good fast flan recipes.....?

Question

I want a fast good indiviual caramal flan recipes that serves 4 1/4 cup servings

Answer 1

Flan (Spanish egg-custard)

1 can evaporated milk
1 can condensed milk
5 whole eggs
½ cup of sugar
1 tsp vanilla
pinch of salt

1 cup sugar (for the caramel)

Flan - Blend all ingredients until completely mixed. Pour the flan mixture thru a metal strainer right into the caramelized pan.

Set the mold in a broiling pan (baño de María). Cook in a 350º oven for one hour. At 30 minutes check to see if it's getting too brown on top - if so cover loosely with foil.

Test the flan to see if it's done by inserting a knife in the center. If the flan is still soft, let it cook longer until a knife inserted again comes out clean. Remove from the oven carefully and let it sit on the counter until it cools. Then cover with foil and refrigerate for at least 3 hours.

To serve lay a plate on top of the mold then carefully flip it over and slide the mold off.

Stove Top Caramel - Melt 1cup sugar in a non-stick pan, over low heat. Keep your eye on it. If it burns you will have to start over. It just needs to melt that's all. Using a non stick pan will cause the caramel to just slip off the pan when pouring - easy to clean later.

Immediately pour the caramel into a metal pan and swirl it around to cover the bottom and sides. Your have to be quick because once it starts to cool down you don't stand a chance. The caramel should have cooled down before you pour the egg mixture in it.

Microwave Caramel

1 cup sugar
3 tbs of water

Place sugar and water in a microwave proof bowl. Microwave for 5 min. and keep your eye on it. Just needs to melt and be slightly golden.

Immediately pour the caramel into the Microwavable Flan Mold and swirl it around to cover the bottom and sides. You'll have to be quick because once it starts to cool down you don't stand a chance. The caramel should have cooled down before you pour the egg mixture in it.



Cream Cheese Flan
Flan de Queso

½ cup sugar
1 - 8oz. package cream cheese, softened
8 eggs
1 can sweetened condensed milk
1 can evaporated milk
1 teaspoon vanilla

Beat all ingredients together. Carefully pour into prepared pan and bake at 350º in a "baño de Maria" (bain marie) for about 50 minutes or until golden. Test with a knife as you would a cake, it should come out clean. Remove from oven, cool and refrigerate at least 4 hours.



Coffee Flan

7 eggs
7 tablespoons sugar
1½ cup evaporated milk
4 teaspoons instant coffee
½ cup water
½ teaspoon vanilla
¼ teaspoon ground cinnamon

Beat together eggs and the 7 tablespoons sugar; add milk, instant coffee dissolved in water, vanilla and cinnamon. Carefully pour into caramelized pan and bake at 350º in a "baño de Maria" (bain marie) for about 50 minutes or until golden. Test with a fork, it should come out clean. Remove from oven, cool and refrigerate at least 3 hours.



Pumpkin Flan

6 eggs
¾ cup sugar
¼ teaspoon salt
1/3 cup water
1 teaspoon ground cinnamon
1 teaspoon vanilla
1 cup pumpkin purée (canned or fresh cooked)
1½ cup evaporated milk

Beat all ingredients together. Carefully pour into caramelized pan and bake at 350º in a "baño de Maria" (bain marie) for about 50 minutes or until golden. Test with a knife, it should come out clean. Remove from oven, cool and refrigerate at least 4 hours.

Flan de Almendras
(Almond Flan)

7 eggs
3/4 cups of sugar
½ cup ground almonds
3 cups evaporated milk
1 tsp. grated lemon peel
¼ tsp. salt

Beat all ingredients together. Carefully pour into caramelized pan and bake at 350º in a "baño de Maria" (bain marie) for about 50 minutes or until golden. Test with a knife, it should come out clean. Remove from oven, cool and refrigerate at least 4 hours.

PINEAPPLE FLAN

This unique flan is made with pineapple juice rather than milk or cream. Use the pineapple juice found near the orange juice in supermarket refrigerator sections, and begin making the flan a day ahead.

3 cups pineapple juice
½ cup sugar
18 large egg yolks

Pineapple mixture: Bring juice and 1/2 cup sugar to boil in medium saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium; simmer until mixture is reduced to 2 cups, stirring occasionally, about 25 minutes. Cool to room temperature. Place egg yolks in large bowl. Whisk in pineapple mixture.

Carefully pour into caramelized pan and bake at 350º in a "baño de Maria" (bain marie) for about 50 minutes or until golden. Test with a knife, it should come out clean. Remove from oven, cool and refrigerate at least 3 hours.



Flan de Coco
Coconut flan

1 tsp. vanilla extract
1 can condensed milk
1 can coconut milk
5 eggs

Blend all ingredients together in a blender. Carefully pour into caramelized pan and bake at 350º in a "baño de Maria" (bain marie) for about 50 minutes or until golden. Test with a knife, it should come out clean. Remove from oven, cool and refrigerate at least 3 hours.


Coconut-Cheese-Rum Flan

1 (8 oz.) package cream cheese
3/4 cup coconut milk
1 cup evaporated milk
1 cup condensed milk
7 eggs
1/2 cup butter (optional)
1 tbsp. Puerto Rican Light Rum

Blend all ingredients together. Carefully pour into caramelized pan and bake at 350º in a "baño de Maria" (bain marie) for about 50 minutes or until golden. Test with a knife, it should come out clean. Remove from oven, cool and refrigerate at least 3 hours.

Merengue Flan

10 egg yokes
1 tall can evaporated milk
1 cup refined sugar
Rind of one lemon, finely grated

Beat the egg yolks and add the milk and the refined sugar gradually. Blend well. Add the grated lemon peel to the mixture and stir. Pour the mixture into a caramelized pan when well blended. Set the mold in pan filled with water and bake in a moderate oven (350º) till almost cooked, about 40 minutes.

Merengue: 3 egg whites 6 tablespoons refined sugar

Make a merengue by beating the egg whites to a stiff consistency, gradually adding the sugar. Pour the merengue on top of egg and milk mixture (the flan) that is almost done. Put back into the even and brown the merengue for about 15 minutes or until the peaks are golden.. Chill before serving.



Coquito Flan

6 egg yolks
1 cup evaporated milk
1 cup prepared coquito with rum
1/2 cup sugar
pinch cinnamon

Blend all ingredients together. Carefully pour into caramelized pan and bake at 350º in a "baño de Maria" (bain marie) for about 50 minutes or until golden. Test with a knife, it should come out clean. Remove from oven, cool and refrigerate at least 3 hours.


Chocolate Flan

1 can evaporated milk
1 can sweetened condensed milk
2 oz. semi-sweet chocolate pieces
1 cinnamon stick
6 whole eggs
½ cup sugar

Heat the milk, cinnamon, and chocolate pieces, stirring occasionally to help the chocolate dissolve. Remove the cinnamon stick. Let this cool down to just warm. Blend the rest of the ingredients together gradually adding the milk mixture.

Carefully pour into caramelized pan and bake at 350º in a "baño de Maria" (bain marie) for about 50 minutes or until golden. Test with a fork, it should come out clean. Remove from oven, cool and refrigerate at least 3 hours.

Caramel Kisses Flan

30 Hershey's Kisses Filled with Caramel Milk Chocolates
1½ teaspoons water
1 can (5 oz.) evaporated milk
Water
1 can (14 oz.) sweetened condensed milk
4 eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon salt

1. Remove wrappers from caramel filled chocolates. Heat oven to 350 F. Place 12 chocolates and 1-1/2 teaspoons water in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 10 seconds at a time, stirring after each heating, until chocolates are melted and mixture is smooth when stirred. Pour mixture into 1½ quart round baking dish. Spread mixture so that bottom of pan is covered.

2. Pour evaporated milk into 2-cup glass measuring cup; add water to make 1¼ cups. Place sweetened condensed milk. 1 cup reconstituted milk, eggs, vanilla extract, almond extract and salt into blender container.

3. Place remaining 18 caramel filled chocolates and remaining 1/4 cup milk in small microwave-safe bowl. Microwave at HIGH 30 seconds; stir. If necessary, microwave at HIGH an additional 10 seconds at a time, stirring after each heating, until chocolates are melted and mixture is smooth and warm when stirred; add to blender container. Cover; blend until smooth and well blended. Gradually pour over caramel mixture in baking dish. Cover top of baking dish with foil to keep it from browning.

4. Set dish in a larger baking pan. Fill the larger pan with water until it reaches halfway up sides of flan dish. Bake 1-1/2 to 2 hours or until knife comes out almost clean when inserted halfway into center of custard. (Do not pierce bottom.) Remove from water to wire rack. Cool 2 hours. Cover; refrigerate overnight or until thoroughly chilled (about 8 hours).

5. To serve, run a knife or rubber scraper along the outside of flan. Place serving plate over baking dish; invert onto serving plate. Let stand several minutes for the flan to release and the caramel to drip down; remove baking dish. 8 to 10 servings.

Answer 2

1

Answer 3

INGREDIENTS
½ cup plus 2/3 cup sugar or Succanat
3 whole eggs
3 egg yolks
3 cups whole milk
2 teaspoons vanilla extract

1. Preheat oven to 350 degrees. Have ready an ungreased 9-inch round or square 1 ½ to 2 quart baking dish.

2. Cook ½ cup of the sugar over medium heat in a heavy medium-sized saucepan, stirring almost constantly with a long-handled wooden spoon, until it is melted and turns first golden and then very dark brown, about 5 minutes. (Use extreme caution! Cooked sugar is very hot and can burn the skin if it spatters.) Immediately pour the hot caramel syrup into the baking dish and swirl the pan until it coats the bottom. The caramel will harden at this point and melt again later as the flan bakes.

3. Gently but thoroughly whisk together the eggs, egg yolks, and the remaining 2/3 cup sugar in a mixing bowl until smooth. Gradually whisk in the milk and vanilla. Pour the custard mixture into the prepared dish. Set the dish in a larger baking pan and fill the larger pan with hot water to come halfway up the sides of the baking dish.

4. Bake until a knife inserted two-thirds of the way to the center comes out clean, 35 to 45 minutes. The center should still be slightly soft, as the flan will finish cooking after it is removed from the oven. Cool in the water bath, then remove baking dish from water bath and refrigerate for at least 1 hour or up to 8 hours.

5. Before serving, run a sharp knife around the edge of the flan to release it. Place a large rimmed serving plate over the baking dish and, using both hands, invert both dishes so that the flan and the liquid sauce unmold onto the platter. Refrigerate again until serving time.

Serves 8.

Answer 4

This is the one I use in the restaurant... have your egg yolks at room temperature (you can cheat and separate your eggs and place the bowl the yolks are in inside a larger one filled with hot water to shorten the prep time). Preheat oven to 350 F. Get your pans ready: Use a large roasting or other pan that will accomodate either 12 individual custard cups (with a 1/2" or so between) or 1 large flan pan. Heat a large pot of water on your stovetop (enough to come up the sides of your flan pan). Tear off a sheet of foil large enough to cover the holding pan securely. Set aside. Make the custard: In a large pot, bring a can of sweetened condensed milk, 1 C. whole milk and 1 C. cream just to a simmer. Shut off/remove from heat. While the milk mixture is heating, whisk together 9 large egg yolks (save your whites for angel food cake or meringue kisses) in a large mixing bowl. Pour the heated milk mixture into the egg yolks slowly, whisking as you go. Strain this mixture through a fine sieve to remove any possible strands of cooked yolk. Caramelize sugar: In a heavy, small bottom straight sided saucepan, heat 1 C. white sugar over medium heat. Move the pan constantly in a gentle circular motion over the flame. The sugar will begin to melt then brown as it heats. The time will vary depending on temperature and humidity in your location. When it reaches a deep amber color, remove and pour into the bottom of your custard cups or flan pan. Do NOT stir nor scrape the pan; you may introduce sugar crystals which spoil the finished dish. Last step before baking: Pour some of the hot water into the larger pan. Ladle the custard mixture into the cups or flan mold, filling just to the inside lip. Place in your large roaster or other pan. Adjust the water level if necessary (it should come 2/3 of the way up), taking care not to get any into the flan. Cover tightly with the foil. Place in the oven and bake about 35 minutes for the individual or 50-55 for the larger one. You can check by carefully removing the foil and inserting a knife into the custard; it should be clean when removed. If you don't press all the way to the bottom of the pan, the presentation will not be disturbed when unmolding, either. Remove from the oven, take the foil off and allow to cool in the water for an hour, then remove cups/pan. Store, refrigerated and covered with plastic wrap, after cooling to room temperature. Run a butter knife around inside of cups or mold and invert on dessert plater to serve. Garnish if you like with a bit of whipped cream.

Answer 5

try this one

1 1/4 pounds apples, sliced 1/4" thick (peeled too, if you feel like it)
3 tablespoons butter (3 to 4 tablespoons)
1/4 cup cognac
1/8 teaspoon cinnamon
1/3 cup granulated sugar
3 eggs
1 cup milk
1/3 cup granulated sugar
1/8 teaspoon salt
1 tablespoon vanilla
2/3 cup white flour, sifted


Sauté the apples in the butter until the fragrance reaches a peak or until lightly browned. Remove from heat, add the cognac, cinnamon and sugar, stir, and let sit for 1/2 hour. Strain the liquid into a measuring cup, then add milk to make 1 1/4 cup. Heat the oven to 350ºF.

2.In a blender, food processor, mixer or bowl, mix the milk and the remaining ingredients to make a batter.

3.Lightly butter a glass or ceramic baking dish and heat in the oven for a few minutes until hot. Pour in 1/8 to 1/4-inch of batter until set. Add the apples and cover with the remaining batter.

4.Bake until a clean knife stuck into the center comes out clean (of egg, that is— the apple will stick to it) or about 1 hour.

5.Sprinkle with powdered sugar and serve warm

Answer 6

Caramel Flan
A classic dessert that is loved by all, this flan is made with simple ingredients. A soothing warm custard is a divine finish to any meal."
Servings:Scaled to 4
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INGREDIENTS:
1/4 cup and 2 teaspoons sugar
1-5/8 eggs
2/3 cup and 2 teaspoons water
3/8 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1/4 teaspoon vanilla extract
1/8 teaspoon salt

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DIRECTIONS:
Preheat oven to 350 degrees F.
In heavy skillet, over medium heat, cook sugar, stirring constantly until melted and caramel-colored. Pour into ungreased 1 1/2 -quart ring mold* or 9-inch round or square baking pan, tilting to coat bottom completely. In medium bowl, beat eggs; stir in water, EAGLE BRAND®, vanilla and salt. Pour over caramelized sugar; set pan in larger pan (a broiler pan). Fill larger pan with 1-inch hot water. Bake 55 to 60 minutes or until knife inserted near center comes out clean. Cool. Chill. Loosen side of flan with knife; invert onto serving plate with rim. Garnish as desired. Refrigerate leftovers.


* If using ring mold, decrease sugar to 1/3 cup.

Answer 7

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Answer 8

Visit: MyFlan.com

Answer 9

check martha stewart.com/recipes

Answer 10

Please refer:

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_20134,00.html