Vanilla Cardamom And Cinnamon Flan Recipes

ORANGE-CARDAMOM FLAN

Steps:

• To make the custard, lightly crush the cardamom seeds in a mortar and pestle or seal them inside a sturdy plastic bag and crush them with a rolling pin.
• In a medium saucepan, heat the milk, crushed cardamom seeds, orange zest, and 3/4 cup (150 g) sugar, stirring to dissolve the sugar. Once warm, remove from the heat, cover, and let steep for 1 hour.
• Set eight 4- to 6-ounce (125- to 180-ml) ramekins or custard cups in a roasting pan or deep baking dish.
• To make the caramel, spread the 3/4 cup (150 g) sugar in an even layer in a medium heavy-bottomed skillet or saucepan. Pour 1/4 cup (60 ml) water evenly over the sugar to dampen it, but don't stir. Cook over medium heat until the sugar dissolves, then add the cream of tartar or lemon juice. Continue to cook without stirring, but swirl the pan if the sugar begins to brown unevenly. When the caramel turns dark amber in color and begins to foam a bit, remove from the heat and immediately add the remaining 1/4 cup (60 ml) water. The caramel will bubble up vigorously, then the bubbling will subside. Stir with a heatproof utensil until any hardened bits of caramel completely dissolve. Divide the hot caramel evenly among the 8 ramekins, then carefully swirl each ramekin so that the caramel coats the sides halfway up. Let cool completely.
• Preheat the oven to 325°F (160°C).
• To finish the custard, reheat the milk mixture until it's quite warm. In a medium bowl, whisk together the eggs and egg yolks, then gradually whisk the warm milk into the eggs, whisking constantly as you pour to prevent the eggs from cooking (don't whisk too vigorously, which will create air bubbles). Pour the mixture through a mesh strainer into a large measuring cup or pitcher.
• Divide the custard mixture evenly among the caramel-lined ramekins. Fill the roasting pan or baking dish with warm water to reach halfway up the sides of the ramekins. Cover the pan tightly with aluminum foil and bake until the perimeters of the custards are just set and the centers are still slightly jiggly, 25 to 35 minutes.
• Transfer the custards from the water bath to a wire rack and let cool completely. Cover with plastic wrap and refrigerate until chilled.
• To unmold, run a sharp knife around the inside of each ramekin to loosen the custard, invert a serving plate or bowl over the ramekin, and turn them over together. Shake a few times to release the custard, then lift off the ramekin. (If the custard is stubborn, using a finger, gently pull it away from the side of the ramekin and invert again; it should slide out easily.) Pour any caramel remaining in the ramekin over the flan.
• Serve the flans cold.
• The baked custards will keep for up to 3 days in the refrigerator.
• Surround the custards with poached dried fruit of your choosing. To make the poaching syrup: In a saucepan, heat 1 part honey or sugar to 4 parts water along with 1 cinnamon stick or 1 vanilla bean, split lengthwise. Once the syrup is warm, drop in pitted prunes; raisins; dried apricots, figs, cranberries, or cherries; or any combination of dried fruits. Simmer gently until the fruits are plump and soft.

CINNAMON FLAN

Steps:

• Preheat oven to 325°F. Place four 3/4-cup custard cups in 13x9x2-inch baking pan. Stir sugar and 1 tablespoon water in heavy small skillet over medium-low heat until sugar dissolves. Boil without stirring until syrup is deep amber color, occasionally brushing down sides of skillet with pastry brush dipped into water and swirling skillet, about 8 minutes. Immediately pour syrup into custard cups, dividing equally.
• Whisk milk and cinnamon in small saucepan to blend; bring to simmer. Cover and let cool 15 minutes.
• Whisk eggs to blend in medium bowl. Gradually whisk in cinnamon milk, then sweetened condensed milk and vanilla. Divide among caramel-lined custard cups. Pour enough hot water into baking pan to come halfway up sides of cups. Bake custards until set in center, about 55 minutes. Cool in water in pan. Remove custard cups from water; cover and refrigerate overnight.
• Run small knife around custards to loosen. To unmold each, place small plate atop custard; firmly holding plate and custard cup together, invert and shake gently, allowing custard and caramel to settle onto plate.

CARAMEL RICE FLAN

Steps:

• Heat the oven to 300 degrees. Lightly butter, or use cooking spray, on a 1 1/2-quart soufflé dish (preferably nonstick). In a medium saucepan, bring 2 cups water to a boil. Stir in rice and cook for 15 minutes. Drain, then add rice to a medium saucepan with 4 cups of the milk, the cinnamon sticks and the ground cardamom. Bring to a boil, lower the heat, and simmer for 30 minutes, stirring occasionally, or until the rice is very tender. Drain away any milk that has not been absorbed, then put rice into a medium bowl and stir in the lemon zest.
• To make the custard, in a medium saucepan, over medium-low heat, combine the remaining 3/4 cup milk, the cardamom pods and the cream. Meanwhile, in a medium bowl whisk together the eggs, yolks, salt and 1/3 cup of the sugar. When the milk mixture comes to a simmer, slowly ladle it into the egg mixture, whisking constantly. Pour the mixture through a strainer back into the pan (discarding cardamom), then stir in the rice.
• To make the caramel, in a heavy small saucepan stir together the remaining cup of sugar and 1/4 cup water and bring to a boil. Cook over high heat for 5 to 8 minutes, swirling the pan occasionally, until the mixture turns a honey-amber shade. Immediately pour into the soufflé dish, swirling to make sure the caramel coats about 3/4 of the height of the dish.
• Without waiting for the caramel to harden, immediately pour the rice mixture into the caramel-coated soufflé dish. Fill a large roasting pan halfway with very hot tap water, and place the soufflé dish in the roasting pan. Cover roasting pan tightly with foil and punch several holes in the foil in the corners of the roasting pan. Place the pan in the center of the oven and bake for about 2 hours (start checking after 1 hour and 45 minutes) or until the custard is set around the edges but the center still jiggles slightly. Remove dish from the water bath, cool on a rack, then refrigerate until set and cold, at least 6 hours or preferably overnight.
• To serve, place the soufflé dish in a large bowl filled with enough boiling water to come halfway up the side of the soufflé dish. Let stand for 20 minutes, dry the bottom of the soufflé dish, then run a knife around the edge of the custard and turn it out onto a platter. (It will stick and not look picture perfect.) Serve with a spoon.