Peruvian Flan Food
PERUVIAN FLAN
Revised this after reading the Guppy Gourmet's review and made it twice myself and like it now with the caramel revision. A Peruvian dessert adapted from fooddownunder.com. Flan should be made a few days ahead to set up properly and any fruit you like will work for the garnish. The directions do not include the last chilling time. I am not a Kahlua person, but wonder if two tablespoons or more of Kahlau and 1/4 teaspoon of almond extract would be an option that other people would like. Frangelico might be good, too. Or cinnamon-although that might turn it a strange color?
Provided by WiGal
Categories Dessert
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- To prepare sauce, put medium size heavy skillet (empty) over medium heat (large burner) for 40 seconds. (I have an electric stove so would be less for gas.).
- Keep burner at medium, add sugar to the pan and stir with the back of a wooden spoon, keep sugar moving constantly until sugar is completely melted and a rich medium brown color (caramelized)--between 9 and 10 minutes. NOTE: I also use a FORK to squish out any lumps at the end of this process.
- Immediately - and carefully - pour hot sauce into ovenproof pie plate or 9 inch round baking pan, gently moving dish so sauce covers bottom and sides. It is unnecessary to grease the pie dish.
- Let cool completely-about 40 minutes.
- To prepare the custard for the flan; preheat oven to 350 degrees and notice that for step 11 you will need to have boiling water.
- Stir eggs in a medium sized bowl.
- Slowly add condensed milk, then evaporated milk.
- Add vanilla, blending well.
- Pour flan mixture into ovenproof dish that you have already coated with caramel.
- Carefully place filled dish into a larger baking pan.
- Pour in enough hot water to reach about halfway up dish. (This water bath process is called bano mar(acu)a in Spanish and bain-marie in French.).
- Bake about 40 minutes.
- Flan is cooked when a knife inserted in center comes out clean.
- Remove from oven, let cool in water bath, then refrigerate to chill thoroughly.
- Carefully separate flan from dish with a thin knife.
- Invert on a flat dish and garnish with sliced strawberries, maraschino cherries or other fruit.
- Notes: Flan should be refrigerated for a few days because it tastes best served very cold. Use boiling water to clean up the hardened caramel on your utensils and pan.:).
Nutrition Facts : Calories 379.9, Fat 11.4, SaturatedFat 6, Cholesterol 169.8, Sodium 165.7, Carbohydrate 58.4, Sugar 54, Protein 11.8
FLAN DE LA ABUELA FLOR. THE BEST AND EASIEST CUBAN - PERUVIAN FL
The best flan ever. The easiest and yummiest! This recipe was shared with me from my husband's grandma "La abuela Flor", she is Cuban and I am Peruvian. Let me tell you, I am not a good cook at all and this recipe super easy for anyone. Enjoy it!!!
Provided by molly121112
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Pre heat Convection or conventional oven at 350.
- Put the sugar in a pan at high temperature. When the sugar starts melting lower to medium heat and take the pan from the heat and move in circular directions, put it back to the heat for few seconds and move the pan again until the sugar is totally melted. Be careful with sugar. It could burn you really bad. And it could get burn itself. If that happens, start over with a new cup of sugar.
- Put the caramel (melted sugar) inside the baking dish and move it around, so all the bottom of the dish is cover in caramel.
- Put all the rest of the ingredients in the blender. Blend for 2 minutes.
- Pour the mix into the baking dish, over the caramel.
- Put it in water bath. It means, put a bigger baking dish inside the oven, then put the baking dish that holds the flan mix inside the big baking dish and add very hot water inside the bigger baking plate. Do not add water into the flan mix. Put an inch or so of hot water, so the caramel doesn't burn while cooking in the oven.
- Bake it for 60 minutes (1 Hour).
- Put it away without the big baking dish. Let it cool for 30 minutes.
- When is cold put a big flat dish on top of the baking dish and flip it. You will see the flan with the caramel on top.
- Enjoy it!
- Don't forget to put extra caramel on top of each portion you serve :D yum yumm!
Nutrition Facts : Calories 251.9, Fat 8.1, SaturatedFat 4.4, Cholesterol 100.2, Sodium 115.8, Carbohydrate 37.3, Sugar 33.9, Protein 8.2
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