EASY FLAN RECIPE - FOOD.COM - FOOD.COM - RECIPES, FOOD ...
Here's a simple recipe that my mom's used for years. She picked it up somewhere in South America (either in Peru or Brazil). It's fast, easy and very tasty. The cinnamon makes all the difference. Using a tube pan makes it bake more evenly and more quickly and makes for a prettier presentation.
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours
Yield 18-24 serving(s)
Number Of Ingredients 6
Steps:
- Coat tube pan with caramelized sugar.
- Allow to harden, then place pan in container with ice cold water until the caramelized sugar cracks.
- Mix other ingredient in order, stir well and pour in mold.
- Place mold in pan with 2" hot water in preheated oven.
- Bake at 350°F for 1 hour or until firm.
- Let cool, then invert and unmold.
- Decorate with fresh berries or edible flowers, if desired.
Nutrition Facts : Calories 260.4, FatContent 8.3, SaturatedFatContent 4.7, CholesterolContent 96.5, SodiumContent 119.4, CarbohydrateContent 39.1, FiberContent 0, SugarContent 35.2, ProteinContent 8.2
BEST FLAN RECIPE - HOW TO MAKE FLAN - DELISH
This Flan is as easy and classic (and creamy!) as it gets.
Provided by Lena Abraham
Categories gluten-free nut-free vegetarian dinner party baking dessert
Total Time 3 hours 15 minutes
Prep Time 5 minutes
Cook Time 0S
Yield 7
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large bowl or measuring cup, whisk to combine cream, milk, vanilla, and salt. In a medium saucepan over medium-high heat, combine 1 cup sugar with 1/3 cup water. Cook, gently swirling the pot but not stirring, until mixture turns a deep golden color, 10 to 15 minutes. (Tip: use a pastry brush dipped in water to clean the inner sides of the pan and avoid burning while making your caramel.) Working quickly, divide caramel into seven 6-ounce ramekins. Gently lift and tilt ramekins to coat the inside with caramel. (Don't worry if the sugar hardens at this point! It will melt down while baking.) Place ramekins in a large baking dish. Whisk eggs, egg yolks, and remaining ½ cup sugar together in a large bowl. Gently mix in cream mixture until just combined. Divide mixture evenly between ramekins, about ½ cup each. Pour enough hot water into baking dish to come halfway to top of ramekins. Bake until just set and flan slightly jiggles, 45 to 50 minutes. Transfer ramekins to a cooling rack and let cool completely, about 2 hours. If not serving right away, cover with plastic wrap and chill in the refrigerator until ready to serve. When ready to serve, use a small knife or offset spatula to carefully loosen the edges of the flan. If refrigerated, warm in microwave in 10 second increments for 30 seconds. Turn flan over onto a plate with a shallow rim, shake gently to release flan, and remove ramekin.
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