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.
BEST FLAN RECIPE - HOW TO MAKE FLAN - DELISH
This Flan is as easy and classic (and creamy!) as it gets.
Provided by Lena Abraham
Categories gluten-free nut-free vegetarian dinner party baking dessert
Total Time 3 hours 15 minutes
Prep Time 5 minutes
Cook Time 0S
Yield 7
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large bowl or measuring cup, whisk to combine cream, milk, vanilla, and salt. In a medium saucepan over medium-high heat, combine 1 cup sugar with 1/3 cup water. Cook, gently swirling the pot but not stirring, until mixture turns a deep golden color, 10 to 15 minutes. (Tip: use a pastry brush dipped in water to clean the inner sides of the pan and avoid burning while making your caramel.) Working quickly, divide caramel into seven 6-ounce ramekins. Gently lift and tilt ramekins to coat the inside with caramel. (Don't worry if the sugar hardens at this point! It will melt down while baking.) Place ramekins in a large baking dish. Whisk eggs, egg yolks, and remaining ½ cup sugar together in a large bowl. Gently mix in cream mixture until just combined. Divide mixture evenly between ramekins, about ½ cup each. Pour enough hot water into baking dish to come halfway to top of ramekins. Bake until just set and flan slightly jiggles, 45 to 50 minutes. Transfer ramekins to a cooling rack and let cool completely, about 2 hours. If not serving right away, cover with plastic wrap and chill in the refrigerator until ready to serve. When ready to serve, use a small knife or offset spatula to carefully loosen the edges of the flan. If refrigerated, warm in microwave in 10 second increments for 30 seconds. Turn flan over onto a plate with a shallow rim, shake gently to release flan, and remove ramekin.
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BEST FLAN RECIPE - HOW TO MAKE FLAN - DELISH
This Flan is as easy and classic (and creamy!) as it gets.
From delish.com
Reviews 4.1
Total Time 3 hours 15 minutes
Category gluten-free, nut-free, vegetarian, dinner party, baking, dessert
Cuisine American
From delish.com
Reviews 4.1
Total Time 3 hours 15 minutes
Category gluten-free, nut-free, vegetarian, dinner party, baking, dessert
Cuisine American
- Preheat oven to 350°. In a large bowl or measuring cup, whisk to combine cream, milk, vanilla, and salt. In a medium saucepan over medium-high heat, combine 1 cup sugar with 1/3 cup water. Cook, gently swirling the pot but not stirring, until mixture turns a deep golden color, 10 to 15 minutes. (Tip: use a pastry brush dipped in water to clean the inner sides of the pan and avoid burning while making your caramel.) Working quickly, divide caramel into seven 6-ounce ramekins. Gently lift and tilt ramekins to coat the inside with caramel. (Don't worry if the sugar hardens at this point! It will melt down while baking.) Place ramekins in a large baking dish. Whisk eggs, egg yolks, and remaining ½ cup sugar together in a large bowl. Gently mix in cream mixture until just combined. Divide mixture evenly between ramekins, about ½ cup each. Pour enough hot water into baking dish to come halfway to top of ramekins. Bake until just set and flan slightly jiggles, 45 to 50 minutes. Transfer ramekins to a cooling rack and let cool completely, about 2 hours. If not serving right away, cover with plastic wrap and chill in the refrigerator until ready to serve. When ready to serve, use a small knife or offset spatula to carefully loosen the edges of the flan. If refrigerated, warm in microwave in 10 second increments for 30 seconds. Turn flan over onto a plate with a shallow rim, shake gently to release flan, and remove ramekin.
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