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
CARAMEL FLAN
Sometimes I like to top this Mexican dessert with whipped cream and toasted slivered almonds. -Anelle Mack, Midland, Texas
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8-10 servings.
Number Of Ingredients 6
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.
Nutrition Facts :
CARAMELIZED PINEAPPLE SAUCE
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Melt the butter and sugar in a medium skillet over medium heat. Stir until the sugar dissolves, about 3 minutes. Increase the heat to high. Add the pineapple and cook, stirring occasionally, until golden and coated in caramel, about 5 minutes. Remove the skillet from the heat and add the vanilla and salt. Divide the pineapple sauce among 4 sundae dishes. Top each dish with 1 scoop of ice cream and some chocolate sauce.
PINEAPPLE-CARAMEL FLAN
Categories Fruit Juice Egg Fruit Dessert Bake Pineapple Fall Summer Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Bring juice and 1/2 cup sugar to boil in medium saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium; simmer until mixture is reduced to 2 cups, stirring occasionally, about 25 minutes. Cool to room temperature.
- Meanwhile, position rack in center of oven; preheat to 350°F. Stir remaining 3/4 cup sugar and 3 tablespoons water in heavy small saucepan over low heat until sugar dissolves. Increase heat to high and cook without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Working quickly, divide caramel among six 3/4-cup ramekins or custard cups. Tilt each ramekin to coat bottom with caramel. Set ramekins in 13x9x2-inch baking pan.
- Place egg yolks in large bowl. Whisk in pineapple mixture. Divide custard among ramekins. Pour enough hot water into baking pan to come halfway up sides of ramekins. Bake flans until gently set in center, about 30 minutes. Remove from water; cool. Cover; chill overnight.
- Run small knife around flans. Invert onto plates; allow syrup to run over.
MARIEVILLE'S PINEAPPLE FLAN
This unique flan is made with pineapple juice rather than milk or cream. Use the pineapple juice found near the orange juice in supermarket refrigator sections, and begin making the flan a day ahead.
Provided by SassyMom3
Categories Pineapple
Time 1h15m
Yield 1 whole flan, 2-4 serving(s)
Number Of Ingredients 4
Steps:
- For Caramel Sauce, put a cup of sugar in a small saucepan, over low heat. Keep your eye on it. If it burns, you will have to start over. it just needs to melt and be slightly golden that's all. Immediately pour the caramel into a metal pan and swirl it around to cover the bottom and sides. You have to be quick because once it starts to cool down you don't stand a chance. The caramel should have cooled down before you pour the pineapple mixture in it.
- For Pineapple Mixture, bring juice and 1/2 cup sugar to boil in medium saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium; simmer until mixture is reduced to 2 cups, stirring occasionally, about 25 minutes. Cool to room temperature. Place egg yolks in large bowl. Whisk in pineapple mixture.
- Carefully pour into caramelized pan and set the mold in pan filled with hot water. Bake in a moderate oven 350* for about 50 minutes or until golden. Test with a knife, it should come out clean. Remove from oven, cool and refrigate at least 3 hours.
Nutrition Facts : Calories 1271.9, Fat 41.1, SaturatedFat 14.6, Cholesterol 1888, Sodium 80.9, Carbohydrate 203.7, Fiber 0.8, Sugar 188.2, Protein 25.6
PINEAPPLE-LIME IMPOSSIBLE CAKE
This version of an Impossible-style Cake has distinct layers of pineapple cake and lime flan, that magically separate while baking. The pineapple caramel topping is essential--and made after the cake has cooled--so be sure not to skip it. While this may not be traditional in flavor or cooking method for an Impossible Cake, it's definitely a delicious variation and well worth the extra effort. Prepare ahead: this needs to cool at least 4-8 hours.
Provided by Kim
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 7h30m
Yield 14
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch fluted tube pan (such as Bundt®).
- Combine condensed milk, evaporated milk, lime juice, eggs, lime zest, salt, and vanilla extract for flan in a large bowl; whisk until thoroughly combined. Pour mixture into the prepared pan.
- Remove 4 pineapple slices and 1/2 cup pineapple juice from the can of pineapple. Cover and place in the refrigerator to reserve for the caramel topping.
- Place remaining pineapple slices and juice in the bowl of a food processor; blend until smooth. This should result in approximately 1 1/4 cups pureed pineapple.
- Whisk flour, baking powder, baking soda, and salt together in a small bowl until combined.
- Cream sugar and butter in a large bowl until light and fluffy. Beat in eggs, 1 at a time, mixing well after each addition. Mix in vanilla. Add 1/2 of the dry ingredients, and mix until just combined. Stir in 1/2 of the pineapple puree until just combined. Continue adding dry ingredients alternately with pineapple puree, mixing until just combined. Place large spoonfuls of cake batter over the flan layer as evenly as possible; don't worry if they mix, they will separate during baking. Cover the Bundt® pan tightly with lightly greased aluminum foil and place it into a large roasting pan.
- Place in the preheated oven and fill the roasting pan with enough water to come 1/3 of the way up the sides of the Bundt® pan, or at least 1 inch deep. Bake in the hot water bath until a toothpick inserted into the center comes out clean, about 1 1/2 hours.
- Remove from the water bath, remove aluminum foil, and allow cake to cool in the pan for 1 hour. Carefully run a table knife around the edges to loosen. Invert carefully onto a serving plate or platter and allow to cool to room temperature, about 30 minutes. Loosely cover cake and place into the refrigerator for 4 hours to overnight.
- Shortly before you are ready to serve the cake, combine butter and brown sugar for caramel topping in a large skillet over medium-low heat. Cook, stirring often, until bubbling and sugar has melted, about 2 minutes. Pour in reserved 1/2 cup pineapple juice; cook and stir until mixture is bubbling and thoroughly combined, about 2 minutes. Add reserved pineapple slices and cook, stirring the sauce frequently, about 3 minutes. Flip pineapple slices over; cook and stir until sauce has thickened and turned a slightly deeper golden brown color, about 3 minutes more.
- Quickly and carefully place the pineapple slices on top of the cooled cake. Spoon caramel sauce over top of the pineapple slices and cake. Garnish with lime zest and cherries.
Nutrition Facts : Calories 368.7 calories, Carbohydrate 55.3 g, Cholesterol 112 mg, Fat 13 g, Fiber 0.9 g, Protein 8.6 g, SaturatedFat 7.5 g, Sodium 329.9 mg, Sugar 42.2 g
PINEAPPLE CHEESECAKE FLAN
This recipe was given to me during a Cursillo's Ultreya in Orlando, Fl at Christ the King Episcopal Church.
Provided by AURORA MATA @abuelax8
Categories Other Desserts
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Then using a mixer,blend in the eggs, condensed milk, softened cream cheese, pineapple juice, and pinch of salt. Mix well. Set aside.
- Using a 3 qt Corningware casserole(it's what I use, but if you have another mold you can put on both stove top and oven, you can use that too.), put in water and sugar. Heat until sugar is boiling. When it turns golden brown(makes a caramel), and using pot holders, swirl the caramel so that all sides and bottom of mold are completely coated. This prevents the flan from sticking.
- Pour the mixture into the mold. Put the mold onto a pan half-way full of water(Bain Marie) and put in oven for 45- 55 mins. When you insert a knife into the middle of the flan, and the knife comes out dry, the flan is done.
- Again using potholders, place a serving platter over the mold, and quickly turn it over. It can be a little tricky. If the flan sticks, turn it back and carefully run a knife around the edge of the mold to loosen the flan. Then turn the mold upside down again over the platter. Cool and serve.This is NOT a low calorie dessert.
LIME FLAN WITH CARAMELIZED PINEAPPLE
Categories Citrus Dairy Egg Fruit Dessert Bake Low Fat Lime Pineapple Spring Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 16
Steps:
- Make flan:
- Position rack in center of oven and preheat to 325°F. Place 9-inch-diameter cake pan with 1 1/2-inch-high sides in oven. Bring lime juice to simmer in small saucepan. Remove from heat; cool.
- Stir sugar and 1/4 cup water in heavy small saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 6 minutes. Pour hot caramel into hot cake pan; using oven mitts, tilt cake pan to coat bottom evenly. Set aside.
- Stir reduced-fat milk and cornstarch in 1-cup glass measuring cup to blend. Combine condensed milk, lime peel and lime juice in large bowl. Scrape in seeds from vanilla bean. Stir to blend. Stir in egg substitute, then cornstarch mixture. Pour custard over caramel in pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan. Cover roasting pan with foil.
- Bake custard until set around edges and center 4 inches still moves when pan is gently shaken, about 50 minutes (do not overbake or custard will curdle). Transfer cake pan to rack and let flan cool. Cover and refrigerate flan overnight.
- Make pineapple:
- Spray large nonstick skillet with nonstick spray. Place skillet over high heat. Add 8 pineapple slices to skillet and cook until golden brown, about 2 minutes per side. Drizzle 1 tablespoon lime juice over pineapple. Using spatula, transfer pineapple to plate. Wipe out skillet, then spray with more nonstick spray. Repeat with remaining 8 pineapple slices and 1 tablespoon lime juice. Cut pineapple slices diagonally in half. Sprinkle with chopped mint.
- Run small knife around cake pan sides to loosen flan. Invert flan onto platter. Cut into wedges; serve with pineapple.
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PINEAPPLE FLAN RECIPE - QUERICAVIDA.COM
From quericavida.com
Cuisine MexicanCategory DessertServings 8Total Time 1 hr 15 mins
- Cook sugar in a saucepan over medium heat without stirring, but make sure it doesn’t burn. Once it begins to melt and turns a golden brown color, immediately remove from the heat so that it doesn’t get too dark. If it gets dark, it will have a bitter taste.
- Quickly pour it into the mold you’ll use for the flan, evenly distributing it until it coats the bottom and sides. Be very careful so you don’t get burned.
- Mix all the ingredients in blender and strain before pouring it into the mold already prepared with the caramel.
PINEAPPLE FLAN RECIPE - REAL SIMPLE
From realsimple.com
3/5 (64)Total Time 6 hrsServings 8Calories 429 per serving
- Heat oven to 350° F. Place eight 4-ounce ramekins or one 8- or 9-inch cake pan inside a roasting pan and set aside.
- Cook the sugar and ¼ cup water in a small saucepan over medium heat, stirring, until the sugar dissolves and the mixture comes to a boil. Stop stirring and continue to boil the mixture. When it begins to turn brown, swirl the pan continuously until the mixture is amber in color. (Do not stir; this will cause the sugar to crystallize.) Immediately pour the caramel into the ramekins or cake pan; set aside to harden.
- In a large bowl, whisk together the eggs, egg yolks, condensed milk, cream, pineapple juice, vanilla, and salt until smooth. Divide the egg mixture among the ramekins.
- To the roasting pan, add just enough hot water to reach halfway up the sides of the ramekins or cake pan. Cover the roasting pan with foil and transfer carefully to oven. Bake until the edges of the flan are set but the center is still wobbly, 60 to 65 minutes for ramekins or 70 to 75 minutes for a cake pan. Remove the foil.
PINEAPPLE CREAM CHEESE FLAN RECIPE - PILLSBURY.COM
From pillsbury.com
Cuisine SpanishCategory DessertServings 12Total Time 3 hrs 20 mins
- Heat oven to 350°F. In medium saucepan, combine sugar and water; mix well. With pastry brush dipped in water, brush any sugar off sides of saucepan. Without stirring, cook over medium-high heat for 5 to 6 minutes or until mixture begins to turn amber in color. Gently swirl pan as mixture darkens to golden brown. (Watch carefully as mixture can burn in seconds.) Immediately remove from heat. Carefully pour and swirl caramel in bottom of ungreased 10-inch deep-dish glass pie pan.
- In large bowl, beat cream cheese until smooth. Add condensed milk, milk, reserved 1/4 cup pineapple liquid, vanilla and eggs; mix well. Stir in pineapple. Pour over caramel in pie pan.
- Place pie pan in shallow pan such as broiler pan. Pour hot water into shallow pan about halfway up sides of pie pan.
- Bake at 350°F. for 30 to 35 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate at least 2 hours or until completely chilled.
PINEAPPLE FLAN {FLAN DE PIñA} - LAYLITA'S RECIPES
From laylita.com
4.8/5 (76)Category Dessert, SweetsServings 10Total Time 1 hr 30 mins
- To make the caramel, bring 1 cup of sugar and ½ cup of water to a boil over medium heat and boil until it gets a deep amber color, about 8-10 minutes.
- Pour the hot caramel into the previously buttered flan molds or ramekins and try to distribute it evenly on the bottom of the molds.
- Combine the pineapple juice with the sugar and tapioca starch in a small saucepan over low heat and bring to a boil, keep an eye on it as it is prone to boil over, let simmer until it begins to thicken, about 5-8 minutes, remove and cool completely.
PINEAPPLE FLAN RECIPE BY BLENDER.SPLENDOR | IFOOD.TV
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Canned crushed pineapple 1 Can (10 oz) , drainedSugar 1 3/4 Cup (28 tbs)Canned evaporated milk 29 OunceVanilla extract 2 Teaspoon
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Servings 10Total Time 16 hrs 45 minsCategory Dulces y PostresCalories 201 per serving
- Prepare the caramel by heating the sugar, water and lemon juice in a pan over medium heat and stirring constantly for about 5 minutes so that the sugar melts and does not burn. When we have a dark and dense caramel, extinguish the fire and immediately pour it into the bottom of the mold where we will pass the flan.
- Separate the pineapple from the juice of the can and reserve the latter. We take the solid part of the coconut milk and put it in a bowl together with the pineapple and sugar and beat everything with the whole electric mixer until you get a uniform mixture. Add the lemon zest, stir and reserve too.
PINEAPPLE LIME CAKE RECIPE - RECIPES.NET
From recipes.net
Cuisine AmericanCategory CakesServings 14Total Time 7 hrs 30 mins
- Combine the condensed milk, evaporated milk, lime juice, eggs, lime zest, salt, and vanilla extract for flan in a large bowl; whisk until thoroughly combined. Pour the mixture into the prepared pan.
PINA COLADA LECHE FLAN - CARAMEL CUSTARD WITH COCONUT AND ...
From asianinamericamag.com
Reviews 8Servings 4Cuisine American, Asian, FilipinoCategory Dessert, Merienda, Snacks
- Cook the caramel topping: Using a medium sized heavy stock pot. Add the sugar to the stockpot. Place the pot over medium heat. Keep a close watch over the sugar. It will take about 5 minutes for the sugar to start to bubble at the edges, gradually turning amber colored all over. Tilt the pan around to level off the caramel syrup. Work quickly and pour the caramel syrup in a prepared loaf pan measuring 9 x 5 inches (or use a round 9-inch in diameter cake pan). Let the caramel in the loaf pan cool down while you prepare the custard.
- To make the custard: In a large mixing bowl, whisk the egg yolks for one minute. Then add the condensed milk, the coconut milk and the vanilla extract. Mix and blend well with a wire whisk or a large wooden spoon. Do not over mix or bubbles will form and that affects the smooth texture of the flan after it is cooked.
- Using a sieve or strainer, pour the custard mixture into the loaf pan lined with caramel. It is important to use a sieve so you have a smooth textured flan. Cover the entire pan with foil and seal the edges all around.
- In a preheated oven of 325 F degrees, place a large deep baking pan (larger than the loaf pan). Add enough water to fill up the large baking pan halfway full. Place the foil covered loaf pan with the custard and caramel in the center of the larger baking pan. This is called a water bath or ‘bain marie’ or else ‘bano maria’ way of cooking. This method is preferred if cooking with a caramel topping and a custard like this one.
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From midiariodecocina.com
Servings 4Total Time 1 hr 5 minsEstimated Reading Time 2 mins
- First prepare the caramel by placing the sugar with water in a pot, when it starts to boil add the lemon juice, let it cook without stirring for about 10 minutes or until it turns brown.
- Place that Dole pineapple juice (Canned Pineapple Tidbits) in a pot with the milks and sugar. Let cook until the sugar dissolves and then add the stirred eggs with the yolks.
CHOCOLATE FLAN - MY DOMINICAN KITCHEN
From mydominicankitchen.com
4.3/5 (9)Total Time 1 hrCategory DessertCalories 380 per serving
- Prepare a water bath by placing an 8-inch round cake pan in a 13×9 baking pan. Fill the outer dish with hot water to ½ inch depth.
- Heat sugar in a small saucepan over medium heat, stirring constantly until melted and golden brown; Pour into 8-inch pan. Remove 8-inch pan of water; working quickly, swirl melted sugar around bottom and sides of the round pan to coat. Return the dish to water.
- Add chocolate and evaporated milk to a medium microwaveable bowl. Place in the microwave for 30 seconds. Stir the milk and chocolate together. Continue heating the milk, 30 seconds, at a time and stirring until the chocolate is completely melted.
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