Creamy Flan Recipes

CREAMY FLAN

Steps:

• In a small skillet over medium-low heat, cook 3 tablespoons sugar until melted, about 5 minutes. Do not stir. Reduce heat to low; cook for 5 minutes or until syrup is golden brown, stirring occasionally. Quickly pour into two ungreased 6-ounce custard cups or ramekins, tilting to coat bottom of dish. Let stand for 10 minutes., In a small saucepan, heat milk until bubbles form around sides of saucepan. Remove from the heat. In a small bowl, whisk egg substitute and remaining sugar. Stir half of the warm milk into egg mixture; return all to pan and mix well. Add vanilla. Slowly pour into prepared dishes., Place dishes in a baking pan. Fill pan with boiling water to a depth of 3/4 in. Bake at 325° for 25-30 minutes or until center is just set (mixture will jiggle). Remove to a wire rack; cool for 1 hour. Refrigerate for at least 1 hour., Run a knife around edge and invert each dish onto a small rimmed serving dish. Refrigerate leftovers.

SUPER EASY CREAM CHEESE FLAN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat sugar and water together in a small saucepan over medium heat, stirring occasionally, until sugar dissolves into a light brown caramel, 8 to 10 minutes. Pour into a round glass baking dish.
• Place condensed milk, evaporated milk, eggs, cream cheese, and vanilla extract in a blender; blend into a smooth custard. Pour over caramelized sugar in the baking dish.
• Place baking dish in a deep baking pan. Pour in enough water to reach halfway up the baking dish.
• Bake in the preheated oven until custard is set and top is light brown, about 1 hour.
• Cover with plastic wrap; refrigerate until cold, 3 to 4 hours.

SIMPLE AND CREAMY SPANISH FLAN

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Place a 9-inch metal pie dish into a deep baking pan; pour boiling water into baking pan to reach about halfway up the side of the pie dish.
• Pour 1 teaspoon water and 1/2 cup sugar into a heavy saucepan, place over medium heat, and constantly swirl the sugar-water mixture in the pan over the heat until sugar dissolves, melts, and turns into a golden-brown caramel syrup, about 10 minutes. Watch carefully, the sugar burns easily. Pour melted caramel into the warmed pie dish and gently tilt pie dish to coat the bottom with caramel.
• Whisk egg yolks, sweetened condensed milk, evaporated milk, 1/4 cup sugar, and vanilla extract in a bowl until mixture is creamy and thoroughly combined. If mixture is foamy, skim foam off with a folded paper towel. Gently pour custard over caramel in pie dish. Cover baking pan with aluminum foil.
• Bake in the preheated oven until custard is set but still jiggles slightly when moved, 45 minutes to 1 hour. Remove foil and place baking sheet with water bath and flan in refrigerator to chill, about 2 hours.
• Remove pie dish from baking pan; run a knife around the edges of flan to loosen from pie dish. Invert flan onto a rimmed serving platter to release custard and let caramel sauce flow over the flan.

CREAMY CARAMEL FLAN

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.

CREAMY CARAMEL FLAN

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.

LECHE FLAN

Steps:

• Place 3 tablespoons of sugar in each of the three llaneras.
• Set llanera on the stove over low heat and using tongs, move repeatedly over flames until sugar is melted and turns into a golden liquid.
• Continuously tilt and swirl the llanera to ensure even melting and to distribute the liquid on the bottom of the mold. Remo
• Remove from heat and allow caramel to cool and harden. Repeat the process with the remaining llanera.
• In a bowl, combine egg yolks and condensed milk. Whisk to combine.
• Add evaporated milk, gently stirring in a circular motion until blended.
• Using a cheesecloth or fine-mesh sieve, strain egg-milk mixture to remove stray egg whites.
• Pour mixture into prepared llaneras and cover tighly with foil Arrange in a a wide, oven-safe dish with about 1-inch of water (bain marie or water bath)..
• Bake in a 375 F oven for about 50 minutes to 1 hour or until a toothpick inserted in the middle of custard comes out clean.
• Remove from oven, allow to cool, and refrigerate to chill and completely set. To serve, turn flan over on a serving plate, ending with caramel on top.

FLAN DE QUESO (CREAM CHEESE FLAN)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Fill a large oven-safe pot with water to 1 inch; bring to a boil.
• Place sweetened condensed milk, evaporated milk, eggs, cream cheese, milk, and vanilla extract in a blender; blend until smooth.
• Place sugar in an even layer in a saucepan over medium heat. Cook until edges start to brown, about 1 minute; drag sugar into the center with a spatula once the edges start to brown. Continue cooking, stirring from time to time, until caramel is an even golden brown, 4 to 5 minutes.
• Pour caramel into a 9-inch flan mold or baking pan; swirl so that caramel reaches 1 inch up the sides. Pour condensed milk mixture on top. Place mold in the pot of boiling water.
• Bake flan in the preheated oven until a damp table knife inserted into the center comes out clean, 45 minutes to 1 hour. Remove from oven and let stand for 5 minutes.
• Chill flan in the refrigerator until firm, 2 to 3 hours. Invert onto a serving plate so that caramel is on top.

FLAN

Steps:

• Preheat oven to 325F. Add the sugar to a large pan then drizzle the water over it. Place over medium-high heat and use a pastry brush to wash the side down. Leave undisturbed for about 10 minutes or until the sugar takes on a golden color then immediately pour into your round baking pan. Tilt and turn the pan to spread the caramel out to the edge then set aside to cool and harden while you make the custard.
• Beat the room temperature cream cheese in a large bowl then add the eggs one at a time while mixing. Scrape the bowl down and beat until smooth with no lumps.
• Pour in the evaporated and condensed milks and the vanilla extract then mix to combine and pour into the pan with your caramel.
• Place the pan in a large roasting dish and fill with an inch of hot water then place in the center rack of your oven. Bake for about 50 minutes or until the center is just set. It will wobble slightly when you jiggle the pan but continue to set as it cools.
• Allow to cool to room temperature before serving. You can chill the custard if preferred as well. Run a small sharp knife around the edge of the pan then place a serving dish upside down on top and invert. Remove the pan and serve. If you chilled the flan, dip the pan halfway into a bowl of hot water to warm the caramel before inverting onto a plate.

SWEET & CREAMY SOUR CREAM FLAN

Steps:

• Heat oven to 350ºF.
• Bring sugar and water to boil in saucepan on medium-high heat. Reduce heat to medium; cook 5 min. or until mixture is golden brown and of syrup-like consistency, carefully swirling pan every few minutes. (Do not stir.) Pour into 9-inch round pan.
• Blend all remaining ingredients except eggs in blender until smooth. Add eggs; blend well. Pour over syrup in pan; cover. Place filled pan in larger pan; add enough water to larger pan to come halfway up side of 9-inch pan.
• Bake 1 hour 15 min. or until knife inserted in center comes out clean. Remove flan from water-filled pan; cool completely. Refrigerate 4 hours. Run knife around rim of pan to loosen flan; unmold onto plate.

MEXICAN FLAN

Steps:

• Preheat the oven to 325 degrees.
• Combine the sugar, water and lemon juice in a heavy-bottomed saucepan.
• Heat over medium-low heat. When the sugar begins to melt, lift the pan and gently swirl it to move the sugar.
• Continue to swirl the pan periodically until all the sugar has melted and the mixture is a deep amber color.
• Pour the caramel into an 8-inch cake pan or flan pan.
• In a large mixing bowl combine the eggs, sweetened condensed milk, evaporated milk, vanilla, and salt. Whisk until the mixture is smooth and no traces of egg remain.
• Pour the custard through a strainer into the caramel coated cake pan.
• Cover the cake pan with foil and place in a casserole dish.
• Boil water and pour the water around the base of the cake pan. Fill the casserole dish until the water comes halfway up the cake pan.
• Place the casserole dish with the cake pan inside in the oven. Bake for 45 - 50 minutes until the flan is set.
• Remove from the oven and remove the cake pan from the water bath. uncover and let cool.
• To Unmold the Flan: Place the flan back in the casserole dish and pour hot water around the base of the cake pan - coming up about 1/4 of an inch. Let sit for 2 - 3 minutes.
• Remove the cake pan from the casserole and place your serving dish on top, serving side down.
• Grasping both the cake pan and the serving plate securely, flip the pan and serving platter so that the cake pan is on top.
• The flan should pop right out onto the serving platter. If it doesn't plop right out, shake the cake pan to loosen the flan.
• Spoon any remaining caramel over the top of the flan.
• Garnish with fresh berries and mint if desired. Serve.

COCONUT FLAN RECIPE

Steps:

• Preheat oven to 350° F (180° C).
• In a nonstick medium skillet or saucepan, stir together sugar, water, and a few drops of lemon/ medium and cook over medium heat until sugar is melted and turns into an amber color (about 8-10 minutes). Make sure to not stir or disturb the mixture while cooking! Pour into an 8-inch round pan, quickly swirl the caramel around the bottom and sides of the pan to coat, and let sit for at least 3-5 minutes or until hardened.
• In a blender, combine sweetened condensed milk, coconut milk, eggs, and vanilla until smooth (and there are no visible traces of eggs), about 30-60 seconds. Pour the mixture into the pan.
• Prepare the bain-marie (water bath) by placing the flan pan into a 13×9-inch baking pan. Fill the outer pan with boiling water to halfway up the flan pan.
• Bake for 45 minutes or until the coconut flan is set and slightly jiggly. Transfer the flan pan to a wire rack for about 30 minutes. Then, place in the fridge for at least 4 hours or until the flan is chilled.
• To unmold, warm the bottom of the pan on a warm water bath for about 3-5 minutes and gently run a paring knife around the edges of the pan. Place a large plate over the pan and invert while holding tightly to unmold the flan.
• Top with coconut flakes for garnish. Chill until serving time!

CREAMY CARAMEL FLAN

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.

COFFEE FLAN RECIPE

Steps:

• Preheat oven to 350°F. Set a 7-inch cake (or pie) pan with 2-inch high sides inside of a larger baking pan or casserole dish (such as a 13 x 9-inch dish).
• In a small sauce pan, add instant coffee and water and heat until dissolved over medium heat. Add granulated sugar. Bring to a gentle boil, swirling pan several times until sugar is completely dissolved. Cook for about 5 minutes until mixture is golden brown. Careful not to scorch caramel.
• Carefully pour coffee caramel sauce into 7-inch pan. Set aside and allow to cool and harden.
• In a medium sized mixing bowl, add instant coffee and warm water, whisking until coffee has dissolved. Add eggs one at a time whisking thoroughly between each addition. Continue with egg yolks.
• Once all eggs and yolks have been incorporated, add granulated sugar and combine. Add sweetened condensed milk, evaporated milk and vanilla extract whisking gently until combined. Careful to not mix too vigorously to prevent too many bubbles.
• Carefully pour flan mixture into prepared pan. Cover baking pan tightly with aluminum foil. Make a water bath by pouring water into larger roasting pan - outside of cake pan - until water reaches half way up outside of cake pan holding flan.
• Place on middle rack and bake for 50-60 minutes, or until set around edges with a slight jiggle in middle.
• Once flan is done baking, carefully remove from oven. Carefully remove flan from water bath and set aside. Remove aluminum foil or topper from pan and allow flan to come to room temperature.
• When flan is at room temp, replace aluminum foil or top and place into refrigerator for at least 4 hours, or overnight.
• When ready to serve, remove flan from fridge, run a butter knife along sides of pan to help release any portion of flan that may have become stuck during baking. Place a large enough plate (preferably with sides) over flan pan and quickly flip over. (Note: If flan has sat in fridge overnight, please remove about 30 minutes before ready to serve)
• Once flan has been flipped, gently attempt to lift pan up. If you notice flan has not yet released, gently push down on bottom of pan and gently push sides. This should help release flan onto dish.
• Slice and serve immediately, spooning extra Coffee Caramel Sauce on top. Enjoy!