PAN FOR FLAN RECIPES

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FLAN-TASTIC FLAN (IN A PAN!) | JUST A PINCH RECIPES



Flan-tastic FLAN (in a pan!) | Just A Pinch Recipes image

I feel like Dr. Seuss..."The fox in socks likes flan in a pan". My dear friend, Adrianna, taught me how to make this. She was born and raised in central Mexico, so I KNOW this is autentico! It is so YUMMY. It has a firm consistency (which I like). Next time you are in search of a dessert to bring to a pot-luck, try this!!! I guarantee there won't be any left to bring home.

Provided by Torrey Moseley @Torrey

Categories     Puddings

Prep Time 45 minutes

Cook Time 2 hours

Number Of Ingredients 6

2 - 14 oz. cans la lechera sweetened condensed milk (may substitute with regular sweetened condensed milk but it will taste different)
1+ tablespoon(s) pure vanilla extract
- whole milk (enough to fill the empty cans of sweetened condensed milk)
10 - large eggs
1/2 teaspoon(s) salt
2 - cups sugar

Steps:

  • Preheat oven to 350
  • Blend together: sweetened condensed milk, whole milk, eggs, vanilla and salt in blender until frothy on top. May have to do it in two batches. If so, mix half of everything in one batch and the remaining half in the second batch so you get a uniform mixture. Set aside.
  • Place DRY sugar in heavy saucepan over medium-high heat, stir sugar constantly until it melts and turns golden brown. This takes awhile and the sugar will get all lumpy before it melts. Just keep stirring and do NOT add water. When it reaches a light-medium golden color…pull it off the stove (if you brown the sugar too much it will turn bitter and you’ll have to chuck it and start over, so be careful.)
  • IMMEDIATELY pour the caramelized sugar into an UNGREASED 7 1/2 x 12 inch glass baking dish* to coat bottom of dish evenly. You have to work quickly as this sets up really fast. Let sugar-coated baking dish cool on counter to room temperature. As the sugar cools, it will crack. Don’t worry, it’s not your dish cracking…just the sugar.
  • Pour egg/milk mixture into dish over cooled sugar. Place filled dish in 1-inch water bath**. Cover with tented aluminum foil and crimp edges around dish. Be careful that foil does not touch top of flan. Bake at 350 degrees for 1 1/2 to 2 1/2 hours or until knife comes clean when inserted. Remove foil and continue baking, uncovered, for 10-15 additional minutes until top of flan is lightly browned. Remove from oven and let cool to room temp. Cover with tented foil (can use toothpicks to hold foil off top of flan) and refrigerate until cold (overnight is best).
  • * May use individual ramekins if preferred. May also use a 9x13 pan but you will need to increase the recipe by about 1/2.
  • **to make water bath (aka "Bain Marie"), use disposable aluminum roasting pan (or a regular roasting pan) that is at least a couple of inches larger around than the baking dish. Fill with hot water about 1 inch or so up the side of baking dish. You will periodically need to refill water bath to maintain adequate level during baking process.

FLAN RECIPE - BETTYCROCKER.COM



Flan Recipe - BettyCrocker.com image

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

1/2 cup sugar
3 eggs, slightly beaten
1/3 cup sugar
2 teaspoons vanilla
1/8 teaspoon salt
1 (12 ounces) evaporated milk

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

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