FLAN IN A CAN RECIPES

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BAKED FLAN RECIPE | ALLRECIPES



Baked Flan Recipe | Allrecipes image

This is a quick and easy baked flan recipe that is prepared in the blender. It's great served warm or cold and has a creamy texture like custard. Slice the flan and spoon a little of the melted sugar onto the top of the slice.

Provided by Beth

Categories     Flan

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours 0 minutes

Yield 8 servings

Number Of Ingredients 6

⅔ cup white sugar
1 (14 ounce) can sweetened condensed milk
2 cups heavy cream
1 cup milk
5 eggs
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a small nonstick saucepan, heat the sugar over medium heat. Shake and swirl occasionally to distribute sugar until it is dissolved and begins to brown. Lift the pan over the heat source (4 to 6 inches) and continue to brown the sugar until it becomes a dark golden brown. You may slightly stir while cooking, but continually stirring causes the sugar to crystallize. Pour caramelized sugar into a 1 1/2 quart casserole dish or a large loaf pan, and swirl to coat the bottom of the pan evenly.
  • In a blender, combine sweetened condensed milk, cream, milk, eggs and vanilla. Blend on high for one minute. Pour over the caramelized sugar.
  • Place the filled casserole dish into a larger pan and add 1 inch of HOT water to the outer pan. Bake in preheated oven for 50 to 60 minutes, or until set.

Nutrition Facts : Calories 490.1 calories, CarbohydrateContent 46.8 g, CholesterolContent 216.9 mg, FatContent 30 g, ProteinContent 10 g, SaturatedFatContent 17.7 g, SodiumContent 141.2 mg, SugarContent 45.2 g

COCONUT FLAN RECIPE | MARCELA VALLADOLID | FOOD NETWORK



Coconut Flan Recipe | Marcela Valladolid | Food Network image

Provided by Marcela Valladolid

Total Time 1 hours 50 minutes

Prep Time 10 minutes

Cook Time 1 hours 40 minutes

Yield 8 to 10 servings

Number Of Ingredients 9

Vegetable oil cooking spray
1 cup cajeta* or caramel sauce, at room temperature
3 (14-ounce) cans sweetened condensed milk
1 (14-ounce) can unsweetened coconut milk
1 (12-ounce) can evaporated milk
6 large eggs, at room temperature
1 tablespoon vanilla extract
1/2 teaspoon salt
1/2 cup shredded sweetened coconut, toasted

Steps:

  • Preheat the oven to 350 degrees F. Spray a 10-cup Bundt or tube pan with vegetable oil cooking spray.
  • Drizzle the cajeta into the prepared pan, turning to coat the bottom and sides. Set aside.
  • Using an electric mixer, beat the milks, eggs, vanilla extract, and salt. Pour the mixture into the pan. Place the pan inside a large roasting pan. Fill the roasting pan with enough water to come halfway up the sides. Cover the Bundt pan with foil.
  • Bake until the center jiggles slightly when pan is moved, about 1 hour 40 minutes. Remove from the oven and let cool at room temperature for 30 minutes. Refrigerate, covered, for 3 hours or overnight.
  • Turn the flan out onto a platter. Sprinkle with toasted coconut and serve.

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TANGERINE FLAN RECIPE - NYT COOKING
Flan can often incorporate orange notes, but this version looks to that jewel of winter, tangerine. The end result is somewhat brighter in flavor, and is ideally made a day in advance of serving so the ingredients have time to mingle. Be sure to let the caramel go quite dark, but take care to avoid burning it.
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Flan can often incorporate orange notes, but this version looks to that jewel of winter, tangerine. The end result is somewhat brighter in flavor, and is ideally made a day in advance of serving so the ingredients have time to mingle. Be sure to let the caramel go quite dark, but take care to avoid burning it.
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Flan can often incorporate orange notes, but this version looks to that jewel of winter, tangerine. The end result is somewhat brighter in flavor, and is ideally made a day in advance of serving so the ingredients have time to mingle. Be sure to let the caramel go quite dark, but take care to avoid burning it.
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BEST FLAN EVER RECIPE - FOOD.COM - FOOD.COM - RECIP…
This is the best flan you will ever taste. The cream cheese takes away the "egginess" that most flan's have. The water bath ensures that the custard does not burn and that the caramel turns into a wonderful sauce.
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See details


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