i seriously need a Flan recipe for my french desert contest. chiefs wanted?

Question

i need a good recipe. i dont want one off the internet they dont expain very well. i need the directions very clear so a baby could understand it (im not cooking smart). it would be really awsome if i won cause then ill get a A i desperatly need. anyone who can help even a little w/ tips: THANK YOU!!

Answer 1

this is a very creamy and rich recipe

four cans of condensed milk
18 egg yolks
1 tbs vanilla
2 tsp ground cinnammon
1 tbs corn starch

make your own caramel

on a saucepan bring to heat 1 cup of sugar with 1/4 cup water
slowly let it melt and when is caramel color pour it on the dish where you will be baking your flan.

this is enough for a 13x9 inch mold or 12 ramikans

cover all the bottom and then add the flan mix on top (if you are using pirex make sure you let it cool down before you pour the flan mix or the pirex will break)

bake it at 350 on bain marie (get a deeper and bigger oven proof dish with water) make sure the water does not go more than half of the pan wehre your flan is being baked)
Bake for 30 min untill is cooked.

Enjoy!!!

Answer 2

Eggnog Flan Recipe

Answer 3

i've got continually made it from the field because of the fact it incredibly is too plenty artwork from scratch. Royal and Jello manufacturers the two make it and it incredibly is basically like making cooked pudding, yet with eggs. it's going to be as wealthy because of the fact the eating place type in case you develop the eggs to 4 or 5. If the domicile made/scratch recipe is confusing or would not artwork out, seem in the Jello pudding bins portion of the food market. (i'm Mexican American and love flan.)

Answer 4

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Answer 5

I thought flan was Spanish??

Answer 6

Flan
I N G R E D I E N T S
1 3/4 cups whipping cream
1 cup milk (do not use low-fat or nonfat)
Pinch of salt
1/2 vanilla bean, split lengthwise

1 cup sugar
1/3 cup water

3 large eggs
2 large yolks
7 tablespoons sugar

I N S T R U C T I O N S
Position rack in center of oven and preheat to 350°F. Combine cream, milk and salt in heavy medium saucepan. Scrape seeds from vanilla bean into cream mixture; add bean. Bring to simmer over medium heat. Remove from heat and let steep 30 minutes.

Meanwhile, combine 1 cup sugar and 1/3 cup water in another heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat to high and cook without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Quickly pour caramel into six 3/4-cup ramekins or custard cups. Using oven mitts as aid, immediately tilt each ramekin to coat sides. Set ramekins into 13x9x2-inch baking pan.

Whisk eggs, egg yolks and 7 tablespoons sugar in medium bowl just until blended. Gradually and gently whisk cream mixture into egg mixture without creating lots of foam. Pour custard through small sieve into prepared ramekins, dividing evenly (mixture will fill ramekins). Pour enough hot water into baking pan to come halfway up sides of ramekins.

Bake until centers of flans are gently set, about 40 minutes. Transfer flans to rack and cool. Chill until cold, about 2 hours. Cover and chill overnight. (Can be made 2 days ahead.)

To serve, run small sharp knife around flan to loosen. Turn over onto plate. Shake gently to release flan. Carefully lift off ramekin allowing caramel syrup to run over flan. Repeat with remaining flans and serve
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leche flan

Recipe #1:
1 cup white sugar for caramelizing
1 cup condensed milk
1 cup water
4 eggs
1 tsp vanilla

Recipe #2: (I got this from a recipe software. It is a Cuban recipe, and the reason why I picked it from the list was that I was looking for one that uses fresh milk instead of condensed. I doubled this recipe to maximize my use of oven and also because I know it would not last long. I was quite pleased with the reasult. My in-laws could not stop praising it.)

1 cup white sugar for caramelizing
4 cups fresh milk, scalded in double boiler for 15 minutes
1/4 tsp salt (added to milk before scalding)
12 whole egg
12 tbsp sugar
2 tsp vanilla (or divide the flan mixture into two and pour 1 tsp vanilla in half and several drops of lemon extract in the other half)

Instructions: (For recipe #2. The idea is almost the same with #1 without the scalding.)

Over VERY LOW HEAT in a small saucepan, caramelize sugar. (This step takes about 10 minutes before you will actually see the bottom layer slowly melting. Use the lowest heat you can.) While waiting you can start scalding the milk using a double boiler. (Let the water boil while stirring the milk from time to time to avoid formation of a film on top.) When sugar starts to melt, swirl the pan to avoid scorching and to incorporate the unmelted sugar as well.




















While still hot, quickly pour the caramelized sugar into the pan (may use big muffin pan like I used here, or a 1 1/2 qt baking dish, or individual llanera.) Let cool to solidify.

Pre-heat oven to 275 deg F.

Beat the eggs gently just so to break it. To make a more homogeneous consistency and to further break the eggwhite (it tends to be stringy especially when fresh), strain. You may also let the scalded milk pass through the strainer to remove formed film. An alternative method will be to mix egg and milk then strain. Add the sugar and stir gently to dissolve, avoiding formation of bubbles. Add vanilla or lemon extract.
















Pour into muffin pan (or llaner or baking dish). Place on another pan with 1 inch water . Bake for about 1 hour at 275 deg F, checking after 45 minutes for doneness (cooking time may vary upon the dish/pan used and the total amount of flan.). Top is golden yello when done. Cover with foil and cool. Refrigerate for at least 2 hours before serving. To serve, invert onto a platter.
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spanish flan

INGREDIENTS
1 cup white sugar
3 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 tablespoon vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
Bake in preheated oven 60 minutes. Let cool completely.
To serve, carefully invert on serving plate with edges when completely cool

Answer 7

CAJETA FLAN

8 large eggs
1/4 cup of vanilla
1 can of sweetened condensed milk
1 cup of milk
1 cup of cajeta (goat's milk caramel)
1 cup of sugar
2 tablespoons water

In a sauce pan mix sugar and water until sugar becomes caramelized and then pour into a mold. In a blender, mix the rest of the ingridients and pour into mold.
Cover mold and place in a large pot and steam. Place in a conventional oven at 350 degrees until flan is firm in the middle.

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PHILIPPINE'S LECHE FLAN

Caramel:

1 cup sugar
3/4 cup water

Custard:

12 egg yolks
2 cans (13 oz.) evaporated and condensed sweetened milk
1 tbsp. vanilla

In a large bowl, combine all custard ingredients. Stir lightly when mixing to prevent bubbles or foam from forming. Strain slowly while pouring caramel lined flan mold.
Preheat oven to 325 degrees.

Cover mold with tin foil. Put molds into a bigger tray filled with water.

Bake in oven for one hour or until mixture is firm. cool before unmolding on a platter.

**One of the ingredients of our famous Halo-Halo dessert

Put sugar and water in a saucepan. Caramelize in medium heat until sugar is dissolved. Pour into flan molds or custard cups, tilting the mold to make sure the whole surface (about less than 1 cm) is covered. The more caramel you pour into the molds the sweeter the leche flan.

Put molds in a bigger tray/ baking pan filled with water.

Bake in oven for one hour or until mixture is firm. Cool before unmolding on a platter.

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LUPE'S FLAN

Flan Ingredients:

1 can condensed milk
1 can evaporated milk
4 eggs
1 tbsp almond extract
pinch of salt

Caramel Ingredients:

1/2 cup dark brown sugar
3 tbsp water

First, in a small pan, combine dark brown sugar and water. Stir until you get a thick caramel (about 2 min). Place caramel in nonstick round or rectangular pan, swirl around and set aside. Preheat oven (conventional or toaster) to 350 degrees.
Next, combine eggs, almond extract and salt and mix. Add evaporated and condensed milk to eggs and mix again. Check to see that the caramel is hardened and place flan mixture in pan. Place in oven and set timer for 60 minutes. If knife comes out clean when placed in center, it's ready. Place at room temperature or refrigerator until cool. Lastly, invert flan onto large dish and chill for at least one hour before serving. Enjoy!

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ANGEL HAIR FLANS

11 qts. water, divided
Salt
3 oz. angel hair pasta (capellini)
3 eggs
1 c. whipping cream
1/2 tsp. grated nutmeg
Freshly ground black pepper
1 c. imported Parmesan cheese
1 1/2 lbs. thin asparagus spears, tough ends cut off
1 1/2 lbs. lg. shrimp, shelled and deveined
6 tbsp. unsalted butter, melted
3 tbsp. lemon juice

Spray 8 (1/2 cup) souffle dished, remekins or custard cups with non-stick spray. Place on rimmed baking sheet and set aside. Bring 8 quarts of water to boil and add 2 teaspoons salt and pasta. Cook 4 to 5 minutes or until tender. Drain well, then pat dry with clean towel. Divide pasta evenly among prepared dishes and set aside.
Combine eggs, cream, nutmeg, 1 teaspoon salt, generous grating of pepper, and 2/3 cup Parmesan cheese in bowl, mixing well with whisk. Pour or ladle mixture into molds, dividing evenly. Sprinkle tops with remaining 1/3 cup Parmesan cheese.

Bake on center shelf at 350 degrees for 20 to 25 minutes until flans are set, slightly puffed and lightly browned. Remove from oven and cool 10 minutes.

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EGGNOG FLAN SALAD

1/4 c. cold water
1 tsp. unflavored gelatin
1 c. sour cream
Garnish: sliced kiwi fruit
Additional mandarin oranges
1 (6 oz.) pkg. lemon gelatin
1 (16 oz.) can pear halves in juice
3/4 c. dairy eggnog
1 (11 oz.) can mandarin oranges, drained
Curly endive leaves

Soften unflavored gelatin in 1/4 cup of cold water; set aside. Drain pear halves, reserving juice. Dice pears; set aside. Add water to pear juice to measure 2 cups. Bring pear juice mixture to boiling, stir in lemon gelatin and the unflavored gelatin mixture. Stir until gelatin is dissolved; cool. Blend sour cream and eggnog, stir into gelatin mixture. Chill until set to the consistency of unbeaten egg whites. Fold orange sections and diced pears into partially set gelatin.
Turn mixture into an oiled 9 1/2" flan pan or 6-cup mold. Chill until firm. Just before serving, unmold salad onto serving platter. Garnish with curly endive, additional mandarin orange sections and kiwi slices, if desired. Cut into wedges. Makes 12 servings.

VARIATION: To make eggnog salad mold, follow as directed above, except omit unflavored gelatin and 1/4 cup of cold water, and halve the remaining ingredients, using 1/3 cup eggnog. Pour partially set mixture into an oiled 8"x4"x2" loaf pan. Unmold, garnish. Makes 4 to 6 servings.