Flans

Flans
from.... http://www.elboricua.com/flan.html



Traditional Flan
Stove Top caramel
Microwave caramel
Cream Cheese Flan
Coffee Flan
Pumpkin Flan
Almond Flan
Pineapple Flan
Coconut Flan
Coconut Rum Cheese Flan
Merengue Flan
Coquito Flan
Chocolate Flan
Caramel Kisses Flan



Flan (Spanish egg-custard)

1 cup sugar (for the caramel) Cook the caramel first!

1 can evaporated milk
1 can condensed milk
5 whole eggs
½ cup of sugar
1 tsp vanilla
pinch of salt

Flan - Blend all ingredients until completely mixed. Pour the flan mixture thru a metal strainer right into the caramelized pan.

Set the mold in a broiling pan (baño de María). Cook in a 350º oven for one hour. At 30 minutes check to see if it's getting too brown on top - if so cover loosely with foil.

Test the flan to see if it's done by inserting a knife in the center. If the flan is still soft, let it cook longer until a knife inserted again comes out clean. Remove from the oven carefully and let it sit on the counter until it cools. Then cover with foil and refrigerate for at least 3 hours.

To serve lay a plate on top of the mold then carefully flip it over and slide the mold off.

Stove Top Caramel - Melt 1cup sugar in a non-stick pan, over low heat. Keep your eye on it. If it burns you will have to start over. It just needs to melt that's all. Using a non stick pan will cause the caramel to just slip off the pan when pouring - easy to clean later.

Immediately pour the caramel into a metal pan and swirl it around to cover the bottom and sides. Your have to be quick because once it starts to cool down you don't stand a chance. The caramel should have cooled down before you pour the egg mixture in it.

Microwave Caramel

1 cup sugar
3 tbs of water

Place sugar and water in a microwave proof bowl. Microwave for 5 min. and keep your eye on it. Just needs to melt and be slightly golden.

Immediately pour the caramel into the Microwavable Flan Mold and swirl it around to cover the bottom and sides. You'll have to be quick because once it starts to cool down you don't stand a chance. The caramel should have cooled down before you pour the egg mixture in it.

Cream Cheese Flan
Flan de Queso

½ cup sugar
1 - 8oz. package cream cheese, softened
8 eggs
1 can sweetened condensed milk
1 can evaporated milk
1 teaspoon vanilla

Beat all ingredients together. Carefully pour into prepared pan and bake at 350º in a "baño de Maria" (bain marie) for about 50 minutes or until golden. Test with a knife as you would a cake, it should come out clean. Remove from oven, cool and refrigerate at least 4 hours.

Coffee Flan

7 eggs
7 tablespoons sugar
1½ cup evaporated milk
4 teaspoons instant coffee
½ cup water
½ teaspoon vanilla
¼ teaspoon ground cinnamon

Beat together eggs and the 7 tablespoons sugar; add milk, instant coffee dissolved in water, vanilla and cinnamon. Carefully pour into caramelized pan and bake at 350º in a "baño de Maria" (bain marie) for about 50 minutes or until golden. Test with a fork, it should come out clean. Remove from oven, cool and refrigerate at least 3 hours.

Pumpkin Flan

6 eggs
¾ cup sugar
¼ teaspoon salt
1/3 cup water
1 teaspoon ground cinnamon
1 teaspoon vanilla
1 cup pumpkin purée (canned or fresh cooked)
1½ cup evaporated milk

Beat all ingredients together. Carefully pour into caramelized pan and bake at 350º in a "baño de Maria" (bain marie) for about 50 minutes or until golden. Test with a knife, it should come out clean. Remove from oven, cool and refrigerate at least 4 hours.

Flan de Almendras
(Almond Flan)

7 eggs
3/4 cups of sugar
½ cup ground almonds
3 cups evaporated milk
1 tsp. grated lemon peel
¼ tsp. salt

Beat all ingredients together. Carefully pour into caramelized pan and bake at 350º in a "baño de Maria" (bain marie) for about 50 minutes or until golden. Test with a knife, it should come out clean. Remove from oven, cool and refrigerate at least 4 hours.

PINEAPPLE FLAN

This unique flan is made with pineapple juice rather than milk or cream. Use the pineapple juice found near the orange juice in supermarket refrigerator sections, and begin making the flan a day ahead.

3 cups pineapple juice
½ cup sugar
18 large egg yolks

Pineapple mixture: Bring juice and 1/2 cup sugar to boil in medium saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium; simmer until mixture is reduced to 2 cups, stirring occasionally, about 25 minutes. Cool to room temperature. Place egg yolks in large bowl. Whisk in pineapple mixture.

Carefully pour into caramelized pan and bake at 350º in a "baño de Maria" (bain marie) for about 50 minutes or until golden. Test with a knife, it should come out clean. Remove from oven, cool and refrigerate at least 3 hours.

Flan de Coco
Coconut flan

1 tsp. vanilla extract
1 can condensed milk
1 can coconut milk
5 eggs

Blend all ingredients together in a blender. Carefully pour into caramelized pan and bake at 350º in a "baño de Maria" (bain marie) for about 50 minutes or until golden. Test with a knife, it should come out clean. Remove from oven, cool and refrigerate at least 3 hours.

Coconut-Cheese-Rum Flan

1 (8 oz.) package cream cheese
3/4 cup coconut milk
1 cup evaporated milk
1 cup condensed milk
7 eggs
1/2 cup butter (optional)
1 tbsp. Puerto Rican Light Rum

Blend all ingredients together. Carefully pour into caramelized pan and bake at 350º in a "baño de Maria" (bain marie) for about 50 minutes or until golden. Test with a knife, it should come out clean. Remove from oven, cool and refrigerate at least 3 hours.

Merengue Flan

10 egg yokes
1 tall can evaporated milk
1 cup refined sugar
Rind of one lemon, finely grated

Beat the egg yolks and add the milk and the refined sugar gradually. Blend well. Add the grated lemon peel to the mixture and stir. Pour the mixture into a caramelized pan when well blended. Set the mold in pan filled with water and bake in a moderate oven (350º) till almost cooked, about 40 minutes.

Merengue: 3 egg whites 6 tablespoons refined sugar

Make a merengue by beating the egg whites to a stiff consistency, gradually adding the sugar. Pour the merengue on top of egg and milk mixture (the flan) that is almost done. Put back into the even and brown the merengue for about 15 minutes or until the peaks are golden.. Chill before serving.

Coquito Flan

6 egg yolks
1 cup evaporated milk
1 cup prepared coquito with rum
1/2 cup sugar
pinch cinnamon

Blend all ingredients together. Carefully pour into caramelized pan and bake at 350º in a "baño de Maria" (bain marie) for about 50 minutes or until golden. Test with a knife, it should come out clean. Remove from oven, cool and refrigerate at least 3 hours.

Chocolate Flan

1 can evaporated milk
1 can sweetened condensed milk
2 oz. semi-sweet chocolate pieces
1 cinnamon stick
6 whole eggs
½ cup sugar

Heat the milk, cinnamon, and chocolate pieces, stirring occasionally to help the chocolate dissolve. Remove the cinnamon stick. Let this cool down to just warm. Blend the rest of the ingredients together gradually adding the milk mixture.

Carefully pour into caramelized pan and bake at 350º in a "baño de Maria" (bain marie) for about 50 minutes or until golden. Test with a fork, it should come out clean. Remove from oven, cool and refrigerate at least 3 hours.

Caramel Kisses Flan

30 Hershey's Kisses Filled with Caramel Milk Chocolates
1½ teaspoons water
1 can (5 oz.) evaporated milk
Water
1 can (14 oz.) sweetened condensed milk
4 eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon salt

1. Remove wrappers from caramel filled chocolates. Heat oven to 350 F. Place 12 chocolates and 1-1/2 teaspoons water in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 10 seconds at a time, stirring after each heating, until chocolates are melted and mixture is smooth when stirred. Pour mixture into 1½ quart round baking dish. Spread mixture so that bottom of pan is covered.

2. Pour evaporated milk into 2-cup glass measuring cup; add water to make 1¼ cups. Place sweetened condensed milk. 1 cup reconstituted milk, eggs, vanilla extract, almond extract and salt into blender container.

3. Place remaining 18 caramel filled chocolates and remaining 1/4 cup milk in small microwave-safe bowl. Microwave at HIGH 30 seconds; stir. If necessary, microwave at HIGH an additional 10 seconds at a time, stirring after each heating, until chocolates are melted and mixture is smooth and warm when stirred; add to blender container. Cover; blend until smooth and well blended. Gradually pour over caramel mixture in baking dish. Cover top of baking dish with foil to keep it from browning.

4. Set dish in a larger baking pan. Fill the larger pan with water until it reaches halfway up sides of flan dish. Bake 1-1/2 to 2 hours or until knife comes out almost clean when inserted halfway into center of custard. (Do not pierce bottom.) Remove from water to wire rack. Cool 2 hours. Cover; refrigerate overnight or until thoroughly chilled (about 8 hours).

5. To serve, run a knife or rubber scraper along the outside of flan. Place serving plate over baking dish; invert onto serving plate. Let stand several minutes for the flan to release and the caramel to drip down; remove baking dish. 8 to 10 servings.