Anyone have a recipe for flan?

Question

I love flan and I want to learn how to make it. Any recipes?

Answer 1

CARAMEL FLAN
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.

end recipe




INGREDIENTS:
1 cup sugar 2 cups light cream or half-and half 1/2 teaspoon vanilla extract
6 large eggs 1/4 cup fresh orange juice 1 tablespoon finely grated orange peel
pinch of salt canned mandarin orange sections, drained, or fresh raspberries for garnish




ORANGE FLAN
1 Preheat the oven to 350 F. In a small, heavy skillet over medium heat, cook 1/2 cup of the sugar, stirring frequently after it begins to bubble, until golden brown, 6 to 8 minutes. Be careful that it does not burn. Remove from the heat, divide the syrup among 6 to 8 custard cups (depending upon their size), or pour into a 2-quart ovenproof mold, and swirl to coat the bottom.
2 In a small, heavy saucpan over medium heat, combine the cream, the remaining sugar, and vanilla, heat until bubbles gegin to form around the sides, and remove from the heat. In a mixing bowl, combine the eggs, orange juice, peel, and salt, and whisk until smooth and light. Add the cream mixture and mix well.
3 Strain the mixture through a fine sieve into the caramelized custard cups or mold, place in a large pan, and fill the outer pan with lukewarm water two thirds the height of the cups or mold.
4 Bake 1 hour for a large mold or slightly less for custard cups, or until a cake tester inserted in the flan comes out clean, then remove from the water bath, cool to room temperature, cover, and refrigerate.
5 To unmold, run a knife along the edge of the mold and invert it onto a serving platter. Spoon the caramel over the flan and serve at once, garnished with the oranges.


VANILLIA FLAN

3/4 cup granulated sugar
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
1 (14-ounce) can NESTLÉ® CARNATION® Sweetened Condensed Milk
3 large eggs
1 tablespoon vanilla extract
Preheat oven to 325°F (160°C).
Heat sugar in small, heavy-duty saucepan over medium-low heat, stirring constantly, for 3 to 4 minutes or until dissolved and caramel colored. Quickly pour onto bottom of deep-dish 9-inch pie plate; swirl around bottom and sides to coat.
Combine evaporated milk and sweetened condensed milk, eggs and vanilla extract in medium bowl. Pour into prepared pie plate. Place pie plate in large roasting pan; fill roasting pan with warm water to about 1-inch depth.
Bake for 45 to 50 minutes or until knife inserted near center comes out clean. Remove flan from water. Cool on wire rack. Refrigerate for 4 hours or overnight.
To Serve: Run small spatula around edge of pie plate. Invert serving plate over pie plate. Turn over; shake gently to release. Caramelized sugar forms sauce.
Makes 8 servings.




CHOCOLATE FLAN CAKE
This recipe calls for Mexican cajeta (caramel topping). If you cannot find this in your supermarket, substitute Smucker's Caramel topping, however the Mexican cajeta has a richer flavor. This is very easy to make, and super good. Use it with your next Mexican Fiesta!!
by Miss Annie
1 Cake
2½ hours 25 min prep
1 box chocolate devil's food cake mix
1 (11 ounce) jar cajeta caramel topping or smucker caramel topping
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1/2 cup fresh milk
1 (8 ounce) package cream cheese, room temperature
1 teaspoon vanilla
5 eggs

Heat oven to 350ºF.
Spray a large 12-cup Bundt pan with nonstick coating.
Soften the cajeta in the jar in the microwave and pour into the prepared pan.
Prepare cake mix according to package directions.
Pour the cake batter into the cake pan over the cajeta.
To make the flan: Pour condensed, evaporated and fresh milks into a blender with the cream cheese, vanilla and eggs.
Mix well.
Pour the flan mixture very slowly over the cake batter.
Spray aluminum foil with non-stick spray (like Pam); cover the pan TIGHTLY with aluminum foil.
(Covering tightly is very important.) Set the Bundt pan into a large pan and set on the oven rack and slide in.
Carefully pour hot water into the larger pan to a depth of 2 inches (The Bundt pan will be sitting in 2 inches of water).
Bake cake for 2 hours (test); do not uncover during this time.
After two hours, remove cake from water and allow to cool for 15 minutes. Peel off the aluminum foil.
Invert cake onto a large plate with rim.
The cajeta will drip down the sides of the cake.
Cool completely then refrigerate. Refrigerate leftovers.
Note: Even though the flan is poured on top of the cake batter, it will sink to the bottom of the pan.

Answer 2

150 g (5 1/2 oz) plain white flour plus 2 teaspoons for rolling a pinch of salt 75 g (2 3/4 oz) polyunsaturated margarine For the filling 1 teaspoon olive oil 3 onions, sliced thinly 1 garlic clove, crushed 3 tablespoons vegetable stock 2 eggs 150 ml (5 fl oz) skimmed milk 125 g (4 1/2 oz) low fat soft cheese salt and freshly ground black pepper method 1. Preheat the oven to Gas Mark 6/200°C/fan oven 180°C.To make the pastry, sift the flour and salt in a mixing bowl. Rub in the margarine using your fingertips until the mixture resembles fine breadcrumbs. Mix in enough cold water to make a soft dough. 2. Roll out the pastry on a lightly floured surface and use it to line a 20 cm (8 inch) loose bottomed flan tin. Line the base of the pastry with non stick baking parchment and fill the flan up with baking beans. Bake in the oven for 10 minutes, and then remove the beans and paper and bake 'blind' for a further 10 minutes. 3. Meanwhile, heat the oil in a medium saucepan and add the onions, garlic and stock. Cover and cook gently for 15 minutes until the onions have softened. Remove the cover, turn up the heat and cook until the liquid evaporates. 4. Whisk together the eggs, milk, soft cheese and seasoning. 5. Arrange the cooked onion mixture over the base of the pastry case. 6. Carefully pour the egg mixture over the top and return the flan to the oven for 20 minutes, until the filling is set and golden. 7. Cut into wedges to serve. good luck

Answer 3

Flan is really good isn't it? So light, sweet and refreshing. I don't know how to make it either so I buy it in a powdered package made by GOYA which includes the custard sauce to pour over it. It is surprisingly delicious! You should give it a shot some time.

Answer 4

Here are hundreds of recipes for flan.

http://search.yahoo.com/search?p=flan+recipes&ei=utf-8&fr=b1ie7

Answer 5

Here is a site to look at.

Happy cooking
All of God's Blessings for your Christmas too