Anyone have a heavenly recipe for flan?

Question

I love flan and I want to learn to make it. Your recipes are appreciated.

Answer 1

Ingredients
3 eggs
1 pint of cream, not too rich (light cream)
1/2 - 1 cup sugar (the smaller amount if Gaucher is complaining about prices)
1/2 - 1 cup finely ground almonds (see above)
ginger and/or cinnamon to taste (optional)

Beat all ingredients together except for almonds. Fill two pre-cooked pie crusts or other pastry shells with mixture. Add almond mixture to top of pies. (It will slowly sink to the bottom.) bake for at least 20 minutes in 350o F oven. test with knife until it comes out clean. Let cool 15 minutes before serving.

Hope I helped!

FYI: I had to research this.

Answer 2

What about this german lemon tart. It just melts in your mouth ......

Lemon Tart (Zitronentarte)

Ingredients for dough:

200 g flour (Type 550)
50 g fine sugar
120 g cold butter
1 pinch salt
1 egg yolk

Ingredients for lemon filling:

1 vanilla pod
3 bio-lemons
4 eggs
200 g sugar
4 tbsp sugar
125 g cream (Schlagsahne)

Some butter for the tart pan
Some dried beans for “blind baking”

Method:

Knead all dough ingredients together to a pliable dough. Wrap in cling film and leave it in the fridge for 30 minutes.

Slit the vanilla pod lengthwise and remove the seeds (vanilla mark). Wash the lemons with warm water and dry well. Grate the rind of 2 bio-lemons and squeeze their juice out.

Beat the eggs and 200 g sugar together until fluffy. Add in vanilla mark, lemon rind, lemon juice, and cream. Mix well. Preheat oven to 200º C (Fan: 180º C / Gas: 4).

Roll out the dough to the size of tart pan and line the buttered tart pan with the dough, at the same making sure that there is a 2 cm high edge. Prick all over the bottom of tart dough with a fork. Place a pergament paper on top and place the dried beans on it. Pre-bake the tart for about 10 minutes. Then remove the paper and beans and bake for a further 10 minutes. Remove from oven.

Reduce the oven’s temperature to 160º C (Fan: 140º C / Fan: 2). Spread the lemon filling on the pre-baked dough evenly. Bake the tart for a further 25 – 30 minutes (on the lowest rack). Once done, remove from oven and let it cool down completely.

Slice the 3rd lemon thinly. Bring 6 tbsp water and 4 tbsp sugar in a small pot to boil. Add the lemon slices and cook for 5 minutes. Remove lemon slices to a plate and leave the liquid mixture to boil until it becomes syrup.

Brush the top of the lemon filling with the warm syrup carefully. Decorate the top with the lemon slices.

Answer 3

Heavenly, no. Sinful, yes. :)

* 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

1. Preheat oven to 350 degrees F (175 degrees C).
2. 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.
3. 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.
4. 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 4

Flan Napolitano (Mexican Restaurant Flan)
8 servings
1¼ hours 10 min prep
1/3 lb manchego cheese
1 1/4 cups milk, that has been prepared out of powdered milk
1 can sweetened condensed milk
4 eggs
3/4 cup sugar, for caramel coating

Process in blender the cheese, dissolved powdered milk, condensed milk and eggs-- set aside.
On heat-proof glass (pyrex) dish, melt the sugar till dark, over stove top.
Move dish so bottom and sides are evenly covered with resulting caramel.
Pour blended ingredients onto pyrex dish.
Cover and bake with steaming method in medium heat conventional oven or in covered double boiler dutch oven for 60 min, or until toothpick comes out clean.
Let cool and unmold (unmolding optional).
Refrigerate until serving time.
Note: Manchego cheese equivalent in U:S. would be white Cheddar cheese or Monterrey Jack.

Orange Flan (Flan De Naranja)
4-6 servings
1 hour 20 min prep
1 cup sugar
1 cup orange juice
2 tablespoons lemon juice
1 tablespoon orange zest
6 eggs
orange slices (garnish)

Preheat oven to 350F degrees.
Make a hot water bath for flan by setting a 9-inch pie pan (1-1/4 " deep) in a slightly larger pan. While holding pie pan down so it won't float, fill outer pan with just enough hot water to come up around pie pan. Remove pie pan and put outer pan with water in preheated oven.
Place 3/4 cup of the sugar in a small heavy pan over medium heat. As sugar begins to melt, tip and swirl pan until sugar is completely melted and syrup is a clear, medium-amber color. Pour syrup into pie pan and, using hot pads to protect hands, tilt pan quickly to let syrup coat bottom and sides. Set on a wire rack; caramel will harden rapidly.
In a large bowl or blender, combine remaining 1/4 cup sugar, orange juice, lemon juice, orange peel, and eggs; beat or whirl until well blended. Set caramel-lined pan in hot water bath in oven; pour in egg mixture. Bake, uncovered, for about 25 minutes or until the back of a spoon pushed gently into center forms a crevice about 3/8 inch deep.
Remove pie pan from hot water and let cool slightly; then cover and refrigerate until cold. As flan cools, caramel liquefies.
To unmold, loosen custard edge with a knife, then cover with a rimmed serving plate. Holding plate in place, quickly invert, turning out custard with caramel on top. Garnish with orange slices.

Coconut Flan
8 servings 1 flan
1¼ hours 10 min prep
1 can sweetened condensed milk
1 1/2 cups milk
3 eggs
1 teaspoon vanilla
1/2 cup shredded coconut
1/4 cup sugar

Over medium-low heat, melt sugar until it carmelizes.
Pour the carmel into a flan dish to coat bottom.
Beat eggs until foamy.
Add sweetened condensed milk, then milk, and finally the coconut and vanilla.
Mix well with each addition.
Pour mixture into flan dish.
Place flan dish into an oven-proof dish, and add water (enough to come up to the top 1/3 of the flan dish).
Bake at 325º for approximately 1 hour, or until a knife inserted in center comes out clean.
Allow to cool, and refrigerate.
Serve cold with fresh whipped cream.
May be refrigerated up to 3 days.

Strawberry Flan
6-8 servings
45 min 15 min prep
5 ounces butter, softened (lowfat will work here)
1/2 cup sugar
1 quart fresh strawberries, stems removed
2 eggs
1 1/2 cups flour
3/4-1 cup sugar
1 1/2 teaspoons baking powder

Preheat over to 350.
Cream butter and 3/4-1 cups sugar together til light and fluffy.
Beat in eggs.
Combine flour and baking powder.
Add to butter and eggs mixture.
In a grease 9 inch pie or flan pan, press the pastry dough covering bottom and up sides.
Spread strawberries into crust.
Sprinkle with 1/2 cup sugar.
Bake at 350 for 25-30 minutes til crust is golden.

Chocolate Flan
8 servings
6 hours 4 hours prep
2 eggs, lightly beaten
1 cup Splenda sugar substitute
2 tablespoons unsweetened cocoa powder (heaping)
1 tablespoon cornstarch
1 teaspoon almond extract
1 cup 2% low-fat milk
1 (15 ounce) can evaporated 2% milk

Preheat oven to 350°F.
Coat a 3-cup flan mold with nonstick cooking spray.
Whisk together eggs, Splenda, cocoa, cornstarch, and almond extract until smooth.
Stir in milk and evaporated milk.
Pour mixture into mold.
Set mold in baking pan, and pour water into the pan until it reaches halfway up the mold so flan cooks evenly and doesn't crack.
Bake 2 hours (flan will not look completely set yet, will firm up more while cooling).
Let cool at room temperature for 1 hour; then refrigerate for several hours before serving.
To serve, invert mold onto a plate or spoon flan out of mold

Cheesecake Flan
6 servings
½ day 8 hours prep
3/4 cup sugar
1 teaspoon fresh lemon juice
3/4 cup softened cream cheese, plus
2 tablespoons softened cream cheese
3/4 cup sweetened condensed milk, plus
2 tablespoons sweetened condensed milk
1/2 cup evaporated milk, plus
2 tablespoons evaporated milk
1/2 cup half-and-half, plus
2 tablespoons half-and-half
3 large eggs
1/2 teaspoon pure vanilla extract

Preheat the oven to 275°. In a small, heavy saucepan, combine the sugar and lemon juice and cook over moderately low heat until an amber caramel forms, 6 to 8 minutes. Immediately pour the hot caramel into six 1-cup ramekins, swirling them to coat the bottoms.
In a blender, combine the cream cheese with the condensed and evaporated milks, half-and-half, eggs and vanilla and blend on medium speed until smooth. Refrigerate the custard for 10 minutes, skim off the foam and pour the custard into the prepared ramekins.
Set the ramekins in a small roasting pan; add enough boiling water to reach halfway up the side of the ramekins. Bake the flans for about 1 1/2 hours or until they are set and a toothpick inserted in the centers come out almost clean. Remove the ramekins from the water bath and let cool, then refrigerate for at least 6 hours or overnight before serving.
To unmold each flan, set the bottom of the ramekin in a pan of hot water for about 1 minute. Run a thin blade around the edge of the flan and cover with a plate. Invert the plate and shake once or twice; the flan should release easily. Serve with whipped cream and berries.

Cauliflower and Broccoli Flan With Spinach Bechemal Sauce
A perfect side dish for any grilled meats or fish
6 servings
1¼ hours 30 min prep
2 1/2 cups cauliflower florets
2 1/2 cups broccoli florets
12 ounces baby spinach leaves
6 tablespoons butter
1/4 cup flour
2/3 cup whole milk (more to thin out)
2/3 cup parmesan cheese, fresly grated
1/4 teaspoon red pepper flakes

Cook cauliflower and broccoli in large pot of boiling water until crisp-tender, about 5 minutes. Drain, reserving 2/3 cup cooking liquid. Transfer vegetables to large bowl. Cool.
Rinse spinach, then toss in large skillet over medium high heat until just wilted. Drain and cool. Squeese spinach dry; finely chop.
Melt butter in heavy medium saucepan over medium heat. Add flour and whisk until smooth, about 2 minutes. Gradually whisk in milk and reserved 2/3 cup vegetable cooking liquid. Whisk constantly over medium heat until sauce thickens and boils, about 3 minutes. Stir in spinach, cheese and pepper flakes.
Using fingers, coarsely crumble cauliflower and broccoli in bowl. Add spinach bechamel sauce; stir to blend. Season with salt and pepper. Butter 1-1/2 quart baking dish. Spread vegetable mixture in prepared dish. (can be made 6 hours ahead. cover and chill).
Preheat oven to 350. Bake flan until puffed and heated through, about 25 minutes if at room temperature and 35 minutes if chilled.

Canadian Bacon and Cheddar Cheese Flan
8 servings
1½ hours 20 min prep
2 tablespoons unsalted butter
1/2 lb white mushrooms, stems discarded, caps thinly sliced
5 ounces thickly sliced Canadian bacon, cut into 1/2-inch dice (1 cup)
2 tablespoons chopped flat leaf parsley
1 1/2 teaspoons fresh ground pepper
10 large eggs
1 quart heavy cream
1 teaspoon kosher salt
cayenne pepper
6 ounces sharp cheddar cheese, shredded (2 cups)

Preheat the oven to 350°. Butter a 9-by-13-inch glass baking dish. In a large skillet, melt the butter. Add the mushrooms and cook over moderate heat until their liquid evaporates, about 5 minutes. Raise the heat to moderately high and cook, stirring, until browned, about 3 minutes. Transfer the mushrooms to the prepared baking dish. Toss the bacon, parsley and pepper in the baking dish, then spread in an even layer.
In a large bowl, whisk the eggs well. Whisk in the cream, salt and a pinch of cayenne. Slowly pour the custard over the mushrooms and bacon and sprinkle the cheese over the top. Bake the custard for 50 minutes, or until just set. Transfer to a rack to cool for 15 minutes, then cut into squares and serve hot or warm.