CREAMY CARAMEL FLAN
A small slice of this impressively rich, creamy, caramel flan dessert goes a long way. What a delightful finish for a special meal or holiday celebration. -Pat Forete, Miami, Florida
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 10 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 345 calories, Fat 16g fat (9g saturated fat), Cholesterol 140mg cholesterol, Sodium 189mg sodium, Carbohydrate 41g carbohydrate (41g sugars, Fiber 0 fiber), Protein 10g protein.
EASY CARAMEL FLAN (CREME CARAMEL)
This is so good and so easy. I found this recipe after my husband started getting nostalgic about his years spent in Northern Spain. He absolutely loves it when I make it and thinks it's very close to what he would get in Spain. It comes together quick since you barely need to measure anything.
Provided by C. Taylor
Categories Dessert
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 339.5, Fat 10.2, SaturatedFat 5.6, Cholesterol 123.3, Sodium 148, Carbohydrate 52.1, Sugar 47.7, Protein 10.2
CREAMY CARAMEL FLAN
A very popular dish in the Southwest. This is a quick to fix flan that can be prepared in the morning for a great treat after a hearty Tex-Mex dinner.
Provided by PaulaG
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- In iron skillet, over medium heat, cook and Stir the sugar until it is melted and caramel color.
- Divide the sugar into 8 ungreased 6-oz custard cups.
- Tilt to coat the bottom of the cups.
- With a wire whisk, beat eggs in large bowl; stir in the water, milk, vanilla and salt.
- Pour the egg mixture into custard cups.
- Place the filled cups in a large shallow pan filled with 1 inch of hot water.
- Bake for 30 to 35 minutes or until knife inserted near centers comes out clean.
- Cool and chill at least 2 hours before serving.
Nutrition Facts : Calories 196.5, Fat 6.7, SaturatedFat 3.5, Cholesterol 109.9, Sodium 136.4, Carbohydrate 27.2, Sugar 27.1, Protein 7.1
CREAMY CARAMEL FLAN
This recipe is a cross between egg custard and cheesecake. Rich and delicious.
Provided by Jo Poynor
Categories Desserts Custards and Pudding Recipes Flan Recipes
Time 8h
Yield 10
Number Of Ingredients 6
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.
Nutrition Facts : Calories 349.7 calories, Carbohydrate 41 g, Cholesterol 141.9 mg, Fat 16.6 g, Protein 10.5 g, SaturatedFat 9.6 g, Sodium 191.2 mg, Sugar 40.4 g
LIGHT CREME CARAMEL- FLAN
Make and share this Light Creme Caramel- Flan recipe from Food.com.
Provided by Miryam MS
Categories Dessert
Time 50m
Yield 6 flans, 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F Combine sugar and water in a saucepan. Bring to a boil, and cook without stirring until golden. Pour into 6 ramekins.
- Whisk eggs, vanilla, sugar and lukewarm milk in a bowl. Pour mixture into ramekins.
- Put ramekins in a roasting pan and add enough hot water to come halfway up the sides of the ramekins. Bake for about 40-50 minutes.
- Cool and chill in refrigerator for about 8 hours.
- Turn out onto individual plates to serve.
Nutrition Facts : Calories 197.4, Fat 3.5, SaturatedFat 1.1, Cholesterol 142.9, Sodium 96.8, Carbohydrate 34.2, Sugar 34.4, Protein 7.4
LOW-FAT CARAMEL FLAN
Make and share this Low-Fat Caramel Flan recipe from Food.com.
Provided by Vino Girl
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- In a heavy skillet cook sugar over medium-high heat until sugar begins to melt, shaking the skillet occasionally to heat the sugar evenly. Do not stir.
- Once the sugar starts to melt, reduce heat to low and cook about 5 minutes more or until all of the sugar is melted and golden, stirring as needed with a wooden spoon.
- Immediately pour into an ungreased 9-inch round baking pan; tilting to coat bottom completely.
- In medium bowl, combine egg substitute and water; stir in condensed milk, vanilla and salt.
- Pour over caramelized sugar in pan.
- Set pan in a larger pan. Fill larger pan with 1-inch boiling water.
- Bake 50 minutes or until knife inserted near center comes out clean.
- Cool. Chill at least 2 hours.
- To serve, loosen side of flan with knife; invert onto serving plate with rim.
CREAMY CARAMEL FLAN
Recieved this from another on-line site and love that it's a little different from the other recipes on this site as it contains cream cheese making for a flan that the intro describes as a creamy cross between an egg custard and a cheesecake, both of which this family loves. While posting photos discovered that this recipe was the same as recipe#52285; I'm trying to notify CC but unable to at this time. Hope to have it corrected as soon as possible
Provided by Bonnie G 2
Categories < 4 Hours
Time 1h30m
Yield 1 10 inch round pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- 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.
- HINT: This came from one of the reviewers - Pouring the sugar syrup into the glass baking dish, and because the glass was cool, the sugar hardened almost immediately. So after spending 30 minutes chipping a rock-hard blob of sugar out of the bottom of the dish, tried it again. But this time, put the baking dish in a hot oven for about 5 minutes before adding the sugar. The hot dish kept the sugar liquified just long enough for to get an even coating.
Nutrition Facts : Calories 438.5, Fat 20.6, SaturatedFat 11.3, Cholesterol 178.1, Sodium 248.9, Carbohydrate 51.9, Sugar 46.8, Protein 12.8
CREME CARAMEL
These individual creme caramel desserts will be an instant classic. So sweet and creamy, everyone will want seconds, trust us.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees. Place eight 4-ounce ramekins in a large roasting pan. Add 4 tablespoons water to a small pot. Add 1 cup sugar and stir to dissolve. Cook over medium-high, swirling occasionally, until caramel begins to turn amber, 6 to 8 minutes. Working quickly, divide caramel between ramekins, swirling ramekins to coat bottoms evenly, set aside.
- In a medium pot, heat milk over medium until hot, but not boiling. In a medium bowl whisk together whole eggs and yolks, salt, and remaining 1/2 cup sugar. While whisking, ladle some milk into the egg mixture. Whisk in remaining milk, one ladle at a time. Strain through a fine sieve into a large liquid measuring cup, and stir in vanilla. Divide custard evenly among ramekins.
- Transfer roasting pan to oven. Add enough boiling water to come halfway up the sides of the ramekins. Bake until custards are just set, about 35 minutes.
- With tongs, remove ramekins from hot water and let cool slightly. Cover and refrigerate until cold, at least 3 hours (or up to 3 days). To unmold, run a sharp knife around inside of each ramekins and invert onto a serving plate, gently shaking to release.
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