i need a good recipe for FLAN...authentic flan, thick n' creamy...Help!!!?

Answer 1

This recipe makes flan that is very rich and creamy (because it uses more cream that most recipes). I make it in a non-stick bread pan, then invert it and serve it in slices.

To begin, mix 3/4 cup sugar and 1/4 cup water together and bring to a boil. Leave it undisturbed until the syrup is a deep amber color. Pour it into a nonstick 9x5x3 loaf pan, and swirl the pan to let the caramel coat the bottom and 1" up the sides and let it harden. This makes the brown candy-like stuff that ends up on the top.

Preheat oven to 325. In a saucepan, scald 1 cup milk and 3 cups heavy cream. In a large bowl, whisk together 5 whole eggs and 5 egg yolks and 1 cup sugar. Add the scalded milk and cream while whisking. Stir in 1 t. good quality vanilla. Pour this through a strainer into the loaf pan. (straining keeps out any tiny pieces of egg that might look unappetizing)

Set loaf pan into a larger shallow pan or baking dish and add hot water until the water reaches half way up the sides of the loaf pan. Cover with a layer of foil and bake 1 hour and 10 minutes, or until a knife inserted 1" from the edge comes out clean.

Remove the foil and let it cool completely. Cover and chill for at least 3 hours, and up to 1 day.

Run a thin knife around the edge of the pan and invert the flan onto a platter. You might want to garnish it with some in-season fruit.

Answer 2

I N G R E D I E N T S 1 cup sugar 6 egg yolks (room temperature) 2 whole eggs (room temperature) 24 ounces evaporated milk 3/4 cup sugar 2 teaspoons vanilla extract I N S T R U C T I O N S Preheat oven to 350 degrees F. Place the 1 cup sugar in a heavy-bottomed saucepan and caramelize over medium heat At first, swirl the pan over the heat, but do not stir (this will cause it to clump). After about 8 minutes, when the sugar has begun to liquefy, stir with a heavy spoon. When the caramel turns light brown, quickly (and carefully burns are painful) pour into a 2-quart, high-sided metal flan mold. Tip pan so caramel coats the bottom and up sides of mold. Work fast; caramel hardens quickly. Using a whisk, beat together the egg yolks, eggs, evaporated milk, sugar and vanilla. Mixture should be well-blended but not frothy. Pour into the caramelized mold. Cover with the flan mold lid and secure with clips. (this prevents the top from overcooking). Place the mold in a larger pan (such as a roasting pan) and pour in about 1 1/2 inches of hot water. Place on the bottom rack of the preheated oven and bake for approximately 65 minutes. After 55 minutes, open the oven door and test the flan by inserting the thinnest knife you own into the middle of the flan. Do not go all the way to the bottom. If large curds cling to the knife the flan is not yet done. Give it about 10 minutes longer. If just a film of custard clings to the knife, the flan is done. When you jiggle the mold, the custard should shimmer in the middle but look cooked around the edge. Remove from oven and cool mold on a rack. The flan will continue to cook for about an hour after being removed from the oven. During this time it will set up. Refrigerate at least 2 hours before unmolding. Unmold Run a thin, sharp knife around the edge of the flan. Move the pan from side to side to see if the flan is slipping and free from the edges of the pan. Place a flat serving platter with a raised rim on top of the mold. Holding the platter and mold together tightly, flip them over. The flan should slip easily onto the platter, along with most of the caramel sauce. Use a spoon to remove more caramel and spoon it around the custard. The bottom of the pan will have a hard layer of caramel still on it.

Answer 3

Mexican Flan

½ cup plus 2/3 cup sugar
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

Chocolate-Cinnamon Flan:

Prep: 10 minutes; Cook: 1 hour. use an 8-inch round cake pan if you don't have a quiche dish. But note that the baking time will need to be adjusted to 1 hour and 50 minutes (the increased height of the flan requires extra time).

1/2 cup granulated sugar
1 tablespoon water
Cooking spray
1 1/2 cups 1% low-fat milk
1 (14-ounce) can fat-free sweetened condensed milk
2 tablespoons Dutch process cocoa
2 large egg yolks
1 large egg white
1/2 teaspoon ground cinnamon

1. Preheat oven to 300°.

2. Combine granulated sugar and 1 tablespoon water in a small, heavy saucepan. Bring mixture to a boil over medium-high heat; cook 45 seconds, stirring until sugar dissolves. Boil 3 minutes or until golden. Immediately pour mixture into a 9-inch quiche dish coated with cooking spray, tipping quickly until caramelized sugar coats bottom of dish.

3. Combine 1% low-fat milk and remaining ingredients in blender; process until smooth. Pour milk mixture over syrup in dish. Place dish in a 13- x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 300° for 55 minutes or until a knife inserted in center comes out clean. Remove dish from pan; cool completely on a wire rack. Cover and chill at least 8 hours.

Yield: 8 servings

Answer 5

Creamy Flan Recipe

Answer 6

RICH AND CREAMY FLAN

1/2 c. sugar
12 egg yolks
2 (14 oz.) cans sweetened condensed milk
2 (13 oz.) cans evaporated milk
Grated peel of 1 lime

Melt or caramelize sugar in heavy pan until golden brown. Pour into bottom of 2 quart dish. Stir together. Egg yolks, condensed milk, evaporated milk and lime peel are to be mixed in a bowl until well blended. Strain into prepared dish. Bake in "Bain Marie" pan at 350 degrees 1 hour or until custard is set. Cool or chill to set. Garnish with lime peel if desired. Cut into thin slices. Makes 12 to 15 servings.

Answer 7

SPANISH RECIPIES: FLAN, CREME CARAMEL




EASY RECIPE FOR SPANISH FLAN
(Crème caramel)

Basic ingredients for one small flan


1 egg
1 small glass of milk
1 desert spoon of caramel
2 desert spoon of sugar

Steps:

1: In a metal flan mould (you can buy them in most Ferreterías or in the kitchen utensils department of a department store or large supermarket), burn the desert spoon of sugar with one dst spoon of water. Stir over a strong heat until the sugar and water becomes a brown coloured caramel. If you want to skip this step, you can find ready-made caramel in most Spanish supermarkets.

2: Beat the egg with the 2 desert spoons of sugar. Beat well, add the glass of milk, and beat some more.

3: Pour the mixture into the metal mould over the caramel, and put the mould (or moulds if you have made various) into a pan of simmering water. Make sure the level of water is lower than the moulds, so that no water spills into the flan mixture. Let the flan cook like this until it is ready. To test, put a sharp knife into the middle of the mixture. If it is clean when you take it out, the flan is cooked.

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Varieties/Tips:

Fruit flan: If you want to make a fruity flan, just add small pieces of whatever fruit is in season (banana, apple, peach, strawberries, cherries) once the egg and milk mixture is ready.
Nutty flan: The same as fruity flan, but substitute the small pieces of fruit with chopped nuts and/or raisins.
Cinammon Flan: Before making the flan, heat the milk up with a cinammon stick and a piece of lemon peel, for about ten minutes, and then leave it to cool. When the milk is properly cold, remove the stick and lemon peel and follow the usual recipe steps. Once ready, your flan will have a delicious lemony cinammon taste.
Coffee flavoured flan: Just before adding the beaten egg and milk mixture to the moulds, add a few drops of coffee essence. You can make the essence yourself, by stirring a desert spoon of instant coffee granules into a very small amount of warm water.
Coconut Flan: As in fruity flan, but instead of fruit use grated coconut.

Answer 8

Hope this helps!! :-)

INGREDIENTS
3/4 cup white sugar
1 (8 ounce) package cream cheese, softened
5 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a small, heavy saucepan over medium-low heat, cook sugar, stirring, until golden. Pour into a 10 inch round baking dish, tilting to coat bottom and sides. Set aside.
In a large bowl, beat cream cheese until smooth. Beat in eggs, one at a time, until well incorporated. Beat in condensed and evaporated milk and vanilla until smooth. Pour into caramel coated pan. 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 50 to 60 minutes, until center is just set. Cool one hour on wire rack, then chill in refrigerator 8 hours or overnight. To unmold, run a knife around edges of pan and invert on a rimmed serving platter.

Answer 9

top angel food cake flan with canned custard first and then canned sliced peaches, pears, fresh grapes (red & green), kiwi and maraschino cherries. In the center put a big dap of whipped cream topped off with a cherry.. enjoy

Answer 10

Here you go...

www.knead-2-know.com/flan.html

real flan.