Recipe for Flan?!


Question: I don't have any sweetened condensed milk/evaporated milk but are there any recipes without those two? Thanks in advance!


Answers: I don't have any sweetened condensed milk/evaporated milk but are there any recipes without those two? Thanks in advance!

Yup I use this one all the time. My kids LOOOVE it. Have fun making it its so worth the time waiting.

Ingredients
1 1/2 cups sugar
1/4 cup water
3 cups milk
3 large egg yolks
4 large eggs
1 teaspoon pure vanilla extract
Directions
1Preheat oven to 325°F.
2Prepare an ice bath and set aside.
3Place eight ramekins in two baking pans lined with kitchen towels or 8-inch round cake pan.
4Bring a large pot of water to boil; keep hot until ready to use.
5Meanwhile, in a small saucepan, heat 3/4 cup sugar with the water over medium heat; cook until sugar is dissolved, about 5 minutes.
6Swirl pan occasionally, DO NOT STIR.
7Wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming.
8Increase heat to medium-high; continue cooking until caramel is amber, about 8 minutes, gently swirling pan to color evenly.
9Remove from heat,and immerse bottom in ice bath for 3 seconds to stop cooking.
10Dry bottom of pan.
11Working quickly, pour about 1 tablespoon into each ramekin; OR pour all into cake pan and swirl to coat bottom evenly; set aside.
12In a small saucepan heat milk over medium heat just until bubbles form around edges and milk starts to steam,5 to 6 minutes Turn off heat.
13In a large bowl, whisk together yolks, eggs, and remaining 3/4 cup sugar until combined.
14Slowly add hot milk whisking constantly.
15Pour mixture through a fine sieve into clean bowl; skim off surface foam with a spoon.
16Stir in Vanilla, and pour custard into ramekins or cake pan.
17Carefully pour the hot water into baking pan until it reaches halfway up the side of ramekin or cake pan.
18Bake until center is set when gently touched with finger, 30 to 35 minutes.
19Remove from oven transfer to a wire rack to cool completely.
20Cover with plastic wrap, and place in refrigerator to chill, at least 6 hours or overnight.
21To unmold, run a sharp knife around edges and place a serving plate upside down over the top; invert and gently lift pan to remove.
22Serve.

Here's one. I prefer it to the one made with condensed milk.

Flan (Baked caramel Custard)
1/2 cup sugar
6 eggs
3 cups milk
1/2 cup sugar
1 1/2 teaspoons vanilla
1 teaspoon orange rind, grated
sliced fruit (Strawberries, Kiwi or other fruit)

1. Heat 1/2 cup sugar in a heavy skillet or saucepan, stirring constantly until it melts and turns a dark golden color.
2. Remove from heat and immediately pour into a 4 1/2 cup metal ring mold, swish it around so it evenly coats the bottom of the ring mold.
3. In a large mixing bowl, lightly beat the eggs.
4. Stir in milk,1/2 cup sugar, vanilla and orange peel.
5. Place caramel coated ring mold in another pan and place on an oven rack.
6. Pour egg mixture into the ring mold and pour the hottest tap water possible around the ring mold to a depth of 1 inch.
7. Bake at 325Ffor close to l hour or until a knife comes out clean.
8. Cool flan on a wire rack, Chill for at least 3 1/2 hours.
9. To unmold the flan loosen edges with a spatula, slip spatula down the sides to let air in.
10. Place the serving platter over the mold and flip to allow the flan to slip onto the platter.
11. Spoon the caramel that may remain in the mold on top of the flan.
12. Pile sliced fruit in the center and serve.





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources