does any one have a good flan recipe?

Question

or a vanilla custard, anything like that?

my daughter will be 8 in July and she wants flan instead of cake for her Birthday party.

Answer 1

Assorted Fruit Flan

Ingredients
Shortcrust Pastry (pate sucree):
225g plain flour
120g cold butter
1 egg yolk
3 tbsp castor sugar
3-4 tbsp ice-cold water

Custard Filling:
2 tbsp plain flour
2 tsp corn flour
1/8 tsp salt
2 tbsp castor sugar
1 egg yolk
300ml milk
1 tbsp butter
1/4 tsp vanilla essence

Fruits:
Canned mandarin orange segments
Strawberries
Kiwi fruit
Apricot glaze

Apricot gel glaze:
2 tbsp apricot jam
1 tbsp water

Method
To make pastry: Sift flour into a large mixing bowl; add sugar and combine. Grate cold butter into flour mixture with a grater. Work lightly with your fingertips, rubbing together the butter and flour until the mixture resembles breadcrumbs. (You will find this easier to achieve if you work with your fingers raised above the bowl.) Add egg yolk and mix lightly.

Stir in water, mix with a palette knife until mixture begins to bind together. Do not add more liquid than necessary.

Knead very lightly on a floured surface until pastry is smooth. Pat pastry into a ball; flatten slightly. Wrap in plastic food wrap and place in the refrigerator for 30 minutes to rest before using.

Dust rolling pin lightly with flour, roll the chilled pastry out on a lightly floured board. (keep turning the pastry around so it would not stick to the board or tabletop.)

Roll pastry to 1/4cm thick and large enough to cover a 22cm flan tin. Transfer the pastry by rolling it carefully round the rolling pin. Place the rolling pin on one side of the tin; gently unroll. Ease the pastry gently into the tin and press into the corners of the tin. Trim the edges neatly with a palette knife.

Prick pastry base with a fork. Chill well for 15 to 30 minutes. Line pastry top with tracing paper and fill with some beans or rice. Blind bake pastry case in a preheated oven at 190 °c for 15 minutes. Remove beans and paper and bake for a further 15 to 20 minutes or until golden.

To make custard filling: Combine flour, corn flour, sugar and salt in a medium bowl. Add a little milk into the egg yolk and beat lightly with a hand whisk. Add a little milk to the combined dry ingredients and mix well. Stir egg yolk mixture and remaining milk into the flour mixture.

Strain the mixture into a double boiler pot and add in butter. Keep stirring the mixture constantly until it takes on a thick custard consistency. Add vanilla essence and mix well. Remove custard from heat and leave to cool completely before use.

To assemble fruit flan: Brush inside of baked pastry case lightly with apricot jam. Fill with custard filling. Arrange fruits in any desired pattern.

Glaze fruits with apricot gel. Chill fruit flan in the refrigerator until serving time.

To make Apricot Gel Glaze: Combine well then stir over low heat to dissolve the jam. Strain the jam mixture and use immediately.
Note
Grease flan tin well before use.

Answer 2

FLAN
1/2 cup sugar
2 1/2 tablespoons water
4 eggs, separated
1 can condensed milk
1 can evaporated milk
1 cup milk
1/2 teaspoon vanilla



Preheat oven to 350°F.
In a saucepan, combine sugar and water, and boil rapidly until a deep amber color. Pour the mixture in the bottom of a 9-inch glass or ceramic pie pan and coat sides. Let cool.

In a bowl, stir egg yolks and then add all the milks and vanilla. Mix batter well. In another bowl, whip egg whites until fluffy, not stiff. Fold whites into batter. Pour mixture into the caramelized sugar-coated pie dish.

Place dish in large roasting pan or baking pan. Add enough hot water to come halfway up sides of pie dish. Bake flan in water bath for 1 hour, until set in center. Let cool, then cover and chill overnight. (Can be made two days ahead. Keep chilled.)

To serve:
Allow flan to come to room temperature. Run a sharp knife around the edge to loosen. Place a serving plate that's slightly larger than the pie pan on top of the pie pan, and flip upside down. Gently remove the pie pan and cut the flan into wedges to serve.

Makes 8 to 10 servings.

Answer 3

Easy Creamy Caramel Flan

3/4 cup sugar
1 Pkg. (8oz.) Cream Cheese softened
5 eggs
1 can sweetened condensed milk
1 can evaporated milk (12 oz)
1 tsp. vanilla

In a heavy saucepan over med. low heat, cook and stir sugar till melted and golden. About 15 minutes.
Quickly pour into an ungreased 2 into a qt. round baking dish, tilting to coat the bottom. Let stand 10 minutes.
Beat the cream cheese till smooth and beat in the eggs one at a time. Add remaining ingredients and mix well. Pour over caramel and place into a larger pan. Pour boiling water in the outer pan to a depth of 1 inch.
Bake at 350 for 50-60 minutes. Cool for 1 hour then refrigerate overnight.

Answer 4

Caramel-Glazed Flan


INGREDIENTS:
3/4 cup white sugar
2 egg yolks
6 egg whites
1 3/4 cups water
1 (14 ounce) can low-fat sweetened condensed milk
1/2 teaspoon vanilla extract
1 pinch salt

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a heavy skillet over medium-low heat, cook and stir sugar until melted and light brown. Carefully pour into a 9-inch round baking dish, tilting the dish to coat the bottom completely.
In a medium bowl, beat egg yolks and egg whites. Stir in water, condensed milk, vanilla and salt until smooth. Pour into prepared dish. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
Bake in preheated oven 1 hour, until center is just set (still a bit jiggly). Remove dish to a wire rack to cool for one hour. Then refrigerate several hours or overnight.
To unmold, run a knife around the edge of the pan and invert onto a rimmed serving platter.

Answer 5

Honestly, the best site for recipes is foodtv.com.... theres ALOT of flan recipes

Answer 6

What is Flan?

Answer 7

can i ask wat it is 4?