Flan With Caramelo Food

FLAN

Steps:

• (This recipe should be made at least one day before serving.) Adjust a rack to the middle position and preheat the oven to 300°F.
• Stir together the sugar and ¼ cup water in a small heavy saucepan until the sugar is completely moistened. Bring to boil over medium-high heat and cook, without stirring, until the mixture begins to turn golden. Gently swirling the pan, continue to cook until sugar is a honey color. Remove from the heat and swirl the pan until the sugar is reddish-amber and fragrant, 15 to 20 seconds. Carefully swirl in 2 tablespoons of warm tap water until incorporated - be careful as the mixture will bubble and steam. This whole process should take less than 10 minutes.
• Pour the caramel into an 8½ x 4½-inch loaf pan; do not scrape out the saucepan. (Note: The caramel will solidify when you pour it into the loaf pan. That's ok -- it will soften up again as it bakes.) Set the loaf pan aside. (To clean the hardened caramel from the saucepan, fill the pan with water and bring it to a boil.)
• Whisk the eggs and yolks in large bowl until combined. Add the sweetened condensed milk, evaporated milk, whole milk, vanilla, Bourbon, and salt and whisk until incorporated. Strain the mixture through a fine-mesh strainer into a large bowl to remove any bits of egg; then pour the strained custard into the loaf pan over the caramel. Cover the loaf pan tightly with aluminum foil.
• Place the loaf pan in the center of a 9x13-inch baking or roasting pan (preferably with high sides) to make a water bath. Place the nested pans in the oven; then, using a tea kettle or pitcher, pour hot water around the loaf pan until it reaches about halfway up the sides of the loaf pan. Bake for 75 to 90 minutes. Very carefully pull back the foil (there will be steam that has accumulated under it) to ensure the custard is set around the edges but still a bit jiggly in the center. (Don't worry that it seems undercooked. The custard will continue to cook as it cools, and the center will set completely -- I promise!) Carefully remove the pans from the oven. Remove the foil and leave the flan in the water bath for 1 hour to cool.
• Remove the loaf pan from the water bath and wipe the pan dry. Cover tightly with plastic wrap and chill in the fridge overnight or up to 4 days.
• To unmold the flan, carefully slide a sharp knife around the edges of the pan. Invert a platter with a raised rim (to contain the liquid caramel) on top of the flan and turn the pan and platter over. If the flan doesn't release immediately, let it sit inverted for a minute and it should slide out. If it still doesn't come out, try running the knife around the edges again. When the flan is released, remove the loaf pan. Using rubber spatula, scrape the residual caramel onto the platter. You won't be able to release all of the caramel - that's okay. Slice the flan and spoon the sauce over individual portions. (Leftover flan may be covered loosely with plastic wrap and refrigerated for up to 4 days.)
• Note: If you would like to omit the Bourbon, replace with an additional 2 teaspoons of vanilla extract.

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.

EASY FLAN RECIPE

Steps:

• Preheat oven to 350°F.
• Pour the sugar into a skillet over medium heat. Stir the sugar continually until it begins to brown and clump together. Keep stirring until the sugar completely melts and dissolves into a golden-brown syrup. Remove the syrup from the heat as soon as it has dissolves as it can burn.
• Working quickly, carefully pour the caramel into a 7-inch round pan or a special flan pan (flanera) as shown in the photos in the blog post. Pour the caramel evenly into the bottom of the pan so the entire bottom is coated. If you need to, use an oven mitt or potholders to move the pan from side to side to get the caramel evenly distributed. If the caramel hardens too quickly, you can carefully reheat the pan by placing it directly on the stove or on the skillet for a few seconds.
• Set the caramel-coated pan aside to cool and harden.
• In a large mixing bowl, add the eggs, sweetened condensed milk, whole milk and vanilla extract. Whisk together until everything is fully combined, but try not to overwhisk so that there aren't too many air bubbles in the mixture.
• Pour the custard mixture into the caramel-coated pan. Cover the top of the pan with the lid (if using a flanera) or tightly with aluminum foil.
• Place the flan pan in a large baking dish and pour enough water in the dish until it reaches about halfway up the pan. Carefully place the baking dish in the oven and bake for 1 hour and 15 minutes.
• Carefully remove the dish from the oven, and then lift the flan pan out of the water bath. Remove the lid or aluminum foil and let it cool to room temperature. The flan may still be a little jiggly, but that's okay - it will continue to cook with the residual heat.
• Once it's cooled, cover with the lid or aluminum foil and refrigerate for 4 hours or overnight.
• To serve, remove the lid or aluminum foil and slide a knife along the edges of the pan to loosen it up. Place a plate or platter on top of the flan, grab a hold of both the plate and the pan and quickly and securely flip it over so that the flan is now upside down. Carefully lift off the flan pan. Your flan should be sitting in the caramel on the plate, ready to enjoy!
• Carefully lift the flan pan up. The flan should be on the plate - if it's not, place the pan back down and let it sit for a few minutes. Don't freak out! It will loosen up and slide out. You could try tapping the sides of the pan a bit or even giving the sides a squeeze.
• Slice the flan and serve with the rich caramel sauce!

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.

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.

EASY CARAMEL FLAN (CREME CARAMEL)

Steps:

• Preheat oven to 325.
• Brown sugar in a saucepan till a medium dark golden brown, but not burnt and then QUICKLY transfer to the bottom of a pie plate(you may add a few tablespoons of water to help it melt).
• In a large bowl beat the eggs and then add the 2 cans of milk and vanilla extract, mixing well.
• Pour mixture into pie plate.
• Using a larger pan that the pie plate will fit in, fill half way with the boiling water, place in oven, and then place pie plate in the middle of the large pan.
• Bake for approximately 45 - 55 minutes. The center should be soft and firm but not liquidly.
• Let cool and then after running a knife around the edge to seperate, flip over onto a serving dish.

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.

LECHE FLAN (FILIPINO CREME CARAMEL)

Steps:

• Start heating water in a steaming pot.

CARAMEL-GLAZED FLAN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a heavy skillet over medium-low heat, cook and stir sugar until melted and light brown. Carefully pour into a 9-inch round baking dish, tilting the dish to coat the bottom completely.
• In a medium bowl, beat egg yolks and egg whites. Stir in water, condensed milk, vanilla and salt until smooth. Pour into prepared dish. 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 1 hour, until center is just set (still a bit jiggly). Remove dish to a wire rack to cool for one hour. Then refrigerate several hours or overnight.
• To unmold, run a knife around the edge of the pan and invert onto a rimmed serving platter.

VEGAN FLAN

Steps:

• You can watch the video in the post for visual instructions.
• For the caramel, add sugar and water to a small saucepan. Bring to a simmer, stirring frequently. Once it starts boiling, turn down the heat, let simmer until it's dark golden brown and thickens, then turn off the heat.
• Quickly pour the caramel into 4 small ramekins and spread the caramel around the bottom with a spoon or simply by tilting the ramekins. Set aside while you make the custard.
• For the custard, add coconut milk, maple syrup, cornstarch, agar powder, vanilla extract, and sea salt to a medium-sized saucepan and stir with a whisk.
• Once combined, bring to a boil over medium-high heat, stirring frequently. As soon as it starts boiling, turn the heat to low and let simmer for 2 minutes to activate the agar, then remove from heat.
• Pour the custard into the 4 ramekins and refrigerate for at least 3-4 hours or overnight.
• To unmold the flan, gently slide a knife around the edges of each ramekin. Invert a platter on top of the ramekin and turn the ramekin and platter over (shake it carefully). Check the step-by-step photos in the blog post above.
• Enjoy! Store leftovers covered in the refrigerator for up to 3 days.

CHOCOLATE CARAMEL FLAN

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Grease and lightly flour a 23cm/9in Bundt tin. Find a roasting tin big enough to hold the Bundt tin comfortably and deep enough for water to come two-thirds of the way up the side of the Bundt tin. Pop a tea towel in the base of the roasting tin.
• To make the caramel layer, put the salted caramel in a microwaveable dish and warm for about 20 seconds or just long enough to make it runny. Pour into the base of the Bundt tin, avoiding drips on the sides. Tap on the worktop to level the surface.
• To make the cake layer, whisk the butter and sugar in a bowl until really light and fluffy. Add the egg and vanilla extract and mix to combine.
• In a separate bowl, add the flour, cocoa, bicarbonate of soda and baking powder and mix thoroughly.
• Spoon the coffee into a small bowl, add a few tablespoons of the milk and heat for a few seconds in the microwave or in a small saucepan on a medium heat, until the coffee has dissolved. Pour the coffee into the remaining milk and stir through.
• Sift a third of the flour mixture into the butter mixture and fold in with a large metal spoon. Fold in a third of the coffee-flavoured milk, then repeat until all the flour and milk has been mixed in and is smooth.
• Spoon the cake mixture over the salted caramel in the tin, tap the tin on the work surface to remove any bubbles and make sure the top is level. Put the Bundt tin in the centre of the roasting tin.
• To make the crème caramel, mix the evaporated milk, condensed milk, eggs, vanilla and salt in a food processor until smooth. Pour over the back of a spoon, over the top of the cake batter.
• Have a jug of hot water ready. Put the roasting tin with the Bundt tin into the oven. Before you close the door, pour the water straight onto the tea towel in the roasting tin, making sure the water reaches at least two-thirds of the way up the side of the Bundt tin.
• Bake for 1 hour and don't be tempted to open the oven. Remove from the oven and leave to cool in the tin for another hour. Flip over onto a serving dish, cut into slices and serve.

FLAN

Steps:

• Bring plenty of water to a boil in a pot or kettle to use as a water bath (the flan will be baked in a dish set in a roasting pan surrounded by the boiling water). Preheat oven to 350 degrees.
• For the caramel topping: have an ungreased 9-inch by 2-inch cake pan ready or a 2-quart round baking dish or souffle pan.
• In a medium saucepan whisk together 3/4 cup granulated sugar and 1/4 cup water. Set over medium heat, cook stirring constantly until sugar has dissolved and mixture begins to boil.
• Once boiling stop stirring and let cook until it's nearing just an amber color. Remove from heat, let rest 5 seconds then add remaining 1 Tbsp warm water (it will steam and sputter slightly so stand back!), whisk to blend.
• Immediately pour caramelized sugar into cake pan or 2-quart baking dish and carefully tilt in a circular motion to coat the entire surface of bottom of the pan (careful pan will be hot!). Set aside.
• For the flan custard mixture: in a large mixing bowl using an electric hand mixer blend together cream cheese and 2 Tbsp sugar just until smooth.
• Mix in eggs one at a time, mixing until just combined after each addition. Then mix in sweetened condensed milk, evaporated milk and vanilla extract.
• Pour milk mixture over caramel layer in cake pan. Set pan in a roasting pan large enough to fit with extra space surrounding. Pour in enough boiling water to reach about halfway up the sides of the cake pan.
• Bake until nearly set (it should still wiggle just slightly when jiggled), about 50 - 60 minutes.**
• Carefully remove from water bath (roasting pan with water) and set on wire rack to cool for 1 hour. Transfer to fridge and let chill 4 hours.
• Run a sharp knife around the flan right up next to the pan, then place a large rimmed serving plate over the pan. While holding the plate in place, flip the flan to the opposite side and let it fall onto the plate.
• Slice and serve. Store in refrigerator.

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 WITH CARAMELO

Steps:

• Mix all custard ingredients in a blender until smooth. Mix sugar and water in pan until dissolved. Add cinnamon stick and cook over medium heat until light caramel color, about 10 minutes. Pour about 4 tablespoons of syrup into an 8 by 8-inch pan to coat the bottom evenly. Cool for a few minutes or until hardened. Reserve the remaining caramel. Pour custard mixture from blender over the caramel. Preheat the oven to 350 degrees F. Put the custard pan into a larger pan and pour water halfway up the side of the smaller pan creating a bain marie. Bake until the middle of the oven until the custard moves slightly when jiggled, about 1 hour and 15 minutes. Let cool for 15 minutes, or refrigerate, if desired. When ready to serve, loosen the sides with a knife and invert pan onto platter. Slice and serve with reserved, re-warmed syrup and whipped cream.