Caramel Flan For Just A Few Recipes

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CREAMY CARAMEL FLAN



Creamy Caramel Flan image

This recipe is a cross between egg custard and cheesecake. Rich and delicious.

Provided by Jo Poynor

Categories     Desserts     Custards and Pudding Recipes     Flan Recipes

Time 8h

Yield 10

Number Of Ingredients 6

¾ cup white sugar
1 (8 ounce) package cream cheese, softened
5 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a small, heavy saucepan over medium-low heat, cook sugar, stirring, until golden. Pour into a 10 inch round baking dish, tilting to coat bottom and sides. Set aside.
  • In a large bowl, beat cream cheese until smooth. Beat in eggs, one at a time, until well incorporated. Beat in condensed and evaporated milk and vanilla until smooth. Pour into caramel coated pan. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
  • Bake in preheated oven 50 to 60 minutes, until center is just set. Cool one hour on wire rack, then chill in refrigerator 8 hours or overnight. To unmold, run a knife around edges of pan and invert on a rimmed serving platter.

Nutrition Facts : Calories 349.7 calories, Carbohydrate 41 g, Cholesterol 141.9 mg, Fat 16.6 g, Protein 10.5 g, SaturatedFat 9.6 g, Sodium 191.2 mg, Sugar 40.4 g

EASY CARAMEL FLAN (CREME CARAMEL)



Easy Caramel Flan (Creme Caramel) image

This is so good and so easy. I found this recipe after my husband started getting nostalgic about his years spent in Northern Spain. He absolutely loves it when I make it and thinks it's very close to what he would get in Spain. It comes together quick since you barely need to measure anything.

Provided by C. Taylor

Categories     Dessert

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 6

3/4 cup sugar
4 eggs
1 (14 ounce) can condensed milk
1 (12 ounce) can evaporated milk
1 tablespoon vanilla extract
boiling water, for baking in

Steps:

  • Preheat oven to 325.
  • Brown sugar in a saucepan till a medium dark golden brown, but not burnt and then QUICKLY transfer to the bottom of a pie plate(you may add a few tablespoons of water to help it melt).
  • In a large bowl beat the eggs and then add the 2 cans of milk and vanilla extract, mixing well.
  • Pour mixture into pie plate.
  • Using a larger pan that the pie plate will fit in, fill half way with the boiling water, place in oven, and then place pie plate in the middle of the large pan.
  • Bake for approximately 45 - 55 minutes. The center should be soft and firm but not liquidly.
  • Let cool and then after running a knife around the edge to seperate, flip over onto a serving dish.

Nutrition Facts : Calories 339.5, Fat 10.2, SaturatedFat 5.6, Cholesterol 123.3, Sodium 148, Carbohydrate 52.1, Sugar 47.7, Protein 10.2

CARAMEL FLAN (FOR JUST A FEW)



Caramel Flan (For Just a Few) image

Make and share this Caramel Flan (For Just a Few) recipe from Food.com.

Provided by lalatina15

Categories     Dessert

Time 55m

Yield 1 flan, 4 serving(s)

Number Of Ingredients 5

1 egg
2 egg yolks
1/2 cup half-and-half
0.5 (14 ounce) can condensed milk
1/4 cup sugar

Steps:

  • Preheat oven at 350 degrees.
  • In a medium saucepan heat up sugar until melted. Sugar will brown quickly. Do not burn!
  • Boil water for water bath.
  • Move melted sugar to small mold quickly, it will harden. (I used a 6 inch Danish cookie tin for this). Let cool.
  • Place remaining ingredients in blender (I used a Magic Bullet).
  • Place mold in larger pan and pour in custard filling. Pour water you've boiled into larger pan.
  • Bake for 30 minutes at 350 degrees. Turn up to 400 degrees and bake for another 20 minutes.
  • Let cool for 3 hours and place in refrigerator for another 3 hours.
  • Loosen with knife, invert onto plate, and enjoy!

Nutrition Facts : Calories 299.7, Fat 11.3, SaturatedFat 6.2, Cholesterol 158.7, Sodium 101, Carbohydrate 42.9, Sugar 41.3, Protein 7.9

TOFFEE CARAMEL FLAN



Toffee Caramel Flan image

Make and share this Toffee Caramel Flan recipe from Food.com.

Provided by gailanng

Categories     Dessert

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 1/4 cups white sugar
1/2 cup water
1 1/2 cups milk
1 1/2 cups heavy cream
1 cinnamon stick
1 vanilla bean, split
4 eggs
2 egg yolks
5 tablespoons packed brown sugar
2 teaspoons molasses
1 tablespoon amaretto liqueur

Steps:

  • Butter six 3/4-cup ramekins.
  • Combine the white sugar with the water in a small, heavy saucepan and bring to a boil. Cook until the sugar reaches a dark golden brown. Immediately pour about 2 tablespoons into each of the ramekins, tilting to spread the caramel evenly along the bottom. Arrange the ramekins in a baking dish 2 inches deep and set aside.
  • Combine the milk, cream, cinnamon stick and vanilla bean in a heavy saucepan. Bring just to a boil, cover and remove from the heat. Let steep for about 30 minutes.
  • Preheat oven to 325 degrees. Whisk the eggs, yolks, brown sugar, molasses and Amaretto together in a medium bowl. Uncover the milk mixture and return it to the stove. Bring just to the boil again. Whisk about one-third of the hot milk into the egg-sugar mixture to temper it. Whisk in the remaining hot milk. Strain the custard through a fine sieve. (We skipped this step.) Pour into the caramel-lined ramekins, filling them to just below the rim. Pour enough warm water into the bottom of the baking pan to reach halfway up the sides of the ramekins. Bake for 30 to 40 minutes, or until almost set but still somewhat liquid in the center.
  • Chill completely before serving. To unmold, run a small knife around the edge of the custard, invert onto a serving plate and give the ramekin a firm, sideways shake.

CREAMY CARAMEL FLAN



Creamy Caramel Flan image

A very popular dish in the Southwest. This is a quick to fix flan that can be prepared in the morning for a great treat after a hearty Tex-Mex dinner.

Provided by PaulaG

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 6

3/4 granulated sugar
4 eggs
1 3/4 cups water
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1/8 teaspoon salt

Steps:

  • Preheat oven to 350°F.
  • In iron skillet, over medium heat, cook and Stir the sugar until it is melted and caramel color.
  • Divide the sugar into 8 ungreased 6-oz custard cups.
  • Tilt to coat the bottom of the cups.
  • With a wire whisk, beat eggs in large bowl; stir in the water, milk, vanilla and salt.
  • Pour the egg mixture into custard cups.
  • Place the filled cups in a large shallow pan filled with 1 inch of hot water.
  • Bake for 30 to 35 minutes or until knife inserted near centers comes out clean.
  • Cool and chill at least 2 hours before serving.

Nutrition Facts : Calories 196.5, Fat 6.7, SaturatedFat 3.5, Cholesterol 109.9, Sodium 136.4, Carbohydrate 27.2, Sugar 27.1, Protein 7.1

CREAMY CARAMEL FLAN



Creamy Caramel Flan image

Recieved this from another on-line site and love that it's a little different from the other recipes on this site as it contains cream cheese making for a flan that the intro describes as a creamy cross between an egg custard and a cheesecake, both of which this family loves. While posting photos discovered that this recipe was the same as recipe#52285; I'm trying to notify CC but unable to at this time. Hope to have it corrected as soon as possible

Provided by Bonnie G 2

Categories     < 4 Hours

Time 1h30m

Yield 1 10 inch round pie, 8 serving(s)

Number Of Ingredients 6

3/4 cup white sugar
1 (8 ounce) package cream cheese, softened
5 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F.
  • In a small, heavy saucepan over medium-low heat, cook sugar, stirring, until golden.
  • Pour into a 10 inch round baking dish, tilting to coat bottom and sides. Set aside.
  • In a large bowl, beat cream cheese until smooth.
  • Beat in eggs, one at a time, until well incorporated.
  • Beat in condensed and evaporated milk and vanilla until smooth.
  • Pour into caramel coated pan.
  • Line a roasting pan with a damp kitchen towel.
  • Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack.
  • Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
  • Bake in preheated oven 50 to 60 minutes, until center is just set.
  • Cool one hour on wire rack, then chill in refrigerator 8 hours or overnight. To unmold, run a knife around edges of pan and invert on a rimmed serving platter.
  • HINT: This came from one of the reviewers - Pouring the sugar syrup into the glass baking dish, and because the glass was cool, the sugar hardened almost immediately. So after spending 30 minutes chipping a rock-hard blob of sugar out of the bottom of the dish, tried it again. But this time, put the baking dish in a hot oven for about 5 minutes before adding the sugar. The hot dish kept the sugar liquified just long enough for to get an even coating.

Nutrition Facts : Calories 438.5, Fat 20.6, SaturatedFat 11.3, Cholesterol 178.1, Sodium 248.9, Carbohydrate 51.9, Sugar 46.8, Protein 12.8

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