easy flan

A delicious Canarian style flan, made with condensed milk.

Quesillo Canario Recipe: Canarian Style Flan

eggs

whole milk

condensed milk

vanilla extract

Lemon lemon

Caramel

Preheat the oven to 350°F (175°C)

Beat the eggs really well, and then beat in the condensed milk and vanilla until combined.

Beat in the whole milk.

Add the lemon zest and stir.

Coat a flan pan (any normal baking mold will do) with butter and then with caramel.

Pour in the egg and milk mixture, and place in a water bath (bain marie) for about 35-50 minutes (the time will depend on the pan you are using-- so after about 35 minutes check frequently).

When a toothpick inserted into the center of the flan comes out clean, it's ready!

Let the flan cool completely, then flip over onto a serving dish. Spoon extra caramel sauce on top and enjoy!

This classic Spanish flan recipe is so simple it's almost criminal. Just 4 ingredients and a handful of steps will get you a silky smooth flan with a devilishly gooey caramel.

Authentic Spanish Flan Recipe

sugar

480 milliliters milk (full fat)

Preheat the oven to 350°F (175°C).

Start by preparing the ramekins (you could also use one larger mold if you prefer): put six of them (1 cup volume) on a 13-inch baking dish. Fill the dish with warm water (tap is fine). The warmth is important here, since it will keep the ramekin warm when the sugar syrup goes in and stop it from hardening.

Cook 1 cup of the sugar over medium-low heat for 10-15 minutes until it liquefies and turns a light golden brown color. You'll need to keep a watchful eye on the sugar here, to stop it from burning.

Take it off the heat and quickly pour it into the ramekins. If it starts to harden midway through, put it back on the heat and stir until it's smooth again. Set aside while you make the rest of the flan.

In a large mixing bowl, whisk together the eggs with the remaining 1/2 cup of sugar until creamy.

Add the milk and vanilla and stir until well-combined.

Divide the flan mixture evenly among the six ramekins, pouring right on top of the caramel. Cover each ramekin with aluminum foil and tightly seal. Bake in the oven for one hour, or until it wobbles and jiggles when you lightly shake the ramekin.

Take the ramekins out of the water-filled baking dish and set aside to cool to room temperature. Then place in the fridge and chill for at least 4 hours.

To serve, take a butter knife and run it around the inside of the ramekin. Quickly (and gently!) flip the ramekin over the plate. The caramel should run out to coat it as a sauce. If any of the caramel has hardened and stuck to the ramekin, just leave it!

This Flan is as easy and classic (and creamy!) as it gets.

Best-Ever Flan

heavy cream

c. whole milk

pure vanilla extract

kosher salt

c. granulated sugar, divided

Preheat oven to 350°. In a large bowl or measuring cup, whisk to combine cream, milk, vanilla, and salt.

In a medium saucepan over medium-high heat, combine 1 cup sugar with 1/3 cup water. Cook, gently swirling the pot but not stirring, until mixture turns a deep golden color, 10 to 15 minutes. (Tip: use a pastry brush dipped in water to clean the inner sides of the pan and avoid burning while making your caramel.) Working quickly, divide caramel into seven 6-ounce ramekins. Gently lift and tilt ramekins to coat the inside with caramel. (Don't worry if the sugar hardens at this point! It will melt down while baking.)&nbsp;Place ramekins in a large baking dish.

Whisk eggs, egg yolks, and remaining ½ cup sugar together in a large bowl. Gently mix in cream mixture until just combined. Divide mixture evenly between ramekins, about&nbsp;½ cup each.&nbsp;

Pour enough hot water into baking dish to come halfway to top of ramekins. Bake until just set and flan slightly jiggles, 45 to 50 minutes. Transfer ramekins to a cooling rack and let cool completely, about 2 hours. If not serving right away, cover with plastic wrap and chill in the refrigerator until ready to serve.

When ready to serve, use a small knife or offset spatula to carefully loosen the edges of the flan. If refrigerated, warm in microwave in 10 second increments for 30 seconds. Turn flan over onto a plate with a shallow rim, shake gently to release flan, and remove ramekin.

I haven’t made this yet, but, I can tell by the recipe that it will be amazing. I have made this type of flan before and it’s the bomb. I do not like the flans made with cream cheese or sweetened condensed milk,  adding cream cheese or sweetened condensed milk are not traditional, using cream cheese gives a thick and dense. Flan should be more like a custard silky and  light

I totally disagree with this method..
Try 3 eggs ,1 condensed milk, 1 evaporated milk, 2 tablespoon of vanilla extract,350°, 60mins and BOOM !!!!

This recipe turned out great! Except for the caramel...it turned into a solid rock in the ramekins. I’m confused, was I supposed to use the caramel sauce recipe that’s linked above the recipe, but not in the actual recipe?

LOVE this flan recipe. I made it my own tho. Do you know you can make your carmelized sugar in the microwave? Perfect every time. I do that, then I doubled the recipe. When sugar hardens in baking dish I sprinkle some dark brown sugar on the bottom. When making the recipe I do my cream and milk, add some cinnamon and nutmeg, 2 teas. vanilla, then beat 9 eggs within an inch of their lives. Then fold those into the cream mix. Bake at 375 for 30 min, and lower oven to 350. Bake till done in the water bath.

The caramel turned out terribly I would suggest using another method but everything else seems good

https://streaming.hearstdigitalstudios.com/8d3ba265-9140-4479-b888-cddce939d1dc/video_rover_16x9_1080p_hd_1635540393_92236.mp4

In our opinion, Flan (AKA the classic baked custard often served in Latin America & Spain) never goes out of style. Pour yourself a freshly brewed cup of coffee and dig in to one of the creamiest, most luxurious desserts ever.

Our Best-Ever Flan Is So Good You'll Want To Lick The Plate

You&#039;ll love this silky latin custard topped with an incredible and easy caramel.

Flan

water

oz cream cheese (1 package, room temperature)

oz evaporated milk (1 can)

oz sweetened condensed milk (1 can)

tbsp vanilla extract (10 milliliters)

Preheat oven to 325F. Add the sugar to a large pan then drizzle the water over it. Place over medium-high heat and use a pastry brush to wash the side down. Leave undisturbed for about 10 minutes or until the sugar takes on a golden color then immediately pour into your round baking pan. Tilt and turn the pan to spread the caramel out to the edge then set aside to cool and harden while you make the custard.

For the Caramel

Beat the room temperature cream cheese in a large bowl then add the eggs one at a time while mixing. Scrape the bowl down and beat until smooth with no lumps.

Pour in the evaporated and condensed milks and the vanilla extract then mix to combine and pour into the pan with your caramel.

Place the pan in a large roasting dish and fill with an inch of hot water then place in the center rack of your oven. Bake for about 50 minutes or until the center is just set. It will wobble slightly when you jiggle the pan but continue to set as it cools.

Allow to cool to room temperature before serving. You can chill the custard if preferred as well. Run a small sharp knife around the edge of the pan then place a serving dish upside down on top and invert. Remove the pan and serve. If you chilled the flan, dip the pan halfway into a bowl of hot water to warm the caramel before inverting onto a plate.

For the Custard

Rich and silky flan (créme caramel) has a creamy vanilla custard topped with an amazing caramel. This popular latin dessert is beyond easy to make and the perfect finish to any meal.

RECIPE: https://preppykitchen.com/flan/

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The most viewed easy flan recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine