CARAMEL FLANS FROM EAGLE BRAND®
These classic individual flans are rich and creamy--a perfect dessert for any occasion.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F.
- Cook sugar in heavy skillet over medium-low heat, stirring constantly until melted and caramel-colored. Carefully pour into 8 (6 oz.) ungreased custard cups, tilting to coat bottom completely.
- Beat eggs in medium bowl; stir in water, sweetened condensed milk, vanilla and salt. Pour into prepared custard cups; set cups in larger shallow pan. Fill larger pan with 1 inch of hot water.
- Bake 25 minutes or until knife inserted near center comes out clean. Move cups from larger pan to a wire rack; cool 1 hour. Chill several hours or overnight.
- Serve by loosening side of flan with knife; invert onto individual serving plates with rim. Top with Sugar Garnish, if desired, or garnish as desired.
- Sugar Garnish: Fill medium metal bowl half-full of ice. Combine sugar with water in medium saucepan; stir. Cover; bring to a boil. Cook over high heat 5 to 6 minutes or until light brown in color. Immediately put pan in ice for 1 minute. Carefully drizzle sugar decoratively over foil lined cookie sheet. Cool. To serve, peel from foil.
Nutrition Facts : Calories 433.3 calories, Carbohydrate 59.7 g, Cholesterol 110.5 mg, Fat 7.7 g, Protein 5.2 g, SaturatedFat 4.3 g, Sodium 143.2 mg, Sugar 59.6 g
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.
ALMOND FLAN
Provided by Tom Gilliland
Categories Blender Dairy Egg Nut Dessert Bake Cinco de Mayo Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 to 12 slices
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees. Place oven rack in middle position. Put sugar in a round 9-by-3-inch cake pan. Using a heavy oven mitt or tongs, place the pan directly over medium heat to caramelize the sugar. Heat until the sugar liquefies, about 3 to 5 minutes, stirring occasionally with a wooden spoon. Do not touch the melted sugar - it will cause serious burns. When the hot liquid in the pan is a golden brown color, remove from heat and set aside on a rack to cool and harden.
- In a blender, combine the almonds, condensed milk, whole milk, eggs, yolks, and vanilla. Process on medium speed until well blended. Pour custard mixture over the prepared caramel. Place the cake pan in a larger, deeper pan and pour about an inch of hot water around the cake pan to make a water bath. Cover the flan loosely with a foil tent and place the larger pan on the middle rack of the preheated oven. Bake for 1 hour and 15 minutes, or until flan is set in the center (it will no longer jiggle). Remove from the oven and cool on a rack at room temperature. Refrigerate until thoroughly chilled, at least 1 hour.
- To serve, run a knife or thin spatula around the edge of the flan to release it from the sides of the pan. Place a 10-inch (or larger) serving platter on top of the pan. Turn the platter over and gently remove the cake pan, leaving flan on the serving platter. Using a flexible spatula, scrape up as much of the caramel as possible from the bottom of the pan and pour over the flan. Cut into triangular wedges and serve.
CREAM CHEESE FLAN
Rich and Creamy Flan with a beautiful amber sauce makes for a striking presentation. If you like cheese cake you will love this. You can add a bit of Amaretto Liquor if you like, or serve with a little Kahlua Liquor and a dollop of whipped cream. This requires a standing time of 3 hours and 20 minutes before serving.
Provided by Barb G.
Categories Dessert
Time 1h30m
Yield 1 Flan, 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F and heat sugar in a small, heavy-duty saucepan over medium-low heat.
- Stirring constantly, for 3 to 4 minutes or until sugar is dissolved and caramel colored.
- QUICKLY pour into bottom of a 2-quart casserole dish.
- Place evaporated milk, sweetened condensed milk, cream cheese, eggs and vanilla in a blender; cover.
- Blend until smooth.
- Pour mixture into the prepared casserole dish (over the dissolved sugar).
- Place casserole in a 13x9-inch baking dish; fill baking dish with warm water to 1-inch depth.
- Bake 1 hour and 20 to 30 minutes or until knife inserted comes out clean.
- Remove flan from hot water.
- Cool at room temperature in casserole on wire rack.
- Refrigerate for several hours or overnight.
- Run knife around rim; gently shake to loosen.
- Invert into serving dish.
- Enjoy.
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