Flan Clasico Recipes

FLAN RECIPE

Steps:

• In a medium-size saucepan place the sugar and water, bring to a boil in at high heat until sugar dissolves, when sugar dissolves reduce heat and keep boiling until the syrup gets a light brown-caramel color. This will take about 10 minutes. Pour the caramel in your oven proof pan, swirling the caramel to cover the bottom of the pan evenly. Let cool.
• Place the rest of the ingredients in a blender and process until you have a smooth mixture.
• Pour mixture slowly into prepared pan and cover with aluminum foil. For the hot bath. Place the pan inside a large baking pan. Add warm water to the pan until it reaches about 3/4 inch.
• Bake in a preheated oven at 325 degrees for about 50 minutes or until flan looks firm as in the picture below. Flan will keep cooking while it cools, so do not let longer in the oven. Let it cool.4. Once the flan has cooled run, a knife between the flan and baking pan.
• Place a large serving plate on top of the pan and invert with a quick move to avoid any liquid caramel to spill from the pan. Slice, serve and enjoy.

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!

CLASSIC FLAN

Steps:

• Preheat oven to 350°F. Stir 1/2 cup sugar and 1/4 cup water in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Divide caramel among six 3/4-cup custard cups. Working quickly, tilt cups, coating bottoms and part of sides.
• Stir milk and 1/2 cup sugar in medium saucepan over low heat just until sugar dissolves (milk will be lukewarm). Whisk eggs in medium bowl until blended. Slowly whisk in milk mixture. Whisk in vanilla and salt. Strain custard into prepared cups.
• Arrange cups in 13x9x2-inch metal baking pan. Pour enough hot water into baking pan to come halfway up sides of cups. Bake flans until just set in center, about 50 minutes. Remove cups from water and let stand 30 minutes. Chill until cold, at least 4 hours and up to 1 day. Cut around sides of each cup to loosen flan; turn out onto plate.

A CLASSIC CHEESE AND ONION FLAN

Steps:

• Gather the ingredients.
• Place the flour, butter (or butter and lard mix), and salt into a large, roomy mixing bowl. Rub the butter into the flour until it resembles sand.
• Add the water a little at a time and bring the mixture together to create a soft dough.
• Form the pastry into a disc, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
• While the pastry is resting, prepare the filling.
• Heat the butter and oil in a saucepan. Once melted, add the sliced onion and sauté over medium heat to soften (but not brown). Place the softened onion onto a dinner plate and leave to cool.
• Preheat the oven to 400 F / 204 C. Roll the pastry to 5 millimeters thickness and line a greased, 10-inch loose-bottomed tart tin. Chill in the refrigerator while you make the remaining filling.
• Put the eggs into a large measuring jug and whisk them. Add the cooled onion, grated cheese, and parsley. Stir in the milk. Season with a little salt and black pepper.
• Take the pastry case from the refrigerator, place it on the middle shelf of the preheated oven, and carefully pour in the egg-cheese mixture until it is two-thirds full. Do not overfill as the flan will rise while cooking.
• Bake for 25 to 40 minutes until the top is golden brown and set, but not completely solid when gently pressed in the center.
• Remove from the oven and rest for 5 minutes before serving.
• The flan is lovely warm but can also be eaten cold.

CLASSIC FLAN

Steps:

• Preheat oven to 325 degrees. Place a small bowl of cold water and a pastry brush near the stove top. Place a 9-inch cake pan in a large roasting pan. Bring a large kettle or pot of water to a boil.
• Make the caramel: In a saucepan over medium-high heat, mix sugar and 3 tablespoons water, stirring to combine. Do not stir again. Cook, washing down the sides of the pan with a pastry brush dipped in water, or cover with a tight-fitting lid, to prevent crystals from forming, until caramel is amber, about 8 minutes, swirling pan to color evenly. Pour into cake pan, swirling to coat bottom evenly.
• Make the custard: In a small saucepan, heat milk with 1/2 cup sugar over medium just until mixture starts to steam and bubble around the edges, 5 to 6 minutes (do not let it boil).
• Meanwhile, whisk together eggs, yolks, remaining 1/2 cup sugar, and salt in a large bowl. Add ladle of hot milk mixture to the egg mixture and whisk to combine. (This is called tempering, and it prevents the eggs from curdling.) Add two more ladles of milk mixture, one at a time, whisking to combine after each addition. Gradually whisk in remaining milk mixture. Strain through a fine sieve into a large measuring cup or a bowl (to remove any cooked bits of egg). Stir in vanilla.
• Pour custard into cake pan. Place roasting pan in oven. Add enough boiling water to pan to come halfway up the sides of the pan. Bake until custard is just set (it should tremble slightly in center when shaken), about 50 minutes.
• Remove roasting pan from oven. Use tongs to carefully remove pan from hot-water bath and place on a wire rack for 30 minutes. Cover with plastic wrap and chill for at least 8 hours (or up to 3 days). To unmold, run a sharp knife around the flan, and place a rimmed serving plate upside down over the top. Invert, and gently lift pan to remove. Serve immediately.

LOW-SUGAR MEXICAN FLAN

Steps:

• Preheat oven to 325 degrees F. To caramelize sugar: In 8-inch heavy skillet, cook 1/3 cup sugar over medium-high heat until sugar starts to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once sugar starts to melt, reduce heat to low. Cook about 5 minutes or until all of the sugar is melted and golden brown, stirring as needed with wooden spoon.
• Immediately divide caramelized sugar among six 6-ounce custard cups; tilt cups to coat bottoms evenly. Allow to cool slightly.
• Meanwhile, in medium bowl, combine eggs, evaporated milk, 1/3 cup sugar and vanilla.
• Place custard cups in 13x9x2-inch baking pan. Divide egg mixture among custard cups. Place baking pan on oven rack. Pour hottest tap water available into baking pan around custard cups to a depth of about 1/2 inch.
• Bake for 35 to 40 minutes or until knife inserted near center of each flan comes out clean. Remove cups from water. Cool on wire rack. Cover and chill for 4 to 24 hours.
• To unmold, loosen edges of flans with knife, slipping point between flans and side of custard cups. Invert dessert plate over each flan; turn plate and custard cup over together. Remove cups from flans. Spoon any caramelized sugar that remains in cups on top. If desired, serve with fresh fruit.

FLAN

Steps:

• Bring plenty of water to a boil in a pot or kettle to use as a water bath (the flan will be baked in a dish set in a roasting pan surrounded by the boiling water). Preheat oven to 350 degrees.
• For the caramel topping: have an ungreased 9-inch by 2-inch cake pan ready or a 2-quart round baking dish or souffle pan.
• In a medium saucepan whisk together 3/4 cup granulated sugar and 1/4 cup water. Set over medium heat, cook stirring constantly until sugar has dissolved and mixture begins to boil.
• Once boiling stop stirring and let cook until it's nearing just an amber color. Remove from heat, let rest 5 seconds then add remaining 1 Tbsp warm water (it will steam and sputter slightly so stand back!), whisk to blend.
• Immediately pour caramelized sugar into cake pan or 2-quart baking dish and carefully tilt in a circular motion to coat the entire surface of bottom of the pan (careful pan will be hot!). Set aside.
• For the flan custard mixture: in a large mixing bowl using an electric hand mixer blend together cream cheese and 2 Tbsp sugar just until smooth.
• Mix in eggs one at a time, mixing until just combined after each addition. Then mix in sweetened condensed milk, evaporated milk and vanilla extract.
• Pour milk mixture over caramel layer in cake pan. Set pan in a roasting pan large enough to fit with extra space surrounding. Pour in enough boiling water to reach about halfway up the sides of the cake pan.
• Bake until nearly set (it should still wiggle just slightly when jiggled), about 50 - 60 minutes.**
• Carefully remove from water bath (roasting pan with water) and set on wire rack to cool for 1 hour. Transfer to fridge and let chill 4 hours.
• Run a sharp knife around the flan right up next to the pan, then place a large rimmed serving plate over the pan. While holding the plate in place, flip the flan to the opposite side and let it fall onto the plate.
• Slice and serve. Store in refrigerator.

FLAN CLASICO

Steps:

• Preheat oven to 325°F.
• Heat sugar in a heavy saucepan over medium heat, stirring constantly until sugar is caramel-colored.
• Quickly pour into a 9-inch pie dish.
• BLEND sweetened condensed milk, eggs, and instant coffee granules in a BLENDER until smooth.
• Pour into pie dish over caramel.
• Cover pie dish tightly with foil.
• Place pie dish into a larger container; pour in warm water to 1-inch depth.
• Bake at 325F for 55-65 minutes, or until a knife inserted near center of dish comes out clean.
• Remove flan from water; cool.
• Chill for 4 hours. NOTE: Cook time is chill time!
• Run knife around edge of pie dish. Invert serving plate over pie dish; turn over; shake gently to release flan.
• Serves 8.

BRAZILIAN FLAN

Steps:

• Preheat your oven to 375 degrees.
• In a sauce pan, melt the sugar over medium high heat. After about 10 minutes, once it's golden brown, add the water and let it cook, stirring lightly, until it thickens a bit.
• Pour the caramel into a 10 inch Angel Food Pan and swirl it to cover the bottom and sides. Let it sit for a few minutes so it hardens. It is important that the caramel firms before you add the flan mixture so they don't mix together.
• Add the sweet condensed milk, milk, eggs and vanilla extract to a large blender jar. Blend for a few minutes until smooth. (If you can't fit all the ingredients, divide them equally into 2 batches!)
• Pour the flan mixture into the angel food pan and cover with foil.
• Fill a large baking pan (a lasagna dish works great!) halfway through with water and place the angel food pan in it.
• Bring it to the oven and bake it in bain marie for 1 hour and 30 minutes or until the top is golden brown. I like to wiggle the pan a bit to see if it's still liquidy. Sometimes I have to leave it for an extra 15 minutes. You can also insert a cake tester to check. It should come out clean or almost clean.
• Let the flan cool and transfer it to the fridge to cool overnight.
• To remove the flan from the mold, just run a knife along the sides and then carefully flip it on a serving plate.

CLASSIC FLAN RECIPE

Steps:

• Preheat your oven to 325 degrees F.
• Prepare a water bath of some kind. You can make this flan in a variety of vessels. You can use a 8-inch cake pan, 9-inch cake pan or (six) 3-inch ramekins. I used a 9-inch cake pan and a turkey roasting pan.
• In a blender, add the eggs, egg yolks, salt, sweetened condensed milk, evaporated milk and/or vanilla. Blend until very smooth, about 30 seconds. You don't want to get it too frothy so try to avoid over blending. If you do over blend it, let it settle a bit so the bubbles can disappear. Set aside.
• In a medium saucepan, set over medium-low heat, add the sugar and water. Cook on medium-low heat until the sugar has dissolved into the water completely. Then, turn the heat to high and allow to cook for about 5 full minutes, until the cooked sugar goes from clear to light golden brown. At this point, lower the heat slightly and keep cooking until it turns a golden brown.
• Immediately pour it into the baking pan and twist it around until it's in an even layer on the bottom.
• Give the custard base a stir, just to make sure it's still all combined. Pour it on top of the solid caramel. Cover with foil tightly. Transfer the flan to the water bath and fill up the water bath with water from a kettle.
• Cook for 35 to 40 minutes, until slightly jiggly but still firm. Carefully remove it (it'll be hot!) from the oven and set aside.
• Allow to cool on the counter for about 30 minutes and then transfer to the fridge to chill for at least 4 hours or overnight.
• When ready to serve, run a knife around the edge and then invert onto a large plate. Smack the top of the pan to loosen the flan and then lift up the cake pan. Slice it up and serve.

CLASSIC FLAN

Steps:

• Preheat oven to 350°F Stir 1/2 cup sugar and 1/4 cup water in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Divide caramel among six 3/4-cup custard cups. Working quickly, tilt cups, coating bottoms and part of sides.
• Stir milk and 1/2 cup sugar in medium saucepan over low heat just until sugar dissolves (milk will be lukewarm). Whisk eggs in medium bowl until blended. Slowly whisk in milk mixture. Whisk in vanilla and salt. Strain custard into prepared cups.
• Arrange cups in 13x9x2-inch metal baking pan. Pour enough hot water into baking pan to come halfway up sides of cups. Bake flans until just set in center, about 50 minutes. Remove cups from water and let stand 30 minutes. Chill until cold, at least 4 hours and up to 1 day. Cut around sides of each cup to loosen flan; turn out onto plate.

FLAN CLÁSICO DE RAQUEL

Steps:

• preheat oven 350º in a medium size, heavy saucepan, bring the milk to a simmer. add the lime zest and cinammon, let steep for 20 minutes at temperature below a simmer and let cool slightly, then strain OR heat up in microwave in a mixing bowl, with a wire whisk, lightly beat the eggs, add the sugar, salt, vanilla extract and cognac/brandy, whisking just enough to mix them. pour in caramelized pan...bla....bla....bla