Flan Without Condensed Milk Food

FLAN WITHOUT CONDENSED MILK

Steps:

• In a pan, warm up the milk until it gets to the boiling point, then remove from the heat.
• Beat the eggs and egg yolk until they double their volume and get a pale yellow colour, then add them to the milk, whisking well.
• Add the icing sugar and vanilla extract, and mix again to combine, making sure you have a smooth consistency. Set aside.
• To make the caramel, add the granulated sugar, water and vinegar to a pan set over a low heat.
• Leave to simmer undisturbed for 25-30 minutes until the syrup turns into a light brown colour.
• Preheat the oven to 170 degrees C (340 F).
• Divide the caramel between 4 ramekins, making sure the bottom of the ramekins is well covered with an even layer of caramel.
• Use a ladle to divide the egg mixture between the 4 ramekins too, then arrange them on an ovenproof dish.
• Add hot water to the dish, so that the ramekins are half covered in water.
• Bake for approximately 35-40 minutes until the crème caramel is set and firm to touch.
• Leave to cool down to room temperature, then refrigerate for at least 3-4 hours, ideally overnight.
• Run a sharp knife around the edges, place a small plate on top of the ramekin, then flip it over to release the crème caramel. Alternatively, you can serve it straight from the ramekin.Enjoy!

TRADITIONAL CARAMEL FLAN

Steps:

• In a heavy saucepan or skillet over medium-low, heat 3/4 cup sugar. Do not stir. When sugar is melted, reduce heat to low; cook until syrup is golden brown, stir constantly. Quickly pour into an ungreased souffle dish or 2-qt. round baking dish, tilting to coat bottom of dish. Let stand for 10 minutes. , In a saucepan, heat milk until bubbles form around sides of saucepan. , Remove from the heat. In a bowl, whisk eggs, salt and remaining sugar. Stir 1 cup of warm milk into egg mixture; return all to pan and mix well. Add vanilla. Pour into prepared dish. , Place dish in a large baking pan. Fill larger pan with boiling water to a depth of 1 in. Bake at 325° for 55-60 minutes or until center is just set (mixture will jiggle). Remove flan dish to a wire rack; cool for 1 hour. Refrigerate for 3-4 hours or until thoroughly chilled. Run a knife around edge and invert onto a rimmed serving platter. Refrigerate leftovers.

FABULOUS FLAN (WITH VARIATIONS)

Steps:

• Preheat oven to 375°F.
• Place cinnamon stick and milk in a small saucepan over very low heat. This step is optional but gives a nice flavor.
• Meanwhile, caramelize sugar: in a small heavy skillet (preferably non-stick) without stirring, heat the sugar over medium heat until it begins to melt. Cook and stir for 4 or 5 minutes or until the sugar turns a rich brown. Be careful not to burn. Remove skillet from heat and immediately pour caramelized sugar into a round 2 quart casserole or other appropriate dish. Holding dish with pot holders, quickly rotate dish so that the sugar coats the bottom and sides evenly. Set aside to cool.
• Beat the eggs in a mixer or with a hand blender. Add condensed milk, evaporated milk, heated cinnamon milk and vanilla. Mix well. Pour into prepared casserole. Take a baking pan large enough to hold the casserole and add about 2 inches of very hot tap water or enough to come about 2/3 up the sides of the prepared pan. Place casserole in water, being careful not to let water into the flan mixture. Bake for 50 to 60 minutes or until a knife inserted in center comes out just barely clean � there should still be some bit of custard on it. Carefully remove casserole from water bath. Cool completely. Cover and refrigerate.
• To unmold, loosen edges with a knife. Set the casserole dish in a bowl of hot water )being careful not to splash water into the flan) for about 2 minutes in order to loosen up the caramel. Invert into a serving platter with deep enough sides to contain the caramel.
• Notes: For less fat, substitute low fat or fat free condensed milk and/or evaporated milk. This recipe works well in that you can reduce the eggs to 4 and still have a great custard. It needs some fat, so don�t go all fat free and only 4 eggs. The key is a good balance. If you like a richer custard you can use up to 10 eggs.
• If you prefer a firmer flan you can bake it without the water bath for about 35 to 40 minutes at 350°F It will cook quicker but won't be quite as creamy.
• Coconut Flan: Prepare as above adding one can of cream of coconut. Use a 3 quart casserole.
• Pumpkin Flan: Empty one 16 oz can pureed pumpkin into a saucepan. Add 1/2 tsp cinnamon, 1/2 tsp nutmeg and 1/4 tsp cloves (if desired). Cook, stirring frequently until the mixture is hot and slightly glossy, about 5 minutes. Add the pumpkin mixture to the egg custard as above and bake in a 3 quart casserole.
• Chocolate Flan: Add 4 to 6 ounces of good melted chocolate to the custard mixture. The amount of chocolate depends on how chocolaty you want it.

FLAN II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a heavy bottomed saucepan over medium heat, melt 1/2 cup sugar until golden. Carefully pour hot sugar evenly into four oven-proof ramekins or custard cups, tilting cups to coat bottoms evenly.
• In another saucepan, bring milk just to boiling over medium heat. Stir hot milk, a little at a time, into beaten eggs and egg yolks, until well combined. Stir in sugar. Pour milk mixture evenly into ramekins.
• Line a roasting pan with a damp kitchen towel. Place ramekins 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 ramekins.
• Bake in preheated oven 40 minutes, until set. Let cool, invert and serve.

CLASSIC FLAN

Steps:

• Preheat oven to 350°F. Stir 1/2 cup sugar and 1/4 cup water in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Divide caramel among six 3/4-cup custard cups. Working quickly, tilt cups, coating bottoms and part of sides.
• Stir milk and 1/2 cup sugar in medium saucepan over low heat just until sugar dissolves (milk will be lukewarm). Whisk eggs in medium bowl until blended. Slowly whisk in milk mixture. Whisk in vanilla and salt. Strain custard into prepared cups.
• Arrange cups in 13x9x2-inch metal baking pan. Pour enough hot water into baking pan to come halfway up sides of cups. Bake flans until just set in center, about 50 minutes. Remove cups from water and let stand 30 minutes. Chill until cold, at least 4 hours and up to 1 day. Cut around sides of each cup to loosen flan; turn out onto plate.

DAIRY-FREE COCONUT FLAN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk coconut milk, eggs, 1/4 cup sugar, rum, vanilla, and salt together in a large bowl until thoroughly combined.
• Pour 1/2 cup sugar into a heavy skillet over medium-low heat. Cook, stirring constantly, until melted and golden in color, about 8 minutes. Pour into an 8-inch flan or cake pan and swirl to coat the bottom.
• Set pan in a larger baking dish. Pour in coconut milk mixture. Pour enough boiling water into the baking dish to make a water bath that comes halfway up the sides of the pan.
• Bake in the preheated oven until a knife inserted into the center of the flan comes out clean, 30 to 40 minutes. Remove from water bath.
• Refrigerate flan until cold, at least 12 hours. Unmold by gently pushing the sides of the flan away from the pan. Place a serving plate on top of the pan and flip over; tap bottom of the pan firmly to release flan.

DELICIOUS, EASY CUBAN-STYLE FLAN

Steps:

• Equipment: 1 quart flanera or 1 quart round casserole dish with lid AND 1 ovenproof dish or baking pan that the flanera or casserole will fit into.
• Caramel: Some people like to make caramel by adding water to sugar and then cooking it to a nice dark golden brown, and some just like to melt the sugar to golden without water. Either method will work here. If you are using a flanera, which is a metal pan with a lock-down lid, you can make the caramel right in the flanera. If you are using a casserole dish, make the caramel in a saucepan and pour into the bottom of the casserole dish.
• Custard: As you prepare the custard, the caramel will cool. In a separate bowl, beat the 1 whole egg and 5 egg yolks together. A whisk works very well here. Add the evaporated milk and sweetened condensed milk to the eggs and mix together. Add the vanilla extract, either 1/2 teaspoon or 1 teaspoon depending on what strength you prefer. Pour the custard mixture into the flanera or casserole dish over the hardened caramel. Put on the lid.
• Put your flan into the ovenproof dish or baking pan and fill with hot water to about half-way up the sides, or as high as you can go and still move the thing without spilling hot water on yourself.
• Bake in a pre-heated 350 degree oven for 45 minutes. Turn off the oven and let set for another 15 minutes.
• Remove from the oven and the water-bath and let cool.
• Plating: Run a butter-knife around the outside edge of the flan. Place a plate large enough to handle the liquid caramel over the flan and invert. Chill the flan for at least an hour before serving.
• Enjoy!