CUBAN FLAN RECIPE (FLAN CUBANO)
This delicious and rich Cuban Flan Recipe is so easy to make and even tastier to try. Flan Cubano is a traditional recipe and the perfect cuban dessert.
Provided by ConservaMom
Categories Dessert
Time 4h15m25S
Number Of Ingredients 8
Steps:
- Preheat oven to 350
- Begin by caramelizing the pan. To caramelize just add the sugar over a hot stove and mix until it liquifies. Make sure and coat the bottom of the pan and sides with the sugar glaze. See picture on how it looks.
- Mix the milk, and rest of the ingredients in a food processor
- Pour into the "Flan pan" with the caramelized sugar and cover flan with lid or foil.
- Cook in a bain marie or in a water bath for around 1:25 - This may vary depending on your oven. You'll know it's ready if you insert a toothpick in and it comes out clean.
- Refrigerate for at least 3+ hours. Once completely cool and solid run knife through the side and place a dish on top and flip over. See pictures for how to.
Nutrition Facts : Calories 164 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 108 milligrams cholesterol, Fat 4 grams fat, Fiber 0 grams fiber, Protein 5 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 64 milligrams sodium, Sugar 26 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
Authentic Cuban flan recipe: delicious sweetness with a caramel coating. Easy & enjoyable all year round with pantry ingredients!
Provided by Mélanie
Categories Dessert
Time 2h50m
Number Of Ingredients 6
Steps:
- Pre-heat the oven at 400F.
- I use a pot that has a removable handle to go in the oven for this dessert.
- Start by making a caramel with the sugar and the water on a medium heat. Do not stir it (only to help dissolve the sugar and then stop. Once it is done (golden), off heat, spread it on the side of your pot by making circular movements.
- In a bowl, beat the eggs. Add the condensed and evaporated milk. Stir well.
- Add the vanilla, in whatever aspect you have it... powder, liquid, for me a bean that I opened the pod and removed the seeds from it by scrapping with a knife. Stir again.
- Pour in your pan (or whatever dish you use and have the caramel is at the bottom.
- Put in the oven for 50 minutes at 400°. To check if it is ready, insert a knife in, if it comes out clean. You've done it!
Nutrition Facts : Calories 377 kcal, Carbohydrate 50 g, Protein 14 g, Fat 14 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 176 mg, Sodium 199 mg, Sugar 50 g, UnsaturatedFat 5 g, ServingSize 1 serving
CUBAN FLAN (CUSTARD) RECIPE
Make and share this Cuban Flan (Custard) Recipe recipe from Food.com.
Provided by Elaniemay
Categories < 4 Hours
Time 1h25m
Yield 1 flan, 6 serving(s)
Number Of Ingredients 9
Steps:
- Prepare a caramel by adding the 1/4 cup of water to 3/4 cups of sugar in a small saucepan over medium to low heat. Stir while cooking until the sugar starts melting. Let it simmer. Use a pastry brush dipped in water to wash the sides of the pan free of granular sugar. When sugar starts to thicken and turn brown remove from heat and add 2 cubes of ice to stop the cooking process, being very careful not to get burned with any splattering that may occur. Coat a warm baking dish or round mold by pouring the caramel and swirl it around the sides and bottom. put the coated mold aside( By the way the mold should be 9 inches in diameter).
- Now comes the good part.
- In a saucepan bring to a boil the milk with the lemon peel, cinnamon stick and salt. When the mixtures starts to boil remove from heat and let it cool a little bit. (like my mother use to say: dejala refrescar).
- In a medium bowl beat lightly the egg yolks, whites, vanilla and sugar until well mixed.
- Pour into the bowl the slightly cooled milk and strain the egg and milk mixture into the caramel coated mold.
- OK so far?.
- Place the flan mold inside a baking dish filled with water up to half of the mold side, (bain Mary or baño Maria).
- Now you have three choices of cooking it.
- 1) Cook over stove top at low to medium flame till a toothpick inserted in the middle comes out dry.
- 2) Bake in a preheated 350 degree oven for about an hour in the middle rack. Insert a knife or toothpick in the center, if it comes out dry remove from the oven and let it cool till warm.
- 3) In a pressure cooker ,cook in a cup of water at 15 pounds of pressure for about 25 minutes.
- When cooled place serving dish flat against top of mold and turn it upside down in a fast motion.
Nutrition Facts : Calories 305.4, Fat 7.1, SaturatedFat 3.3, Cholesterol 200.2, Sodium 171.7, Carbohydrate 54.5, Sugar 50.2, Protein 6.9
THE BEST CUBAN FLAN!
This flan has been in my family's recipe book since i could ever remember. Its the most delicious and creamy flan you will ever encounter. try it you won't regret it.
Provided by roxii3babii32005
Categories Dessert
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- first melt sugar in flan pan until its liquefied and browned. Take it of the heat and coat the pan on the sides by turning and turning it until the bottom and sides are completely coated.Take it off the heat and leave it on the side.
- Get the all filling ingredients and mix them in the blender until completly blended.
- Pour Filling into the caramelized flan pan.
- close pan tightly and make sure no liquid can escape it. (if needed get aluminum foil and wrapped the ends to make tighter).
- Fill a pressure cooker with water until it reaches the flan pan half way (like the maria bath).
- Turn it to high until it begins to whistle ,.
- then immediately turn to medium and let it whistle for 30 min,.
- After the 30 minutes pass turn it off and let it rest,.
- When cooled invert it into a well sized container.
- And there you have your flan!
Nutrition Facts : Calories 457.8, Fat 17.2, SaturatedFat 9.6, Cholesterol 218, Sodium 306.5, Carbohydrate 63.4, Sugar 57.3, Protein 13.8
FLAN CUBANA
From a community cookbook submitted by Bella Martinez. This has evaporated milk, sweetened condensed milk and cream of coconut which make is sound different.
Provided by Oolala
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Blend eggs, milks, water, Grand Marnier and cream of coconut together in a blender about
- 1 minute.
- Prepare to bake by putting 3/4 cup of sugar in a round mold which is 9 inches in diameter and 2 inches high.
- Melt sugar until light brown in color.
- When it is melted, turn the mold so that the caramelized sugar coats the bottom and sides of the mold.
- Pour flan into the coated mold.
- Place the mold into a larger pan which has hot water poured into it until the water reaches about half way up the side of the flan mold (about 1 inch).
- Bake in a 350 degree F. oven for about 30 minutes.
- It will be done when a knife inserted into the center of the flan comes out clean.
- Cool flan.
- Put flan in refrigerator until ready to serve.
- Reverse mold onto a platter to serve.
Nutrition Facts : Calories 350.4, Fat 11.9, SaturatedFat 7.4, Cholesterol 109.6, Sodium 145, Carbohydrate 52.9, Fiber 0.3, Sugar 48.4, Protein 9.8
CUBAN PUMPKIN FLAN (A HEALTHY ALTERNATIVE TO PUMPKIN PIE) W/ MUL
A Latin (and healthier!) twist on an American holiday classic....serve with a glass of sipping rum: Zacapa or Zaya Tweak the combination of seasonings to your liking...I've even added a little cayenne pepper, almond and/or rum extract. Also try adding cayenne and/or some Captain Morgan rum to the caramel mixture! I've also created a decorative topping of crushed pecans toasted with butter, brown sugar, and cayenne pepper! At times atop a dollop of cream cheese icing on each slice. You can also serve with a gravy dish of cream cheese icing on the side and fold in the spiced pecans! I have also made an icing of marzipan! See my other recipe! Nota Bene: This dessert can be prepared up to 2 days in advance.
Provided by GoldsmithLissa
Categories Dessert
Time 1h30m
Yield 1 pie, 8-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a heavy saucepan melt 1 cup sugar over medium-high heat, stirring occasionally, until the sugar is amber in color and has turned into a smooth liquid. Immediately remove the syrup from heat and pour evenly into the bottom of a heated 9-inch glass pie plate, 2-quart casserole dish, or a cake mold. (To heat the dish, pour hot or boiling water into it and let stand for a minute or two, then drain and dry completely before adding the sugar syrup.).
- In a heavy saucepan, bring the milk, pumpkin puree, cinnamon stick or spice mixture, and salt to a boil over medium heat and remove from heat immediately. Discard the cinnamon stick.
- In a large mixing bowl beat together the eggs, egg yolks, remaining sugar, and vanilla. While the beater is running, slowly add ½ cup of the hot milk mixture and beat until eggs are tempered, then slowly add the remaining hot milk.
- Pour the mixture into the dish over the hardened sugar syrup and place in a baking pan. Add hot water to halfway up the side of the dish. Place in oven and cook for 1 hour or until the custard has set.
- Carefully remove the baking pan from the oven and remove the flan dish from the hot water bath and allow to cool. While the flan is still warm, run a knife around the edge to loosen it.
- To remove flan, place a large, deep plate face down on top of the dish and invert the flan onto the plate. Make sure the plate is large enough to hold the flan and has enough of a well to hold the syrup.
- Flan can be served warm or chilled.
- Note: The flan can be prepared 2 days in advance and kept covered and refrigerated.
Nutrition Facts : Calories 289.8, Fat 8.8, SaturatedFat 4.5, Cholesterol 166.9, Sodium 157.4, Carbohydrate 47.6, Fiber 0.5, Sugar 44.8, Protein 4.8
FLAN DE LA ABUELA FLOR. THE BEST AND EASIEST CUBAN - PERUVIAN FL
The best flan ever. The easiest and yummiest! This recipe was shared with me from my husband's grandma "La abuela Flor", she is Cuban and I am Peruvian. Let me tell you, I am not a good cook at all and this recipe super easy for anyone. Enjoy it!!!
Provided by molly121112
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Pre heat Convection or conventional oven at 350.
- Put the sugar in a pan at high temperature. When the sugar starts melting lower to medium heat and take the pan from the heat and move in circular directions, put it back to the heat for few seconds and move the pan again until the sugar is totally melted. Be careful with sugar. It could burn you really bad. And it could get burn itself. If that happens, start over with a new cup of sugar.
- Put the caramel (melted sugar) inside the baking dish and move it around, so all the bottom of the dish is cover in caramel.
- Put all the rest of the ingredients in the blender. Blend for 2 minutes.
- Pour the mix into the baking dish, over the caramel.
- Put it in water bath. It means, put a bigger baking dish inside the oven, then put the baking dish that holds the flan mix inside the big baking dish and add very hot water inside the bigger baking plate. Do not add water into the flan mix. Put an inch or so of hot water, so the caramel doesn't burn while cooking in the oven.
- Bake it for 60 minutes (1 Hour).
- Put it away without the big baking dish. Let it cool for 30 minutes.
- When is cold put a big flat dish on top of the baking dish and flip it. You will see the flan with the caramel on top.
- Enjoy it!
- Don't forget to put extra caramel on top of each portion you serve :D yum yumm!
Nutrition Facts : Calories 251.9, Fat 8.1, SaturatedFat 4.4, Cholesterol 100.2, Sodium 115.8, Carbohydrate 37.3, Sugar 33.9, Protein 8.2
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