Caramel Key Lime Flan Recipes

MEXICAN FLAN

Steps:

• Heat ½ cup sugar in a skillet, stirring constantly until it melts.
• It will turn a dark golden color.
• Remove from heat.
• Immediately pour the melted sugar into a round tart pan or round pie pan.
• Swirl it around the pan to evenly coat the bottom.
• In a large bowl, beat the eggs.
• To the bowl, add milk (or half and half), ½ cup sugar, vanilla, and orange peel.
• For the water bath:
• Place a large roasting pan on an oven rack.
• Inside the roasting pan, add the caramel coated pan to the center.
• Pour egg mixture into the caramel coated pan.
• Run the tap water until it gets hot.
• Carefully add the hot tap water in the roasting pan and around the uncooked flan pan to a depth of 1 inch.
• Bake at 325 F for close to l hour, or until a knife comes out clean.
• Cool the flan on a wire rack.
• Then chill for at least 3½ hours.
• To unmold the flan:
• Use a spatula and gently go around the sides of the pan.
• Place the serving platter over the pan.
• Flip the pan and the platter and allow the flan to come down.
• Spoon any of the caramel that may remain in the pan on top of the flan.
• Slice and Enjoy!

VANILLA-LIME FLAN

Steps:

• Preheat oven to 325°F. Place eight 2/3-cup ramekins or custard cups on work surface. Stir 1 1/3 cups sugar and 1/2 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 8 minutes. Immediately pour caramel into ramekins. Using oven mitts as aid, pick up each ramekin and tilt and rotate to coat sides with caramel. Place ramekins in large roasting pan.
• Using back of spoon, mash 1/2 cup sugar and lime peel in large bowl until sugar is moist and fragrant. Add eggs and yolks; whisk to blend. Bring cream and milk to boil in heavy medium saucepan. Gradually whisk cream mixture into egg mixture. Whisk in vanilla and salt. Ladle custard into caramel-lined ramekins. Pour enough hot water into roasting pan to come halfway up sides of ramekins.
• Bake flans until just set and beginning to color on top, about 45 minutes. Remove from water; let cool 45 minutes. Cover and refrigerate overnight.
• Cut around sides of ramekins to loosen flans. Invert flans onto plates. Garnish with lime slices, if desired.

VANILLA AND LIME FLAN

Steps:

• Preheat the oven to 360 degrees F
• To make the caramel, heat together the water and sugar gently, over a medium flame, until it is golden brown, about 10 minutes, ensuring the mixture does not burn.
• Meanwhile, pour the condensed milk and whole milk into a pan. Add the lime zest. Slice the vanilla pod in half and carefully scrape out the vanilla seeds and add these to the milk mixture. Simmer the milk slowly for 15 minutes to let the flavors combine.
• Once the caramel is ready, pour into a cake pan and swirl it around to evenly coat the bottom of the pan. Set aside.
• In a bowl, crack the eggs and beat together. Slowly pour a little of the warm milk, vanilla, and lime mixture into the eggs. This will temper the eggs and prevent them from scrambling. Once the warm milk has raised the temperature of the eggs (tempered), pour in the rest of the milk. Pour all of the mixture into the cake pan over the caramel. Cook the cake pan in a water bath by placing the pan inside a larger pan that is filled half-way with water. Place in the oven and cook for 45 minutes to 1 hour.
• Once ready, allow to cool and place inside a refrigerator overnight. The flan is then ready to be flipped over gently and served.

LIME CARAMEL

Steps:

• In a deep saucepan over medium-high heat, cook the brown sugar, cream, corn syrup, and salt for 2 minutes without stirring. The caramel will start to bubble rapidly. Then swirl the pan gently to stir the caramel (instead of using a spoon), continuing to cook until the bubbles get larger and slower, 1 to 2 minutes. Turn off the heat and add the lime juice. Stir with a rubber spatula to combine.
• Transfer the caramel to a small bowl and let it cool to room temperature. Or cover the bowl and store it in the refrigerator for up to 1 week (let it soften to room temperature before using it).

CARAMEL KEY LIME FLAN

Steps:

• Special Equipment: 9-inch cake pan or molds
• Preheat the oven to 350 degrees F.
• Caramel: In a heavy-bottomed pan, bring the sugar and water to a boil over medium heat Stir with a wooden spoon, until a pale brown color develops. Remove from the heat, and let rest for 2 to 3 minutes, then pour into the cake pan, evenly coating the entire bottom. The caramel is extremely hot, so be careful when pouring it into the cake pan or molds.
• In a saucepan over medium-high heat, add the condensed milk, the milk, the lime juice and zest, orange liqueur, and vanilla. Simmer for 12 to 15 minutes, stirring throughout to combine flavors.
• In a mixing bowl, whisk the eggs and yolk together, then slowly temper into the milk mixture, constantly stirring the eggs into the warmed milk. Slowly incorporating the eggs will keep the eggs from scrambling. Pour milk mixture over the caramel in cake pan. Put the cake pan into a larger shallow vessel filled halfway up with water. Put the dish into the oven and bake for 40 to 50 minutes.
• Remove the flan from oven and let cool. Refrigerate the flan overnight. To remove the flan from the pan, put the pan into a shallow container with about 1-inch of warm water. Let sit for about 10 minutes, which will soften the caramel and make it easier to remove.
• Invert the flan onto a platter and serve.