Dianes Flan Recipes

SPANISH FLAN RECIPE

Steps:

• Preheat the oven to 350°F (175°C). Place six 1-cup ramekins in a 9"x13" casserole dish and fill with hot tap water until the ramekins are halfway submerged. Set aside.
• In a medium saucepan over medium-high heat, cook 1 cup (200g) sugar until sugar is completely dissolved, liquefied and golden brown in color. Stir constantly and make sure that you don't overcook it. The sugar burns very quickly. Immediately spoon evenly into prepared ramekins. If the sugar becomes hard when you spoon it into the ramekins, return it to the heat for a few seconds to re-liquefy it. Set aside.
• Meanwhile, in a large mixing bowl, using an electric mixer fitted with a whisk attachment, beat the eggs and remaining 1/2 cup (100g) sugar on medium-high speed until creamy, about 2-3 minutes. Add milk and vanilla* and mix to combine. Pour through a fine mesh strainer to remove almost all air bubbles. Divide evenly among the ramekins. Cover each ramekin separately with aluminum foil and seal tightly. Bake for about 60-70 minutes. The flan will wobble like a pudding or jelly when it's done. Don't overbake. Then remove from the water bath and allow to cool to room temperature. Chill in the fridge for 4 hours.
• Once cool and set, run a sharp, thin-bladed knife around the inside of the ramekins to break the seal between the flan and the ramekins. Then place a plate on top and turn the plate over. Shake the ramekins gently so that the flan falls out of the mold and onto the plate. The sugar syrup runs over the custard, so it is best to use a dessert plate with rimmed edges. Do not scrape the hardened sugar out of the ramekins. For easier cleaning, fill the molds with hot tap water and let stand until the hard sugar crust has dissolved. Store leftovers in the ramekins in the refrigerator for up to 1 day.

EASY FLAN RECIPE

Steps:

• Preheat oven to 350°F.
• Pour the sugar into a skillet over medium heat. Stir the sugar continually until it begins to brown and clump together. Keep stirring until the sugar completely melts and dissolves into a golden-brown syrup. Remove the syrup from the heat as soon as it has dissolves as it can burn.
• Working quickly, carefully pour the caramel into a 7-inch round pan or a special flan pan (flanera) as shown in the photos in the blog post. Pour the caramel evenly into the bottom of the pan so the entire bottom is coated. If you need to, use an oven mitt or potholders to move the pan from side to side to get the caramel evenly distributed. If the caramel hardens too quickly, you can carefully reheat the pan by placing it directly on the stove or on the skillet for a few seconds.
• Set the caramel-coated pan aside to cool and harden.
• In a large mixing bowl, add the eggs, sweetened condensed milk, whole milk and vanilla extract. Whisk together until everything is fully combined, but try not to overwhisk so that there aren't too many air bubbles in the mixture.
• Pour the custard mixture into the caramel-coated pan. Cover the top of the pan with the lid (if using a flanera) or tightly with aluminum foil.
• Place the flan pan in a large baking dish and pour enough water in the dish until it reaches about halfway up the pan. Carefully place the baking dish in the oven and bake for 1 hour and 15 minutes.
• Carefully remove the dish from the oven, and then lift the flan pan out of the water bath. Remove the lid or aluminum foil and let it cool to room temperature. The flan may still be a little jiggly, but that's okay - it will continue to cook with the residual heat.
• Once it's cooled, cover with the lid or aluminum foil and refrigerate for 4 hours or overnight.
• To serve, remove the lid or aluminum foil and slide a knife along the edges of the pan to loosen it up. Place a plate or platter on top of the flan, grab a hold of both the plate and the pan and quickly and securely flip it over so that the flan is now upside down. Carefully lift off the flan pan. Your flan should be sitting in the caramel on the plate, ready to enjoy!
• Carefully lift the flan pan up. The flan should be on the plate - if it's not, place the pan back down and let it sit for a few minutes. Don't freak out! It will loosen up and slide out. You could try tapping the sides of the pan a bit or even giving the sides a squeeze.
• Slice the flan and serve with the rich caramel sauce!

LECHE FLAN (FILIPINO CREME CARAMEL)

Steps:

• Start heating water in a steaming pot.

SPANISH FLAN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
• In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
• Bake in preheated oven 60 minutes. Let cool completely.
• To serve, carefully invert on serving plate with edges when completely cool.

EASY FLAN RECIPE - MEXICAN STYLE

Steps:

• Add to the sugar to a frying pan over medium heat, stirring constantly for about 4-8 minutes, or until it becomes a liquid.
• Continue stirring until smooth.
• Add the caramel sauce made in the previous step to a metal cake pan (9 inches) distributing it along the bottom. Let cool for a couple of minutes.
• Combine all of the ingredients for the flan in a blender and blend until smooth.
• Pour into the cake pan over the caramel sauce and cook in a double boiler over the stove for 1.5 hours. *See notes below

STEAK DIANE

Steps:

• Position a rack in the center of the oven and heat the oven to 400°F.
• Pat the steak dry and season generously with salt and pepper. In an ovenproof heavy-duty 12-inch skillet (preferably cast iron), heat the oil over high heat until shimmering hot, about 2 minutes. Brown the steak on both sides, about 4 minutes total. Transfer the skillet to the oven and continue to cook until an instant-read thermometer inserted in the thickest part of the meat reads 135°F, about 5 minutes. Transfer the steak to a platter, cover loosely with foil, and let rest for 5 to 10 minutes.
• Meanwhile, pour off the fat in the skillet (be careful of the hot handle). Set the skillet over medium heat, add the shallot, sherry, Cognac, and Worcestershire sauce. Simmer, stirring and scraping the bottom of the pan with a wooden spatula to release any browned bits, until the sauce is reduced by half, 2 to 3 minutes. Lower the heat to low, add the chicken broth, butter, chives, and parsley and whisk, swirling the pan occasionally, to emulsify the butter; the sauce should look creamy. Remove from the heat, whisk in the lemon juice and season to taste with salt, pepper, and more lemon juice.
• Cut the steak in half with the grain, then slice the meat on the diagonal across the grain into 1/8-inch slices. Serve with the sauce.

DIANE'S FLAN

Steps:

• Melt sugar in bottom of 2 quart casserole.
• Blend other ingredients.
• Pour into casserole dish.
• Place casserole dish in a larger pan. Fill larger pan with water approximately 1" or so high. Bake at 350 degrees for 1 1/2 hours.