Caramelized Flan From Pinhao Recipes

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CREAMY CARAMEL FLAN



Creamy Caramel Flan image

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

Time 1h15m

Yield 10 servings.

Number Of Ingredients 7

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

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, Fat 16g fat (9g saturated fat), Cholesterol 140mg cholesterol, Sodium 189mg sodium, Carbohydrate 41g carbohydrate (41g sugars, Fiber 0 fiber), Protein 10g protein.

CARAMEL FLAN



Caramel Flan image

Sometimes I like to top this Mexican dessert with whipped cream and toasted slivered almonds. -Anelle Mack, Midland, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8-10 servings.

Number Of Ingredients 6

1/2 cup sugar
1-2/3 cups sweetened condensed milk
1 cup milk
3 eggs
3 egg yolks
1 teaspoon vanilla extract

Steps:

  • In a large skillet over medium heat, cook sugar until melted, about 12 minutes. Do not stir. When sugar is melted, reduce heat to low and continue to cook, stirring occasionally, until syrup is golden brown, about 2 minutes. , Quickly pour into an ungreased 2-qt. round souffle dish, tilting to coat the bottom; let stand for 10 minutes., In a blender, combine the condensed milk, milk, eggs, yolks and vanilla. Cover and process for 15 seconds or until well blended. Slowly pour over syrup., Place the souffle dish in a larger baking pan. Add 1 in. of boiling water to baking pan. Bake 350° for 55-60 minutes or until center is just set (mixture will jiggle). Remove souffle dish from larger pan. Place on a wire rack; cool for 1 hour. Cover and refrigerate overnight., To unmold, run a knife around edge and invert flan onto a large rimmed serving platter. Cut into wedges or spoon onto dessert plates; spoon sauce over each serving.

Nutrition Facts :

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

LECHE FLAN (FILIPINO CREME CARAMEL)



Leche Flan (Filipino Creme Caramel) image

Filipino leche flan is a rich custard made with egg yolks, sweetened condensed milk and evaporated milk served with a syrupy caramel topping.

Provided by Connie Veneracion

Categories     Dessert

Time 3h10m

Yield 12

Number Of Ingredients 5

2 cups sugar
12 egg yolks
2 cups evaporated milk
2 cups sweetened condensed milk
Pinch of salt

Steps:

  • Start heating water in a steaming pot.

Nutrition Facts : Calories 425 kcal, Carbohydrate 66 g, Cholesterol 231 mg, Fiber 0 g, Protein 13 g, SaturatedFat 6 g, Sodium 192 mg, Sugar 65 g, Fat 13 g, ServingSize Serves 12, UnsaturatedFat 0 g

MEXICAN FLAN (BAKED CARAMEL CUSTARD)



Mexican Flan (Baked caramel Custard) image

This is a traditional Mexican and Spanish dessert and by far my favorite. It is very easy to make and looks beautiful.

Provided by Bergy

Categories     Dessert

Time 3h45m

Yield 10 serving(s)

Number Of Ingredients 7

1/2 cup sugar
6 eggs
3 cups milk
1/2 cup sugar
1 1/2 teaspoons vanilla
1 teaspoon orange rind, grated
sliced fruit (Strawberries, Kiwi or other fruit)

Steps:

  • Heat 1/2 cup sugar in a heavy skillet or saucepan, stirring constantly until it melts and turns a dark golden color.
  • Remove from heat and immediately pour into a 4 1/2 cup metal ring mold, swish it around so it evenly coats the bottom of the ring mold.
  • In a large mixing bowl, lightly beat the eggs.
  • Stir in milk,1/2 cup sugar, vanilla and orange peel.
  • Place caramel coated ring mold in another pan and place on an oven rack.
  • Pour egg mixture into the ring mold and pour the hottest tap water possible around the ring mold to a depth of 1 inch.
  • Bake at 325Ffor close to l hour or until a knife comes out clean.
  • Cool flan on a wire rack, Chill for at least 3 1/2 hours.
  • To unmold the flan loosen edges with a spatula, slip spatula down the sides to let air in.
  • Place the serving platter over the mold and flip to allow the flan to slip onto the platter.
  • Spoon the caramel that may remain in the mold on top of the flan.
  • Pile sliced fruit in the center and serve.

CARAMEL FLANS FROM EAGLE BRAND®



Caramel Flans from EAGLE BRAND® image

These classic individual flans are rich and creamy--a perfect dessert for any occasion.

Provided by Eagle brand

Categories     Trusted Brands: Recipes and Tips     EAGLE BRAND®

Time 1h15m

Yield 8

Number Of Ingredients 9

¾ cup sugar
4 large eggs
1 ¾ cups water
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
½ teaspoon vanilla extract
⅛ teaspoon salt
1 cup sugar
¼ cup water
Ice

Steps:

  • Heat oven to 350 degrees F.
  • Cook sugar in heavy skillet over medium-low heat, stirring constantly until melted and caramel-colored. Carefully pour into 8 (6 oz.) ungreased custard cups, tilting to coat bottom completely.
  • Beat eggs in medium bowl; stir in water, sweetened condensed milk, vanilla and salt. Pour into prepared custard cups; set cups in larger shallow pan. Fill larger pan with 1 inch of hot water.
  • Bake 25 minutes or until knife inserted near center comes out clean. Move cups from larger pan to a wire rack; cool 1 hour. Chill several hours or overnight.
  • Serve by loosening side of flan with knife; invert onto individual serving plates with rim. Top with Sugar Garnish, if desired, or garnish as desired.
  • Sugar Garnish: Fill medium metal bowl half-full of ice. Combine sugar with water in medium saucepan; stir. Cover; bring to a boil. Cook over high heat 5 to 6 minutes or until light brown in color. Immediately put pan in ice for 1 minute. Carefully drizzle sugar decoratively over foil lined cookie sheet. Cool. To serve, peel from foil.

Nutrition Facts : Calories 433.3 calories, Carbohydrate 59.7 g, Cholesterol 110.5 mg, Fat 7.7 g, Protein 5.2 g, SaturatedFat 4.3 g, Sodium 143.2 mg, Sugar 59.6 g

CARAMEL FLAN



Caramel Flan image

This pudim de leche is a Brazilian take on flan.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 eight-inch flan

Number Of Ingredients 4

1 cup sugar
1 can (14 ounces) sweetened condensed milk
1 1/3 cups milk
3 large eggs

Steps:

  • Fill a roasting pan with 2 inches of water. Transfer to oven; preheat to 325 degrees. Prepare an ice-water bath; set aside.
  • Cook sugar in a small saucepan over medium-high heat, stirring constantly and washing down sides with a wet pastry brush to prevent crystals from forming, until sugar dissolves. Continue cooking until sugar turns a deep caramel color. Immediately dip bottom of pan in ice-water bath, then pour caramel into an 8-inch round cake pan.
  • Blend condensed milk, milk, and eggs in a blender until smooth. Pour into cake pan. Transfer to roasting pan, placing it in the water. Bake flan until just set and golden brown on top, about 1 hour.
  • Transfer flan to a wire rack to cool. Chill 6 hours or preferably overnight.
  • Just before serving, run a knife around edge of flan. Set a serving plate over pan; invert. Spoon sauce from pan over flan.

CARAMELIZED FLAN FROM PINHAO



Caramelized Flan from Pinhao image

Provided by Food Network

Categories     dessert

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 9

1/2 cup sugar
1/2 cup boiling water
2 cups half-and-half cream
1 cup heavy cream
1 cup sugar
4 strips orange zest, each about 2-inches long and 1/2-inch wide, pith removed
2 tablespoons caramelized sugar syrup
12 jumbo egg yolks
1/4 cup tawny Port

Steps:

  • For the caramelized sugar syrup: Place the sugar in a medium-size heavy skillet (not iron), set over moderately low heat, and allow to melt and caramelize to a rich golden brown. Do not stir the sugar as it melts but do shake the skillet from time to time. Add the boiling water, stirring briskly to dissolve the caramelized sugar. Simmer uncovered 8 to 10 minutes until the consistency of maple syrup. Reserve 2 tablespoons of the caramelized syrup for the flan; pour the balance into a chilled, well-buttered, shallow fluted 2-quart mold. Set the mold in the freezer while preparing the flan.
  • For the flan: Preheat the oven to 325 degrees F. Combine the half-and-half, heavy cream, and sugar in a large heavy saucepan; add in the orange zest and bring to a simmer over moderately low heat, stirring now and then; blend in the 2 tablespoons of reserved caramelized syrup. Beat the egg yolks until frothy; blend 1 cup of the hot cream mixture into the yolks, stir back into pan, and heat, stirring constantly for 1 minute, until it lightly coats the back of a spoon. Remove from the heat and mix in the Port. Strain all through a fine sieve, then pour into the prepared mold. Set the mold in a shallow baking pan and pour in enough hot water to come halfway up the mold. Bake uncovered for 1 1/2 hours, or until a toothpick inserted near the center of the flan comes out clean. Remove from the oven and the water bath; cool for 1 hour, then refrigerate for 4 to 5 hours until firm.
  • To invert the flan, dip the mold quickly in hot water, then turn out on a dessert plate with a turned up rim; the caramel syrup will come cascading down over the flan. Don't worry if the flan cracks, it will still be creamy and luscious. Cut into slim wedges, if possible, or scoop out, and serve.
  • Special Equipment: Portuguese flan mold or souffle dish.

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