Anyone have a good recipe for caramel flan?

Not caramel flan, but REC: Miracle Magarita Flan Cake from Heather SF

I made this and it makes an actual layer of flan on the top. Not sure how, but it does.
Heather wrote:

I used to make this for summer BBQ's all of the time, and each time I ask myself why I don't make it more often.


Miracle Margarita Flan Cake

1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
3 eggs
3 tablespoons Grand Marnier
1 teaspoon very finely grated orange zest
Vegetable-oil cooking spray
½ cup cajeta (Mexican caramel sauce) or caramel ice cream topping
1 (18.25-ounce) box butter recipe cake mix, plus ingredients called for on box
½ cup gold tequila
1 teaspoon very finely grated lime zest
1 cup sweetened flaked coconut

Preheat oven to 325 F. In a large bowl, whisk the sweetened condensed milk, evaporated milk, eggs, Grand Marnier and orange zest together. Set aside.

Generously spray a 12-cup Bundt pan with vegetable-oil spray. Spread the cajeta or caramel sauce in the bottom of the pan. Set aside.

Prepare the cake mix according to the package directions, substituting the ½ cup tequila for ½ cup of the required water, and adding lime zest. Fold coconut into the cake batter. Pour the batter on top of the cajeta in the pan. Gradually pour the milk mixture over the batter (the milk mixture will sink and the batter will rise).

Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan on a wire rack for 15 minutes. Unmold onto a serving plate. Let cool completely. Makes 12 to 14 servings.


PER SERVING: Cal 366 (23% fat) Fat 9 g (5 g sat) Fiber trace Chol 58 mg Sodium 359 mg Carb 58 g Calcium 226 mg

SOURCE: Viva Margarita

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Ninfa's Flan Recipe

This is pretty good:

Ninfa's Flan

3/4 cup granulated sugar
3 eggs
3 egg yolks
2 teaspoons vanilla extract
1 (14 ounce) can sweetened condensed milk
1 3/4 cups milk
2 ounces cream cheese, softened to room temperature
(use the smallest size package of cream cheese
which is slightly over 2 ounces)

Place the sugar in a small skillet over medium high heat and stir constantly until it liquefies. Allow the sugar to boil and turn a walnut brown color, Watch carefully because it will burn quickly!!

Pour the caramelized sugar into the bottom of a 9-inch flan pan or soufflé dish (or Pyrex casserole dish) and working quickly, spread it evenly with a rubber spatula over the bottom of the pan.

Preheat the oven to 350 degrees F.

Place the eggs, yolks, vanilla extract, milks, and cream cheese in a blender or food processor and process for at least 5 minutes. (Depending on the size of your blender, you may need to blend this in two batches.)

Pour the mixture into the flan pan and place in a baking pan in the center of the oven. Pour boiling water halfway up the sides of the pan and bake for 1 hour and 10 minutes or until a knife inserted in the center comes out clean. Watch carefully and cover the flan with foil if the top seems to be getting too brown.

Remove from the oven, allow to cool to room temperature, then cut around the edges and invert onto a deep sided serving plate. Serve each piece with some of the caramel sauce.

NOTE: The flan can be made up to 3 days in advance before serving and kept covered with plastic wrap in the refrigerator. Leave it in the pan until ready to serve.

Source: Ninfa's, Houston, Texas

 
REC: Flan -- foolproof and sooooo good!

Spanish Flan

Melt 1/2 cup white sugar in a small sauceplan. When syrup is golden (use medium heat moving the pan around so the sugar doesn't scorch) pour it into a 9" pie pan, (I use a straight sided porcelain cake pan) tilting it to coat the bottom of the dish. Set aside.

Combine a 14 ounce tin of Eagle Brand or other sweetened condensed milk, 1 cup whole milk, 3 whole eggs and 3 egg yolks in a blender jar. Process for 10 seconds and add a teaspoon of good vanilla. I add a few drops of almond extract as well.

Pour the mixture over the caramel syrup in the dish. Place the flan vessel in a water bath - a larger pan with water up to half the depth of the baking dish.

Bake in the center of an oven which is preheated to 325 degrees. The flan is done when a knife inserted in the center comes out clean. It should take about 45 minutes.

Remove from the oven, cool and refrigerate until the flan is cold. To serve, loosen the edges with a knife and flip the dish onto a serving plate. Be sure your serving plate is deep enough to hold the syrup which will run off. I use a spatula to carefully scrape the remainder of the syrup that holds on to the baking dish onto the top of the flan.

A little decorative dollop of whipped cream is nice with this.

NOT A DIET FOOD!!! This recipe has been adapted over the last 35 years from one given to me by a Peruvian friend in the Dominican Republic.

 
This recipe is the best.... by FAR of anything I've ever eaten - REC: Mexican Flan

If you like your flan silky smooth, this is just the ticket. DH and I are both "flan fans" (sounds like an exotic dancer!), and we have never had anything this good in a restaurant or homemade. I made it again tonight and just had to share it. The only change I would make is to use 3/4 cup sugar and dissolve it in the skillet with 2 tbl. water. Then cook over med-low heat WITHOUT TOUCHING IT until it begins to brown. Then you can take the handle of the pan and swirl it once or twice. At that point, watch it like a hawk because it goes from "shiny penney" looking, to burnt pretty fast.


Mexican Flan
from TV Chef Daisy Martinez

Makes 8 or 12 regular servings (DH considers it 3 servings!)

1 cup sugar
One 12-ounce can evaporated milk
One 14-ounce can sweetened condensed milk
¾ cup milk
3 large eggs
3 yolks
2 teaspoons vanilla extract
1 cup Nestle’s Media Crema or sour cream

Preheat the oven to 350° F.

Make the caramel: Have ready a 9-inch glass pie plate and a pair of potholders or oven mitts. Pour the sugar into a small, heavy saucepan. Set it over medium-low heat until the sugar starts to liquefy and form clumps. Stir slowly and constantly; the sugar will eventually liquefy completely, then begin to color. Pay careful attention to the caramel at this point; once it starts to color it will darken quickly. Pull the pan from the heat when the caramel is the color of a bright, shiny penny. Scrape all the caramel into the pan, put on the mitts and grab the pie plate firmly. Carefully but quickly rotate the pan so the bottom and halfway up the sides of the plate are coated with caramel. Set the prepared pan into a shallow roasting pan.
Bring a tea kettle of water to a boil. Meanwhile, combine the evaporated milk, condensed milk, milk, eggs, yolks, and vanilla in a blender jar. Blend on very low speed just until the eggs are blended, a few seconds. Add the crema Mexicana or sour cream and blend a few seconds until smooth. Let stand for a minute then scoop off any foam that rises to the surface.
Pull out the oven rack and set the roasting pan with the caramel-lined pie plate on the shelf. Pour the custard mix into the plate. Pour enough water from the tea kettle into the roasting pan to come halfway up the side of the plate. Bake until the center of the flan is set, about 35 minutes.
Remove from the oven and cool to room temperature in the water bath. Refrigerate until completely chilled, at least 2 hours or up to 1 day.
To serve, center a large plate over the flan and, with one quick flip invert the flan over the plate. Give it a few seconds—the flan will slip right out of the mold and onto the plate. Scrape any caramel left in the mold over the flan. Serve chilled.

Tip: Be extremely careful when working with caramel: By the time the caramel is brown enough to pour into the mold it will be very hot—much hotter than boiling water. Handle the pot and pie plate carefully and, when tilting the pan, keep it at arm’s length from you.


Link: http://www.daisymartinez.com/recipes/MexicanFlan1006.htm

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Creme Caramel aka Flan

Eggnog Creme Caramel

serves 8 - 10

Inspired by Caura Calder


Ingredients

* 1 cup sugar (for the topping)
* 2 1/2 cups milk
* 1/2 cup heavy cream
* 2 vanilla beans
* 9 eggs
* 3/4 cup sugar (more or less to taste)
* pinch nutmeg (optional)


Directions

1. Heat the oven to 325°F/160°C. Bring a full kettle of water to the boil, and turn off the heat (this is for the water bath later).
2. Dissolve the sugar for the topping in a saucepan with 1/4 cup/60 ml water, and boil until it turns a dark, fragrant, liquid caramel. Pour into the cake tin and swirl to coat the bottom evenly. Set aside.
3. Pour the milk into the same saucepan, so that it laps up the caramel on the bottom and sides (this is the most brilliant trick for flavour!) Split the vanilla bean, scrape the seeds into the milk, and add the pod. Heat to the boiling point, turn off the heat, cover, and set aside to infuse 10 minutes. Meanwhile, beat the eggs with the sugar. Add the nutmeg, if using. Once the eggnog and cream have infused, whisk it into the egg mixture.
4. Strain the custard over the hardened caramel and set the pan in a larger dish or roasting pan. Pour the boiled water into the bottom pan to come half-way up the sides of the flan. Transfer to the oven and bake until set, 45 minutes to an hour.
5. Remove the flan from the oven and from the water bath. Run a knife around the outside edge to loosen the flan. Cool completely – even chill, if you like. To serve, flip the flan onto a plate, pour over any caramel remaining in the pan. Serve in wedges.

Can be made 2 days ahead.

 
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