FLAN WITH FRUIT RECIPES
FLAN RECIPE - BETTYCROCKER.COM
There are many variations of flan, but you really only need this simple recipe calling for 15 minutes of prep and 6 ingredients to turn out a melt-in-your-mouth version of creamy dessert.
Provided by Betty Crocker Kitchens
Total Time 1 hours 35 minutes
Prep Time 15 minutes
Yield 4
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Heat 1/2 cup sugar in heavy 1-quart saucepan over low heat, stirring constantly, until melted and golden brown. Divide sugar syrup among four 6-ounce custard cups; tilt cups to coat bottoms. Allow syrup to harden in cups about 5 minutes.
- Mix remaining ingredients; pour into custard cups. Place cups in square pan, 9x9x2 inches, on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups.
- Bake 40 to 50 minutes or until knife inserted halfway between center and edge comes out clean. Immediately remove from water. Unmold and serve warm, or refrigerate up to 8 hours and unmold at serving time.
Nutrition Facts : Calories 330 , CarbohydrateContent 52 g, CholesterolContent 175 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 12 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 225 mg
JULIA CHILD'S BERRY CLAFOUTIS RECIPE - NYT ... - NYT COOKING
This recipe is for a delicately sweet dessert whose elegance should not distract from its ease (it can be made while the rest of dinner is in the oven). Make sure you have fresh berries, and serve the result warm. We call for blueberries or blackberries here, but feel free to try it with whatever seasonal fruit catches your eye.
Provided by Julia Moskin
Total Time 1 hours
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Lightly butter a medium-size flameproof baking dish at least 1 1/2 inches deep.
- Place the milk, 1/3 cup granulated sugar, eggs, vanilla, salt and flour in a blender. Blend at top speed until smooth and frothy, about 1 minute.
- Pour a 1/4-inch layer of batter in the baking dish. Turn on a stove burner to low and set dish on top for a minute or two, until a film of batter has set in the bottom of the dish. Remove from heat.
- Spread berries over the batter and sprinkle on the remaining 1/3 cup granulated sugar. Pour on the rest of the batter and smooth with the back of a spoon. Place in the center of the oven and bake about 50 minutes, until top is puffed and browned and a tester plunged into its center comes out clean.
- Sprinkle with powdered sugar just before serving. (Clafoutis need not be served hot, but should still be warm. It will sink slightly as it cools.)
Nutrition Facts : @context http//schema.org, Calories 202, UnsaturatedFatContent 2 grams, CarbohydrateContent 36 grams, FatContent 4 grams, FiberContent 2 grams, ProteinContent 5 grams, SaturatedFatContent 2 grams, SodiumContent 78 milligrams, SugarContent 22 grams, TransFatContent 0 grams
More about "flan with fruit recipes"
SHORTCRUST SWEET PASTRY | JAMIE OLIVER BAKING RECIPES
As this is a book about what I cook and what I find easy at home I’m not going to hide the pastry recipe in a small corner in the back of the book. I find it such a simple thing to make, pre-make, freeze and vary; it is such an asset to home cooking and so versatile.
From jamieoliver.com
Total Time 15 minutes
Calories 197 calories per serving
From jamieoliver.com
Total Time 15 minutes
Calories 197 calories per serving
- You can make this pastry by hand or in a food processor. Cream together the butter, sugar and a pinch of sea salt, then rub or pulse in the flour and egg yolks.
- When this mixture has come together, looking like coarse breadcrumbs, add the cold milk or water.
- Pat and gently work together to form a ball of dough. Lightly flour and push, pat and squeeze into shape. The idea is to get your ingredients to a dough form with the minimum amount of movement, i.e. keeping your pastry flaky and short (the more you work it, the more elastic it will get, causing it to shrink in the oven and be chewy – ooooh no, matron).
- I normally roll the pastry into a really large, short and fat sausage-shape, wrap it in clingfilm and place it in the fridge to rest for at least 1 hour.
- Carefully slice off thin slivers of your pastry (don’t try to slice frozen pastry) lengthways, around 5mm thick. (I personally like it around that thickness as it’s delicate, but you can make it thicker if you want, it just takes longer to cook.)
- Place the slivers in and around the bottom and sides of your tart mould, just fitting them together like a sort of jigsaw. Then simply push the pieces together, level out, then tidy up the sides by pushing with your thumb and either cleaning off the excess pastry from the rim of the mould, or allowing it to hang over the edge – which is quite rough but I like it.
- Once you’ve finished lining your tart mould you must again allow it to rest for at least 1 hour, preferably in a freezer (I always store my pastry in the freezer because it keeps so well).
- I always line two tart moulds and freeze one for another day (or you could make more if you want, just double the recipe, as it takes no extra time).
- It’s so easy to grab a tart out of the freezer, bake it in minutes and fill it with something simple or elaborate, and if guests turn up or you just want to make a nice dessert, it makes pudding a piece of cake!
- To start with, I always bake tart shells for around 15 minutes at 180°C/350°F/gas 4, which will cook the tart all the way through, colouring it slightly.
- Once completely cooled it can be filled with any of the uncooked fillings, such as Fruit-filled Mascarpone Tart and Simple chocolate tart, which will hopefully provide a basis for you to make up and vary your own.
- With baked fillings such as Almond Tart or Lemon & Lime Cream Tart you’ll have to bake the tart blind first, which means cooking the shell at 180°C/350°F/gas 4 but only for about 12 minutes, so that it’s only lightly coloured but just cooked through.
- Another way, commonly used, is to fill the tart shell with clingfilm or greaseproof paper and fill it with beans (you can use rice, lentils, peas, whatever), the idea being that you pack the beans in so tightly that they will stop the sides of the pastry from dropping.
- Cook for 10 minutes, then carefully remove the beans and cook for a further 5 to 10 minutes. Yes, this is a bit of a performance and I only ever do it when I’m having bad luck, quite honestly if you take your tart shell straight out of the freezer and place it in a preheated oven you shouldn’t have any problems.
- After baking blind, you add your filling and bake further until the filling is cooked (see recipes for cooking times).
See details
JULIA CHILD'S BERRY CLAFOUTIS RECIPE - NYT ... - NYT COOKING
This recipe is for a delicately sweet dessert whose elegance should not distract from its ease (it can be made while the rest of dinner is in the oven). Make sure you have fresh berries, and serve the result warm. We call for blueberries or blackberries here, but feel free to try it with whatever seasonal fruit catches your eye.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine french
Calories 202 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine french
Calories 202 per serving
- Sprinkle with powdered sugar just before serving. (Clafoutis need not be served hot, but should still be warm. It will sink slightly as it cools.)
See details
SHORTCRUST SWEET PASTRY | JAMIE OLIVER BAKING RECIPES
As this is a book about what I cook and what I find easy at home I’m not going to hide the pastry recipe in a small corner in the back of the book. I find it such a simple thing to make, pre-make, freeze and vary; it is such an asset to home cooking and so versatile.
From jamieoliver.com
Total Time 15 minutes
Calories 197 calories per serving
From jamieoliver.com
Total Time 15 minutes
Calories 197 calories per serving
- You can make this pastry by hand or in a food processor. Cream together the butter, sugar and a pinch of sea salt, then rub or pulse in the flour and egg yolks.
- When this mixture has come together, looking like coarse breadcrumbs, add the cold milk or water.
- Pat and gently work together to form a ball of dough. Lightly flour and push, pat and squeeze into shape. The idea is to get your ingredients to a dough form with the minimum amount of movement, i.e. keeping your pastry flaky and short (the more you work it, the more elastic it will get, causing it to shrink in the oven and be chewy – ooooh no, matron).
- I normally roll the pastry into a really large, short and fat sausage-shape, wrap it in clingfilm and place it in the fridge to rest for at least 1 hour.
- Carefully slice off thin slivers of your pastry (don’t try to slice frozen pastry) lengthways, around 5mm thick. (I personally like it around that thickness as it’s delicate, but you can make it thicker if you want, it just takes longer to cook.)
- Place the slivers in and around the bottom and sides of your tart mould, just fitting them together like a sort of jigsaw. Then simply push the pieces together, level out, then tidy up the sides by pushing with your thumb and either cleaning off the excess pastry from the rim of the mould, or allowing it to hang over the edge – which is quite rough but I like it.
- Once you’ve finished lining your tart mould you must again allow it to rest for at least 1 hour, preferably in a freezer (I always store my pastry in the freezer because it keeps so well).
- I always line two tart moulds and freeze one for another day (or you could make more if you want, just double the recipe, as it takes no extra time).
- It’s so easy to grab a tart out of the freezer, bake it in minutes and fill it with something simple or elaborate, and if guests turn up or you just want to make a nice dessert, it makes pudding a piece of cake!
- To start with, I always bake tart shells for around 15 minutes at 180°C/350°F/gas 4, which will cook the tart all the way through, colouring it slightly.
- Once completely cooled it can be filled with any of the uncooked fillings, such as Fruit-filled Mascarpone Tart and Simple chocolate tart, which will hopefully provide a basis for you to make up and vary your own.
- With baked fillings such as Almond Tart or Lemon & Lime Cream Tart you’ll have to bake the tart blind first, which means cooking the shell at 180°C/350°F/gas 4 but only for about 12 minutes, so that it’s only lightly coloured but just cooked through.
- Another way, commonly used, is to fill the tart shell with clingfilm or greaseproof paper and fill it with beans (you can use rice, lentils, peas, whatever), the idea being that you pack the beans in so tightly that they will stop the sides of the pastry from dropping.
- Cook for 10 minutes, then carefully remove the beans and cook for a further 5 to 10 minutes. Yes, this is a bit of a performance and I only ever do it when I’m having bad luck, quite honestly if you take your tart shell straight out of the freezer and place it in a preheated oven you shouldn’t have any problems.
- After baking blind, you add your filling and bake further until the filling is cooked (see recipes for cooking times).
See details
FRUIT FLAN CAKE - BIGOVEN
"Soft & Spongy Traditional Sponge Cake covered with Fruits Flan"
From bigoven.com
Reviews 3.3
Total Time 4 hours
Cuisine American
Calories 472 calories per serving
From bigoven.com
Reviews 3.3
Total Time 4 hours
Cuisine American
Calories 472 calories per serving
- "For Traditional Sponge Cake: 1) Whip eggs, sugar & vanilla essence till light & fluffy. 2) Fold in flour till well mixed. 3) Stir in melted butter until well incorporated. 4) Grease 9 inch cake mould & pour batter into the cake mould. 5) Bake at 180 degrees for 30-45 minutes, till cake has turned nice golden brown. Poke skewer through the middle of the cake. It should come out clean. Remove cake from the mould immediately & cool on cooling rack. For assembling the cake: 1) Once the cake has cooled, cut it into 2 layers. Sandwich 1/3 of the whipped cream with chopped strawberries between the 2 layers of cake. Cover the cake with whipped cream. Adjust an adjustable cake ring around the cake & chill the cake in the fridge till the cream has set. 2) Prepare the jelly topping. Boil the water & dissolve the sugar. Add the jelly powder & stir till you get a clear solution. Remove from heat & allow to cool before pouring over the fruits on top of the cake. 3) Arrange the fruits on the cake as desired. Gently pour the cooled jelly topping over the fruits. Chill for 2 hours in the fridge for the jelly to set. 4) Remove the cake ring carefully & decorate the side of the cake with roasted almond slices. 5) Enjoy your cake chilled. "
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TRADITIONAL GERMAN OBST KUCHEN - FRESH FRUIT FLAN (SPO…
Traditional German Obst Kuchen is a Fresh Fruit Flan with a sponge-type cake base, sometimes with a thin layer of custard, topped with fresh fruit and then sealed with a fruit glaze. Obst Kuchen is very typically served throughout Germany during the afternoon coffee hour, with dollops of freshly whipped cream. One of my favorite toppings is fresh whole strawberries with a red currant or strawberry glaze. Fresh raspberries or other fresh or canned fruits such as kiwis, apricots, cherries, gooseberries, and pineapple are also popular. The traditional pan used is a 10-inch German flan pan, however a torte or springform pan would also work. Adapted from my friend Maite C's Obst Kuchen Boden recipe that was given to me when we were stationed at Ft. Campbell KY.
From food.com
Reviews 3.5
Total Time 35 minutes
Calories 252.3 per serving
From food.com
Reviews 3.5
Total Time 35 minutes
Calories 252.3 per serving
- Serve with dollops of fresh whipped cream, and a cup of coffee. Enjoy!
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FRESH FRUIT TART WITH GRAHAM CRACKER CRUST RECIPE | EATING…
The choice of fruit topping in this tart is yours. A mix of colors is fun; try red raspberries or strawberries, yellow peaches and a burst of green kiwi.
From eatingwell.com
Total Time 5 hours 0 minutes
Category Diabetic Christmas Dessert Recipes
Calories 136.6 calories per serving
From eatingwell.com
Total Time 5 hours 0 minutes
Category Diabetic Christmas Dessert Recipes
Calories 136.6 calories per serving
- Trim or slice fruits as necessary and arrange on the chilled filling. Brush the fruits with the apricot (or currant) glaze, if using. Return the tart to the refrigerator to chill until the filling has set completely, about 4 hours.
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CUSTARD TART WITH CREAM AND FRESH FRUIT RECIPE RECIPE ...
If eggy flan-like desserts are your thing, you are going to love this crustless vanilla-infused tart.
From epicurious.com
Reviews 3
From epicurious.com
Reviews 3
- Custard can be baked 1 day ahead. Cover and chill.
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FRESH FRUIT FLAN RECIPE | ALLRECIPES
This fruit flan has a thin and rich crust. One of my favorite desserts to make and eat. Even though I don't have a sweet tooth, this flan is amazing. If you want to make it sweeter, you should add the …
From allrecipes.com
From allrecipes.com
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FLAN RECIPES | ALLRECIPES
Flan is a traditional Spanish/Hispanic dessert that can be dressed up any way from chocolate to traditional. This flan is simple, yet creamy and smooth. If you have never had flan or just couldn't …
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EASY SPANISH FLAN WITH CARAMEL SAUCE RECIPE
May 10, 2021 · Flan on the Go . Because it is made in ramekins or a baking dish and not removed until it's time to eat, flan travels well in an ice chest. This makes it an excellent choice if you need to take …
From thespruceeats.com
From thespruceeats.com
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FLAN NAPOLITANO - PATI JINICH
Heat the sugar in a medium saucepan over medium-high heat. Swirl occasionally, but do not stir. Cook until the sugar is melted and turns to caramel, about 5 to 7 minutes.
From patijinich.com
From patijinich.com
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Aug 23, 2021 · Flan is a popular dessert in Spain and all of Latin America. Made of an eggy and creamy custard, and baked to perfection in a water bath, classic flan is always a favorite. The dish also has many versions and is versatile enough to take on many flavors.Although flan …
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From sugarsaltmagic.com
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EASY CARAMEL FLAN RECIPE - THE SPRUCE EATS
Aug 23, 2021 · Flan is a popular dessert in Spain and all of Latin America. Made of an eggy and creamy custard, and baked to perfection in a water bath, classic flan is always a favorite. The dish also has many versions and is versatile enough to take on many flavors.Although flan …
From thespruceeats.com
From thespruceeats.com
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FRUIT DESSERT RECIPES - BETTER HOMES & GARDENS
Take advantage of the freshest flavors of the season with these scrumptious fruit dessert recipes. All your favorites are here, including succulent blueberries, raspberries, strawberries, and blackberries, as well as tangy citrus fruits and …
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SIMPLE STRAWBERRY FLAN - SUGAR SALT MAGIC
Sep 03, 2020 · Beautiful and simple, this Strawberry Flan is an airy sponge flan case, loaded with sweet strawberries and jelly. It’s a light, fresh summer dessert that can be easily turned into a mixed fruit flan too using any of your favourite in-season fruits.
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QUICK RECIPES & EASY RECIPE IDEAS - TABLESPOON.COM
Get inspired with Tablespoon’s doable ideas, from fresh dinners with creative twists, to clever appetizers and easier-than-they-look desserts.
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15 BEST CARIBBEAN DESSERTS - INSANELY GOOD RECIPES
May 20, 2021 · 8. Puerto Rican Flan de Queso (Cheese Flan) Flan often gets a bad rap. I don’t know if people think it’s too simple, or if they’re intimidated to try making it due to the caramel on top. But I love the smooth custard finish, and …
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From insanelygoodrecipes.com
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Feb 26, 2021 · Spanish Flan. Spanish flan is milky and sweet with a hint of slight bitterness. The consistency of this flan is like a firm jelly or custard that melts right in your mouth. With a rich caramel sauce that melds with the flan’s intense vanilla taste, this Spanish flan …
From insanelygoodrecipes.com
From insanelygoodrecipes.com
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From ty24.haase-rottweiler.com
From ty24.haase-rottweiler.com
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FRESH FRUIT TART WITH MIXED BERRIES & KIWI RECIPE - PAULA D…
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From pauladeen.com
From pauladeen.com
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NO-FUSS FRUIT TART | NIGELLA'S RECIPES | NIGELLA LAWSON
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From foodheavenmag.com
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TROPICAL FRUIT TART - RECIPE - FINECOOKING
Yield: Yields one 9-1/2- to 11-inch tart, plus enough dough for a second tart A rum-laced banana cream filling and a coconut crust underscore the mango and pineapple topping this tart. For best results, chill the filled tart before topping it with the fruit; otherwise, the filling may be too soft to hold the fruit …
From pin.hgf.dyndns.info
From pin.hgf.dyndns.info
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THE BEST FRUIT TART RECIPE - YOUTUBE
You will LOVE my fruit tart recipe!!! Few things are more delicious than a classic fresh fruit tart; creamy custard filling surrounded by a crisp sweet pastr...
From m.youtube.com
From m.youtube.com
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