FLAN DE CAFE (COFFEE CARAMEL CUSTARD)
Provided by Joan Acocella
Categories dessert
Time 2h
Yield Six to eight servings
Number Of Ingredients 7
Steps:
- In a small, heavy frying pan, heat the 3/4 cup sugar over medium-low heat until it begins to dissolve. Shake the pan slightly, but do not stir, until all the sugar has melted, about 10 minutes. Increase the heat and stir the sugar as it begins to bubble and take on color.
- When the sugar is a dark, caramel color, pour into a 6-cup charlotte mold or souffle dish and quickly turn in all directions, tipping the mold or dish from side to side until the surface -- the bottom -- and about 2 inches up the sides is lightly coated with the caramel. If the caramel thickens before it reaches this point, then heat the mold over a low flame until the caramel runs more smoothly.
- Preheat the oven to 325 degrees.
- Place the milk, salt and remaining 1/2 cup sugar into a heavy saucepan. Bring to a simmer and stir to dissolve sugar. Continue boiling -- being careful the mixture doesn't boil over -- until the milk has reduced by about half a cup, about 20 minutes. Stir in the vanilla extract and coffee powder, and set aside to cool.
- In a separate bowl, beat the eggs and yolks together; when the milk is tepid, stir the eggs into the milk. Pour through a strainer into the prepared mold or dish; set in a hot-water bath and bake in the lower third of the oven for 1 to 1 1/2 hours, or until custard is set and a knife comes out clean; cooking times vary with the depth of the mold. Set aside to cool completely before refrigerating; the flan should be served chilled. To unmold, carefully insert a blunt, thin metal spatula around the rim of the custard and gently tip the mold from side to side to see if it is loose. If the caramel on the bottom of the pan has hardened, place in a pan of hot water to loosen and test again. Unmold into a serving dish.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 3 grams, Carbohydrate 38 grams, Fat 7 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 122 milligrams, Sugar 37 grams, TransFat 0 grams
CLASSIC MEXICAN FLAN - CUSTARD WITH CARAMEL TOPPING
This traditional Mexican style flan is a luxurious baked custard, with a hint of canela-Mexican cinnamon and a rich caramelized topping. A classic! Makes a lovely special dessert that is similar to a creme brulee---a great finale to your favorite Mexican meal! (Note: Requires overnight chilling). Courtesy Ladies Home Journal.
Provided by BecR2400
Categories Dessert
Time 1h23m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 325°F.
- Melt 1/2 cup sugar in small saucepan over medium heat, swirling pan occasionally, until sugar becomes amber in color, 10 minutes (do not stir).
- Pour caramel into the bottom of a 5-cup souffle dish.
- Bring milk, cream, remaining 3/4 cup sugar and cinnamon stick to boil in small saucepan over medium heat.
- Remove from heat; cover and let stand 10 minutes.
- Meanwhile, whisk together eggs, vanilla and salt in large bowl.
- Strain milk mixture through a sieve into eggs; whisk to combine.
- Discard cinnamon stick.
- Strain mixture again into prepared dish.
- Place dish in a roasting pan, making sure there is at least one inch of space between the edge of the dish and pan.
- Add enough hot water to roasting pan to come halfway up side of dish.
- Bake until custard is just set, 60 to 65 minutes (mixture will jiggle slightly, but that's okay).
- Remove flan from oven.
- Let flan cool in hot-water bath 15 minutes.
- Remove dish from water bath and cool completely on wire rack.
- Cover with plastic wrap and refrigerate overnight.
- To serve:.
- Run a knife around edge of baking dish.
- Place a serving plate slightly larger than dish on top.
- Invert flan onto plate. Makes 8 servings. Makes a luxurious finale to your favorite Mexican meal!
CARAMEL CUSTARD (PUDIM FLAN)
This is a wonderful custard from Portugal. Great company dessert. (The wine and food of Europe - Marc & Kim Millon)
Provided by Derf2440
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Put a heaped teaspoon of brown sugar into 6 individual ramekins.
- In a large bowl, beat sugar and eggs together until yellow and frothy.
- Bring milk to boil, gradually add it to the egg mixture, beating constantly.
- Add coffee essence.
- Pour this mixture into ramekins, place in roasting pan.
- Add enough water to come half way up the sides of the ramekins.
- Bake in a moderate oven, 350 degrees until just set, about 45 minutes.
- To test, stick a skewer into the custard, if it comes out clean, the custard is done.
- Remove from oven and allow to cool.
Nutrition Facts : Calories 262.3, Fat 10.6, SaturatedFat 5, Cholesterol 232.8, Sodium 146.8, Carbohydrate 29, Sugar 21.9, Protein 11.3
CARAMELIZED COFFEE FLAN
Ooooh! Flan! With a carmelized crust....and a hint of coffee flavor...luscious! Only make when you have company, so you don't make a pig of yourself!! It's important to use a nice heavy saucepan to carmelize the sugar so it doesn't scorch or burn. Prep time does not include the 8 hour chill time!
Provided by breezermom
Categories Healthy
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place the sugar in a small heavy saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the sugar crystallizes into lumps (about 15 minutes). Continue cooking, stirring constantly, until the sugar melts and turns a light golden brown (about 15 minutes). Quickly pour the hot caramel mixture into an ungreased 8 inch round cakepan, tilting to coat the bottom evenly. Set aside. (The mixture will harden -- this is supposed to happen!).
- Combine eggs and remaining ingredients in a large bowl; beat with a wire whisk until the coffee granules dissolve. Pour the egg mixture over the caramelized sugar in the cakepan.
- Place the cakepan in a large shallow baking dish. Pour hot water into the baking dish to a depth of 1 inch. Cover with aluminum foil, and bake at 350 degrees for 55 minutes or until a knife inserted near the center of the flan comes out clean.
- Remove pan from water, and let cool. Cover and chill at least 8 hours.
- To serve, loosen the edge of the custard with a spatula, and invert onto a serving plate.
FLAN DE CAFE
This easy flan recipe came from the back of a La Lechera label. They have the best recipes on there!!! I love flan and have tried many different recipes. The secret is to put a tea towel at the bottom of the water bath pan. This ensures a smooth consistency and no little bubble holes (or at least they're small and minimal). This recipe is so easy but so impressive if unmolded on a pretty plate and placed on a footed stand. The optional orange zest in the caramel gives a subtle yet wonderful flavor that will make your guests think they're eating in a fancy restaurant! This can also be made in individual ramekins, but you have to work fast to pour the caramel into many molds while the caramel is still hot and runny. It tends to make a mess...
Provided by Jostlori
Categories Healthy
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Place sugar in a heavy skillet and melt over med-low heat until golden. Do not stir the sugar, but you can swirl it in the pan to avoid burning.
- Optional: once sugar is almost completely melted, add 1 tsp grated orange zest and continue swirling until thoroughly incorporated.
- Pour caramel into a 9 x 2 inch cake pan and swirl until bottom is covered. Careful, the pan will get hot immediately, so use a potholder. Set aside.
- In a large bowl, combine the warm water and the instant coffee. Mix well.
- Add the milks and the eggs, whisking to combine thoroughly.
- Strain over the caramel in the prepared pan. The caramel will make a cracking sound, no worries! Cover loosely with aluminum foil.
- Place a dishtowel or washcloth in the bottom of a pan large enough to hold the flan pan. Carefully place the flan pan over the towel. Add very hot or boiling water to the outer pan, to a level about halfway up the flan pan.
- TIP: To avoid sloshing boiling water, place the pans in the oven FIRST, then add the boiling water.
- Bake for 1 hour, then remove from oven. Let the flan cool to room temp in the water bath.
- Refrigerate the flan until ready to serve. It is much better if made 24 hours in advance.
- To serve, run a sharp knife around the edge of the flan, then place a large RIMMED plate over the flan pan and invert until the flan lets loose and all the caramel flows out. Cut in wedges, garnish with whipped cream and serve.
Nutrition Facts : Calories 325.7, Fat 9.8, SaturatedFat 5.6, Cholesterol 101, Sodium 143.4, Carbohydrate 51, Sugar 45.8, Protein 9.7
FLAN DE CAFE
Delicate custard flavored with coffee. It doesn't use as many eggs as traditional flans, so it is lighter. Cooking time doesn't include the time needed for the flan to cool.
Provided by Mami J
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preiheat oven to 350 degrees. Place sugar and water in a round cake pan. Heat in stove top over low heat, without stirring, until sugar melts and syrup is golden brown. Remove from heat and set aside.
- In a medium saucepan add the milk, heavy cream, coffee and sugar. Mix well with a whisk and cook over low heat, until barely warm. Then add the egg and egg white, stirring constantly. As soon everything is well combined and just warmed through, remove from heat**don't over heat or boil**.
- Pour over prepared caramel. Place this pan inside a larger one. Fill larger pan half-way with very hot water. Cover everything with foil paper and bake 50-60 minutes or until set (lift foil to check). Remove from oven and water bath and place in a rack too cool. When it is at room temperature, unmold into a serving plate. Serve at room temperature or place in refrigerator for up to 1 day, tightly covered.
Nutrition Facts : Calories 291.8, Fat 21.5, SaturatedFat 13.1, Cholesterol 112.4, Sodium 116.2, Carbohydrate 17.7, Sugar 8.5, Protein 8
MEXICAN FLAN (BAKED CARAMEL CUSTARD)
This is a traditional Mexican and Spanish dessert and by far my favorite. It is very easy to make and looks beautiful.
Provided by Bergy
Categories Dessert
Time 3h45m
Yield 10 serving(s)
Number Of Ingredients 7
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.
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