Recipes for "flan"

Fill a medium sized saucepan halfway with water and bring to a boil. Blanch the cut asparagus for 2 minutes. Drain, rinse with cold water to stop the cooking, and set aside.

In a small dish, stir together the stir fry sauce ingredients—soy sauce, chopped ginger, minced garlic, chopped green onion, chili oil—and set aside.

Heat 1 tablespoon of oil in a wok (or a thick-bottomed pot that can handle high heat) on high heat until shimmery. Add the asparagus and fry, stirring constantly, for 2 minutes or until lightly browned. Remove the asparagus from the pan and set aside.

Heat another tablespoon of oil in the pan on high heat until shimmery. Stir fry the beef strips in batches for 2 to 3 minutes per batch, until they are browned but still a little pink inside.

Return the first batches of beef strips to the pan along with the bell pepper strips. Stir and toss over high heat until the bell pepper strips are just beginning to wilt, 1 to 2 minutes.

Quickly stir the cornstarch liquid and add it to the pan along with the stir fry sauce. Cook until sauce thickens, 1 to 2 minutes.

Return the asparagus to the pan, toss to evenly coat, and serve with steamed white rice (unless you are going low-carb, in which case, leave out the rice).

Preheat the oven to 350 degrees F (175 degrees C).

Place 1 cup sugar in a small saucepan over medium heat. Cook gently without stirring, but shake occasionally until sugar is melted. Continue cooking until sugar turns golden brown, then pour into a large glass baking dish. Rotate and tilt the dish to spread caramel evenly over the bottom. Set aside for caramel to cool and harden, about 15 minutes.

Add condensed milk, evaporated milk, eggs, milk, coconut, and remaining 1/2 cup sugar to a blender. Blend until smooth, about 3 minutes. Pour over hardened caramel in the baking dish.

Bake in the preheated oven until custard is set, about 45 minutes. Allow flan to cool for 30 minutes at room temperature. Run a knife around the edges of the dish to separate the flan from the sides. Refrigerate until completely chilled, 8 hours to overnight.

To serve, carefully invert flan onto a rimmed serving plate; let caramel sauce flow over flan.

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Place sweetened condensed milk, evaporated milk, eggs, cream cheese, milk, and vanilla extract in a blender; blend until smooth.

Place sugar in an even layer in a saucepan over medium heat. Cook until the edges start to brown, about 1 minute; drag sugar into the center with a spatula once the edges start to brown. Continue cooking, stirring from time to time, until caramel is an even golden brown, 4 to 5 minutes.

Meanwhile, pour 1 inch boiling water into a large oven-safe pot or baking dish to make a water bath.

Pour caramel into a 9-inch flan mold or baking pan; swirl so that caramel reaches 1 inch up the sides. Pour the condensed milk mixture on top. Set in the water bath.

Set the flan and water bath in the preheated oven; bake until a damp table knife inserted into the center comes out clean, 45 minutes to 1 hour. Remove from the oven and let stand for 5 minutes.

Chill flan in the refrigerator until firm, 2 to 3 hours. Invert onto a serving plate so that caramel is on top.

Preheat the oven to 350 degrees F (175 degrees C).

Melt sugar in a medium saucepan over medium-low heat until liquefied and golden in color. Carefully pour hot syrup into a deep 9-inch round glass baking dish, turning the dish to evenly coat the bottom; set aside.

Beat eggs in a large bowl. Add condensed milk, evaporated milk, and vanilla; beat until smooth. Pour egg mixture on top of caramel in the baking dish; place in a deep roasting pan. Carefully pour in enough hot water to come 1 inch up the sides of the dish.

Bake in the preheated oven until just set with a slight jiggle in the center, about 1 hour, checking after 55 minutes. Keep in mind the flan will continue to set as it cools. Remove from the oven and carefully transfer baking dish to a wire rack; cool to room temperature, then cover with plastic wrap to prevent a skin forming. Refrigerate for 3 hours or up to 3 days.

To serve, run a knife around the edges of the dish; carefully invert onto a rimmed serving plate and let caramel sauce flow over flan.

Preheat the oven to 350 degrees F (175 degrees C).

Heat sugar in a small nonstick saucepan over medium heat until completely dissolved; shake and swirl the pan until sugar has caramelized and is a dark golden brown color; pour into a 1 1/2-quart baking dish, and swirl to coat the bottom of the dish evenly.

Combine cream, condensed milk, eggs, milk, and vanilla in a blender; blend on high for one minute. Pour mixture over caramelized sugar.

Place the baking dish into a deep roasting pan; pour in enough boiling water to come 1 inch up the sides of the dish.

Bake in preheated oven until flan is set, 50 to 60 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Coat a 12-cup fluted tube pan with nonstick spray. Place a piece of rolled-up foil into the tube part of the pan to prevent cake from spilling over the top. Pour caramel topping into the prepared pan.

Beat cake mix, water, 3 eggs, and vegetable oil together in a large bowl until well combined; pour evenly over caramel topping.

Combine condensed milk, evaporated milk, 4 eggs, cream cheese, and vanilla in a blender. Process until smooth; pour slowly over cake batter. While baking, the cake will rise and the milk mixture will go to the bottom.

Coat a piece of foil with nonstick spray. Cover the pan tightly with foil, coated-side down. Place the pan in a large roasting pan. Pour hot water into the roasting pan to a depth of 2 inches.

Bake in the preheated oven until a toothpick inserted in the center comes out with a few moist crumbs on it, about 2 hours.

Place cake on a cooling rack; cool for 15 minutes. Remove foil and invert onto a serving plate. Cool for 1 hour at room temperature. Chill for 4 hours or overnight before serving.

Preheat oven to 350 degrees F (175 degrees C).

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.

Preheat the oven to 350 degrees F (175 degrees C).

Cook sugar in a small, heavy saucepan over medium-low heat, stirring occasionally, until golden. Pour caramel into a 10-inch round baking dish, tilting to coat the bottom and sides. Set aside.

Beat cream cheese in a large bowl until smooth. Beat in eggs, one at a time, until well incorporated. Mix in milks and vanilla until smooth. Pour into the caramel-coated baking dish.

Line a roasting pan with a damp kitchen towel. Place the baking dish inside the roasting pan on the towel, then place the roasting pan on the oven rack. Fill the roasting pan with boiling water to reach halfway up the sides of the baking dish.

Bake in the preheated oven until the center is just set, 50 to 60 minutes. Cool on a wire rack for 1 hour, then place in the refrigerator until completely cooled, 8 hours to overnight.

To unmold, run a knife around the edges of the baking dish and invert onto a rimmed serving platter.

Warm milk in a saucepan over medium heat. Add 2/3 cup sugar and stir to dissolve, about 3 minutes. Make sure milk does not boil; turn off heat if necessary.

Whisk eggs and egg yolk by hand; do not overmix. Pour slowly into the warm milk-sugar mixture and stir continuously over low heat for 1 1/2 minutes.

Strain through a tightly woven mesh strainer into a bowl to remove any solids that may have formed. Add vanilla extract to the bowl; mix until well combined. Set aside.

Pour 1 cup sugar into a wide skillet over medium heat. Stir occasionally with a wooden spoon until sugar has evenly melted and turned a golden caramel color, about 5 minutes. Immediately remove from heat and pour into a pressure cooker-safe cake pan, coating the bottom with liquid sugar. Pour in custard. Cover tightly with aluminum foil.

Place a trivet in the bottom of a multi-functional pressure cooker (such as Instant Pot) and add 1 cup water. Place the cake pan onto the trivet and close and lock the lid. Seal the valve and select high pressure according to manufacturer's instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes, then turn the valve to Venting to release remaining pressure. Unlock and remove the lid. Remove the trivet and pan.

Allow to cool for 1 hour, then chill for at least 3 to 4 hours, or overnight. Slide knife carefully around the edges and hold the bottom securely as you invert onto a large serving dish; the caramel should drip over the flan and onto the plate.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15-inch jelly roll pan.

Make the crust: Sift flour, cream of tartar, and baking soda into a mixing bowl.

Beat both sugars, butter, oil, egg, and vanilla in a large bowl with an electric mixer until creamy. Gradually mix in flour mixture until well blended. Spread evenly over the bottom of the prepared pan.

Bake in the preheated oven until golden brown, 10 to 12 minutes. Remove from the oven and let cool completely, about 30 minutes.

Make the filling and top with fruit: Beat cream cheese, sugar, and vanilla in a bowl until smooth and creamy. Spread over cooled crust and arrange fruit decoratively over top. Refrigerate until glaze is ready.

Make the glaze: Stir sugar and cornstarch together in a small saucepan. Whisk in water, orange juice, and lemon juice and bring to a boil over medium heat. Boil gently for 1 minute, then remove from the heat and allow to cool completely, 20 to 30 minutes.

Spoon or brush glaze evenly over fruit. Refrigerate for at least 1 hour before serving.

Whisk together the yolks, condensed milk, and evaporated milk; set aside. Melt margarine in a small saucepan over medium heat. Stir in the brown sugar; keep stirring until the brown sugar has dissolved, and is smooth. Evenly spread the sugar over the bottom of a pie plate, then pour in the custard. Cover with foil. (See Cook's Note.)

Fill a large pot approximately 3/4 full with water and bring to a simmer on the stove. Place the pie plate over the simmering water and cook for 65 to 70 minutes, until flan has set. Remove flan from the boiling water and allow to cool for at least 30 minutes.

To serve, loosen the flan from the pie plate by running a knife around the edges; invert onto a serving plate. Serve at room temperature or cold.

Preheat oven to 300 degrees F (150 degrees C). Have ready 9 inch round cake pan.

In blender or food processor, or using electric mixer, combine eggs, condensed milk and vanilla and blend until smooth. In medium sauce pan, cook sugar, stirring constantly, until it liquefies. When it starts to turn light brown, remove from heat and pour into waiting pan. Pour egg mixture over liquid sugar.

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 water to reach halfway up the sides of the baking dish.

Bake 70 minutes in the preheated oven, or until knife inserted in center comes out clean. Remove pan from water bath and let cool completely, about 1 hour. Run a knife along the edge of the pan, place a serving plate on top and invert. Serve.

Preheat the oven to 350 degrees F (175 degrees C).

Melt sugar in a heavy saucepan over low heat, stirring constantly. Cook until sugar becomes a golden brown syrup, about 10 minutes. Pour immediately into a round baking dish, swirling so caramel syrup coats the sides of the dish. Set aside to cool.

Place egg yolks into a blender and blend on medium speed for 5 minutes. Add condensed milk, 3/4 cup plus 2 tablespoons milk, and egg whites. Continue to blend until well combined. Pour over hardened caramel syrup in the baking dish, then cover the dish with aluminum foil.

Line a roasting pan with a damp kitchen towel. Place the baking dish on the towel inside the roasting pan, then place the roasting pan on the oven rack. Fill the roasting pan with boiling water to reach halfway up the sides of the baking dish.

Bake in the preheated oven until a knife inserted 1 inch from the edge comes out clean, 45 to 50 minutes. The center of flan will still be soft. Allow flan to cool before unmolding onto a plate. Refrigerate before serving.

Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).

Combine sugar and water in a medium saucepan over medium-high heat. Bring to a boil without stirring to avoid the mixture crystallizing. Continue to boil, swirling the pan occasionally, until sugar syrup begins to brown, 7 to 10 minutes. Reduce the heat to medium low and watch the color.

Once the caramel is a deep brown, 2 to 3 minutes, immediately pour it into a 10-inch flan mold. Carefully tilt the mold to make sure the whole bottom surface is covered.

Combine evaporated milk, condensed milk, egg yolks, and vanilla extract in a large bowl. Stir lightly to prevent bubbles or foam from forming; strain batter.

Place a roasting pan large enough to hold the flan mold on the oven rack. Fold two 32-inch long sheets of foil lengthwise in quarters to make strips. Cross the strips and place the flan mold in the roasting pan, with the ends of the strips extending over the edges of the roasting pan. Crimp ends slightly to keep them in place.

Slowly pour the custard mixture into the caramel-lined flan mold.

Add enough hot water to the roasting pan to come halfway up the side of the mold. Cover the roasting pan with aluminum foil.

Bake in the preheated oven until firm and a knife inserted near the center comes out clean, about 1 hour. Carefully remove the roasting pan from the oven. Carefully remove the flan mold from the roasting pan using the foil strips. Let cool on a wire rack, about 1 hour. Cover and chill in the refrigerator until completely cool, at least 4 hours or overnight.

Run a paring knife around the edges of the flan. Cover the mold with a rimmed platter and carefully flip it over to release the flan from the mold for serving. Scrape any excess caramel from the mold over the flan.

Preheat the oven to 325 degrees F (160 degrees C). Coat insides of four 5 1/2-ounce ramekins with oil.

Melt 1/2 cup plus 2 tablespoons sugar in a skillet over medium heat without stirring; swirl the skillet occasionally until sugar caramelizes to an amber color. Quickly pour caramel into each prepared ramekin to cover the bottoms. Place ramekins in a large baking dish.

Whisk cream cheese, eggs, Parmesan cheese, vanilla extract, and salt together in a bowl until smooth.

Heat milk in a small saucepan until almost simmering; stir in 1/2 cup sugar until dissolved. Stir into cream cheese mixture until custard combined.

Spoon custard mixture into the prepared ramekins. Carefully add enough hot water to the roasting pan to come halfway up the sides of the ramekins.

Bake in the preheated oven until custard is just barely set, 45 to 60 minutes. Custard should jiggle as one mass, when shaken. Remove ramekins from the baking dish; cool to room temperature, about 20 minutes.

Combine graham cracker crumbs and melted butter in a bowl; sprinkle over each flan. Refrigerate until fully chilled, at least 2 hours.

Run a knife along edges of chilled flans; invert onto plates. Drizzle any remaining caramel on top.

Place a sous vide cooker inside a large heat-proof container filled with water. Preheat the water bath to 179 degrees F (82 degrees C).

Melt sugar in a small saucepan over medium heat until browned, about 5 minutes. Pour hot melted sugar into eight 4 ounce Mason jars, enough to cover the bottom of each.

Mix sweetened condensed milk, evaporated milk, eggs, and vanilla extract together in a separate bowl. Add to the jars; seal.

Place jars in the water bath and set timer for 1 hour.

Remove jars from the water bath. Let flan cool until safe to handle, about 20 minutes.

Unseal jars and run a small rubber spatula around the sides of the flan. Top each flan with a plate;invert and gently shake to release.

Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup fluted tube pan (such as Bundt) with cooking spray. Pour 11 ounces caramel topping into the prepared pan. Spray a sheet of aluminum foil with cooking spray.

Beat cake mix, 3 eggs, oil, and water together in a bowl with an electric mixer on low speed for 30 seconds; increase speed to medium and beat for 2 minutes more, occasionally scraping down the sides of the bowl. Mix banana and 1/2 teaspoon almond extract into batter; pour batter into the prepared pan.

Beat sweetened condensed milk, evaporated milk, 5 eggs, milk, cream cheese, and 1 teaspoon almond extract together in a bowl using an electric mixer until smooth; pour over cake batter. Cover the fluted tube pan tightly with prepared aluminum foil, sprayed-side down. Set the fluted tube pan into a large baking dish and fill the baking dish with about 2 inches of water, creating a water bath.

Bake in the preheated oven for 2 hours. Remove the fluted tube pan from water and allow to cool for 15 minutes. Remove aluminum foil and invert cake onto a serving dish, allowing caramel topping to flow down the sides of cake.

Cool cake to room temperature and refrigerate, 8 hours to overnight. Drizzle remaining caramel sauce over cake before serving.

Preheat oven to 350 degrees F (175 degrees C).

Place sugar in a small saucepan over medium heat. Cook gently, without stirring, but shaking occasionally until the sugar has melted. Continue cooking until the sugar has completely melted and turned golden brown. Pour into a large round glass baking dish. Spread the caramel evenly over the bottom of the dish, then set aside to cool for 15 minutes before proceeding.

In a bowl, whisk together eggs, cream of coconut, condensed milk, and pineapple juice until thoroughly combined and smooth. Pour the egg mixture over the caramel in the baking dish. Place a kitchen towel in a large roasting pan, and set the baking dish on the towel. Place the roasting pan into the preheated oven, and carefully fill the roasting pan with water about halfway up the side of the flan dish.

Bake until a knife inserted in the center of the flan comes out clean, about 1 hour.

Remove roasting pan from oven, and allow the flan to cool sitting in its water bath, about 30 minutes. Refrigerate the flan until thoroughly cold, at least 2 hours. To unmold, run a knife all around the edge of the flan to loosen the sides. Place a serving platter on the dish, and quickly flip the pan over to remove the flan onto the platter. Spoon any liquid caramel from the baking dish over the flan, and allow the caramel sauce to pool around the flan. Sprinkle with shaved coconut, and refrigerate until serving.

For the pastry, combine flour, butter, potato starch, sugar, and salt in the bowl of a food processor and process until it has the consistency of sand.

Combine milk and egg yolk in a small bowl. Add to the flour mixture and mix by hand until the mixture is evenly moistened. Do not overwork the pastry. Wrap pastry dough in plastic wrap and refrigerate for at least 30 minutes.

Grease and flour a 9-inch springform pan.

For the filling, combine milk, 1/2 of the sugar and split and scraped vanilla bean in a large, heavy saucepan over medium heat. Bring to a boil, stirring occasionally, until sugar has dissolved. Remove from heat once milk boils.

While the milk is heating, whisk eggs and remaining sugar in a large bowl until well combined. Stir in cream and cornstarch, and whisk until well blended.

Whisk egg mixture into the cooled milk, stirring constantly.

Return everything back into the saucepan and bring to the boil over medium heat, whisking constantly to prevent eggs from setting. As soon as custard begins to thicken, remove from heat and whisk constantly for a few minutes while it cools.

Preheat the oven to 400 degrees F (200 degrees C).

Remove pastry from the refrigerator. Roll out pastry on a lightly floured surface into a circle large enough to cover the bottom and sides of the springform pan. Line a springform pan and sides with the pastry and pierce several times with a fork. Store in the refrigerator until filling is cooled down enough.

Briefly beat cooled pastry cream with an electric mixer to smooth it out. Pour into the pastry shell and even out the surface with a spatula.

Bake in the preheated oven for 20 minutes. Increase temperature to 470 degrees F (240 degrees C) for an additional 10 minutes to brown the surface, making sure the custard does not burn. To speed up browning the top you can also place on a rack closer to the top.

Remove pie from the oven and allow to cool to room temperature. Refrigerate cooled custard pie for 4 hours before serving.

To unmold, run the blade of a knife along the inside of the mold, to loosen the flan. Then carefully remove the ring off from the springform pan.

Place sugar into a 9-inch ring mold and cook over medium-high heat, stirring constantly, until sugar melts and turns golden, about 10 minutes. Watch carefully for syrup to start to change color as it burns easily. Let caramel cool and harden, about 20 minutes.

Combine sweetened condensed milk, evaporated milk, eggs, cream cheese, and vanilla extract in a blender; blend until smooth, about 1 minute. Pour mixture over the hard caramel syrup in the tin and cover with aluminum foil. Pierce foil in the center hole of the ring with a knife; peel back foil, leaving hole uncovered for steam to circulate.

Place a metal rack inside a large pot over medium heat. Add water to almost reach the rack; bring to a boil. Place the mold on the rack, cover the pot, and steam until flan is set and firm, about 45 minutes. Unmold flan onto a serving plate and let cool before serving.

Preheat the oven to 350 degrees F (175 degrees C).

Put sugar in a heavy-duty saucepan. Cook over medium-low heat, stirring with a wooden spoon, until melted and golden, about 10 minutes. Carefully pour hot caramel into a 9-inch round, 3-inch deep baking dish. Swirl dish to cover bottom and sides. The caramel will harden as it cools.

Combine eggs, cream cheese, and sweetened condensed milk in a blender. Blend on high until well combined. Transfer to a large bowl. Add cream of coconut, coconut milk, evaporated milk, rum, and vanilla extract to the blender. Blend on high until well combined. Add to cream cheese mixture. Whisk until well combined. Pour flan mixture into caramel-coated baking dish.

Line a large roasting pan with a damp kitchen towel. Place baking dish on the towel, and place roasting pan in the preheated oven. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake until flan is set and a knife inserted in the center comes out clean, about 1 hour. Transfer to a wire rack to cool. Refrigerate flan until ready to serve.

To serve, run a knife around the edges of the pan and invert onto a serving platter. Spoon any caramel remaining in the baking dish over flan.

Heat 1 tablespoon oil in a 10-inch skillet over medium heat. Add beef; cook until well browned on both sides and reaches desired doneness. An instant-read thermometer inserted into the center should read 130 degrees F (63 degrees C) for medium-rare, about 10 minutes. Remove beef from the skillet.

Heat 1 tablespoon butter and remaining 1 tablespoon oil in the same skillet. Add mushrooms; cook until tender, stirring occasionally, about 5 minutes. Add shallot, garlic, and rosemary; cook until just fragrant, about 30 seconds. Stir in concentrated broth, water, and remaining 1 tablespoon butter until butter melts. Remove from heat.

Cut beef diagonally into thin slices against the grain. Serve mushroom sauce over beef.

Marinate the steak: Combine oil, soy sauce, wine, Worcestershire sauce, Dijon, lemon juice, garlic, Italian seasoning, and pepper in a large resealable bag. Squeeze the bag to blend ingredients.

Pierce flank steak with a knife, making small slits about 1 inch apart. Place steak in the bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.

When ready to cook, preheat the oven to 350 degrees F (175 degrees C).

Make the filling: Place crushed garlic onto a cutting board. Sprinkle salt over top and scrape with the flat side of a knife to make a paste.

Remove steak from marinade and shake off excess. Discard remaining marinade. Place steak onto a work surface and spread garlic paste all over the top side. Layer with chopped onion, bread crumbs, spinach, and feta. Starting at one of the short ends, roll steak lengthwise around the filling; secure with kitchen twine or toothpicks. Transfer to a shallow glass baking dish.

Bake, uncovered, in the preheated oven until the internal temperature of the roll is at least 145 degrees F (63 degrees F) in the center, about 1 hour.

Remove from the oven and let stand for 5 minutes so filling can set. Slice into 1-inch slices to serve.