HOW TO MAKE FLAN IN OVEN RECIPES

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FLAN RECIPE | HOW TO MAKE FLAN - FOOD.COM



Flan Recipe | How to Make Flan - Food.com image

My family loves Flan, I usually bake it in a round cake pan, But you can use ramekins. This recipe is NOT a hard as it looks. For best results make Flan a day ahead to let the caramel form a slightly liquefied layer. Time does not include cooling time.

Total Time 1 hours 10 minutes

Prep Time 25 minutes

Cook Time 45 minutes

Yield 8 serving(s)

Number Of Ingredients 6

1 1/2 cups sugar
1/4 cup water
3 cups milk
3 large egg yolks
4 large eggs
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 325°F.
  • Prepare an ice bath and set aside.
  • Place eight ramekins in two baking pans lined with kitchen towels or 8-inch round cake pan.
  • Bring a large pot of water to boil; keep hot until ready to use.
  • Meanwhile, in a small saucepan, heat 3/4 cup sugar with the water over medium heat; cook until sugar is dissolved, about 5 minutes.
  • Swirl pan occasionally, DO NOT STIR.
  • Wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming.
  • Increase heat to medium-high; continue cooking until caramel is amber, about 8 minutes, gently swirling pan to color evenly.
  • Remove from heat,and immerse bottom in ice bath for 3 seconds to stop cooking.
  • Dry bottom of pan.
  • Working quickly, pour about 1 tablespoon into each ramekin; OR pour all into cake pan and swirl to coat bottom evenly; set aside.
  • In a small saucepan heat milk over medium heat just until bubbles form around edges and milk starts to steam,5 to 6 minutes Turn off heat.
  • In a large bowl, whisk together yolks, eggs, and remaining 3/4 cup sugar until combined.
  • Slowly add hot milk whisking constantly.
  • Pour mixture through a fine sieve into clean bowl; skim off surface foam with a spoon.
  • Stir in Vanilla, and pour custard into ramekins or cake pan.
  • Carefully pour the hot water into baking pan until it reaches halfway up the side of ramekin or cake pan.
  • Bake until center is set when gently touched with finger, 30 to 35 minutes.
  • Remove from oven transfer to a wire rack to cool completely.
  • Cover with plastic wrap, and place in refrigerator to chill, at least 6 hours or overnight.
  • To unmold, run a sharp knife around edges and place a serving plate upside down over the top; invert and gently lift pan to remove.
  • Serve.

Nutrition Facts : Calories 261.5, FatContent 7.4, SaturatedFatContent 3.5, CholesterolContent 175, SodiumContent 84, CarbohydrateContent 42.2, FiberContent 0, SugarContent 37.6, ProteinContent 7.2

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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