PRESSURE-COOKER FLAN IN A JAR
Spoil yourself or the people you love with these delightful portable custards-a cute and fun take on the Mexican dessert classic. Tuck a jar into your lunchbox for a sweet treat. -Megumi Garcia, Madison, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small heavy saucepan, spread 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, stirring constantly, until melted sugar turns a deep amber color, about 2 minutes. Immediately remove from heat and carefully stir in hot water. Quickly pour into 6 hot 4-ounce jars., In a small saucepan, heat coconut milk and whole milk until bubbles form around sides of pan; remove from heat. In a large bowl, whisk condensed milk, eggs, egg yolk and salt until blended but not foamy. Slowly stir in hot milk; stir in vanilla and, if desired, rum. Strain through a fine sieve. Pour egg mixture into prepared jars. Center lids on jars; screw on bands until fingertip tight., Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Place jars on trivet, offset-stacking as needed. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. , Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Cool jars 30 minutes at room temperature. Refrigerate until cold, about 1 hour. Run a knife around sides of jars; invert flans onto dessert plates.
Nutrition Facts : Calories 223 calories, Fat 10g fat (8g saturated fat), Cholesterol 100mg cholesterol, Sodium 306mg sodium, Carbohydrate 28g carbohydrate (27g sugars, Fiber 0 fiber), Protein 5g protein.
FLAN IN A JAR
Provided by Andrea S. (MissWish.com)
Number Of Ingredients 7
Steps:
- Place the 6 small jars into the 13×9 in pan and fill it with water to about an inch from the top of the pan.
- Preheat the oven to 350˚F.
SLOW-COOKER FLAN IN A JAR
Spoil yourself or the people you love with these delightful portable custards. They're a cute and fun take on the Mexican dessert classic. Tuck a jar into your lunchbox for a sweet treat. -Megumi Garcia, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 2h25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small heavy saucepan, spread 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, stirring constantly, until melted sugar turns a deep amber color, about 2 minutes. Immediately remove from heat and carefully stir in 1 tablespoon hot water. Quickly ladle hot mixture into 6 hot 4-ounce jars., In a small saucepan, heat coconut milk and whole milk until bubbles form around sides of pan; remove from heat. In a large bowl, whisk condensed milk, eggs, egg yolk and salt until blended but not foamy. Slowly stir in hot milk; stir in vanilla and, if desired, rum. Strain through a fine sieve. Pour egg mixture into prepared jars. Center lids on jars; screw on bands until fingertip tight., Add remaining hot water to a 6-qt. slow cooker; place jars in slow cooker. Cook, covered, on high 2 hours or until centers are set. Cool 10 minutes on a wire rack. Remove jars to a 13x9-in. baking pan filled halfway with ice water; cool 10 minutes. Refrigerate until cold, about 1 hour. Run a knife around sides of jars; invert flans onto dessert plates.
Nutrition Facts : Calories 224 calories, Fat 10g fat (8g saturated fat), Cholesterol 100mg cholesterol, Sodium 87mg sodium, Carbohydrate 28g carbohydrate (27g sugars, Fiber 0 fiber), Protein 5g protein.
FLAN
My family loves Flan, I usually bake it in a round cake pan, But you can use ramekins. This recipe is NOT a hard as it looks. For best results make Flan a day ahead to let the caramel form a slightly liquefied layer. Time does not include cooling time.
Provided by Barb G.
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F.
- Prepare an ice bath and set aside.
- Place eight ramekins in two baking pans lined with kitchen towels or 8-inch round cake pan.
- Bring a large pot of water to boil; keep hot until ready to use.
- Meanwhile, in a small saucepan, heat 3/4 cup sugar with the water over medium heat; cook until sugar is dissolved, about 5 minutes.
- Swirl pan occasionally, DO NOT STIR.
- Wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming.
- Increase heat to medium-high; continue cooking until caramel is amber, about 8 minutes, gently swirling pan to color evenly.
- Remove from heat,and immerse bottom in ice bath for 3 seconds to stop cooking.
- Dry bottom of pan.
- Working quickly, pour about 1 tablespoon into each ramekin; OR pour all into cake pan and swirl to coat bottom evenly; set aside.
- In a small saucepan heat milk over medium heat just until bubbles form around edges and milk starts to steam,5 to 6 minutes Turn off heat.
- In a large bowl, whisk together yolks, eggs, and remaining 3/4 cup sugar until combined.
- Slowly add hot milk whisking constantly.
- Pour mixture through a fine sieve into clean bowl; skim off surface foam with a spoon.
- Stir in Vanilla, and pour custard into ramekins or cake pan.
- Carefully pour the hot water into baking pan until it reaches halfway up the side of ramekin or cake pan.
- Bake until center is set when gently touched with finger, 30 to 35 minutes.
- Remove from oven transfer to a wire rack to cool completely.
- Cover with plastic wrap, and place in refrigerator to chill, at least 6 hours or overnight.
- To unmold, run a sharp knife around edges and place a serving plate upside down over the top; invert and gently lift pan to remove.
- Serve.
Nutrition Facts : Calories 261.5, Fat 7.4, SaturatedFat 3.5, Cholesterol 175, Sodium 84, Carbohydrate 42.2, Sugar 37.6, Protein 7.2
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