I had a really good flan that was rich, thick and creamy. Does anyone know the recipe for one like it?!
Does anyone know a good recipe?
Answers: It had almost a cheescake like texture. It was so delicious.
Does anyone know a good recipe?
RICH AND CREAMY FLAN
1/2 c. sugar
12 egg yolks
2 (14 oz.) cans sweetened condensed milk
2 (13 oz.) cans evaporated milk
Grated peel of 1 lime
Melt or caramelize sugar in heavy pan until golden brown. Pour into bottom of 2 quart dish. Stir together. Egg yolks, condensed milk, evaporated milk and lime peel are to be mixed in a bowl until well blended. Strain into prepared dish. Bake in "Bain Marie" pan at 350 degrees 1 hour or until custard is set. Cool or chill to set. Garnish with lime peel if desired. Cut into thin slices. Makes 12 to 15 servings.
Mmmm...cheesecake
What? Like French Creme Brulee?
You can never go wrong with a recipe from All Recipes...especially if the recipe in question has a high rating, which this one does with 228 entries. Enjoy!
Creamy Caramel Flan- http://allrecipes.com/Recipe/Creamy-Cara...
I don't know about that, but this thick apple flan recipe is really good!
Ingredients:
3 tablespoons vegetable oil
6 firm, tart apples (Gala, McIntosh or Granny Smith), peeled, quartered, seeded, and cut into thick wedges
1/4 cup firmly packed brown sugar
1 tablespoon grated lemon zest
***For the custard***
3/4 cup granulated sugar
2 tablespoons granulated sugar
3 large eggs, at room temperature
1/2 cup vegetable oil
1 cup all-purpose flour
1 tablespoon vanilla extract
2 cups regular or soy milk
3 tablespoons brandy (optional)
Raspberry, strawberry or caramel sauce (optional)
Directions:
Preheat the oven to 350 degrees. Oil a 9-by-13-inch baking dish.
Prepare the apples: Heat the 3 tablespoons oil in a heavy skillet over medium-high heat. Add the apples and cook, stirring, for 2 to 3 minutes; do not let them get mushy. Stir in the brown sugar and lemon zest. Cook until the apples are caramelized, about 2 to 3 more minutes. (The brown sugar and juices should be thick and syrupy.)
Spread the apple mixture over the bottom of the prepared baking dish and set aside.
Make the custard: Process the 3/4 cup sugar and the eggs in a food processor until light and lemon-colored. Add the oil and process until just combined. Add the flour; pulse (repeatedly turn the machine on and off) just until combined. Add the vanilla, milk or soy milk, and, if using, brandy. Pulse just until combined. Pour the custard over the apples.
Bake until the top is lightly browned and the custard is barely set, about 25 minutes. Turn the oven to broil, sprinkle remaining 2 tablespoons sugar evenly over the top of the flan, and broil for a few seconds until lightly browned (watch carefully; it burns easily).
Serve warm or at room temperature with a simple raspberry, strawberry or caramel sauce, if desired. Also good with whipped cream.
I N G R E D I E N T S
1 cup sugar
6 egg yolks (room temperature)
2 whole eggs (room temperature)
24 ounces evaporated milk
3/4 cup sugar
2 teaspoons vanilla extract
I N S T R U C T I O N S
Preheat oven to 350 degrees F.
Place the 1 cup sugar in a heavy-bottomed saucepan and caramelize over medium heat At first, swirl the pan over the heat, but do not stir (this will cause it to clump). After about 8 minutes, when the sugar has begun to liquefy, stir with a heavy spoon. When the caramel turns light brown, quickly (and carefully burns are painful) pour into a 2-quart, high-sided metal flan mold. Tip pan so caramel coats the bottom and up sides of mold. Work fast; caramel hardens quickly.
Using a whisk, beat together the egg yolks, eggs, evaporated milk, sugar and vanilla. Mixture should be well-blended but not frothy. Pour into the caramelized mold. Cover with the flan mold lid and secure with clips. (this prevents the top from overcooking). Place the mold in a larger pan (such as a roasting pan) and pour in about 1 1/2 inches of hot water.
Place on the bottom rack of the preheated oven and bake for approximately 65 minutes. After 55 minutes, open the oven door and test the flan by inserting the thinnest knife you own into the middle of the flan. Do not go all the way to the bottom. If large curds cling to the knife the flan is not yet done. Give it about 10 minutes longer. If just a film of custard clings to the knife, the flan is done. When you jiggle the mold, the custard should shimmer in the middle but look cooked around the edge.
Remove from oven and cool mold on a rack. The flan will continue to cook for about an hour after being removed from the oven. During this time it will set up. Refrigerate at least 2 hours before unmolding.
Unmold
Run a thin, sharp knife around the edge of the flan. Move the pan from side to side to see if the flan is slipping and free from the edges of the pan. Place a flat serving platter with a raised rim on top of the mold. Holding the platter and mold together tightly, flip them over. The flan should slip easily onto the platter, along with most of the caramel sauce. Use a spoon to remove more caramel and spoon it around the custard. The bottom of the pan will have a hard layer of caramel still on it.
I like mine sweeter than what you get at the restaurants. I presume Mexican Flan. Here is my recipe I brought from Mexico, I think. But it is sweeter!
Flan
For Caramel Sauce:
1 cup sugar
1 cup water
For Flan:
One 14-ounce can sweetened condensed milk
14 ounces water
8 eggs
4 tablespoons vanilla extract
RECIPE METHOD
TO PREPARE SAUCE: Into a 3-quart pan (stainless steel is a good choice), put the sugar and the cup of water. Place the pan directly on the burner and heat over medium-high heat until the sugar and water caramelize to a dark brown color. This should take about 10 minutes. Much of the liquid will evaporate.
Remove the pan from the burner and gently pour it into individual bowls and swirl the caramel sauce around the inside of the bowls until all the sides are coated lightly. Set the bowls inside a 9- x 13-inch baking pan and place it on a baking sheet.
Preheat the oven to 350 degrees F.
TO MAKE FLAN: In a blender, combine the sweetened condensed milk, water, and the eggs. Blend until smooth. Add the vanilla and blend briefly. Pour the flan mixture into the prepared bowls. Cover the bowls loosely with aluminum foil, gently crimping the edges to seal. The bowls will still be hot, so be sure to use a potholder when you touch it.
Pour enough hot water around the bowls until it goes halfway up the outside of the bowls. Place the baking sheet, holding the water bath and the covered flan bowls, into the oven and bake for 1-1/2 hours, until the custard is set.
After baking, carefully remove the flan from the oven and lift the bowls out of the water bath and put the bowls onto a rack. Remove the foil cover. Let the flan cool at room temperature for 30 minutes, then refrigerate for 2 hours.
TO SERVE: Run a knife between the flan and the edge of a bowl. Set a plate over the top of the bowl, turn the whole thing over and give it a shake. The flan will unmold onto the plate. Spoon out any of the caramel sauce that is left in the bowl. Spoon this caramel sauce on top.
Try it! It is delicious!!
Flan is my specialty and in my opinion it just doesn't taste as rich and creamy when it's baked in the oven. Instead, I cook it on the stove top, by placing a smaller pan with the ingredients inside of a larger pan full of boiling water. I cover both and let it boil for 45 minutes. In spanish this process is called "Bano de Maria" not sure what it's called in English.
My recipe:
4 eggs
1 can condensed milk
1 can evaporated milk
pinch of salt (very tiny)
tsp of vanilla
For the caramel:
1/4 cup of water
1/2 cup of sugar
Hope that helps!
I think is the Flan de Queso (cheese), this one is creamier than the regular vanilla flan. This is my recipe, i'm from Puerto Rico:
Caramel:
1 cup of granulated sugar
1/4 cup of water
Pour the sugar in the water and stir with a wooden spoon until caramelized at a medium heat, though you could start at a medium-high heat. Pour into the mold that you are going to use, swirl it around to cover the bottom and sides, i prefer glass but you can use which ever you prefer. Let it cool down until it starts cracking. Preheat oven at 350 degrees. Preheating usually takes about 10 minutes.
Ingredients:
1 softened cream cheese stick
5 eggs
1 can of condensed milk
1 can of evaporated milk
2 tbs of vanilla extract
2 tbs of almond extract
Blend all the ingredients together and pour into the mold. Have a bigger mold with about an inch or inch and a half of water(Ba?o de Maria, just like double boiler). Put the mold with the flan inside of this one with water and bake for 50 minutes. Put it in the fridge and let it cool for 6 hours or more. To serve lay a plate on top of the mold then carefully flip it over and slide the mold off.
If you just want to make the vanilla flan just use one more egg and no cream cheese. Make sure the top of the flan doesn't get too brown too early, if so, cover loosely with foil but it should be fine. You can make tons of different kinds of flans including coffee, fruits, in cake batter to make flan-cocho, rums, coquito (Puerto Rican egg nog with rum, yummy!), pumpkin, coconut, chocolate, etc...just gotta be creative and the ingredients handy. Any questions, just contact me. Good luck!
Just go buy flan for $5.