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Flan #504391
05/20/15 11:19 AM
05/20/15 11:19 AM
Joined: Oct 1999
Posts: 70,393
oregon, spr
Marty Offline OP

Marty  Offline OP

[Linked Image]

1 can Condensed Milk
2 cans Evaporated Milk
8 Eggs
2 tbsp Rum Essence
1 tbsp Nutmeg
1 tbsp Vanilla Essense
3 tbsp Brown Sugar
1 tsp Cinnamon Powder
2 tbsp butter

Grease baking dish with butter and sprinkle brown sugar over botton of the dish. Place dish in oven at 350 degrees for 5 - 10 minutes or until sugar melt.
In a separate bowl,mix condensed milk & evaporated milk with a hand blender on low speed. Add eggs,Nutmeg ,vanilla Essense and rum Essence. Pour mixture into greased baking dish. Place in another dish with water in the oven.
Bake for 30 mins at 350 degrees then turn oven heat down at 250 degrees. Bake until set, test with in the middle. Sprinkle with Cinnamon Powder for garnish.

Alternate option for Glaze
In a pot put butter stir in Sugar until glaze forms.

Re: Flan [Re: Marty] #509852
12/11/15 05:39 AM
12/11/15 05:39 AM
Joined: Oct 1999
Posts: 70,393
oregon, spr
Marty Offline OP

Marty  Offline OP
[Linked Image]

Cuisine: Mexican
Yields: 6 servings
Prep time: 30 min
Carmel cook time: 10 min
Flan cook time: 60 minutes

1 cup granulated sugar
Drop of lemon juice
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
Zest of one orange
2 cups whole or 2% milk
5 large eggs
1 teaspoon pure vanilla extract
Pinch of salt

Equipment Needed:
Heavy-bottom, high-sided saucepan
8 1/2-inch rectangular loaf pan
Large high-sided pan (to set the loaf pan in) - I used my lasagna pan for this. A large roasting pan would also work

Prepare Caramel - Caramelized Sugar:
In a heavy-bottom, high-sided saucepan over low to medium-low heat, combine 1 cup sugar and a drop of lemon juice (the lemon juice keeps the mixture from hardening or crystalling). NOTE: I find that maintaining a low heat, I have more control over the caramelizing process, as it is really easy to burn.

Re: Flan [Re: Marty] #511476
02/08/16 04:52 AM
02/08/16 04:52 AM
Joined: Oct 1999
Posts: 70,393
oregon, spr
Marty Offline OP

Marty  Offline OP
[Linked Image]

This traditional Mexican dessert recipe is prized for it's simplicity. If you've never made flan before, now is the time to try this recipe.


1 cup and 1/2 cup sugar
6 large eggs
1 14oz can sweetened condensed milk
2 13 oz cans evaporated milk
1 teaspoon vanilla


Preheat oven to 325 degrees. You will need 6 ramekins or other specialty flan cook ware and a large baking pan to put them in.

Pour 1 cup sugar in warm pan over medium heat. Constantly stir sugar until is browns and becomes caramel. Quickly pour approximately 2-3 tablespoons of caramel in each ramekin, tilting it to swirl the caramel around the sides. Reheat caramel if it starts to harden.

In a mixer or with a whisk, blend the eggs together. Mix in the milks then slowly mix in the 1/2 cup of sugar, then the vanilla. Blend smooth after each ingredient is added.

Pour custard into caramel lined ramekins. Place ramekins in a large glass or ceramic baking dish and fill with about 1-2 inches of hot water. Bake for 45 minutes in the water bath and check with a knife just to the side of the center. If knife comes out clean, it's ready.

Remove and let cool. Let each ramekin cool in refrigerator for 1 hour.

Re: Flan [Re: Marty] #529031
02/22/18 12:23 PM
02/22/18 12:23 PM
Joined: Oct 1999
Posts: 70,393
oregon, spr
Marty Offline OP

Marty  Offline OP
Coconut Flan

[Linked Image]


Vegetable oil cooking spray
1 cup cajeta or caramel sauce, at room temperature
3 (14-ounce) cans sweetened condensed milk
1 (14-ounce) can unsweetened coconut milk
1 (12-ounce) can evaporated milk
6 large eggs, at room temperature
1 tablespoon vanilla extract
1/2 teaspoon salt
1/2 cup shredded sweetened coconut, toasted


Preheat the oven to 350 degrees F. Spray a 10-cup Bundt or tube pan with vegetable oil cooking spray.

Drizzle the cajeta into the prepared pan, turning to coat the bottom and sides. Set aside.

Using an electric mixer, beat the milks, eggs, vanilla extract, and salt. Pour the mixture into the pan. Place the pan inside a large roasting pan. Fill the roasting pan with enough water to come halfway up the sides. Cover the Bundt pan with foil.

Bake until the center jiggles slightly when pan is moved, about 1 hour 40 minutes. Remove from the oven and let cool at room temperature for 30 minutes. Refrigerate, covered, for 3 hours or overnight.

Turn the flan out onto a platter. Sprinkle with toasted coconut and serve.

Recipe courtesy of Marcela Valladolid

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