Best Cuban Flanegg Custard Recipes

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CUBAN FLAN (CUSTARD) RECIPE



Cuban Flan (Custard) Recipe image

Make and share this Cuban Flan (Custard) Recipe recipe from Food.com.

Provided by Elaniemay

Categories     < 4 Hours

Time 1h25m

Yield 1 flan, 6 serving(s)

Number Of Ingredients 9

1 1/2 cups sugar
6 egg yolks
2 cups milk
3 egg whites
1 teaspoon vanilla
1 lemon peel
1/4 teaspoon salt
1 cinnamon stick
1/4 cup water

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.

Nutrition Facts : Calories 305.4, Fat 7.1, SaturatedFat 3.3, Cholesterol 200.2, Sodium 171.7, Carbohydrate 54.5, Sugar 50.2, Protein 6.9

CUBAN FLAN(EGG CUSTARD)



CUBAN FLAN(EGG CUSTARD) image

This was my mother's recipe. She used a pressure cooker, but I don't have one, so I used the stove and the oven. Works just as well. Less dangerous too. Bc I use fat-free ingredients and Splenda, I call this my diabetic version. Has less calories/sugar/cholesterol than a regular flan, particularly if you use Egg Beaters(or...

Provided by AURORA MATA

Categories     Other Desserts

Time 1h5m

Number Of Ingredients 7

3 eggs (or can use egg beaters)
1 can(s) fat-free evaporated milk(8 oz)
1 tsp pure vanilla extract
1 c milk 2 %(you can use whole milk if you prefer)
1 c splenda or truvia or real sugar
1 1/4 c water to make caramel
3/4 c sugar(cannot use substitute sugar)

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.

DELICIOUS, EASY CUBAN-STYLE FLAN



Delicious, Easy Cuban-Style Flan image

I love a good flan, and have experimented with many during the years of my flan-fixation. :) This one is quite lovely- both for ease of preparation, and for taste. It is denser then some I've tasted, not too heavy like some that use heavy cream, but texture-wise, very creamy and smooth. I got this recipe from a dear friend who gave me her mother's recipe from Cuba. Don't hesitate to make this recipe becuause you don't know what to do with the leftover egg-whites. There are lots of things to do with egg-whites! Use them in egg-flower soup, fried rice, egg-white omelettes, meringues, as the egg-binder in meatloaf, meatballs and spinach-artichoke dip, just to name a few. Enjoy. :) Note: prep time does not include cooling.

Provided by MinatheBrat

Categories     Dessert

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 7

1/2 cup sugar
1 teaspoon water (optional)
1 whole egg
5 egg yolks
1 (12 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
1/2-1 teaspoon vanilla extract

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!

Nutrition Facts : Calories 244.1, Fat 8.5, SaturatedFat 4.6, Cholesterol 125, Sodium 97.4, Carbohydrate 35.3, Sugar 31.7, Protein 7.3

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