DELICIOUS, EASY CUBAN-STYLE FLAN RECIPE - FOOD.COM
I love a good flan, and have experimented with many during the years of my flan-fixation. :) This one is quite lovely- both for ease of preparation, and for taste. It is denser then some I've tasted, not too heavy like some that use heavy cream, but texture-wise, very creamy and smooth. I got this recipe from a dear friend who gave me her mother's recipe from Cuba. Don't hesitate to make this recipe becuause you don't know what to do with the leftover egg-whites. There are lots of things to do with egg-whites! Use them in egg-flower soup, fried rice, egg-white omelettes, meringues, as the egg-binder in meatloaf, meatballs and spinach-artichoke dip, just to name a few. Enjoy. :) Note: prep time does not include cooling.
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Equipment: 1 quart flanera or 1 quart round casserole dish with lid AND 1 ovenproof dish or baking pan that the flanera or casserole will fit into.
- Caramel: Some people like to make caramel by adding water to sugar and then cooking it to a nice dark golden brown, and some just like to melt the sugar to golden without water. Either method will work here. If you are using a flanera, which is a metal pan with a lock-down lid, you can make the caramel right in the flanera. If you are using a casserole dish, make the caramel in a saucepan and pour into the bottom of the casserole dish.
- Custard: As you prepare the custard, the caramel will cool. In a separate bowl, beat the 1 whole egg and 5 egg yolks together. A whisk works very well here. Add the evaporated milk and sweetened condensed milk to the eggs and mix together. Add the vanilla extract, either 1/2 teaspoon or 1 teaspoon depending on what strength you prefer. Pour the custard mixture into the flanera or casserole dish over the hardened caramel. Put on the lid.
- Put your flan into the ovenproof dish or baking pan and fill with hot water to about half-way up the sides, or as high as you can go and still move the thing without spilling hot water on yourself.
- Bake in a pre-heated 350 degree oven for 45 minutes. Turn off the oven and let set for another 15 minutes.
- Remove from the oven and the water-bath and let cool.
- Plating: Run a butter-knife around the outside edge of the flan. Place a plate large enough to handle the liquid caramel over the flan and invert. Chill the flan for at least an hour before serving.
- Enjoy!
Nutrition Facts : Calories 244.1, FatContent 8.5, SaturatedFatContent 4.6, CholesterolContent 125, SodiumContent 97.4, CarbohydrateContent 35.3, FiberContent 0, SugarContent 31.7, ProteinContent 7.3
EASY CUBAN PICADILLO RECIPE: HOW TO MAKE IT
My girlfriend gave me this delicious recipe years ago. I’ve made it ever since for family and friends, and they all love it. My daughter loves to take leftovers to school for lunch the next day. —Marie Wielgus, Wayne, New Jersey
Provided by Taste of Home
Categories Dinner
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook beef with pepper and onion over medium-high heat until no longer pink, 5-7 minutes; crumble beef. Stir in tomato sauce, olives, raisins and vinegar; bring to a boil. Reduce heat; simmer, uncovered, until raisins are softened, 5-6 minutes., Serve with rice. If desired, top with fresh cilantro to serve.
Nutrition Facts : Calories 363 calories, FatContent 13g fat (4g saturated fat), CholesterolContent 71mg cholesterol, SodiumContent 683mg sodium, CarbohydrateContent 36g carbohydrate (7g sugars, FiberContent 2g fiber), ProteinContent 26g protein. Diabetic Exchanges 3 lean meat
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