Does anyone know the recipe for caramel flan?

Question

I had it once at a local restaurant and it was the best desert I ever tasted.

Answer 1

1/3 cup sugar
6 eggs
6 tablespoons sugar
2 cups milk
1 teaspoon vanilla extract
Make a hot water bath for the flan by setting a 9-inch cake pan in a larger pan. While holding down the cake pan so it doesn't float, fill the larger pan with just enough hot water to come about 3/4-inch up the side of the smaller pan. Then remove the smaller pan and put the larger pan of water in a preheating 350°F oven while you mix the flan.

Melt the 1/3 cup sugar directly in the 9-inch cake pan the flan will be baked in. To melt evenly, hold the pan securely (wear a good oven mitt or use tongs) over or just resting on a burner; shake and tilt the pan, rather than stirring the sugar. Watch carefully. Once melted, sugar will caramelize (brown) quickly; as soon as it does, tilt pan so that the entire surface is covered. Remove from heat; syrup will harden and crack, but that's okay.

Beat together eggs and the 6 tablespoons sugar; add milk and vanilla. Pour the egg mixture into the caramel-lined pan, open the oven door, and carefully place the flan in the hot-water bath. Bake at 350°F for about 25 minutes; test doneness by gently pushing custard in center with back of a spoon. When done, a crevice will form.

Remove from hot water and chill at once. To serve, loosen custard edge with a knife, then cover with a rimmed serving plate. Holding plate in place, quickly invert. The flan will slowly slip free and the caramel sauce will flow out. Cut in wedges, and spoon on sauce.

Answer 2

Might simplest in finding this one for a diabetic Caramel Orange Flan constituents:half of cup sweetener, divided 1 tablespoon water three eggs 1/4 cup frozen orange juice pay attention thawed 1 (12 – ounce) can evaporated skimmed milk half of cup skim milk 2 teaspoons vanilla extract 1/8 teaspoon almond extract guidelines:Preheat oven to 300ºF, and in a heavy small saucepan, mix 1/4 cup sugar with the water, and cook over medium-low-warmness except the sugar dissolves stirring mainly. Broaden warmth and boil without stirring unless sweetener turns deep golden brown, swirling the pan once in a while. Instantly pour the caramel into six 6-ounce custard cups, and carefully tilt the cups reasonably, masking as a lot of the bottoms (but not the sides) as possible. Set the cups apart, and in gigantic a bowl, whisk the eggs, orange juice listen, and last 1/four cup sugar. Step by step whisk in each the milks and extracts, and divide the custard among the many all set cups, and location the cups in a huge baking pan. Add enough hot water to the pan to return halfway up the sides of the cups, and bake except the custards are set, about 80 minutes, and take away the cups from the water, and cover, and refrigerate overnight. Run a small, sharp knife across the custard aspects to loosen. Invert custard onto every plate, or eat inside the cup.

Answer 3

1 1/2 cups sugar
2 tablespoons water
1/2 lemon, juiced
2 cups heavy cream
1 cinnamon stick
1 vanilla bean, split and scraped
3 large eggs
2 large egg yolks
Pinch salt

To make the caramel: have ready a 2-quart round flan mold and a large roasting pan. Combine 1 cup of the sugar and 2 tablespoons of water in a heavy-bottomed pot or pan. Place over medium-high heat and cook until the sugar begins to melt. Swirl the pan over the heat until the syrup darkens to a medium amber color, about 10 minutes; don't stir with a spoon. Remove from the heat and immediately add the lemon juice, swirl the pan again to combine, and then pour into the flan mold. Tilt the dish so that the caramel evenly coats the bottom and a bit up the sides, place in the roasting pan and set aside.
Preheat the oven to 325 degrees F, bring a kettle of water to a boil for the water bath and keep it hot.

Combine the cream, cinnamon, and vanilla in a small saucepan over medium-low flame. Bring the cream to a brief simmer, stirring occasionally. Take care not to let the cream come to a full boil to prevent it from spilling over.

In a large bowl, cream together the whole eggs and yolks with the remaining 1/2 cup of sugar; add a pinch of salt. Whisk until the mixture is pale yellow and thick. Temper the egg mixture by gradually whisking in the hot cream mixture; don't add it too quickly or the eggs will cook. Pass the mixture through a strainer into a large measuring cup to ensure that the flan will be perfectly smooth. Pour the custard into the caramel-coated mold.

To create the water bath: pour the hot (not boiling) water into the roasting pan to come halfway up the side of the mold; be careful not get water into the custard. Carefully transfer to the middle oven rack, and bake for 30 to 45 minutes, until the custard is barely set and just jiggles slightly. Let the flan cool in the water bath, then refrigerate for at least 4 hours or overnight.

When you are ready to serve, run a knife around the inside of the mold to loosen the flan. Place a dessert plate on top of the flan and invert to pop it out.

Answer 4

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."

Original recipe yield:
8 servings

PHOTO BY: Adrian Walker US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
3/4 cup sugar
4 eggs
1 3/4 cups water
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1/2 teaspoon vanilla extract
1/8 teaspoon salt
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 5

I make flan all the time.
Follow the recipe PenguinLu gave you. You want to make it with Condensed milk! (not regular nor evaporated milk) My only suggestion relative to PenguinLu's instructions, is to add 1-2 Tlbs water to the sugar and DO NOT stir the sugar water as it cooks. You can get chrystals formed that way from which you can never return, If you do get chrystals, you have to start all over. The sugar and water is done when it is a nice nutty brown.

Answer 6

"This recipe is a cross between egg custard and cheesecake. Rich and delicious."

Original recipe yield:
1 10 inch round

PREP TIME 15 Min
COOK TIME 1 Hr 15 Min
READY IN 8 Hrs



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 7

My mom makes it all the time here is the recipe:



Simple ingredients. Simply delicious. This is gratifying to make and wonderful to eat.
1/3 cup sugar
6 eggs
6 tablespoons sugar
2 cups milk
1 teaspoon vanilla extract
Make a hot water bath for the flan by setting a 9-inch cake pan in a larger pan. While holding down the cake pan so it doesn't float, fill the larger pan with just enough hot water to come about 3/4-inch up the side of the smaller pan. Then remove the smaller pan and put the larger pan of water in a preheating 350°F oven while you mix the flan.

Melt the 1/3 cup sugar directly in the 9-inch cake pan the flan will be baked in. To melt evenly, hold the pan securely (wear a good oven mitt or use tongs) over or just resting on a burner; shake and tilt the pan, rather than stirring the sugar. Watch carefully. Once melted, sugar will caramelize (brown) quickly; as soon as it does, tilt pan so that the entire surface is covered. Remove from heat; syrup will harden and crack, but that's okay.

Beat together eggs and the 6 tablespoons sugar; add milk and vanilla. Pour the egg mixture into the caramel-lined pan, open the oven door, and carefully place the flan in the hot-water bath. Bake at 350°F for about 25 minutes; test doneness by gently pushing custard in center with back of a spoon. When done, a crevice will form.

Remove from hot water and chill at once. To serve, loosen custard edge with a knife, then cover with a rimmed serving plate. Holding plate in place, quickly invert. The flan will slowly slip free and the caramel sauce will flow out. Cut in wedges, and spoon on sauce.

And there is coffe flan which is familar to caramel flan

coffe flan!!!

1/3 cup sugar
6 eggs
7 tablespoons sugar
1-1/2 cups whole milk
4 teaspoons instant coffee granules
1/2 cup water
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
Make a hot water bath for the flan by setting a 9-inch cake pan in a larger pan. While holding down the cake pan so it does not float, fill the larger pan with just enough hot water to come about 3/4-inch up the side of the cake pan. Then remove the cake pan and put the larger pan of water in a preheating 350°F oven while you mix the flan.
Melt the 1/3 cup sugar directly in the cake pan the flan will be baked in. To melt evenly, hold the pan securely (wear a good oven mitt or use tongs) over or just resting on a burner; shake and tilt the pan, rather than stirring the sugar. Watch carefully. Once melted, sugar will caramelize (brown) quickly; as soon as it does, tilt pan so that bottom and the entire surface is covered. Remove from heat; syrup will harden and crack, but that's okay.

Beat together eggs and the 7 tablespoons sugar; add milk, instant coffee dissolved in water, vanilla and cinnamon. Set caramel-lined pan in hot water in oven; pour in egg mixture carefully. Bake in a 350°F oven for about 25 minutes; test doneness by gently pushing custard in center with back of a spoon -- when done a crevice about 3/8-inch deep forms.

Remove from hot water and chill at once. When cold, loosen custard edge with a knife, then cover with a rimmed serving plate. Holding plate in place, quickly invert. The flan will slowly slip free and the caramel sauce flow out. To serve, cut in wedges, and spoon on sauce.

Answer 8

A Flan recipe is a tightly kept family secret with many latin people. I would just research it on the wev.

Answer 9

http://www.care2.com/channels/solutions/food/780

This website will send you straight to the recipe. Bon appetite.