Flan Cubana Recipes

CUBAN FLAN RECIPE (FLAN CUBANO)

Steps:

• Preheat oven to 350
• Begin by caramelizing the pan. To caramelize just add the sugar over a hot stove and mix until it liquifies. Make sure and coat the bottom of the pan and sides with the sugar glaze. See picture on how it looks.
• Mix the milk, and rest of the ingredients in a food processor
• Pour into the "Flan pan" with the caramelized sugar and cover flan with lid or foil.
• Cook in a bain marie or in a water bath for around 1:25 - This may vary depending on your oven. You'll know it's ready if you insert a toothpick in and it comes out clean.
• Refrigerate for at least 3+ hours. Once completely cool and solid run knife through the side and place a dish on top and flip over. See pictures for how to.

DELICIOUS, EASY CUBAN-STYLE FLAN

Steps:

• Equipment: 1 quart flanera or 1 quart round casserole dish with lid AND 1 ovenproof dish or baking pan that the flanera or casserole will fit into.
• Caramel: Some people like to make caramel by adding water to sugar and then cooking it to a nice dark golden brown, and some just like to melt the sugar to golden without water. Either method will work here. If you are using a flanera, which is a metal pan with a lock-down lid, you can make the caramel right in the flanera. If you are using a casserole dish, make the caramel in a saucepan and pour into the bottom of the casserole dish.
• Custard: As you prepare the custard, the caramel will cool. In a separate bowl, beat the 1 whole egg and 5 egg yolks together. A whisk works very well here. Add the evaporated milk and sweetened condensed milk to the eggs and mix together. Add the vanilla extract, either 1/2 teaspoon or 1 teaspoon depending on what strength you prefer. Pour the custard mixture into the flanera or casserole dish over the hardened caramel. Put on the lid.
• Put your flan into the ovenproof dish or baking pan and fill with hot water to about half-way up the sides, or as high as you can go and still move the thing without spilling hot water on yourself.
• Bake in a pre-heated 350 degree oven for 45 minutes. Turn off the oven and let set for another 15 minutes.
• Remove from the oven and the water-bath and let cool.
• Plating: Run a butter-knife around the outside edge of the flan. Place a plate large enough to handle the liquid caramel over the flan and invert. Chill the flan for at least an hour before serving.
• Enjoy!

CUBAN FLAN

Steps:

• 1. Using flan pot or 2 quart pot with tight fitting lid, place 1/2 cup sugar in pot and caramelize sugar.(do this by melting sugar over medium heat (stirring constanly} until melted and amber in color. Remove from the stove with hot pad and move caramel around on sides of pot (only half way up pot)
• 2. Mix eggs with other 1/2 cup sugar, milk and vanilla and mix well.(I do this with blender don't have to though). Place egg mixture in flan/pot or 2 quart pot cover with flan pot lid or if using 2quart pot place Aluminum foil tightly over pot and place lid on top.
• 3. place pot into another pot big enough to hold the flan pot or 2 quart pot and fill with water until about 1 1/2 inch of water covers sides of smaller pot.
• 4. Bake at 350 degrees for at least 1 hour. but to ensure that flan is done remove lid and stick kitchen knife in center of flan if it comes out clean it's done. Remove pot from water pot and cool ompletely.
• 5. When Flan has cooled remove lid/foil and place a dish or plate that is bigger than the top of the flan pot on top, make sure the plate has a small lip as caramel will run. Place one hand on bottom of pot and one hand on top of plate and turn upside down on platter. serve or place in refridgetor covered until serving.

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.

Steps:

• Pre-heat the oven at 400F.
• I use a pot that has a removable handle to go in the oven for this dessert.
• Start by making a caramel with the sugar and the water on a medium heat. Do not stir it (only to help dissolve the sugar and then stop. Once it is done (golden), off heat, spread it on the side of your pot by making circular movements.
• In a bowl, beat the eggs. Add the condensed and evaporated milk. Stir well.
• Add the vanilla, in whatever aspect you have it... powder, liquid, for me a bean that I opened the pod and removed the seeds from it by scrapping with a knife. Stir again.
• Pour in your pan (or whatever dish you use and have the caramel is at the bottom.
• Put in the oven for 50 minutes at 400°. To check if it is ready, insert a knife in, if it comes out clean. You've done it!

THE BEST CUBAN FLAN!

Steps:

• first melt sugar in flan pan until its liquefied and browned. Take it of the heat and coat the pan on the sides by turning and turning it until the bottom and sides are completely coated.Take it off the heat and leave it on the side.
• Get the all filling ingredients and mix them in the blender until completly blended.
• Pour Filling into the caramelized flan pan.
• close pan tightly and make sure no liquid can escape it. (if needed get aluminum foil and wrapped the ends to make tighter).
• Fill a pressure cooker with water until it reaches the flan pan half way (like the maria bath).
• Turn it to high until it begins to whistle ,.
• then immediately turn to medium and let it whistle for 30 min,.
• After the 30 minutes pass turn it off and let it rest,.
• When cooled invert it into a well sized container.
• And there you have your flan!

FLAN DE CALABAZA

Steps:

• Place the pumpkin flesh into a saucepan, and cover with water. Add the brown sugar and cinnamon stick, cover and cook over medium heat for 40 minutes.
• Discard the cinnamon stick.
• Drain the pumpkin and place it into the jug of a blender with the condensed milk, a pinch of salt, vanilla, ground cinnamon and 2 oz (50 g) caster sugar. Blend to a smooth purée.
• Pour the cold milk into a bowl, add the cornstarch, and mix well to remove any lumps.
• In a non-stick saucepan over medium heat, combine the pumpkin purée, plus the milk and cornstarch mixture.
• Stir with a spatula or whisk until the mixture begins to thicken and the cornstarch is cooked. Set aside.
• Make a light caramel by gently heating the remaining caster sugar in a non-stick saucepan over a medium-low heat until dissolved and golden brown.
• Pour the caramel into the bottom of a round flan mold or divide it between 8 individual molds, tilting the mold(s) to ensure that the bottom and sides are all evenly coated.
• Pour in the custard mixture.
• Let the custard cool to room temperature, then place in the refrigerator for 6 hours, or until completely set.
• Unmold and serve.