step.) Pour into the caramel-lined ramekins, filling them to just below the rim. Pour enough warm water into the bottom of the baking pan to reach halfway up the sides of the ramekins. Bake for 30 to 40 minutes, or until almost set but still somewhat liquid in the center.
- Chill completely before serving. To unmold, run a small knife around the edge of the custard, invert onto a serving plate and give the ramekin a firm, sideways shake.
COFFEE FLAN
No crazy, hard-to-get ingredients are required to make this creamy, gloriously rich Coffee Flan. (And it only takes 20 minutes to put together!)
Provided by My Food and Family
Categories Dairy
Time 6h10m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Cook water and 3/4 cup sugar 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, cream cheese and coffee in blender until smooth. Add eggs and remaining sugar; blend well. Pour over syrup in pan. Place pan in larger pan. Add enough water to larger pan to come halfway up side of filled pan.
- Bake 50 min. or until knife inserted in center comes out clean. Remove flan from water-filled pan; place on wire rack. Cool completely.
- Refrigerate flan 4 hours. Unmold onto plate; spoon any caramel sauce from bottom of pan over flan. Serve topped with COOL WHIP and cinnamon.
Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 95 mg, Sodium 125 mg, Carbohydrate 31 g, Fiber 0 g, Sugar 29 g, Protein 5 g
CARAMEL FLAN (FOR JUST A FEW)
Make and share this Caramel Flan (For Just a Few) recipe from Food.com.
Provided by lalatina15
Categories Dessert
Time 55m
Yield 1 flan, 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven at 350 degrees.
- In a medium saucepan heat up sugar until melted. Sugar will brown quickly. Do not burn!
- Boil water for water bath.
- Move melted sugar to small mold quickly, it will harden. (I used a 6 inch Danish cookie tin for this). Let cool.
- Place remaining ingredients in blender (I used a Magic Bullet).
- Place mold in larger pan and pour in custard filling. Pour water you've boiled into larger pan.
- Bake for 30 minutes at 350 degrees. Turn up to 400 degrees and bake for another 20 minutes.
- Let cool for 3 hours and place in refrigerator for another 3 hours.
- Loosen with knife, invert onto plate, and enjoy!
Nutrition Facts : Calories 299.7, Fat 11.3, SaturatedFat 6.2, Cholesterol 158.7, Sodium 101, Carbohydrate 42.9, Sugar 41.3, Protein 7.9
LOW-FAT CARAMEL FLAN
Make and share this Low-Fat Caramel Flan recipe from Food.com.
Provided by Vino Girl
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- In a heavy skillet cook sugar over medium-high heat until sugar begins to melt, shaking the skillet occasionally to heat the sugar evenly. Do not stir.
- Once the sugar starts to melt, reduce heat to low and cook about 5 minutes more or until all of the sugar is melted and golden, stirring as needed with a wooden spoon.
- Immediately pour into an ungreased 9-inch round baking pan; tilting to coat bottom completely.
- In medium bowl, combine egg substitute and water; stir in condensed milk, vanilla and salt.
- Pour over caramelized sugar in pan.
- Set pan in a larger pan. Fill larger pan with 1-inch boiling water.
- Bake 50 minutes or until knife inserted near center comes out clean.
- Cool. Chill at least 2 hours.
- To serve, loosen side of flan with knife; invert onto serving plate with rim.
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