Caramel Flan – Recipe
INGREDIENTS
- ½ cup plus 2/3 cup sugar or Succanat
- 3 whole eggs
- 3 egg yolks
- 3 cups whole milk
- 2 teaspoons vanilla extract
- Preheat oven to 350 degrees. Have ready an ungreased 9-inch
round or square 1 ½ to 2 quart baking dish.
- Cook ½ cup of the sugar over medium heat in a heavy
medium-sized saucepan, stirring almost constantly with a long-handled
wooden spoon, until it is melted and turns first golden and then
very dark brown, about 5 minutes. (Use extreme caution! Cooked
sugar is very hot and can burn the skin if it spatters.) Immediately
pour the hot caramel syrup into the baking dish and swirl the
pan until it coats the bottom. The caramel will harden at this
point and melt again later as the flan bakes.
- Gently but thoroughly whisk together the eggs, egg yolks, and
the remaining 2/3 cup sugar in a mixing bowl until smooth. Gradually
whisk in the milk and vanilla. Pour the custard mixture into the
prepared dish. Set the dish in a larger baking pan and fill the
larger pan with hot water to come halfway up the sides of the
baking dish.
- Bake until a knife inserted two-thirds of the way to the center
comes out clean, 35 to 45 minutes. The center should still be
slightly soft, as the flan will finish cooking after it is removed
from the oven. Cool in the water bath, then remove baking dish
from water bath and refrigerate for at least 1 hour or up to 8
hours.
- Before serving, run a sharp knife around the edge of the flan
to release it. Place a large rimmed serving plate over the baking
dish and, using both hands, invert both dishes so that the flan
and the liquid sauce unmold onto the platter. Refrigerate again
until serving time.
Serves 8.
Apple Flan Recipe
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. Per
serving, based on 10 servings (without sauce or whipped cream):
369 calories, 5 grams protein, 47 grams carbohydrates, 35 grams
sugar, 19 grams fat, 70 milligrams cholesterol, 46 milligrams
sodium, 3 grams fiber. This recipe for Apple Flan serves/makes
8.
Remarks
Its awesome I try this recipe thousands of time and still I can do it more as I really like its taste, its healthy too.
BY- Madge Victor
Hey thanks for such a nice collection of delicious Flan Recipes, all are superb..
By Millicent
As I was cooking first time so I was a bit scared but now I know that I can also make a delicious recipe. This recipe is really too easy to cook and tasty too.
By Tom Alter
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