INGREDIENTS FOR FLAN RECIPES
CREAMY CARAMEL FLAN RECIPE: HOW TO MAKE IT
A small slice of this impressively rich, creamy, caramel flan dessert goes a long way. What a delightful finish for a special meal or holiday celebration. —Pat Forete, Miami, Florida
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 15 minutes
Prep Time 25 minutes
Cook Time 50 minutes
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a heavy saucepan, cook sugar and water over medium-low heat until melted and golden, about 15 minutes. Brush down crystals on the side of the pan with additional water as necessary. Quickly pour into an ungreased 2-qt. round baking or souffle dish, tilting to coat the bottom; let stand for 10 minutes. , Preheat oven to 350°. In a bowl, beat the cream cheese until smooth. Beat in eggs, 1 at a time, until thoroughly combined. Add remaining ingredients; mix well. Pour over caramelized sugar. , Place the dish in a larger baking pan. Pour boiling water into larger pan to a depth of 1 in. Bake until the center is just set (mixture will jiggle), 50-60 minutes. , Remove dish from a larger pan to a wire rack; cool for 1 hour. Refrigerate overnight. , To unmold, run a knife around edges and invert onto a large rimmed serving platter. Cut into wedges or spoon onto dessert plates; spoon sauce over each serving.
Nutrition Facts : Calories 345 calories, FatContent 16g fat (9g saturated fat), CholesterolContent 140mg cholesterol, SodiumContent 189mg sodium, CarbohydrateContent 41g carbohydrate (41g sugars, FiberContent 0 fiber), ProteinContent 10g protein.
THE PERFECT FLAN RECIPE - EPICURIOUS
How to make The Perfect Flan
Provided by EPICURIOUS.COM
Yield Serves 6
Number Of Ingredients 9
Steps:
- Position rack in center of oven and preheat to 350°F. Combine cream, milk and salt in heavy medium saucepan. Scrape seeds from vanilla bean into cream mixture; add bean. Bring to simmer over medium heat. Remove from heat and let steep 30 minutes.
- Meanwhile, combine 1 cup sugar and 1/3 cup water in another heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat to high and cook without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Quickly pour caramel into six 3/4-cup ramekins or custard cups. Using oven mitts as aid, immediately tilt each ramekin to coat sides. Set ramekins into 13x9x2-inch baking pan.
- Whisk eggs, egg yolks and 7 tablespoons sugar in medium bowl just until blended. Gradually and gently whisk cream mixture into egg mixture without creating lots of foam. Pour custard through small sieve into prepared ramekins, dividing evenly (mixture will fill ramekins). Pour enough hot water into baking pan to come halfway up sides of ramekins.
- Bake until centers of flans are gently set, about 40 minutes. Transfer flans to rack and cool. Chill until cold, about 2 hours. Cover and chill overnight. (Can be made 2 days ahead.)
- To serve, run small sharp knife around flan to loosen. Turn over onto plate. Shake gently to release flan. Carefully lift off ramekin allowing caramel syrup to run over flan. Repeat with remaining flans and serve.
More about "ingredients for flan 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.
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 35 minutes
Calories 330 per serving
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 35 minutes
Calories 330 per serving
- 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.
See details
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.
From cooking.nytimes.com
Reviews 4
Total Time 6 hours
From cooking.nytimes.com
Reviews 4
Total Time 6 hours
- To serve, run a small knife around the inside edge of each ramekin to loosen the flan. Invert a dessert plate over the ramekin, then flip plate while securing ramekin. Tap or shake ramekin, lift from plate and the flan will release. Spoon any remaining caramel around flan. Garnish with tangerine segments, if desired.
See details
PUMPKIN FLAN RECIPE | ELLIE KRIEGER | FOOD NETWORK
From foodnetwork.com
Reviews 4.3
Total Time 1 hours 15 minutes
Category dessert
Calories 100 calorie per serving
Reviews 4.3
Total Time 1 hours 15 minutes
Category dessert
Calories 100 calorie per serving
- Combine milk and evaporated milk in a small saucepan over medium heat until warm. Reduce heat to a low simmer and keep milk warm. Meanwhile, bring about 4 cups water to a boil and keep hot. Whisk together eggs, egg yolks, remaining 1/3 cup of sugar, vanilla, nutmeg and cinnamon. Fold pumpkin into egg mixture. Then fold into evaporated milk. Divide filling among ramekins, then place baking sheet in oven. Pour hot water into baking pan until it reaches halfway up the sides of the ramekins. Bake for 35 to 40 minutes, or until flan is just set. Let cool. Place a dessert plate on top of each ramekin and invert; flan should slide out, and syrup should flow onto sides of the dish.
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
TREACLE TART RECIPE - BBC GOOD FOOD
Treat family and friends to a comforting treacle tart with crumbly pastry and rich filling. A classic British dessert, serve with ice cream or clotted cream
From bbcgoodfood.com
Total Time 1 hours 35 minutes
Category Afternoon tea, Dessert, Treat
Calories 402 calories per serving
From bbcgoodfood.com
Total Time 1 hours 35 minutes
Category Afternoon tea, Dessert, Treat
Calories 402 calories per serving
- Lower the oven temperature to 160C/140C fan/gas 4. Combine the golden syrup, ginger, ginger syrup, lemon, eggs and breadcrumbs in a bowl, briefly whisking everything together until combined. Carefully pour the filling into the pastry case and put in the lower part of the oven to bake for 35-40 mins or until the filling is just set. Remove from the oven and leave to cool down for 20 mins before serving with ice cream or thick clotted cream.
See details
PUMPKIN FLAN RECIPE | ELLIE KRIEGER | FOOD NETWORK
From foodnetwork.com
Reviews 4.3
Total Time 1 hours 15 minutes
Category dessert
Calories 100 calorie per serving
Reviews 4.3
Total Time 1 hours 15 minutes
Category dessert
Calories 100 calorie per serving
- Combine milk and evaporated milk in a small saucepan over medium heat until warm. Reduce heat to a low simmer and keep milk warm. Meanwhile, bring about 4 cups water to a boil and keep hot. Whisk together eggs, egg yolks, remaining 1/3 cup of sugar, vanilla, nutmeg and cinnamon. Fold pumpkin into egg mixture. Then fold into evaporated milk. Divide filling among ramekins, then place baking sheet in oven. Pour hot water into baking pan until it reaches halfway up the sides of the ramekins. Bake for 35 to 40 minutes, or until flan is just set. Let cool. Place a dessert plate on top of each ramekin and invert; flan should slide out, and syrup should flow onto sides of the dish.
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
TREACLE TART RECIPE - BBC GOOD FOOD
Treat family and friends to a comforting treacle tart with crumbly pastry and rich filling. A classic British dessert, serve with ice cream or clotted cream
From bbcgoodfood.com
Total Time 1 hours 35 minutes
Category Afternoon tea, Dessert, Treat
Calories 402 calories per serving
From bbcgoodfood.com
Total Time 1 hours 35 minutes
Category Afternoon tea, Dessert, Treat
Calories 402 calories per serving
- Lower the oven temperature to 160C/140C fan/gas 4. Combine the golden syrup, ginger, ginger syrup, lemon, eggs and breadcrumbs in a bowl, briefly whisking everything together until combined. Carefully pour the filling into the pastry case and put in the lower part of the oven to bake for 35-40 mins or until the filling is just set. Remove from the oven and leave to cool down for 20 mins before serving with ice cream or thick clotted cream.
See details
INSTANT POT FLAN - ONE HAPPY HOUSEWIFE
This traditional flan recipe adapted for the Instant Pot is so rich, creamy and silky smooth and the caramel topping is absolutely heavenly.
From onehappyhousewife.com
Reviews 4.4
Total Time 60 minutes
Category Dessert
Cuisine Hispanic, Honduran
Calories 229 kcal per serving
From onehappyhousewife.com
Reviews 4.4
Total Time 60 minutes
Category Dessert
Cuisine Hispanic, Honduran
Calories 229 kcal per serving
- Unmold and Serve
See details
SPANISH FLAN RECIPE | ALLRECIPES
This is the one. I've made several flan recipes from this site and others and this recipe is the best. Have made this one several times now, and it is by far the best. Some hints: Melt the sugar with a …
From allrecipes.com
From allrecipes.com
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FLAN - RECIPES | GOYA FOODS
Spanish Custard with Caramel Flan is a Latin dessert that is a favorite from Puerto Rico to Costa Rica and beyond. Our GOYA® Flan recipe is a rich, caramel-topped custard that gets raves every time you serve it. Flan recipes …
From goya.com
From goya.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 …
From allrecipes.com
From allrecipes.com
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EASY KETO FLAN- JUST 4 INGREDIENTS! - THE BIG MAN'S W…
Dec 13, 2020 · A flan is a simple and elegant caramel custard dessert, similar to a creme brulee. Unlike the creme brulee, the caramel topping is more like a thin sauce, with a less sweet flavor. …
From thebigmansworld.com
From thebigmansworld.com
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EASY CARAMEL FLAN RECIPE - THE SPRUCE EATS
Aug 23, 2021 · Although flan isn't difficult in itself to make, it takes practice and patience. Our particularly easy recipe for caramel flan is prized for its simplicity—just five ingredients and some simple steps. If you’ve never made flan …
From thespruceeats.com
From thespruceeats.com
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BAREFOOT CONTESSA | PUMPKIN FLAN WITH MAPLE CARAMEL | RECI…
Pumpkin Flan with Maple Caramel from Barefoot Contessa. Preheat the oven to 350 degrees. For the caramel, combine the sugar, maple syrup, and 1/3 cup water in a small, deep, heavy-bottomed …
From barefootcontessa.com
From barefootcontessa.com
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CARAMEL FLAN - ONCE UPON A CHEF
Flan is a rich, sweet custard topped with caramel sauce. It looks fancy, but it’s actually quite simple to make. Michael and I had dinner recently at a traditional Brazilian steakhouse or churrascaria.While the open fire-roasted meat was delicious, the flan …
From onceuponachef.com
From onceuponachef.com
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FLAN + VIDEO - EASY AUTHENTIC MEXICAN RECIPES
May 10, 2021 · My family’s flan recipe dates back to the late 1700s/ early 1800s. As the only girl in her family, my grandmother learned to cook from her mother and inherited some of our family’s most beloved recipes…
From inmamamaggieskitchen.com
From inmamamaggieskitchen.com
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FLAN + VIDEO - EASY AUTHENTIC MEXICAN RECIPES
May 10, 2021 · My family’s flan recipe dates back to the late 1700s/ early 1800s. As the only girl in her family, my grandmother learned to cook from her mother and inherited some of our family’s most beloved recipes…
From inmamamaggieskitchen.com
From inmamamaggieskitchen.com
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OMA'S OBSTTORTE ~ GERMAN FRUIT FLAN RECIPE
For the full list of ingredients & detailed instructions, see the recipe card at the end of this post. But before you scroll, there’s important & interesting stuff to know right below. All you need is one bowl to mix the cake and a flan …
From quick-german-recipes.com
From quick-german-recipes.com
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AUTHENTIC SPANISH FLAN RECIPE - SPANISH RECIPES MADE EASY
Sep 22, 2021 · Key Ingredients: Milk, sugar, vanilla extract, and eggs. Ingredient Notes & Substitutions. This flan only has four ingredients — but there are still some tricks! Eggs: Use room temperature eggs for this flan. This recipe calls for four large eggs, but you can experiement using a mix of eggs and egg yolks if you want a denser flan.
From spanishsabores.com
From spanishsabores.com
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BEST LECHE FLAN RECIPE - HOW TO MAKE FILIPINO LECHE FLAN
Jul 06, 2019 · Leche flan is traditionally steamed in the Philippines (where ovens were uncommon for many years), but baking it in a water bath is a great alternative if you don’t have a steamer. For more stories, memories, and extended histories behind your most-loved, treasured family recipes …
From food52.com
From food52.com
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AUSTRALIAN BAKELS | BAKERY INGREDIENTS | BAKERY RECIPES ...
To operate as a dynamic and successful organisation, while providing best-in-class services to become customers’ first choice for bakery ingredients. Mission To be a technically based company, …
From bakels.com.au
From bakels.com.au
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FLAN RECIPE {THE BEST!} - COOKING CLASSY
Flan Ingredients. Sweetened condensed milk: A rich, sweetened milk that is truly a key ingredient in this recipe. Evaporated milk: Another concentrated milk that’s used for rich flavor, this however isn’t sweetened. Granulated sugar: This is used to make the caramel topping, and then you’ll only need a little in the flan …
From cookingclassy.com
From cookingclassy.com
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INSTANT POT FLAN (CRèME CARAMEL) | TESTED BY AMY + JACKY
Apr 22, 2019 · Tools for Instant Pot Flan. Instant Pot Electric Pressure Cooker; 3 inches x 1.5 inch Ramekin set – we also use this set for many other recipes in the oven such as our Instant Pot Green …
From pressurecookrecipes.com
From pressurecookrecipes.com
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EASY MEXICAN FLAN RECIPE (RECETA DE FLAN MEXICANO)
Aug 08, 2012 · Flan, also known as Flan Napolitano, is a popular dessert in several countries in Latin America (like Puerto Rico and Venezuela) and the Caribbean. It is typically made out of eggs, …
From mexicoinmykitchen.com
From mexicoinmykitchen.com
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CLASSIC CHEESE AND ONION FLAN RECIPE - THE SPRUCE EATS
Jul 30, 2021 · Do not confuse a classic cheese and onion flan with a quiche. While this baked egg recipe may resemble the traditional French dish, the flan is made differently and tastes a …
From thespruceeats.com
From thespruceeats.com
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CLASSIC CHEESE AND ONION FLAN RECIPE - THE SPRUCE EATS
Jul 30, 2021 · Do not confuse a classic cheese and onion flan with a quiche. While this baked egg recipe may resemble the traditional French dish, the flan is made differently and tastes a …
From thespruceeats.com
From thespruceeats.com
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PUMPKIN FLAN RECIPE - MARTHA STEWART
My gluten-free son loves this dessert during the holidays.Carmelizing the sugar step definitely takes longer than 8 to 12 minutes,and my flan was set in 50 minutes,and I proved it with inserting a knife in the center half way down,and it came out clean,so what your flan…
From marthastewart.com
From marthastewart.com
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FLAN - MARTHA STEWART
Make caramel: In a saucepan over medium-high heat, mix sugar and water, stirring to combine. Do not stir again. Cook, washing down sides of pan with a pastry brush dipped in water to …
From marthastewart.com
From marthastewart.com
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CREAM CHEESE FLAN - KAWALING PINOY
May 26, 2015 · What is Cheesecake Flan. Like the classic version, this flan de queso is made of milk, eggs, and caramelized sugar blended and baked or steamed until set. Along with the eggs and the milk, cream cheese is whipped into the custard mixture, giving the flan …
From kawalingpinoy.com
From kawalingpinoy.com
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COOKIE RECIPES | NESTLÉ® VERY BEST BAKING
5 Ingredients or Less Recipes (145) 30 Minutes or Less (429) Quick & Easy (662) 16 32 48 . Sort: A-Z. A-Z Z-A Top Rated Recently Added . Apply Filters. Clear All. Clear All. Content type. Brand. Keywords. Tags. Recipe Category. Ingredients…
From verybestbaking.com
From verybestbaking.com
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OUR RECIPES | NESTLÉ® TOLL HOUSE®
See all Recipes Results. Suggested Information. See all Results. Home Types of Recipes. All Recipes. Satisfy Your Sweet Tooth. Desserts . All Desserts (613) ... Puddings & Flans (11) Occasions . 5 Ingredients …
From verybestbaking.com
From verybestbaking.com
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HOME COOKED RECIPES FROM A PROFESSIONAL CHEF - LEMON BLOS…
Easy and delicious everyday meals, step-by-step photos, video tutorials, tips and restaurant quality recipes made simple from a Professional Chef.
From lemonblossoms.com
From lemonblossoms.com
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25 TRADITIONAL EUROPEAN RECIPES - INSANELY GOOD
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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PUERTO RICAN FLAN DE QUESO (CHEESE FLAN) - KITCHEN GIDGET
Jan 21, 2019 · You can also purchase flanera which is a special pan just for baking flan. The flan will cook inside a larger pan filled with water. This ensures the flan cooks evenly with a soft, silky texture. For the best texture, use room temperature ingredients …
From kitchengidget.com
From kitchengidget.com
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DULCE DE LECHE FLAN - KAWALING PINOY
Dec 20, 2017 · Cream Cheese Flan-it’s like having leche flan and cheesecake in one delicious bite. Coffee Flan-creamy, velvety soft and with the most intense coffee flavor, it’s guaranteed to satisfy sweet cravings. Coconut Flan-coconut milk gives this flan a tropical twist. Whole Eggs Flan …
From kawalingpinoy.com
From kawalingpinoy.com
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