WHITE CHOCOLATE FLAN
My mom makes the best flan so I had to out do hers! This is a great flan, this is not typical ingredients for a flan but they work so well.
Provided by LISA
Categories Desserts Custards and Pudding Recipes Flan Recipes
Time 6h35m
Yield 10
Number Of Ingredients 9
Steps:
- Combine white and brown sugar and water in a saucepan over medium-high heat. Stir occasionally to dissolve the sugar completely, but stop stirring once the mixture comes to a boil to prevent the sugar from crystallizing.
- Swirl the pan gently to redistribute the caramel as the sugar begins to darken. Cook to about 310 degrees F (160 degrees C), or until the sugar turns light golden brown. Remove from heat immediately, as sugar will continue to darken.
- Pour the caramel in an 8-inch baking dish, coating the bottom and sides of the dish. Let caramel harden, about 5 minutes.
- Preheat an oven to 325 degrees F (165 degrees C).
- Melt the white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch.
- Cream together the cream cheese, mascarpone cheese, evaporated milk, sweetened condensed milk, eggs, and melted white chocolate in a bowl until smooth.
- Pour the cream cheese mixture over the hardened caramel.
- Place baking dish in a large roasting pan. Fill the roasting pan with about 1-inch water.
- Bake in the preheated oven until a knife inserted into the center comes out clean, about 1 hour.
- Refrigerate until completely chilled, 5 to 6 hours. To serve, run a paring knife along the edges of the baking dish to loosen the flan. Cover the baking dish with a plate, and invert it to tip the flan out of the pan and onto the plate.
Nutrition Facts : Calories 651.5 calories, Carbohydrate 67.7 g, Cholesterol 139.9 mg, Fat 37.9 g, Protein 13.3 g, SaturatedFat 22.1 g, Sodium 225.9 mg, Sugar 67.1 g
WHITE CHOCOLATE FLAN
------Who doesn't like flan? White chocolate and coconut milk are used in this version, and I really like the understated, 'rich' taste they provide. If you want a more pronounced coconut flavour, I highly recommend you add a 1/2 tsp of coconut extract. You could save some calories by using the 'lite' version of coconut milk.------
Provided by evelynathens
Categories Dessert
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- You need a 10-inch flan or cake pan.
- Preheat oven to 325°F.
- Make Caramel Syrup: Put the sugar in a small saucepan and stir in enough water to moisten all the sugar. Heat gently until the sugar is dissolved. Then bring to a rapid boil and cook for several minutes until caramel-colored. Do not stir. (Careful! Cooked sugar is very hot and can burn the skin if it spatters.) Immediately pour the hot caramel syrup into the flan pan and swirl the pan until it coats the bottom and a bit of the sides. The caramel will harden at this point and melt again later as the flan bakes.
- To make custard: In a heavy medium saucepan, over medium heat, combine the white chocolate with the coconut milk, half and half, cinnamon, liqueur, orange zest and vanilla extract. Cook over medium heat just until mixture is scalding-hot (not boiling) and chocolate has melted, whisking often. Remove from heat; set aside for 20 minutes or until slightly cool.
- Using a wire whisk, beat eggs and egg yolks, and sugar in a large bowl until blended. Continue whisking the egg mixture as you slowly ladle in the hot chocolate mixture, in a thin stream, until all the hot chocolate mixture has been used up.
- Pour custard mixture into prepared flan pan and set into a slightly larger baking pan. Pour enough boiling-hot water into the larger baking pan to come halfway up the sides of your flan pan.
- Bake flan for one hour. Remove, cool and refrigerate.
- Run the tip of a small, sharp knife around the edge of flan to loosen from pan. Invert onto a serving plate with a lip before serving as the caramel syrup will have melted and created a delicious sauce.
Nutrition Facts : Calories 443.9, Fat 24.8, SaturatedFat 16.7, Cholesterol 177.7, Sodium 93.1, Carbohydrate 50.7, Fiber 1.2, Sugar 47.3, Protein 7.4
CHOCOFLAN
Provided by Marcela Valladolid
Categories dessert
Time 2h20m
Yield 10 servings
Number Of Ingredients 17
Steps:
- Put an oven rack in the middle of the oven and preheat to 350 degrees F.
- Coat a Bundt pan with a little butter, then coat the bottom with 1/4 cup cajeta and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.)
- For the cake: Add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated.
- For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds.
- Scoop the cake batter into the prepared Bundt pan and spreading evenly. Slowly pour the flan mixture over the cake batter. Cover with foil and add about 1-inch of hot water to the roasting pan.
- Carefully slide the pan into the oven, and bake 1 hour, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour.
- Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, jiggle a little and flip over. Remove the pan and scrape any remaining cajeta from the pan onto the cake, garnish with chopped pecans and serve!
MODERN MEXICAN CHOCOLATE FLAN
Provided by Jennifer Jones
Categories Milk/Cream Chocolate Dairy Egg Dessert Bake Cinco de Mayo Cinnamon Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- In a small heavy-bottomed saucepan, combine 3/4 cup sugar with 1/3 cup water and stir to combine. Bring to a boil over moderate heat, using a pastry brush dipped in cold water to wash down any sugar crystals clinging to the side of the pot, then lower the heat and simmer, without stirring, until the syrup begins to color. Swirl the pan continually until the syrup is an even, deep amber color. Immediately divide the caramel among the ramekins, swirling so it coats the bottom of each.
- Arrange a rack in the middle of the oven and preheat to 325°F.
- In the bowl of a food processor, process the chocolate until it resembles small pebbles. Transfer to a medium saucepan and add the half-and-half, milk, cinnamon stick, and the remaining 1/2 cup sugar. Place over moderate heat and bring to a simmer, stirring occasionally, then remove from the heat, cover, and let steep for 20 minutes.
- In a large bowl, combine the eggs, coffee liqueur, and the vanilla and almond extracts and whisk to combine. Slowly pour about 1 1/2 cups of the hot milk/half-and-half mixture into the egg mixture, whisking constantly. Add in the rest of the hot milk and whisk to combine. Pour through a fine-mesh sieve set over a large bowl and divide evenly among the 8 ramekins. Discard solids.
- Transfer ramekins to a large roasting pan and add enough hot water to come halfway up the sides of the ramekins. Loosely cover the pan with foil and bake until the custard has barely set (a knife inserted halfway between the edge and the center should come out clean), 35 to 40 minutes. Let cool in the water bath, then refrigerate to chill thoroughly. DO AHEAD: The flans can be made ahead and stored, wrapped in plastic in the refrigerator, up to 3 days.
- Just before serving, run a small thin knife around each flan, then invert onto small plates and serve.
RASPBERRY FLAN WITH WHITE CHOCOLATE CREAM
Make and share this RASPBERRY FLAN WITH WHITE CHOCOLATE CREAM recipe from Food.com.
Provided by shazzieau
Categories Tarts
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- preheat oven to 180 Celsius.
- FOR THE BASE.using a processor, blitz the flour and butter until a sandy texture.
- add the eggs and sugar and pulse till a dough comes together.
- remove the dough from the processor and knead together. wrap in plastic wrap and refrigerate for 30 minutes.
- roll dough out to cover a 25 x 4 cm pie dish. trim edges. (there will be some dough left over).
- prick all over the bottom and a bit on the sides with a fork.
- cook for approximately 35 minutes or until golden. if pastry is browning to fast, cover with foil.
- cool completely.
- FOR THE FILLING.using an electric mixer, beat the cream cheese together with the icing sugar until smooth.
- beat in the cream until thickened. then beat in the raspberry puree.
- mix the gelatine with the boiling water, stirring until dissolved. cool slightly then beat into the raspberry mixture until well combined.
- pour filling into the base and refrigerate till set, at least 6 hours. wait at least 4 hours before applying topping.
- FOR THE TOP.remove 2 tablespoons of cream from the 350 ml. put aside.
- whip the rest of the cream with the icing sugar to soft peaks.
- in a heat proof bowl over a pot of boiling water, melt the chocolate stirring till smooth. remove from heat, cool slightly, then stir in the 2 tablespoons of cream. stir till smooth.
- beat the white chocolate into the whipped cream, beating till thick and firm.
- TO PUT TOGETHER. spoon the raspberry puree over the top of the filling.
- pipe or spoon the cream around the edge of the flan.
- decorate as desired. keep refrigerated.
Nutrition Facts : Calories 842.7, Fat 50.6, SaturatedFat 30.5, Cholesterol 190.9, Sodium 263.9, Carbohydrate 89.5, Fiber 3.7, Sugar 36.2, Protein 10.5
WHITE CHOCOLATE-CREAM CHEESE FLAN
Take your taste buds on the ride of a lifetime when you make this White Chocolate-Cream Cheese Flan! Explore this delicious recipe today.
Provided by My Food and Family
Categories Dairy
Time 6h20m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Melt chocolate as directed on package; cool. Meanwhile, cook 1 cup sugar in saucepan on medium heat until deep golden brown, stirring constantly. Pour into 9-inch round pan.
- Blend milk and Neufchatel in blender until smooth. Add eggs, vanilla, melted chocolate and remaining sugar; blend well. Pour over syrup in pan; place filled pan in larger pan. Add enough water to larger pan to come halfway up side of filled pan.
- Bake 1 hour or until knife inserted in center comes out clean. Remove flan from water-filled pan; cool completely. Refrigerate 4 hours.
- Loosen flan from side of pan just before serving; unmold onto plate. Spoon any leftover caramel sauce in pan over flan.
Nutrition Facts : Calories 260, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 85 mg, Sodium 140 mg, Carbohydrate 34 g, Fiber 0 g, Sugar 33 g, Protein 6 g
CHOCOLATE FLAN CAKE
This flan, when inverted, rests on a rich chocolate cake layer and is topped with melted caramel.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 2h20m
Yield 18
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees F. Coat 12-cup fluted tube pan with no-stick cooking spray. Place piece of rolled up foil in tube of pan to prevent cake from baking over top. Pour caramel topping into prepared pan.
- Prepare cake mix according to package directions using the water, oil and eggs. Pour evenly over caramel topping.
- Combine cream cheese, eggs, sweetened condensed milk, evaporated milk and vanilla in blender container. Process until blended. Pour slowly over cake batter. NOTE: While baking, the cake rises and the milk mixture goes to the bottom.
- Coat piece of foil with no-stick cooking spray. Cover pan, coated side down, tightly with foil. Place pan in large roasting pan. Pour hot water into roasting pan to a depth of 2 inches.
- Bake 2 hours or until toothpick in center still has a few moist crumbs. Place cake on cooling rack. Cool 15 minutes. Remove foil and invert onto serving plate. Cool 1 hour at room temperature. Chill 4 hours or overnight.
Nutrition Facts : Calories 364.6 calories, Carbohydrate 35.1 g, Cholesterol 93.3 mg, Fat 15.6 g, Fiber 0.8 g, Protein 6.4 g, SaturatedFat 6 g, Sodium 323.8 mg, Sugar 23.5 g
CHOCOLATE COCONUT FLAN
Chocolate and coconut with a hint of cinnamon- the flavors of this Southwestern dessert are wonderful. Serve after your fajita or enchilada dinner for a muy bueno ending to your meal!Refrigeration time is not included in prep time. From a February 1984 issue of Bon Appetit featuring Simply Perfect Parties that showcase the flavors of the Southwest.
Provided by Leslie in Texas
Categories Dessert
Time 1h25m
Yield 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Set 2 6 cup Savarin (or ring) molds in large baking pan.
- Pour in enough boiling water to come halfway up sides. Set in oven.
- Cook sugar and water in heavy small saucepan until sugar dissolves, swirling pan occasionally.
- Increase heat and boil until syrup caramelizes.
- Pour half of syrup into each mold, tilting to coat sides.
- Quickly return molds to water bath.
- Gently blend milk, eggs, sugar, vanilla, cinnamon (if necessary) and salt in large bowl.
- Stir in coconut and chocolate powder.
- Divide mixture between molds; mixture should come to within 1/4 inch of top.
- Bake until custard is set and tester inserted in center comes out clean, about 50 minutes (reduce oven temperature if water starts to boil or custard may curdle).
- Remove from water bath and cool.
- Refrigerate for 3 hours or overnight.
- Before serving, invert onto platters.
Nutrition Facts : Calories 502.9, Fat 17, SaturatedFat 10.4, Cholesterol 228.6, Sodium 153.3, Carbohydrate 79.7, Fiber 2.1, Sugar 71.4, Protein 11.3
CHOCOLATE CHEESECAKE FLAN
Elegant and beautiful dessert for your next dinner party or holiday meal. Prep time includes 4 hours of chill time.
Provided by Karen From Colorado
Categories Dessert
Time 5h10m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees (175 celsius).
- Place one cup of the sugar in a small heavy duty saucepan and cook on medium heat until the sugar is a deep golden brown, stirring constantly to make a caramel sauce; pour into a 9 inch round pan.
- Microwave chocolate squares on high for 1 1/2 minutes or until chocolate is almost melted, stirring after 1 minute; cool.
- Place milk and cream cheese in a blender and blend until smooth.
- Add remaining 1/2 cup sugar, eggs and melted chocolate to the mix in the blender and blend well.
- Pour over caramel sauce in the pan.
- Bake flan in water bath. (Create water bath by setting the round pan of flan into a larger pan and adding water around the smaller pan to half way up the side of the flan pan.).
- Bake 1 hour or until a knife inserted 1 inch from the edge comes out clean; remove from oven.
- Place round pan on a wire rack to cool completely.
- Chill for 4 hours or overnight.
- To unmold, run a metal knife around the edge of the flan and invert onto a plate; shake slightly to loosen.
- Gently twist to remove pan.
- Caramel sauce will drizzle down the sides.
- Add chocolate garnish if desired.
Nutrition Facts : Calories 270.5, Fat 13.2, SaturatedFat 7.7, Cholesterol 99.5, Sodium 110.4, Carbohydrate 34.4, Fiber 0.6, Sugar 30.3, Protein 5.8
WHITE CHOCOLATE COCONUT FLAN
Traditional flan gets all dressed up when you add white and semisweet chocolate, plus a sprinkling of toasted coconut. It's a special dessert everyone will love. -Tyffanie Perez, Springville, Utah
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large heavy skillet, combine sugar and water; stir gently to moisten all the sugar. Cook over medium-low heat until sugar is dissolved, gently swirling pan occasionally. Cover and bring to a boil over medium-high heat. Cook for 1 minute., Uncover pan; continue to boil and gently swirl pan until syrup turns a light amber color, about 3 minutes. Immediately remove from the heat and quickly pour into an ungreased shallow 10-in. round baking dish, tilting to coat bottom of pan. Place dish in a large baking pan; let stand for 10 minutes., Meanwhile, in a large saucepan, heat the coconut milk, cream and cinnamon until bubbles form around sides of saucepan. Stir in baking chips until melted. Remove from the heat. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs and egg yolks, one at a time, until blended. Stir 1 cup warm milk mixture into egg mixture; return all to pan, stirring constantly. Add extracts. Slowly pour into prepared dish. Add 3/4 in. of boiling water to larger pan. , Bake, uncovered, at 325° for 45-55 minutes or until center is just set (mixture will jiggle). Remove baking pan from water bath; cool for 1 hour. Chill overnight., To serve flan, carefully run a knife around edge of pan to loosen; invert onto a rimmed serving dish. Top with coconut flakes. Drizzle with melted chocolate.
Nutrition Facts :
WHITE CHOCOLATE FRUIT TARTS
This is a beautiful dessert that I serve when hosting a bridal or wedding shower for friends or for ladies' luncheons. Full of fresh fruits and a light creamy white chocolate filling, these are always a big hit and I get plenty of "oohs and ahhs" when I bring them out. If you prefer, you can use the store-bought spongy yellow tart shells from the grocery store, but I usually make my own if I have the time. The type of tart pans you need will make a very flat spongy cake layer with an indentation for spreading filling (I use the flan pans from Pampered Chef).Prep time also includes cooling and chilling times as is a very rough guess. Cook time accounts for the baking of the tart shells and also some time for melting the white chocolate and heating the glaze. I prefer a thinner layer of the white chocolate filling, but I have sometimes doubled the amount upon request.
Provided by HeatherFeather
Categories Dessert
Time 4h45m
Yield 2 large round tarts
Number Of Ingredients 12
Steps:
- You may choose to purchase 2 large flat round yellow spongy tart shells from your grocery store instead of making your own (often sold near fresh fruit).
- IF MAKING TART SHELLS:If you do want to make your own tart shells, you will need 2 round tart pans (such as the flan pans from Pampered Chef) as well as 2 circles of parchment paper (or wax paper), cut to fit inside the pans.
- Preheat oven to 350 degrees F.
- Spray the tart pans with nonstick spray or grease lightly and set the parchment circles in the base of each.
- Either use you favorite yellow cake batter recipe or a box mix and prepare the batter according to the package directions or your recipe.
- Pour only 2 1/2 cups of the batter into each pan- there will be some extra batter if you have used a mix (Save the extra batter for another use or discard).
- Bake both tarts together on the same oven rack for 25-30 minutes or until golden brown.
- Let cool 10 minutes upright before removing from pans (loosen edges with a knife first, then flip over onto a wire rack),but don't pull off the parchment until the tart shells have cooled completely.
- IF USING PURCHASED TART SHELLS START HERE: Prepare the glaze by combining the pineapple juice,lemon juice,cornstarch,and sugar in a small saucepan.
- Bring to a gentle boil, stirring constantly, over medium heat.
- Boil 2 minutes or until thickened.
- Let cool completely- can be made ahead and chilled, but make sure this is at room temperature before attempting to spread on fruit.
- For the Filling: If you haven't already done so, melt the white chocolate chips according to the package directions (I highly recommend using a double boiler and avoiding the microwave for this) and let cool slightly.
- Combine melted& slightly cooled white chocolate with the room temperature cream cheese and the Cool Whip or sweetened whipped cream.
- If you prefer a thicker layer of filling, you can double the recipe.
- Spread evenly into the base of the cooled tart shells using a cake spatula.
- Have your fruit all ready to go and make sure it is not dripping wet.
- Layer fruit in rings on top of the creamy filling, starting from the outermost edge, alternating pieces of fruit decoratively as desired to create colorful spirals of fruit, filling each tart shell completely.
- You may have extra fruit left over or you may need more of a particular type of fruit, depending upon you preferences.
- Brush glaze over fruit using a pastry brush.
- Store the completed tarts, covered with plastic wrap, in the refrigerator.
- Each tart serves about 10-12 people.
Nutrition Facts : Calories 2728, Fat 127.4, SaturatedFat 64.5, Cholesterol 153.7, Sodium 2175.4, Carbohydrate 375.6, Fiber 10.9, Sugar 264.8, Protein 33
More about "white chocolate flan food"
WHITE CHOCOLATE FLAN | BETTER HOMES & GARDENS
From bhg.com
5/5 (1)Calories 426 per serving
- Remove stem and seeds from pepper and discard. Place pepper in a food processor bowl or blender container. Cover; process or blend until ground. Set aside.
- In a heavy medium saucepan combine milk, chocolate, 1/3 cup of the sugar, and the nutmeg. Cook over medium heat just to boiling. Remove from heat; set aside for 15 minutes or until slightly cool.
- To caramelize remaining sugar, in a heavy 8-inch skillet cook sugar over medium-high heat until it begins to melt. Shake skillet occasionally to heat sugar evenly. Do not stir. Once sugar starts to melt, reduce heat to low. Cook about 5 minutes more or until all of the sugar is melted and golden, stirring as needed with a wooden spoon. Immediately divide caramelized sugar among four 6-ounce custard cups; tilt cups to coat bottoms evenly. Let stand for 10 minutes.
- In a large mixing bowl slowly stir chocolate mixture into beaten eggs. Stir in ground pepper and vanilla. Beat until combined, but not foamy. Place custard cups in a 2-quart square baking dish and place on an oven rack. Divide the chocolate mixture evenly among custard cups.
WHITE CHOCOLATE FLAN - JAMIE GELLER
From jamiegeller.com
Cuisine Mexican & Southwest, SpanishCategory DessertsServings 8Total Time 8 mins
- Gather a 9-inch cake pan and a large casserole or sauté pan that will accommodate the cake pan and water.
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