Flan Caramel Food

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.

CARAMEL FLAN

Steps:

• In a large skillet over medium heat, cook sugar until melted, about 12 minutes. Do not stir. When sugar is melted, reduce heat to low and continue to cook, stirring occasionally, until syrup is golden brown, about 2 minutes. , Quickly pour into an ungreased 2-qt. round souffle dish, tilting to coat the bottom; let stand for 10 minutes., In a blender, combine the condensed milk, milk, eggs, yolks and vanilla. Cover and process for 15 seconds or until well blended. Slowly pour over syrup., Place the souffle dish in a larger baking pan. Add 1 in. of boiling water to baking pan. Bake 350° for 55-60 minutes or until center is just set (mixture will jiggle). Remove souffle dish from larger pan. Place on a wire rack; cool for 1 hour. Cover and refrigerate overnight., To unmold, run a knife around edge and invert flan onto a large rimmed serving platter. Cut into wedges or spoon onto dessert plates; spoon sauce over each serving.

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.

MEXICAN FLAN (BAKED CARAMEL CUSTARD)

Steps:

• Heat 1/2 cup sugar in a heavy skillet or saucepan, stirring constantly until it melts and turns a dark golden color.
• Remove from heat and immediately pour into a 4 1/2 cup metal ring mold, swish it around so it evenly coats the bottom of the ring mold.
• In a large mixing bowl, lightly beat the eggs.
• Stir in milk,1/2 cup sugar, vanilla and orange peel.
• Place caramel coated ring mold in another pan and place on an oven rack.
• Pour egg mixture into the ring mold and pour the hottest tap water possible around the ring mold to a depth of 1 inch.
• Bake at 325Ffor close to l hour or until a knife comes out clean.
• Cool flan on a wire rack, Chill for at least 3 1/2 hours.
• To unmold the flan loosen edges with a spatula, slip spatula down the sides to let air in.
• Place the serving platter over the mold and flip to allow the flan to slip onto the platter.
• Spoon the caramel that may remain in the mold on top of the flan.
• Pile sliced fruit in the center and serve.

FLAN

Steps:

• Heat oven to 350°F. Heat 1/2 cup sugar in heavy 1-quart saucepan over low heat, stirring constantly, until melted and golden brown. Divide sugar syrup among four 6-ounce custard cups; tilt cups to coat bottoms. Allow syrup to harden in cups about 5 minutes.
• Mix remaining ingredients; pour into custard cups. Place cups in square pan, 9x9x2 inches, on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups.
• Bake 40 to 50 minutes or until knife inserted halfway between center and edge comes out clean. Immediately remove from water. Unmold and serve warm, or refrigerate up to 8 hours and unmold at serving time.

VANILLA CARAMEL FLAN

Steps:

• Preheat oven to 325 degrees F. Make caramel by combining sugar and water in a medium saucepan and cooking over moderate heat swirling occasionally until color begins to turn golden, about 12 to 15 minutes. Turn heat to low and continue cooking and swirling constantly until color is dark brown and mixture smells of caramel. Remove from heat and pour into a 9-inch round cake pan. Using a towel or hot pad, tilt pan and swirl caramel to coat the bottom and sides well. It will need a few minutes to cool down in order for about 1/4-inch of caramel to stick to the pan. Then pour excess back into the pot it was cooked in and add 2 cups milk. Cook over low heat, stirring frequently, to dissolve excess caramel into milk, about 3 to 5 minutes. Strain warm milk and caramel mixture in a bowl and add cold half and half. Mix well. Add sugar, eggs, yolks and vanilla. Whisk custard to mix and strain into caramelized pan. Set flan into a roasting pan in the oven and pour boiling water into roasting pan until it rises halfway up the sides of the cake pan. Bake for 40 to 45 minutes or until center feels just firm when pressed gently with the fingertips. Set aside to cool for about 1 1/2 hours then cover with plastic wrap and refrigerate overnight or up to 4 days.
• To serve, run a knife along the inside edge to loosen. Cover with a platter and quickly invert. Carefully drain excess caramel into a small sauce pitcher and reserve. Serve wedges of flan on dessert plates topped with extra caramel sauce.

FLAN

Steps:

• To make the caramel:
• Have ready 8 individual 5-ounce ramekins. In a thick sided heavy duty pot, combine the sugar, corn syrup, 1/2 cup of the water, and lemon juice. Cook over high heat until a medium brown caramel forms. Remove from heat and stir in the remaining 1/2 cup of water. Pour about 1 tablespoon of caramel into each ramekin.
• To make the flan:
• Preheat the oven to 325 degrees F.
• Cream together the eggs, egg yolks, and sugar in bowl. In a medium saucepan over medium-high heat, bring the half-and-half and vanilla bean to a scald. Gradually whisk the half-and-half mixture into the eggs, a little at a time at first and whisking constantly, to temper the egg mixture.
• Fill each ramekin almost to the top with the egg mixture. Set the ramekins in a deep baking dish and fill the dish with hot water that reaches halfway up the sides of the ramekins. Bake until the flan is set (jiggly but not firm), about 90 minutes. Let cool and refrigerate.
• To serve, use a paring knife to cut around the outside of the ramekin and then invert the mold over each serving plate. It may be necessary to shake the flan or gently push it back on one side in order to get the flan to break loose from the ramekin. Serve with the liquid caramel that pours out as a sauce.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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.

FLAN WITH CARAMEL SAUCE

Steps:

• First preheat your oven to 350 degrees.
• Second prepare caramel sauce
• Step 1 In a sauce pan add your sugar and vinegar stir until its a caramel color as dark or light as you like
• Step 2 Pour the sauce which will harden in your individual dishes or one round or square pyrex pan
• Flan.
• Step 1 pour your condensed milk into a medium size mixing bowl add you milk and eggs mix well then add you vanilla extract and mix well.
• Step 2 Put you dishes or pans in other larger pans and then pour flan mixture in them ( I usually put them in the oven with the racks pulled out half ways then pour the flan in the containers) then once you have the pans/ dishes filled pour hot tap water around the filled containers and bake for about 1 hour or until the flan is a nice browned color.