Best Easy Delicious Flan Recipes

DELICIOUS, EASY CUBAN-STYLE FLAN

Delicious, Easy Cuban-Style Flan image

I love a good flan, and have experimented with many during the years of my flan-fixation. :) This one is quite lovely- both for ease of preparation, and for taste. It is denser then some I've tasted, not too heavy like some that use heavy cream, but texture-wise, very creamy and smooth. I got this recipe from a dear friend who gave me her mother's recipe from Cuba. Don't hesitate to make this recipe becuause you don't know what to do with the leftover egg-whites. There are lots of things to do with egg-whites! Use them in egg-flower soup, fried rice, egg-white omelettes, meringues, as the egg-binder in meatloaf, meatballs and spinach-artichoke dip, just to name a few. Enjoy. :) Note: prep time does not include cooling.

Provided by MinatheBrat

Categories Dessert

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup sugar
1 teaspoon water (optional)
1 whole egg
5 egg yolks
1 (12 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
1/2-1 teaspoon vanilla extract

Steps:

Equipment: 1 quart flanera or 1 quart round casserole dish with lid AND 1 ovenproof dish or baking pan that the flanera or casserole will fit into.
Caramel: Some people like to make caramel by adding water to sugar and then cooking it to a nice dark golden brown, and some just like to melt the sugar to golden without water. Either method will work here. If you are using a flanera, which is a metal pan with a lock-down lid, you can make the caramel right in the flanera. If you are using a casserole dish, make the caramel in a saucepan and pour into the bottom of the casserole dish.
Custard: As you prepare the custard, the caramel will cool. In a separate bowl, beat the 1 whole egg and 5 egg yolks together. A whisk works very well here. Add the evaporated milk and sweetened condensed milk to the eggs and mix together. Add the vanilla extract, either 1/2 teaspoon or 1 teaspoon depending on what strength you prefer. Pour the custard mixture into the flanera or casserole dish over the hardened caramel. Put on the lid.
Put your flan into the ovenproof dish or baking pan and fill with hot water to about half-way up the sides, or as high as you can go and still move the thing without spilling hot water on yourself.
Bake in a pre-heated 350 degree oven for 45 minutes. Turn off the oven and let set for another 15 minutes.
Remove from the oven and the water-bath and let cool.
Plating: Run a butter-knife around the outside edge of the flan. Place a plate large enough to handle the liquid caramel over the flan and invert. Chill the flan for at least an hour before serving.
Enjoy!

Nutrition Facts : Calories 244.1, Fat 8.5, SaturatedFat 4.6, Cholesterol 125, Sodium 97.4, Carbohydrate 35.3, Sugar 31.7, Protein 7.3

EASY DELICIOUS FLAN

Easy Delicious Flan image

This recipe is easy to prepare (blender!) and looks impressive. We won't tell how quickly it comes together. =^..^=

Provided by Fran Miller @TchrLdy71

Categories Other Desserts

Number Of Ingredients 6

Ingredients

1 cup(s) white sugar, divided into 1/2 + 1/2 cups
2 can(s) (12 oz. each) evaporated milk
3 large eggs
1/4 teaspoon(s) salt
1/2 teaspoon(s) vanilla extract
some hot tap water for the water bath (bain marie)

Steps:

Preheat oven to 325 degrees F.
In a skillet over medium heat, swirl 1/2 cup white sugar until it melts and starts turning brown, about 2 minutes.
Quickly pour caramelized sugar into the bottom of a 9 inch cake pan and swirl to cover the bottom of the pan before it hardens.
Put the other 1/2 cup white sugar, evaporated milk, eggs, salt, and vanilla extract into a blender and blend until incorporated.
Pour the custard over the caramelized sugar in the cake pan. Cover with foil and place into a larger pan with sides.
Pour hot tap water into the larger pan until it's about halfway up the covered cake pan. Place the pans carefully in the oven.
Bake at 325 degrees about 90 minutes or until a knife slipped into the middle comes out clean. Check early to avoid overtaking.
Carefully remove the covered cake pan from the water bath to a cooling rack and uncover, allowing the flan to cool for an hour. Then cover and refrigerate for at least 8 hours. Run a knife along the sides and flip the flan onto a plate. Serve cold. Refrigerate leftovers.