Best Cuban Flan Recipes

CUBAN FLAN

Steps:

• 1. Using flan pot or 2 quart pot with tight fitting lid, place 1/2 cup sugar in pot and caramelize sugar.(do this by melting sugar over medium heat (stirring constanly} until melted and amber in color. Remove from the stove with hot pad and move caramel around on sides of pot (only half way up pot)
• 2. Mix eggs with other 1/2 cup sugar, milk and vanilla and mix well.(I do this with blender don't have to though). Place egg mixture in flan/pot or 2 quart pot cover with flan pot lid or if using 2quart pot place Aluminum foil tightly over pot and place lid on top.
• 3. place pot into another pot big enough to hold the flan pot or 2 quart pot and fill with water until about 1 1/2 inch of water covers sides of smaller pot.
• 4. Bake at 350 degrees for at least 1 hour. but to ensure that flan is done remove lid and stick kitchen knife in center of flan if it comes out clean it's done. Remove pot from water pot and cool ompletely.
• 5. When Flan has cooled remove lid/foil and place a dish or plate that is bigger than the top of the flan pot on top, make sure the plate has a small lip as caramel will run. Place one hand on bottom of pot and one hand on top of plate and turn upside down on platter. serve or place in refridgetor covered until serving.

DELICIOUS, EASY CUBAN-STYLE FLAN

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!

THE BEST CUBAN FLAN!

Steps:

• first melt sugar in flan pan until its liquefied and browned. Take it of the heat and coat the pan on the sides by turning and turning it until the bottom and sides are completely coated.Take it off the heat and leave it on the side.
• Get the all filling ingredients and mix them in the blender until completly blended.
• Pour Filling into the caramelized flan pan.
• close pan tightly and make sure no liquid can escape it. (if needed get aluminum foil and wrapped the ends to make tighter).
• Fill a pressure cooker with water until it reaches the flan pan half way (like the maria bath).
• Turn it to high until it begins to whistle ,.
• then immediately turn to medium and let it whistle for 30 min,.
• After the 30 minutes pass turn it off and let it rest,.
• When cooled invert it into a well sized container.
• And there you have your flan!

CUBAN PUMPKIN FLAN (A HEALTHY ALTERNATIVE TO PUMPKIN PIE) W/ MUL

Steps:

• Preheat oven to 350 degrees.
• In a heavy saucepan melt 1 cup sugar over medium-high heat, stirring occasionally, until the sugar is amber in color and has turned into a smooth liquid. Immediately remove the syrup from heat and pour evenly into the bottom of a heated 9-inch glass pie plate, 2-quart casserole dish, or a cake mold. (To heat the dish, pour hot or boiling water into it and let stand for a minute or two, then drain and dry completely before adding the sugar syrup.).
• In a heavy saucepan, bring the milk, pumpkin puree, cinnamon stick or spice mixture, and salt to a boil over medium heat and remove from heat immediately. Discard the cinnamon stick.
• In a large mixing bowl beat together the eggs, egg yolks, remaining sugar, and vanilla. While the beater is running, slowly add ½ cup of the hot milk mixture and beat until eggs are tempered, then slowly add the remaining hot milk.
• Pour the mixture into the dish over the hardened sugar syrup and place in a baking pan. Add hot water to halfway up the side of the dish. Place in oven and cook for 1 hour or until the custard has set.
• Carefully remove the baking pan from the oven and remove the flan dish from the hot water bath and allow to cool. While the flan is still warm, run a knife around the edge to loosen it.
• To remove flan, place a large, deep plate face down on top of the dish and invert the flan onto the plate. Make sure the plate is large enough to hold the flan and has enough of a well to hold the syrup.
• Flan can be served warm or chilled.
• Note: The flan can be prepared 2 days in advance and kept covered and refrigerated.

CUBAN - RUM FLAN RECIPE - (4/5)

Steps:

• Set oven at 350 degrees For Caramel In a 2-quart saucepan, combine the 1-1/2 cup granulated sugar and 2-3 Tbs. water and drops of lemon and cook over low heat, stirring occasionally, until the sugar is dissolved and the liquid is clear, 2 to 3 minutes. Increase the heat to medium high and cook without stirring until the sugar begins to turn golden-brown on the edges. Gently swirl the pan over the heat to even out the color, and cook until the sugar turns golden-amber, 3 to 5 minutes. Off the heat, carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside. For filling In a bowl, blend following ingredients: Condensed milk Evaporated milk Cream cheese Eggs Rum Sugar Once blended pour in caramelized dish Place in a bain Marie, (pan with water) 2/3 of way up the dish Place in oven Cook 40-60 minutes. You know it is done when you place a toothpick or knife through the flan, it comes out clean Let cool completely on a wire rack Once completely cool, place in refrigerator for at least 1-2 hours or overnight. To serve, carefully separate the flan from the dish to be able to flip (invert) on a serving plate. make sure the plate has edges since the caramel may run over. Enjoy!

CUBAN FLAN (CUSTARD) RECIPE

Steps:

• Prepare a caramel by adding the 1/4 cup of water to 3/4 cups of sugar in a small saucepan over medium to low heat. Stir while cooking until the sugar starts melting. Let it simmer. Use a pastry brush dipped in water to wash the sides of the pan free of granular sugar. When sugar starts to thicken and turn brown remove from heat and add 2 cubes of ice to stop the cooking process, being very careful not to get burned with any splattering that may occur. Coat a warm baking dish or round mold by pouring the caramel and swirl it around the sides and bottom. put the coated mold aside( By the way the mold should be 9 inches in diameter).
• Now comes the good part.
• In a saucepan bring to a boil the milk with the lemon peel, cinnamon stick and salt. When the mixtures starts to boil remove from heat and let it cool a little bit. (like my mother use to say: dejala refrescar).
• In a medium bowl beat lightly the egg yolks, whites, vanilla and sugar until well mixed.
• Pour into the bowl the slightly cooled milk and strain the egg and milk mixture into the caramel coated mold.
• OK so far?.
• Place the flan mold inside a baking dish filled with water up to half of the mold side, (bain Mary or baño Maria).
• Now you have three choices of cooking it.
• 1) Cook over stove top at low to medium flame till a toothpick inserted in the middle comes out dry.
• 2) Bake in a preheated 350 degree oven for about an hour in the middle rack. Insert a knife or toothpick in the center, if it comes out dry remove from the oven and let it cool till warm.
• 3) In a pressure cooker ,cook in a cup of water at 15 pounds of pressure for about 25 minutes.
• When cooled place serving dish flat against top of mold and turn it upside down in a fast motion.

CUBAN FLAN(EGG CUSTARD)

Steps:

• 1. Preheat oven to 350 Degrees F. In a large bowl, mix all the ingredients except the REAL sugar/water for the caramel. Set aside. Be sure to wash the top of the can and shake it well before pouring.
• 2. Using a 3 qt Corningware casserole(it's what I use, but if you have another mold you can put on both stove top and oven, you can use that too.), put in water and sugar. Heat until sugar is boiling.
• 3. When it turns golden brown(makes a caramel), and using pot holders, swirl the caramel so that all sides and bottom of mold are completely coated. This prevents the flan from sticking to the sides of the mold.
• 4. Pour the mixture into the mold. Put the mold onto a pan half-way full of water(Bain Marie) and put in oven for 45- 55 mins. When you insert a knife into the middle of the flan, and the knife comes out dry, the flan is done.
• 5. Again using potholders, place a serving platter over the mold, and quickly turn it over. This can be a little tricky. If the flan sticks, turn it back and carefully run a knife around the edge of the mold to loosen the flan. Then turn the mold upside down again over the platter. Cool and serve.

CUBAN FLAN

Steps:

• Preheat oven to 350°F. In a saucepan, combine sugar and water, and boil rapidly until a deep amber color. Pour the mixture in the bottom of a 9-inch glass or ceramic pie pan and coat sides. Let cool. In a bowl, stir egg yolks and then add all the milks and vanilla. Mix batter well. In another bowl, whip egg whites until fluffy, not stiff. Fold whites into batter. Pour mixture into the caramelized sugar-coated pie dish. Place dish in large roasting pan or baking pan. Add enough hot water to come halfway up sides of pie dish. Bake flan in water bath for 1 hour, until set in center. Let cool, then cover and chill overnight. (Can be made two days ahead. Keep chilled.) To serve: Allow flan to come to room temperature. Run a sharp knife around the edge to loosen. Place a serving plate that's slightly larger than the pie pan on top of the pie pan, and flip upside down. Gently remove the pie pan and cut the flan into wedges to serve.

FLAN DE LA ABUELA FLOR. THE BEST AND EASIEST CUBAN - PERUVIAN FL

Steps:

• Pre heat Convection or conventional oven at 350.
• Put the sugar in a pan at high temperature. When the sugar starts melting lower to medium heat and take the pan from the heat and move in circular directions, put it back to the heat for few seconds and move the pan again until the sugar is totally melted. Be careful with sugar. It could burn you really bad. And it could get burn itself. If that happens, start over with a new cup of sugar.
• Put the caramel (melted sugar) inside the baking dish and move it around, so all the bottom of the dish is cover in caramel.
• Put all the rest of the ingredients in the blender. Blend for 2 minutes.
• Pour the mix into the baking dish, over the caramel.
• Put it in water bath. It means, put a bigger baking dish inside the oven, then put the baking dish that holds the flan mix inside the big baking dish and add very hot water inside the bigger baking plate. Do not add water into the flan mix. Put an inch or so of hot water, so the caramel doesn't burn while cooking in the oven.
• Bake it for 60 minutes (1 Hour).
• Put it away without the big baking dish. Let it cool for 30 minutes.
• When is cold put a big flat dish on top of the baking dish and flip it. You will see the flan with the caramel on top.
• Enjoy it!
• Don't forget to put extra caramel on top of each portion you serve :D yum yumm!