FLAN
Food Network's Tyler Florence shares this delicious flan recipe that's sure to be a crowd-pleaser.
Provided by Tyler Florence
Categories dessert
Time 6h25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- To make the caramel: have ready a 2-quart round flan mold and a large roasting pan. Combine 1 cup of the sugar and 2 tablespoons of water in a heavy-bottomed pot or pan. Place over medium-high heat and cook until the sugar begins to melt. Swirl the pan over the heat until the syrup darkens to a medium amber color, about 10 minutes; don't stir with a spoon. Remove from the heat and immediately add the lemon juice, swirl the pan again to combine, and then pour into the flan mold. Tilt the dish so that the caramel evenly coats the bottom and a bit up the sides, place in the roasting pan and set aside.
- Preheat the oven to 325 degrees F, bring a kettle of water to a boil for the water bath and keep it hot.
- Combine the cream, cinnamon, and vanilla in a small saucepan over medium-low flame. Bring the cream to a brief simmer, stirring occasionally. Take care not to let the cream come to a full boil to prevent it from spilling over.
- In a large bowl, cream together the whole eggs and yolks with the remaining 1/2 cup of sugar; add a pinch of salt. Whisk until the mixture is pale yellow and thick. Temper the egg mixture by gradually whisking in the hot cream mixture; don't add it too quickly or the eggs will cook. Pass the mixture through a strainer into a large measuring cup to ensure that the flan will be perfectly smooth. Pour the custard into the caramel-coated mold.
- To create the water bath: pour the hot (not boiling) water into the roasting pan to come halfway up the side of the mold; be careful not get water into the custard. Carefully transfer to the middle oven rack, and bake for 30 to 45 minutes, until the custard is barely set and just jiggles slightly. Let the flan cool in the water bath, then refrigerate for at least 4 hours or overnight.
- When you are ready to serve, run a knife around the inside of the mold to loosen the flan. Place a dessert plate on top of the flan and invert to pop it out.
LEMON FLAN
Flan is one of my comfort dishes. It just makes me feel happy! I love the flavor of the lemon in this rich and creamy dish. The caramel is gooey and yummie.
Provided by Cheryl Neubecker
Categories Fruit Desserts
Time 1h20m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350 degrees. Spray a 9 inch cake pan with cooking spray. You will need a pan larger than your cake pan to make a water bath.
- 2. In a medium sauce saucepan over medium-low heat, melt sugar. Continually stir until sugar liquifies and turns golden caramel. Pour into 9 inch cake pan. Tilt pan to coat the bottom with caramel. Set aside.
- 3. Whisk eggs in large mixing bowl until completely incorporated. Making sure white and yoke and combined. (This helps make the flan smooth and cook evenly.) Whisk in milks. Then add lemon zest and juice.
- 4. Pour egg mixture on top of caramel. Set cake pan inside larger pan. I pull out my oven rack, set the pan on it and then fill the water bath half way up the flan pan.
- 5. Bake for 1 hour. Let cool completely. Can be served at room temperature or refrigerated and served cold. When ready to serve run a knife around the edge to loosen flan. Then invert on to a serving plate.
FLAN CAKE
My grandmother got this recipe from one of her great-nieces. It's really good and super-easy. We usually make it with yellow cake mix but I'm sure it would be equally good with chocolate. If you can find Cajeta Quemada (A goat's milk caramel made in Mexico-Coronado brand is best) you can substitute it for the caramel topping. Also if you can get Mexican vanilla that's best too. It has a very distinctive flavor. The ingredients for the cake are for a Betty Crocker cake mix. Use whatever ingredients and proportions your cake mix calls for.
Provided by Nanita
Categories Dessert
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Spray bundt pan thoroughly with cooking spray.
- Pour 3/4 cup caramel topping in bundt pan.
- Whip flan ingredients (eggs, condensed milk, evaporated milk, and vanilla) together with electric mixer.
- Pour flan mixture into pan.
- Prepare cake mix according to package directions.
- Pour prepared cake mix over flan mixture in pan.
- Bake for 35 to 45 minutes.
- Cool for 15 to 20 minutes before inverting onto serving plate. Caramel topping will drip down the sides.
- Drizzle additional caramel topping over sliced cake before serving if desired.
- Store in refrigerator.
LEMON CAKE
Get Ina Garten's Lemon Cake recipe from Barefoot Contessa on Food Network. The lemon comes twofold: in the cake and in the glaze, which keeps everything moist.
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 1h30m
Yield 2 (8-inch) loaves
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
- Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
- Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
- For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
Nutrition Facts : Calories 400 calorie, Fat 13 grams, SaturatedFat 9 grams, Cholesterol 86 milligrams, Sodium 235 milligrams, Carbohydrate 66 grams, Fiber 1 grams, Protein 5 grams, Sugar 47 grams
LECHE FLAN
This indulgent Filipino caramel and custard dessert-a staple for holidays, family gatherings and parties-has a luscious, creamy texture. The lemon zest adds a nice bright note, but feel free to leave it out.
Provided by Food Network Kitchen
Categories dessert
Time 6h20m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Add about 2 tablespoons of the sugar to a small saucepan over low heat. Allow the sugar to melt, about 15 minutes. Gradually add a tablespoon of sugar at a time, slowly swirling it and allowing it to melt in before adding the next tablespoon. This is a long process, which needs constant attention to avoid burning. When all the sugar is completely melted, it will become a rich, dark caramel color, about 40 to 45 minutes.
- Carefully pour the caramel into a 9-inch cake pan, coating the bottom of the pan. Allow to cool completely, about 20 minutes.
- Meanwhile, preheat the oven to 350 degrees F.
- Prepare a water bath: Place a large roasting pan on the middle rack of the oven. Bring about 2 quarts of water to a boil, then carefully pour it into the roasting pan in the oven.
- When the caramel is cool, slowly whisk together the egg yolks in a medium bowl, then add the evaporated milk, condensed milk, vanilla extract and lemon zest (if using). Whisk gently to avoid adding air into the custard. Air will cause bubbles, taking away from the smooth and dense texture.
- Pour the custard through a fine-mesh sieve into the cake pan. Lightly tap the pan on the counter to release any air bubbles.
- Once the oven is at 350 degrees F, carefully place the cake pan in the water bath.
- Bake until the center of the custard is set and a toothpick inserted in the center comes out clean, about 1 hour. Remove the cake pan from the water and allow the custard to cool to room temperature. Cover and refrigerate for at least 5 hours and up to 5 days.
- To serve, unmold the flan: Allow the flan to come to room temperature (see Cook's Note). Take a sharp paring knife and run it between the edge of the flan and the cake pan. Hold a large plate firmly over the pan and, in one smooth motion, invert the plate and pan. Carefully remove the pan.
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.
LEMON FIESTA CAKE
You'll have a fiesta on your table when you use this recipe to make a light, lemony, fluffy, and festive lemon-accented cake with raisins.
Provided by Marsha
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a Bundt pan.
- Cream 1/2 cup plus 2 tablespoons butter and 1 1/2 cups sugar until fluffy. Add eggs one at a time beating after each addition. Blend in the lemon peel.
- In a separate bowl, mix flour, salt, soda and baking powder. Add flour mixture alternately with buttermilk to creamed butter mixture. Add lemon extract and raisins.
- Bake at 325 degrees F (165 degrees C) for 50 minutes cool 5 minutes, then turn out onto serving plate. Prick hot cake with skewer or fork and pour on lemon topping.
- Combine 1/3 cup sugar, 1/3 cup butter and water in a saucepan and heat until butter melts. Add lemon juice . Spoon over hot cake.
Nutrition Facts : Calories 389.2 calories, Carbohydrate 56.7 g, Cholesterol 86.3 mg, Fat 16.4 g, Fiber 1 g, Protein 5.3 g, SaturatedFat 9.9 g, Sodium 334.8 mg, Sugar 35.3 g
FILIPINO LECHE FLAN CAKE
Make and share this Filipino Leche Flan Cake recipe from Food.com.
Provided by Honey Sweet
Categories Dessert
Time 2h
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Prepare the Caramel:.
- Preheat oven to 350°F In a large frying pan, combine all the ingredients for the caramel. Mix well with a spoon, then place over medium heat. Allow sugar to caramelize to a light golden brown.
- Immediately pour the caramel into 9 Inch x 13 Inch x 3 Inch baking pan.
- Hold pan with kitchen towels and tilt the pan so the caramel completely covers the bottom. Set aside.
- Prepare the Flan:.
- In a large mixing bowl, combine the flan ingredients except the lemon or dayap rind. Strain, using a fine strainer like a piece of cheesecloth. Stir in grated lemon or dayap rind. Pour the flan mixture into the caramel lined baking pan. Set aside.
- Prepare the cake:.
- In a large mixing bowl, blend the first 8 ingredients for the cake. Beat with a wire wisk until smooth and lump free. Set aside.
- In another large mixing bowl, using an electric mixer, beat the egg whites together with the cream of tartar until frothy. Gradually add the caster sugar while continuing to beat at medium speed until egg whites are stiff but not dry.
- Quickly but thoroughly fold in egg yolk mixture into the beaten egg whites.
- Carefully pour the cake batter into the pan with the flan. Do not tap the pan.
- Bake for 1 hour and 25 minutes using a water bath. Allow the cake to cool in its pan together with the water bath.
- To unmold:.
- Run spatula around the cake to loosen it and invert to a serving platter. Chill well before serving.
Nutrition Facts : Calories 626.7, Fat 27.1, SaturatedFat 8.1, Cholesterol 335.9, Sodium 586.9, Carbohydrate 84.2, Fiber 0.1, Sugar 79.5, Protein 13.8
LEMON BLUEBERRY FLAN CAKE
This is a fast, easy, delicious, prepackaged ingredients recipe. Purists will want to make their own flan, pudding, jelly, etc. NOT ME! It looks impressive and is a cinch to make. Recipe came from one of those paperback recipe booklets sold in the checkout line. Prep time is estimated - so is servings. The scrumtialiciousness of the recipe is accurate :)
Provided by Satisfied Kris
Categories Dessert
Time 20m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Mix the soft cream cheese and pudding until smooth.
- Place the flan sponge cake on a platter.
- Spread the pudding mixture in the center of the flan.
- Top with blueberries.
- Spoon the melted current jelly over the blueberries.
- Serve immediately or refrigerate (covered) until time to serve.
Nutrition Facts : Calories 230.6, Fat 9.6, SaturatedFat 5.8, Cholesterol 49.1, Sodium 210.5, Carbohydrate 33.8, Fiber 1.3, Sugar 17.4, Protein 4
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- Add the sugar to a medium-sized sauce pot, and place it over medium-high heat. Watch it carefully and do not stir. Once the sugar begins to melt and becomes an amber color, swirl the pot every so often, gently until the sugar has completely dissolved. This will take about 5 to 10 minutes, and it will be a medium amber color at this point. Immediately pour in a 9 x 2-inch cake pan (or pie dish, or special flan pan) and quickly swirl it around to coat the bottom. The goal is to cover the entire bottom, but don’t worry if it doesn’t quite make its way to the edges, as it will melt again in the oven.
- Add the milk, sweetened condensed milk, eggs, lemon zest, lemon juice and vanilla to a blender. Blend until it’s smooth, about 5 seconds. (You can also use an electric mixer and a mixing bowl to do this.)
- Place the prepared pan in a large roasting or baking pan. Pour the egg mixture into the cake pan, over the caramel coating. Add enough hot water to the roasting/baking pan, to come halfway up sides of the cake pan. (This is called a water bath, and adds moisture to the oven, which keeps the flan from becoming rubbery or cracking.)
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