Flan De Dulce De Leche Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

DULCE DE LECHE FLAN



Dulce De Leche Flan image

Make and share this Dulce De Leche Flan recipe from Food.com.

Provided by Brookelynne26

Categories     Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 6

1 cup sugar
2 cups whole milk
14 ounces dulce de leche
2 large eggs
2 egg yolks
1 tablespoon pure vanilla extract

Steps:

  • Preheat oven to 300 degrees.
  • Melt sugar in a small saucepan over medium low heat, stirring occasionally. When sugar has melted and is a deep amber color, quickly pour into flan molds and set aside.
  • Put a kettle of water on to boil for the water bath. Scald milk in a small saucepan over medium heat, then stir in the dulce de leche until dissolved and remove fro heat. While milk is heating, whisk together the eggs, yolks, and vanilla unti pale yellow.
  • Very slowly drizzle the milk and dulce de leche into the eggs, whisking constantly. As the eggs become tempered, increase the speed of pouring. When all the milk mixture is incorporated, pour the custard into the molds over the caramel. Place the molds in a high sided baking pan and carefully pour hot water around them, coming to an inch from the tops. BAke flans for 30-40 minutes, until set in the center. Remove from water bath and allow to cool on a wire rack for 20 minutes, then chill. To serve, place each mold in boiling water for 30 seconds, then run a knife around the inside to loosen. Invert on a serving plate and allow caramel to run over the flans.

Nutrition Facts : Calories 225, Fat 5.7, SaturatedFat 2.5, Cholesterol 141.6, Sodium 58.5, Carbohydrate 37.6, Sugar 38, Protein 5.5

DULCE DE LECHE CHOCOFLAN



Dulce de Leche Chocoflan image

Also known as el pastel imposible (the impossible cake), chocoflan is a baking wonder, its layers of chocolate cake batter and dulce de leche flan swapping places in the oven and coming out as a tiered two-desserts-in-one showstopper. This Mexican staple is often served at birthday parties and other celebrations, but comes together easily enough to enjoy as a sweet treat at home.

Provided by Genevieve Ko

Categories     snack, cakes, dessert

Time 2h30m

Yield 12 servings (one 10-inch cake)

Number Of Ingredients 19

1 (13-ounce/380-gram) can dulce de leche (1 1/2 cups)
1 (12-ounce/355-milliliter) can evaporated milk
4 ounces/115 grams cream cheese, at room temperature
1 1/2 teaspoons pure vanilla extract
1/8 teaspoon kosher salt
5 large eggs
1 1/3 cups/160 grams all-purpose flour
1 cup/200 grams granulated sugar
1/2 cup/50 grams unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
6 tablespoons/85 grams unsalted butter, cubed, at room temperature
1/2 cup/120 milliliters brewed coffee
1/2 cup/120 milliliters buttermilk
1 large egg
1 teaspoon pure vanilla extract
Nonstick cooking spray

Steps:

  • Heat oven to 350 degrees.
  • Make the flan: In a blender, combine the dulce de leche, evaporated milk, cream cheese, vanilla extract and salt, and blend until smooth, 20 to 30 seconds. Pour in the eggs and blend for another 10 seconds until smooth.
  • Make the chocolate cake: Sift the flour, sugar, cocoa powder, baking soda, baking powder, cinnamon and salt directly into the bowl of a stand mixer fitted with a paddle attachment. Mix on the lowest setting until just combined, then add the butter and continue mixing on low speed until the mixture resembles wet sand. Stop the mixer and scrape down the sides of the bowl if needed.
  • In a liquid measuring cup, combine the coffee, buttermilk, egg and vanilla extract, then slowly pour it into the flour-butter mixture with the mixer running on low. Scrape down the sides of the bowl and beat the mixture on high for 1 full minute.
  • Liberally coat a 10-cup Bundt pan with nonstick baking spray. Add the cake batter, smoothing the top with an offset spatula or spoon. Carefully ladle in the flan mixture so you disturb the cake batter as little as possible. Transfer the Bundt pan to a roasting pan or baking dish large enough to fit the Bundt pan. Grease a piece of foil and place it onto the Bundt pan, greased side down, folding it over the edges to loosely seal it. Transfer to the oven. Pour enough water into the roasting pan or baking dish to come up 2 to 3 inches (tap water is fine).
  • Bake until a skewer inserted in the cake part comes out with few to no crumbs, 1 1/2 to 2 hours.
  • Carefully remove the Bundt pan from the roasting pan and uncover. Transfer to a rack and let cool to room temperature. Once fully cooled, cover the top with plastic wrap and refrigerate until chilled and set, at least 2 hours.
  • Once you're ready to serve, carefully run a knife around any edges that are still sticking, then invert onto a serving platter, gently shaking it up and down if it's being difficult. (If it was greased properly, you shouldn't have any major issues.) The chocoflan can be covered and refrigerated for up to 3 days.

DULCE DE LECHE



Dulce de leche image

This rich, creamy caramel sauce is a great way to level up your favourite desserts. It's easy to make and tastes heavenly - try it drizzled over vanilla ice cream

Provided by Charlotte Pike

Categories     Condiment, Dessert

Time 25m

Yield Makes around 450 ml

Number Of Ingredients 4

50g granulated sugar
50g unsalted butter, cubed
75ml whole milk
1 x 397g can condensed milk

Steps:

  • Put the sugar in a large saucepan. Turn the heat to a medium temperature and carefully melt the sugar. Gently tilt the pan as the sugar melts, rather than stirring, as it will adhere to a spoon or spatula.
  • When the sugar is melted, add the butter and stir into the sugar. It will bubble, so take care. Next, add the milk a little at a time, stirring continuously.
  • Finally, add the can of condensed milk and stir well until it is fully incorporated. Keep stirring as the dulce de leche bubbles and thickens over a medium heat. It will need a further 5-10 mins of cooking. It will turn a darker shade of brown and take on a slight orange-red hue as it darkens. It should be thick enough to leave a clear channel in the pan when a spoon is run through and then add a pinch of salt. It will firm up as it cools. The dulce de leche can be stored in a jar in the fridge and will keep for up to a month. If not storing in a jar ensure it's covered so a skin doesn't form.

Nutrition Facts : Calories 52 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Protein 1 grams protein, Sodium 0.05 milligram of sodium

FLAN DE LECHE



Flan de Leche image

This traditional Iberian flan, is now sometimes called "Flan a la Antigua," or Flan of the Past. That's because it doesn't include the common New World ingredients of condensed and evaporated milk. Instead, it is pure poetry made of eggs, sugar and milk. It does call for modern technology - blender and microwave - to streamline the preparation. The edge of sharp caramel against the round sweetness of custard is what makes the dish, so be sure to cook the caramel well past golden.

Provided by Julia Moskin

Categories     custards and puddings, dessert

Time 1h30m

Yield 10 servings

Number Of Ingredients 7

2 1/2 cups sugar
3 cups whole milk, or 2 cups whole milk and 1 cup heavy cream
2 strips lemon zest
1/8 teaspoon salt
6 large eggs
2 egg yolks
1/2 teaspoon pure vanilla extract

Steps:

  • Make caramel: Pour 1 cup sugar and 2 tablespoons water into a saucepan, preferably one that is white or light-colored inside. Place over medium heat and bring to a boil, swirling the pan to combine the sugar and water. Do not stir. Let boil until deep amber in color, swirling the pan occasionally to caramelize evenly, about 10 minutes total. Watch the pan carefully after the mixture starts turning golden; it will quickly become light brown, then amber, then dark amber.
  • Immediately pour caramel into a 9- by -5-inch loaf pan and swirl to coat the bottom evenly. Set aside to harden.
  • Heat oven to 325 degrees.
  • In a saucepan or microwaveable bowl or pitcher, combine milk, lemon zest, salt and remaining 1 1/2 cups sugar. Over low heat or in the microwave, heat through, stirring to melt the sugar. Set aside.
  • In a blender (or using a hand blender in a pitcher), combine eggs, egg yolks and vanilla. Blend until smooth.
  • Remove the lemon zest strips from the hot milk mixture. With the blender running, gradually pour the milk mixture into the eggs. Go very slowly at first so that the eggs don't cook from the heat of the milk. Blend just until smooth. Pour egg-milk mixture into the caramel-lined pan.
  • Place a 9- by- 13-inch baking dish in the lower third of oven. Carefully place the loaf pan in the baking dish. Pour hot tap water into the baking dish until it comes about halfway up the sides of the loaf pan. (Don't worry if the oven seems to be losing heat; the flan will adjust.)
  • Bake 55 to 65 minutes, until flan is set but still jiggly in the center. Remove flan from water bath and cool on a rack for 30 minutes. Refrigerate, uncovered, until cold and firm, at least 8 hours or up to 3 days. The caramel will soften as it sits.
  • To unmold, run a thin sharp knife around the edges. Center a flat-bottomed platter or serving dish with a rim on top of the pan and, holding both, carefully flip the pan and plate together. The flan will fall onto the plate with a squelch; lift off the pan and let the caramel run all over the top. (If the flan doesn't come out, flip it back over and rest the bottom of the pan on a hot wet kitchen towel for a few minutes, to melt the caramel.) Serve chilled, in slices.

Nutrition Facts : @context http, Calories 373, UnsaturatedFat 6 grams, Carbohydrate 55 grams, Fat 15 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 8 grams, Sodium 114 milligrams, Sugar 54 grams, TransFat 0 grams

DULCE DE LECHE FLAN



Dulce de Leche Flan image

Provided by Francis Mallman

Categories     Milk/Cream     Egg     Dessert     Bake     Vanilla     Chill     Simmer

Number Of Ingredients 11

For dulce de leche:
1 vanilla bean, split lengthwise
1 quart whole milk
4 cups sugar
For flans:
1 large egg
8 large egg yolks
For caramel:
1/2 cup sugar
1/2 teaspoon light corn syrup
2 tablespoons water

Steps:

  • Make dulce de leche:
  • Scrape seeds from vanilla bean into a large heavy saucepan and stir in pods, milk, and sugar. Bring mixture to a gentle simmer, then place a small saucer upside down in pot to keep mixture from sticking to bottom or forming a crust. Cook over very low heat, stirring occasionally, until thick and brown, about 2 1/2 to 3 hours. Cool.
  • Make caramel:
  • Preheat oven to 325° F. Place eight 6-ounce ramekins in shallow baking pan. Combine sugar, corn syrup, and water in small saucepan with pouring lip. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan. Immediately pour caramel into ramekins, tilting and rotating ramekins to coat bottom and rewarming caramel over medium heat if it gets too thick.
  • Make flans:
  • Whisk together egg and yolks in large bowl. Whisk in dulce de leche. Strain mixture through sieve into large measuring cup and pour into ramekins, diving evenly.
  • Place baking pan in oven. Pour enough hot water into pan to come two-thirds up sides of ramekins. Cover pan tightly with aluminum foil and bake 30 minutes. Tent foil to vent steam and continue to bake 10 to 15 minutes, until flans are set around edges but still slightly wobbly in centers. Using metal spatula, transfer flans in ramekins to rack; cool 30 minutes. Chill at least 3 hours and up to 2 days. To unmold flans, run a small knife around edges to loosen. Invert onto plates.

More about "flan de dulce de leche recipes"

DULCE DE LECHE FLAN - KAWALING PINOY
dulce-de-leche-flan-kawaling-pinoy image
Web Dec 20, 2017 Blend the mixture: In a blender, combine dulce de leche, evaporated milk, and eggs. Process until smooth and blended. Using a …
From kawalingpinoy.com
Ratings 41
Calories 134 per serving
Category Dessert
  • In a clear, microwave-safe bowl, combine water and sugar. Stir well under sugar is completely dissolved.
  • Microwave on high for about 6 to 7 minutes or until color changes to honey-gold. Immediately pour into the ramekins, swirling around to cover the bottom.
  • In a blender, combine dulce de leche, evaporated milk, and eggs, and pulse a few times until smooth and blended.
  • Using a fine-mesh sieve or cheesecloth, strain mixture into a bowl. Pour into prepared ramekins .and cover with foil.


FLAN DE AREQUIPE (DULCE DE LECHE FLAN) - MY …
flan-de-arequipe-dulce-de-leche-flan-my image
Web May 11, 2010 Place all the ramekins in a large roasting pan and set aside. Preheat the oven to 350° F. In a medium bowl, using an electric mixer. Mix the eggs, egg yolks and 1 ½ tablespoon sugar for 2 to 3 minutes. Add …
From mycolombianrecipes.com


DULCE DE LECHE CHOCOFLAN – SMITTEN KITCHEN
dulce-de-leche-chocoflan-smitten-kitchen image
Web Jul 30, 2020 Heat your oven: To 350ºF (180°C). Make the flan: In a blender, combine the dulce de leche, evaporated milk, cream cheese, vanilla extract, and salt and blend until smooth, 20 to 30 seconds. Pour …
From smittenkitchen.com


DULCE DE LECHE FLAN - DELICIOUS AND EASY TO MAKE
dulce-de-leche-flan-delicious-and-easy-to-make image
Web Feb 1, 2023 Instructions. Preheat oven to 350 F or 177 C. Make the caramel in a pot over medium heat; melt the sugar until brown. Pour the caramel and coat the ramekins.
From hispanaglobal.net


BEST DULCE DE LECHE FLAN RECIPE - HOW TO MAKE …
best-dulce-de-leche-flan-recipe-how-to-make image
Web Feb 23, 2011 Microwave on medium power for 2 minutes. Stir. Continue to microwave and stir till the condensed milk becomes thick and caramel coloured. Make the caramel: add the water and the sugar together in a …
From food52.com


DULCE DE LECHE FLAN (DULCE DE LECHE CREME CARAMEL)
dulce-de-leche-flan-dulce-de-leche-creme-caramel image
Web Sep 29, 2022 Make the caramel: Put the sugar and water in a small saucepan. Shake the pan first to half dissolve the sugar in the water. Then, over a medium-high heat, leave the caramel to form without stirring.
From fatgirlhedonist.com


DULCE DE LECHE FLAN RECIPE - THE SPRUCE EATS
Web Jan 17, 2012 Preheat the oven to 325 F. Place the sugar in a small saucepan. Heat over medium heat, stirring occasionally, until sugar melts and turns a medium caramel brown. …
From thespruceeats.com
3.7/5 (25)
Total Time 55 mins
Category Dessert
Calories 659 per serving


DULCE DE LECHE FLAN | LA LECHERA
Web Sep 16, 2022 Step 2. Heat sugar in small, heavy-duty saucepan over medium-low heat, stirring constantly, for 6 to 8 minutes or until dissolved and caramel-colored. Pour onto …
From goodnes.com
Cuisine Mexicano
Total Time 6 mins
Category Postre
Calories 262 per serving


DULCE DE LECHE CHOCOFLAN CAKE FROM CHICANO EATS - FOOD52
Web May 28, 2020 Directions. Preheat the oven to 350ºF (180°C). Make the flan: In a blender, combine the dulce de leche, evaporated milk, cream cheese, vanilla extract, and salt …
From food52.com


ALICIA’S FLAN MIXTO WITH DULCE DE LECHE & WHIPPED CREAM
Web Place your flanera in a larger oven-proof pan filled with 1 cup of hot water. This is called a baño de Maria. Bake for 40 minutes. Take out of the oven and allow to cool. Once cool, …
From familiakitchen.com


RECIPE DETAIL PAGE | LCBO - ENGLISH
Web 1. Combine milk and dulce de leche in a large pot over medium-high heat. Whisk until milk is hot and mixture is uniform. Remove from heat. 2. Beat eggs and yolks together in a …
From lcbo.com


DULCE DE LECHE AND PUMPKIN FLAN | LA LECHERA
Web Step 3. Place evaporated milk, dulce de leche, pumpkin, eggs and cinnamon in blender; cover. Blend for 30 seconds. If dulce de leche is not fully combined, scrape down sides …
From goodnes.com


DULCE DE LECHE - PREPPY KITCHEN
Web Apr 28, 2020 Preheat oven to 425F. Pour your sweetened condensed milk into a pie dish or cake pan and cover tightly with foil. Transfer to a deep roasting pan and fill with hot …
From preppykitchen.com


DULCE DE LECHE CHOCOFLAN - CHICANO EATS
Web Aug 25, 2020 Make the Flan. Preheat the oven to 350°F (180°C). In a blender, combine the dulce de leche, evaporated milk, cream cheese, vanilla extract, and salt and blend …
From chicanoeats.com


FLAN DE DULCE DE LECHE | CAMILA MADE

From camilamade.com


WEEK 13: PATAGONIAN - DULCE DE LECHE FLAN : R/52WEEKSOFCOOKING
Web When I was ready to make the flan, I blended the dulce de leche with milk, eggs, and vanilla extract, and made a caramel sauce to pour in the bottom of the pans before …
From reddit.com


FLAN DE LECHE – LEITE'S CULINARIA
Web Apr 25, 2020 Preheat the oven to 350ºF (177°C). Remove and discard the cinnamon stick, vanilla bean (if using), and lemon zest from the milk mixture. Combine the cooled milk …
From leitesculinaria.com


DULCE DE LECHE FLAN RECIPE BY COCINA - WEARECOCINA.COM
Web Directions. Lightly beat the eggs, add the milk, dulce de leche and mix. Coat individual molds with melted caramel and pour the mix in. Cook in medium heat oven in water bath …
From wearecocina.com


GUAVA JAM [RECIPE + VIDEO] DULCE Y PASTA DE GUAYABA
Web Apr 26, 2022 Remove from the heat, discard the cinnamon sticks, and cool to room temperature. Using a strainer or food mill, strain the liquid and discard the seeds. Return …
From dominicancooking.com


EASY DULCE DE LECHE FLAN - PILAR'S CHILEAN FOOD & GARDEN
Web Apr 15, 2015 Preheat the oven to 350F or 180C. Prepare the caramel sauce, in a small saucepan put in sugar and water. Cook over medium-high heat until it begins to boil, …
From chileanfoodandgarden.com


RESULT IMAGES OF RECIPE FOR EMPANADAS DE CAJETA - BEST KETO …
Web Apr 1, 2023 :) Aprende a preparar la masa de empanadas y sus rellenos dulces como cajeta o dulce de leche, mermelada de fresa y piña. :) Sabor 100% casero y especial!!! …
From beta.geriatro.com


Related Search