Spanish Flan Food

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BASIC SPANISH FLAN



Basic Spanish Flan image

A nice, basic recipe for making yummy flan! Spanish influenced but also popular in the Southwest, Mexico and the Caribbean! This is also widely popular in Cuba and since there is such a large Cuban population in Florida, I guess that makes puts this in a Southern category too!

Provided by Sharon123

Categories     Dessert

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 6

3/4 cup granulated sugar
1 (12 ounce) can evaporated milk
1 1/2 cups whole milk
4 large eggs
1 teaspoon vanilla extract
sugar (if needed to sweeten to taste) or honey (if needed to sweeten to taste)

Steps:

  • Lay out 6 flan molds or 8 oz. shallow dishes out in a row, or you may use a single 9" round tart pan or pie plate.
  • Now, place sugar in saucepan and place directly over medium heat on the stove top. Watch closely and constantly stir. The sugar will brown and turn to liquid. (Do not add water or other liquids.)Watch closely and do not allow the sugar to scorch. Remove from heat and distribute the caramelized sugar equally across the bottom of the flan molds. The sugar will almost immediately harden, but once it is baked with the custard, it will liquefy and remain liquid.
  • In a mixing bowl combine evaporated milk, whole milk, eggs and vanilla and whisk together until the eggs are mixed well. While mixing you may add a few tablespoons of sugar or honey to sweeten to taste. Distribute the custard mixture in the flan molds.
  • Pour about an inch of water into a large roasting pan. Set on an oven rack and then place the molds in the roasting pan. (Do not allow water level to go over the side of your flan molds.) Carefully push in the rack and close the oven door.
  • Set oven to 350*F. Do not preheat. Bake for one hour. Test for doneness by inserting a knife. If it comes out clean, then the custard has fully cooked.
  • When done, remove individual flans from roasting pan and place on a rack to cool.
  • Flan can be served slightly warm or chilled in the refrigerator.
  • To serve, run a knife around the top of the flan where it is connected to the mold. Flip over the mold onto the serving plate and then jiggle the flan loose so that it falls in one piece onto the plate. The caramelized sugar will form a sauce over the flan. There will be hard sugar remaining in the bottom of the molds, do not attempt to scrape this out to add to the sauce. Serve and enjoy!

Nutrition Facts : Calories 259.6, Fat 9.4, SaturatedFat 4.8, Cholesterol 146.5, Sodium 134, Carbohydrate 33.9, Sugar 28.2, Protein 10

AUTHENTIC SPANISH FLAN RECIPE



Authentic Spanish Flan Recipe image

This classic Spanish flan recipe is so simple it's almost criminal. Just 4 ingredients and a handful of steps will get you a silky smooth flan with a devilishly gooey caramel.

Provided by David Pope

Categories     Dessert

Time 1h25m

Number Of Ingredients 4

1 1/2 cups 300g of sugar
4 large eggs
2 cups 480ml milk (full fat)
2 teaspoons 10ml vanilla extract

Steps:

  • Preheat the oven to 300°F (150°C).
  • Start by preparing the ramekins (you could also use one larger mold if you prefer): put six of them (3/4 cup volume) on a 13-inch baking dish. Fill the dish with hot water (use a kettle or the hottest water from the tap). The warmth is important here, since it will keep the ramekin warm when the sugar syrup goes in and stop it from hardening.
  • Cook 1 cup of the sugar over medium-low heat for about 10 minutes until it liquefies and turns a light golden brown color. You'll need to keep a watchful eye on the sugar here, to stop it from burning.
  • Take it off the heat and quickly pour it into the ramekins. If it starts to harden midway through, put it back on the heat and stir until it's smooth again. Set aside while you make the rest of the flan.
  • In a large mixing bowl, gently mix together the eggs with the remaining 1/2 cup of sugar until creamy.
  • Add the milk and vanilla and stir until well-combined.
  • Divide the flan mixture evenly among the six ramekins, pouring right on top of the caramel. Cover each ramekin with aluminum foil and tightly seal. Bake in the oven for 40 minutes to one hour, or until it wobbles and jiggles when you lightly shake the ramekin. If making small ramekins you will likely only need 40 minutes. If making a large mold you may need the full hour. Quickly check and jiggle when unsure.
  • Take the ramekins out of the water-filled baking dish and set aside to cool to room temperature. Then place in the fridge covered with foil and chill for at least 6 hours (preferably overnight).
  • To serve, take a butter knife and run it around the inside of the ramekin. Quickly (and gently!) flip the ramekin over the plate. The caramel should run out to coat it as a sauce. If any of the caramel has hardened and stuck to the ramekin, just leave it!

Nutrition Facts : Calories 288.9 kcal, Carbohydrate 54.27 g, Protein 6.25 g, Fat 5.43 g, SaturatedFat 2.43 g, Cholesterol 117.25 mg, Sodium 77.25 mg, Sugar 54.28 g, ServingSize 1 serving

SIMPLE AND CREAMY SPANISH FLAN



Simple and Creamy Spanish Flan image

Flan is a traditional Spanish/Hispanic dessert that can be dressed up any way from chocolate to traditional. This flan is simple, yet creamy and smooth. If you have never had flan or just couldn't seem to get it right, I can assure you that your family and friends will want the recipe. Be daring and try other extracts like almond or orange.

Provided by FleurSweetLoves

Categories     World Cuisine Recipes     European     Spanish

Time 3h15m

Yield 8

Number Of Ingredients 8

1 cup boiling water, or as needed
1 teaspoon water
½ cup white sugar
6 large egg yolks
1 (14 ounce) can sweetened condensed milk
1 (13 ounce) can evaporated milk
¼ cup white sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Place a 9-inch metal pie dish into a deep baking pan; pour boiling water into baking pan to reach about halfway up the side of the pie dish.
  • Pour 1 teaspoon water and 1/2 cup sugar into a heavy saucepan, place over medium heat, and constantly swirl the sugar-water mixture in the pan over the heat until sugar dissolves, melts, and turns into a golden-brown caramel syrup, about 10 minutes. Watch carefully, the sugar burns easily. Pour melted caramel into the warmed pie dish and gently tilt pie dish to coat the bottom with caramel.
  • Whisk egg yolks, sweetened condensed milk, evaporated milk, 1/4 cup sugar, and vanilla extract in a bowl until mixture is creamy and thoroughly combined. If mixture is foamy, skim foam off with a folded paper towel. Gently pour custard over caramel in pie dish. Cover baking pan with aluminum foil.
  • Bake in the preheated oven until custard is set but still jiggles slightly when moved, 45 minutes to 1 hour. Remove foil and place baking sheet with water bath and flan in refrigerator to chill, about 2 hours.
  • Remove pie dish from baking pan; run a knife around the edges of flan to loosen from pie dish. Invert flan onto a rimmed serving platter to release custard and let caramel sauce flow over the flan.

Nutrition Facts : Calories 331.8 calories, Carbohydrate 50.5 g, Cholesterol 183.5 mg, Fat 11 g, Protein 8.9 g, SaturatedFat 6 g, Sodium 117.4 mg, Sugar 50.1 g

SPANISH FLAN



Spanish Flan image

Make and share this Spanish Flan recipe from Food.com.

Provided by mel johnson

Categories     Dessert

Time 5m

Yield 1 flan, 8 serving(s)

Number Of Ingredients 7

2 cups milk
1 lemon, zest of
1 cinnamon stick
5 eggs, beaten
1 (1/4 ounce) packet unflavored gelatin, dissolved in
1/4 cup warm water
1 cup sugar

Steps:

  • In a saucepan, scald milk (warm milk and lemon peel until mixture is very hot but not boiling).
  • Add gelatin to beaten egg mixture; beat until adequately mixed and add to the milk together with sugar. Stir until mixture begins to boil and then remove from stove.
  • In another saucepan over low heat, heat 5 tablespoons sugar until sugar begins to caramelize. Pour caramelized sugar into mold, following with flan mixture.
  • Allow to cool to room temperature, then refrigerate overnight.
  • To remove, place mold in hot water for a few seconds and then invert mold onto a serving plate. Serve chilled.

Nutrition Facts : Calories 184.7, Fat 5.3, SaturatedFat 2.4, Cholesterol 140.7, Sodium 75.5, Carbohydrate 28.1, Sugar 25.2, Protein 6.7

SPANISH FLAN



Spanish Flan image

Delicious Spanish flan, everyone will love it!

Provided by ASOTO

Categories     World Cuisine Recipes     European     Spanish

Time 1h20m

Yield 8

Number Of Ingredients 5

1 cup white sugar
3 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 tablespoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
  • In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
  • Bake in preheated oven 60 minutes. Let cool completely.
  • To serve, carefully invert on serving plate with edges when completely cool.

Nutrition Facts : Calories 348.8 calories, Carbohydrate 56.7 g, Cholesterol 100.1 mg, Fat 9.7 g, Protein 9.5 g, SaturatedFat 5.4 g, Sodium 138.7 mg, Sugar 56.7 g

SPANISH FLAN



Spanish Flan image

I got the orginal recipe from allrecipes.com. This is the easiest flan I had ever made and it tastes great too!

Provided by bmcnichol

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 5

1 cup white sugar
3 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 tablespoon vanilla extract

Steps:

  • Preheat oven to 350.
  • In a saucepan over medium-low heat, melt sugar until liquefied and golden in color.
  • Carefully pour hot syrup into a 9 inch round glass baking dish, evenly coat the bottom and sides and set aside.
  • In a bowl, beat eggs.
  • Beat in condensed milk, evaporated milk and vanilla until smooth.
  • Pour egg mixture into baking dish and cover with aluminum foil.
  • Bake in preheated oven 60 minutes, remove and let cool completely.
  • To serve, invert on serving plate when completely cool.

Nutrition Facts : Calories 351.6, Fat 9.8, SaturatedFat 5.5, Cholesterol 109.9, Sodium 139.5, Carbohydrate 57.1, Sugar 52.3, Protein 9.5

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