Panamanian Vanilla Flan Recipes

PANAMANIAN VANILLA FLAN RECIPE.

Steps:

• 1. Make the caramel: Place the sugar and 2 teaspoons of vanilla in an non stick pan over medium fire (no water is needed. The sugar begins to melt and darken in the edges, stir from the sides into the center to melt evenly and prevent it from burning. After the sugar melts completely and obtains an amber color pour into baking pan. take about 4 minutes. Hold the pan with oven mitts and tilt to get the entire bottom and at least an inch of the sides. Leave to cool to allow caramel to harden a little bit. I use 8" or 9" pans that are 2 1/2 inch tall.
• 2. Make the Flan: In a bowl mixt the evaporated and sweetened condensed milk, slightly beaten eggs, salt and the 3 tablespoons of vanilla. Stir slowly with a spoon or whisk until completely combined, pour into a sieve and slowly pour into the caramelized pan. Note: Do not over mix.
• 3. Place in double boiler and bake at 400 degrees F or 200 degrees C. for 60 minutes until set but still soft. It will settle even more once is has cooled. Leave to cool on rack, and refrigerate until completely cold or preferably overnight. At serving time, run a knife or rubber spatula to separate all sides from pan, and invert flan into serving plate. You should get a perfectly golden brown topped delicious flan. Garnish with cherries, or any other fruit, whipped cream if you like. Enjoy!

VANILLA FLAN

Steps:

• In a large heavy saucepan over medium heat, combine sugar and water. Cook, stirring occasionally, until sugar begins to melt. Using a pastry brush dipped in cold water, wash down the sides of the pan to eliminate sugar crystals. Cook, without stirring, until amber brown, about 25 minutes., Quickly pour into an ungreased 9-in. round baking pan, tilting to coat bottom of pan. Place pan in a large baking pan; let stand for 10 minutes., Meanwhile, preheat oven to 325°. In a blender, combine eggs, condensed milk, evaporated milk, and vanilla. Cover and process 1 minute or until well blended. Slowly pour into prepared baking pan., Add 1 in. of hot water to larger pan. Bake, uncovered, 35-40 minutes or until center is just set (mixture will jiggle). Remove baking pan from water bath; cool 1 hour. Cover and refrigerate overnight., To serve flan, run a knife around edge of pan; quickly invert onto a rimmed serving dish.

LISA'S FLANCITO

Steps:

• In a flan mold that is about 8 inches wide and 3 inches tall, add the sugar and water. Stir.
• Place the mold on a stovetop burner. Turn the heat to medium high.
• Let the sugar dissolve and come to a boil.
• When the sugar turns to liquid and amber in color, using oven mitts, remove the very hot mold from the stove.
• Tilt the to distribute the caramel so that it coats the sides of the mold, all around and up to the edges.
• Allow the caramel to cool.
• Preheat oven to 350°.
• In a saucepan on the stove, bring about 3 to 4 cups of water to boil.
• In a blender, add the two milks, eggs, and vanilla extract. Blend well.
• Pour the mixture into the flan mold with the now-cool, caramelized sugar.
• Find a large pan that is wider than the flan mold. Carefully pour the boiling water into this pan.
• Cover the flan mold with aluminum foil.
• Pace the large pan with the flan mold in the 350° oven. Bake for 30 minutes.
• Remove the foil and bake for another 15 to 20 minutes, or until a knife inserted into the center comes out clean.
• As soon as the flan comes out of the oven, use a butter knife or icing spatula to loosen its edges from the mold. The flan needs to cool for 1 hour minimum in the fridge before serving. (Overnight is ideal, if you have time.)
• When ready to serve, run your knife or spatula around the sides again to be sure the flan is fully released. Cover the flan mold with a serving platter that has a border (to hold the melting caramel). Flip over gently but swiftly, so that the flan slides onto the platter. Serve cold.

VANILLA FLAN

Steps:

• Preheat oven to 325°F.
• In a small heavy saucepan bring water and sugar to a boil, stirring until sugar is dissolved. Boil syrup, without stirring, until golden caramel. Pour caramel into a 1 1/2-quart soufflé dish, tilting dish to coat bottom and some of side with caramel.
• In a large bowl whisk together eggs, condensed milk, skim milk, and vanilla until smooth. Pour mixture through a fine sieve into soufflé dish. Put dish in a baking pan and add enough hot water to pan to reach halfway up side of dish. Bake flan in middle of oven 1 1/4 hours, or until just set but still trembles slightly. (Flan will set as it cools.) Remove flan from pan and cool in dish on a rack. Chill flan, covered, until cold, at least 4 hours and up to 1 day.
• Dip dish in a baking pan of hot water 3 seconds. Run a thin knife around edge of dish and invert flan onto plate.