Flan De Vanilla Food

VANILLA FLAN

Steps:

• Put 1/2 cup of the sugar in a small saucepan over medium heat and cook until it begins to melt and turns brown around the edges. Pull the melted sugar around the edges toward the center of the un-melted sugar with a heatproof rubber spatula. Continue cooking, pulling the melted sugar, until all the sugar is melted and the caramel is uniformly dark amber (it should smell caramelly but not burnt), 10 to 12 minutes total. (If you still have undissolved lumps of sugar, stir it off heat until melted.) Pour the caramel into 8-by-2-inch deep cake pan in an even layer, 1/8 to 1/4 inch deep. Let the caramel cool; it will crack as it cools and that's ok.
• Bring the cream, milk and vanilla bean to a simmer in a medium saucepan over medium-high heat. Remove from the heat and steep for 30 minutes.
• Arrange a rack in the middle of the oven and preheat to 350 degrees F. Bring a large pot of water to a boil.
• Put the eggs, salt and the remaining 1/2 cup sugar in a blender and puree on low speed until smooth and the sugar is dissolved, about 1 minute.
• Strain the cream mixture into the egg mixture and blend at low speed to combine, discarding any solids. Skim the foam off the top and transfer to the prepared baking dish. Remove any remaining foam from the top and cover the dish tightly with foil.
• Line a roasting pan with a clean kitchen towel; this will keep the baking dish from sliding and it will insulate the flan, preventing it from overcooking. Set the baking dish on a towel and pour boiling water into the roasting pan until it comes halfway up the sides of the baking dish; the flan should not be floating. Bake the flan until it looks set like gelatin(it will wobble when gently shaken), 35 to 45 minutes. Transfer to a wire rack, remove the foil and let cool. Cover the dish with plastic and refrigerate until set and cold, at least 3 hours and up to 24.
• When ready to serve, run a paring knife around the edges of the flan to loosen. Invert it onto a platter. Serve cold. The flan can be made 1 day ahead. Cover and chill. Unmold and serve.

SPANISH FLAN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
• In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
• Bake in preheated oven 60 minutes. Let cool completely.
• To serve, carefully invert on serving plate with edges when completely cool.

FLAN DE VANILLA

Steps:

• Preheat oven to 325°. In a small heavy saucepan, spread 3/4 cup sugar; cook, without stirring, over medium-low heat until it begins to melt. Gently drag melted sugar to center of pan so sugar melts evenly. Cook, without stirring, until melted sugar turns a medium amber color, about 5 minutes. Quickly pour into six ungreased 6-oz. custard cups., In a small saucepan, heat milk and cream until bubbles form around sides of pan; remove from heat. In a large bowl, whisk eggs, egg yolks, salt and remaining sugar until blended but not foamy. Slowly whisk in hot milk mixture. Stir in vanilla., Place custard cups in a baking pan large enough to hold them without touching. Pour egg mixture into cups. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of cups. Bake 35-40 minutes or until center is just set (mixture will jiggle). Remove cups from water bath immediately to a wire rack; cool 10 minutes. Refrigerate until cold., To unmold, run a knife around edges and invert onto individual rimmed dishes. Sprinkle with pomegranate seeds.

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.

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 MEXICANO (MEXICAN FLAN)

Steps:

• Place sugar in a heavy saucepan over medium-high heat, and cook, stirring constantly, until the sugar melts and turns a golden amber color, about 10 minutes. Watch carefully once syrup begins to change color, because it burns easily. Carefully pour the melted sugar syrup into a flan mold. Let cool.
• Preheat oven to 350 degrees F (175 degrees C).
• Pour whole milk, sweetened condensed milk, eggs, egg yolks, orange juice, orange peel, vanilla extract, and cornstarch into a blender, and blend for a minute or so, until the mixture is smooth. Pour in the cream, and pulse several times to incorporate the cream. Pour the mixture over the cooled caramel syrup in the flan mold.
• Line a roasting pan with a damp kitchen towel. Place the flan mold on the 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 the preheated oven until the center of the flan is set but still slightly jiggly when moved, 45 minutes to 1 hour. Let the flan cool, then refrigerate for at least 4 hours. To serve, run a sharp paring knife around the inside of the mold to release the flan. Invert a plate on the mold, flip the mold over, and gently remove the mold to unmold the flan and reveal the syrupy caramel topping.

VANILLA FLAN

Steps:

• In a large heavy saucepan over medium heat, combine sugar and water. Cook, stirring occasionally, until sugar begins to melt. Using a pastry brush dipped in cold water, wash down the sides of the pan to eliminate sugar crystals. Cook, without stirring, until amber brown, about 25 minutes., Quickly pour into an ungreased 9-in. round baking pan, tilting to coat bottom of pan. Place pan in a large baking pan; let stand for 10 minutes., Meanwhile, preheat oven to 325°. In a blender, combine eggs, condensed milk, evaporated milk, and vanilla. Cover and process 1 minute or until well blended. Slowly pour into prepared baking pan., Add 1 in. of hot water to larger pan. Bake, uncovered, 35-40 minutes or until center is just set (mixture will jiggle). Remove baking pan from water bath; cool 1 hour. Cover and refrigerate overnight., To serve flan, run a knife around edge of pan; quickly invert onto a rimmed serving dish.