Flan anyone?
I'm having a small Mexican themed dinner party for 9 people this weekend. I would love to "wow" them with a great flan to finish off the evening. Can you help this cajun girl with a great, no fail recipe?
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
7 Comments:
i have a great flan recipe that doesn't even have eggs in it... super easy and super reliable... this version has sweet potato. But if you just want to make a vanilla version, leave out the sweet potato puree...
Buen Provecho
Madelyn
KarmaFreeCooking
MadelynRodriguez at 10:41AM on 06/23/08
Caramel Glazed Flan
This is a reduced-fat version of this delicious Spanish origin dessert.
Ingredients
3/4 C. white sugar
2 egg yolks
6 egg whites
1 3/4 C. water
1 (14 oz.) can low-fat sweetened condensed milk
1/2 tsp. vanilla extract
1 pinch salt
Directions
Preheat oven to 350 degrees. In a heavy skillet over medium-low heat, cook and stir sugar until melted and light brown. Carefully pour into a 9-inch round baking dish, tilting the dish to coat the bottom completely. In a medium bowl, beat egg yolks and egg whites. Stir in water, condensed milk, vanilla and salt until smooth. Pour into prepared dish. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake in preheated oven 1 hour, until center is just set (still a bit jiggly). Remove dish to a wire rack to cool for one hour. Then refrigerate several hours or overnight. To unmold, run a knife around the edge of the pan and invert onto a rimmed serving platter.
Yield: 8 Servings.
Hillary
Chew on That
Chew on That at 3:40PM on 06/23/08
I LOVE flan, but my manly men here don't (they call it "flab".)
A few tips to the above recipe- when the sugar's caramelized and ready to be poured into the bottom of the baking dish, pour it right in there without hesitating, working fast because it does set up very quickly.
Second, I was always advised to slap a foil cover on the baked flan right after removing it from the oven. I think that may be to discourage a thick skin from forming, but I've always done it that way (with a cover) and it's always come out great.
And finally, I love to serve it with thin-sliced oranges, drizzled with a bit o' brandy. Lovely stuff.,..
moibec at 4:03PM on 06/23/08
This is the perfect recipe if you're having a Mexican themed dinner party! This Flan de Queso (Cheese Flan) is different than most others as it has cream cheese in the custard and can be served either hot or cold. When it's served hot it has the texture closer to your normal flan, but when it's served cold it has a texture between a flan and cheesecake. My girlfriend loves it served cold. The recipe calls for individual ramekins, but you can use any cake pan or round dish to bake it in. The baking time will be a little longer if you're not using ramekins. Hope this helps you!
http://www.epicurious.com/recipes/food/views/CHEESE-FLAN-240004
buddha7380 at 10:10AM on 06/24/08
Hi cajunanne,
Cajunnan here! I haven't tried this recipe yet, but a friend passed it along to me this week and claims it's the best!
MOTHER SUPERIOR'S FLAN
3/4 cup sugar
5 eggs
1 14 oz can sweetened condensed milk
1 12 oz can evaporated milk
1 8 oz package cream cheese, softened
1 teaspoon vanilla
In a heavy saucepan over medium-low heat, cook and stir sugar until melted and golden, about 15 minutes. Be sure to stir constantly and take it off the stove before it gets too brown! Quickly pour into an ungreased 2 quart ROUND baking dish, tilting the dish to coat the bottom. Let this stand for 10 minutes. (Quickly fill the pan with hot soapy water and put the spoon into the pan to soak in order to clean the sugary coating off of it.)
In a mixing bowl, beat the cream cheese until smooth. Beat in the eggs, one at a time, until combined. Add the remaining ingredients and mix well. Pour this mixture over the caramelized sugar. Place the baking dish into a larger baking pan and place it into a preheated 350ยบ oven. Pour boiling water into the larger pan to a depth of 1 inch. Bake for 50-60 minutes until the center is set. Remove the dish from the water and place on a rack to cool for about l hour. Cover with plastic wrap and place in the refrigerator for 24 hours. To unmold, run a knife around the edges and quickly invert onto a large serving platter. Cut into wedges and spoon sauce over each serving.
Enjoy!
cajunnan at 12:30PM on 06/24/08
This really is the perfect flan recipe. It's so easy. http://www.epicurious.com/recipes/food/views/THE-PERFECT-FLAN-1902. My tip: put a dish towel in the pan under the ramekins to keep them from sliding around and sloshing hot water all over.
foodisme at 9:15AM on 06/25/08
Hola! Thanks for your help! Now to decide which to use.....
cajunanne at 10:17AM on 06/25/08