EASY FLAN RECIPE WITH WHOLE MILK RECIPES

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FLAN II RECIPE | ALLRECIPES



Flan II Recipe | Allrecipes image

The best dessert ever invented!!

Provided by Bobby Kleinveld

Categories     World Cuisine    European    Spanish

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours 0 minutes

Yield 4 servings

Number Of Ingredients 5

½ cup white sugar
2 cups milk
2 eggs, beaten
2 egg yolks, beaten
? cup white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a heavy bottomed saucepan over medium heat, melt 1/2 cup sugar until golden. Carefully pour hot sugar evenly into four oven-proof ramekins or custard cups, tilting cups to coat bottoms evenly.
  • In another saucepan, bring milk just to boiling over medium heat. Stir hot milk, a little at a time, into beaten eggs and egg yolks, until well combined. Stir in sugar. Pour milk mixture evenly into ramekins.
  • Line a roasting pan with a damp kitchen towel. Place ramekins 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 ramekins.
  • Bake in preheated oven 40 minutes, until set. Let cool, invert and serve.

Nutrition Facts : Calories 292.4 calories, CarbohydrateContent 49.9 g, CholesterolContent 205.2 mg, FatContent 7.1 g, ProteinContent 8.5 g, SaturatedFatContent 3.1 g, SodiumContent 89 mg, SugarContent 49.7 g

CLASSIC FLAN RECIPE | EPICURIOUS



Classic Flan Recipe | Epicurious image

Instead of being baked in one large dish, this version of the traditional Latin dessert is made in individual ramekins.

Provided by Martha Holmes

Total Time 1 hour 45 minutes

Prep Time 35 minutes

Yield Makes 6

Number Of Ingredients 6

1 cup sugar, divided
1/4 cup water
2 cups whole milk
4 large eggs
1 teaspoon vanilla extract
Pinch of salt

Steps:

  • Preheat oven to 350°F. Stir 1/2 cup sugar and 1/4 cup water in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Divide caramel among six 3/4-cup custard cups. Working quickly, tilt cups, coating bottoms and part of sides.
  • Stir milk and 1/2 cup sugar in medium saucepan over low heat just until sugar dissolves (milk will be lukewarm). Whisk eggs in medium bowl until blended. Slowly whisk in milk mixture. Whisk in vanilla and salt. Strain custard into prepared cups.
  • Arrange cups in 13x9x2-inch metal baking pan. Pour enough hot water into baking pan to come halfway up sides of cups. Bake flans until just set in center, about 50 minutes. Remove cups from water and let stand 30 minutes. Chill until cold, at least 4 hours and up to 1 day. Cut around sides of each cup to loosen flan; turn out onto plate.

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