Spanish flan recipe with less sugar and help with caramel making?

Question

I've tried making flan using the recipes with condensed milk and evaporated milk and found them waay too sweet. does anyone have a good spanish flan recipe with less sugar and isn't as sweet? Also, I always seem to have trouble with the caramel. Perhaps, I've been doing it wrong. How do you make caramel? How much water should you add, about how long, etc...Also, how do you make the caramel without it profusely sticking to the pan. Thanks.

Answer 1

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

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 medium heat until the sugar and water becomes a brown coloured caramel.

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

Answer 2

Spanish Flan Recipe

Answer 3

I don't prepare dinner but this was on a programme the day before today.The chef mentioned not to stir it at all.No longer much support however that's what she mentioned for def. X just discovered THIS...! Answer:Caramelized sugar is melted or dissolved sugar which is has been cooked except caramelized. This offers the sugar the traditional caramel taste and golden brown color. It has quite a lot of makes use of within the candy kitchen together with flavoring muffins and as a base for caramel sauces and toppings. It is a really easy proceedure but it desires to implemented cautiously because the sugar combo is tremendously sizzling and it additionally burns very comfortably which can provide a as an alternative bitter influence. The portions will vary relying on how you wish to have to make use of the sugar syrup but it's natural to dissolve the sugar in a pan over a low heat with a small quantity of water, stirring well to dissolve all of the crystals. When the entire sugar is dissolved you will have to flip the warmness up to medium high. The sugar syrup will step by step start to vary colour from colorless, by way of a straw yellow color and on to golden amber. You should not stir the combination on the this point but carefully and gently swill the syrup in pan to distribute the color. Get rid of from the warmth immediately the syrup reaches the proper color as it is going to rapidly go too a ways. That you may dip the bottom of the pan in a bowl of cold water to discontinue the sugar cooking any more. At this factor it could be quintessential to add some water, depending on the usage of the sugar. In case you do this be very cautious as the sugar will still be very hot and will splutter. It is a good thought to cover the hand protecting the pan with a cloth to shield from sugar splashes. As soon as all of the water has been brought stir good. It's quite common for the caramel to harden on the bottom of the pan. You will have to then return the pan to the heat and warmness gently, stirring at all times to re-dissolve the caramel. Some chefs soften the sugar directly within the pan without including water however it is a relatively more complex approach, mainly if you're inexperienced with sugar work.

Answer 4

Here's a recipe from Bobby Flay (foodtv.com) that doesn't use the ingredients you mention & resembles the one some of my aunts used.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_20134,00.html?rsrc=search

Re: caramel sticking to the pan, I use a non-stick pan and avoid stirring to reduce risk of crystals forming. I start with medium heat and watch it carefully. Then I turn the heat down gradually as it starts to brown and turn it off completely before it gets medium brown because of the residual heat.

You only need enough caramel to coat the bottom of the baking dish.

My mom used a short-cut. She heated Karo light syrup until it browned a little bit.

The other thing my mom did was to add a little fresh grated lemon rind (yellow part only) to balance the flavors. Whenever she used condensed or evaporated milk, she lowered the sugar by about 1/4 - 1/3 cup and added more if needed.

Answer 5

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Answer 6

Flan, crème caramel, pots de crème, and crème brulee are all variations of the basic egg custard, an amazingly versatile preparation that is also the base of the classic dessert sauce crème anglaise. Since Splenda works well for sweetening liquids, I concocted this spicy, Asian-accented flan from some aromatic star anise, spices and citrus. It is not overly sweet, and there is no hint of bitter aftertaste to let you know an artificial sweetener is in the room (strictly speaking Splenda is sucralose, made from cane sugar, which is not an artificial substance, but we know it ain't sugar). With the soothing texture of real cream, this flan is just as satisfying as the real thing and perfect for following any meal with a hint of Asian flavors.

1 1/4 cups whole milk
2/3 cups heavy whipping cream
4 pods star anise, or 1 tablespoon broken pieces
grated or minced zest of 1 scrubbed orange
2 cinnamon sticks
3 large eggs
3/4 teaspoon best quality vanilla extract
3/4 teaspoon orange-flower water (optional)
2 tablespoons granular Splenda®
ground nutmeg and cinnamon for serving
1 cup fresh blackberries, wiped clean

Serves 4-6

Butter a 4-cup or similar-sized gratin or soufflé dish or individual ramekins. Preheat oven to 325 F.

In a saucepan, combine the milk, cream, star anise, orange zest, and cinnamon sticks. Over the medium-high heat, bring the mixture to just below the boiling point, then remove from the heat and let stand for 30 minutes, to infuse the flavor of the aromatics into the liquid.

Put a kettle of water on to boil for the bain-marie. In a bowl, whisk the eggs for a minutes, until frothy. Then, whisking all the time, drizzle the infused milk mixture through a strainer into the eggs, discarding the solids. Stir in the vanilla, orange-flower water, and Splenda. Pour the custard int the prepared baking dish and place in a roasting pan a little larger than the dish. Pour in boiling water to come about halfway up the sides of the dish, and cover the pan with foil.

Bake for 35-40 minutes, until the custard is set through to the center. Remove from the bain-marie and cool to warm temperature. If desired, serve right away, or chill for up to 6 hours, covered. (Remove the custard from the refrigerator 15 minutes before serving to awaken the flavors.) Sprinkle the top of the custard generously with nutmeg and cinnamon, and spoon the custard straight from the dish. Scatter each serving with some of the berries.


Caramelized Flan Recipe

1/3 cup sugar
2 tablespoons water
3 tablespoons butter (don't substitute margarine!!)
2 pounds Granny Smith apples, peeled, cored and coarsely chopped
1/2 cup brandy
6 eggs
1/2 cup sugar
1 teaspoon cinnamon
1 cup half-and-half

Place the sugar in a saucepan, and moisten it with the water without stirring. Bring to a boil and cook until light golden brown. Immediately pour the caramel into an 8 to 9 cup mold (I used a regular, aluminum cake layer pan) and swirl and tilt the mold to coat it with the caramel, including the walls.

Preheat the oven to 350°F

In a large skillet, melt the butter and let it foam. Add the apples and cook on medium low heat, covered, for 15 minutes. Add the brandy and flame it, then continue to cook, shaking the pan, for 2 minutes or so.

In a large bowl, whisk together the eggs, sugar and cinnamon. Stir in the half-and-half and the apples. Pour this custard into the caramel-lined mold and bake in a water bath for 50 minutes or until a knife comes out clean. Remove the flan from the oven and let cool to room temperature. Run a knife around the edge of the mold then turn the flan out onto a serving platter. Pour any caramel sauce from the mold over the flan.

Cut into wedges, serve cold or room temp, serves 8. Refrigerate leftovers promptly.

Answer 7

if you have less suger then you got less caramel because thats what caramel is...melted sugar and water---you put it in a pan and place more water than sugar stir it when you see it sticking to the pan and more water if its still stuck then poor

C sugAR wAter MELted

Answer 8

I can't help you sorry, I only know how to make it with the proper amount of sugar, and as for the Caramel, myself I can't see how it's done without sugar unless you're just going to melt-down Nips