flan

Recette de crème caramel. Ingrédients de la recette: 125 ml de sucre, 10 ml d'essence de vanille, 3 oeufs, 500 ml de lait, 30 ml d'eau. Servir très froid.

Crème caramel

ml (1/2 tasse) de sucre

ml (2 c. à soupe) d'eau

60 ml (1/4 tasse) de sucre

ml (2 c. à thé) d'essence de vanille

500 ml (2 tasses) de lait, chaud

oeufs, légèrement battus

Préchauffer le four à 180 °C (350 °F).

Dans une casserole, chauffer le sucre et l'eau jusqu'à l'obtention d'un caramel de couleur ambrée. Répartir dans six ramequins d'une contenance de 125 ml (1/2 tasse). Laisser refroidir.

Caramel

Ajouter le sucre et l'essence de vanille au lait chaud. Remuer jusqu'à ce que le sucre soit dissous. Dans un bol, fouetter les oeufs. Y incorporer le liquide chaud toujours en fouettant. Verser dans les ramequins.

Préparer un bain-marie, c'est-à-dire déposer un linge au fond d'un grand plat de cuisson. Y déposer les ramequins et remplir à moitié d'eau fumante. Cuire au four environ 40 minutes. L'eau ne doit jamais bouillir.

Retirer du four et de l'eau. Laisser tiédir. Réfrigérer. Passer la lame d'un couteau tout autour des ramequins, renverser et servir très froid.

Flan

Ouf! D'habitude, les recettes de Ricardo sont faciles à réaliser, mais là, soit je suis vraiment incompétente en cuisine, soit les explications ne sont pas claires... C'est un échec sur toute la ligne! Mon "caramel" a figé au fond des ramequins et le flanc n'a pas pris du tout, même si j'ai suivi à la lettre les instructions. Ça m'a pris au moins 30 minutes pour tout jeter et nettoyer. Je vous laisse imaginer ma frustration...

Bonjour Ricardo,
Je suis à Montréal et je réalise des vidéos culinaires. Que pensez-vous de mon flan ? Voici le lien : https://www.youtube.com/watch?v=LvMNRSM9V5o
Merci.
Au plaisir!

Pourquoi mon caramel devient comme du roc? Merci

J'ai suivi la recette,mais le caramel n'a pas fonctionné. Je l'ai remplacé par du sirop d'érable que j'ai fais bouillir.

La prochaine fois, je vais remplacer le lait par du lait de poule, au lieu du caramel du sirop d'erable.

J’ai remplacé le lait par une boisson aux amandes à la vanille non sucrée. Très bon et parfait pour l’invitée intolérante au lactose et au gluten.

Recette idéale de crème caramel. Sans aucune prétention mais avec tout ce qu'il faut pour réussir un dessert de qualité supérieure.  En modifiant le temps de cuisson et je l'ai déjà faite dans une moule à charlotte (très jolie présentation) et dans un moule à pain en vitre et dans aucun cas j'ai eu des problèmes pour la démouler. Merci!

Très bon! Choix sain que les amis ont tous adoré

Quel est le secret pour une texture parfaitement soyeuse ? Est-ce une question de cuisson ? merci

La chaleur du rond doit être très élevée pour réussir le caramel, et il ne faut presque pas brasser. J'ai manqué le premier! Denise

The perfect Crème Caramel is silky smooth with a velvety texture. Sous vide is the way to achieve this perfection. It allows for precise temperature control which is the key to producing the perfect crème caramel.

Sous Vide Crème Caramel

eggs

(4.7 ounces, 133 grams) granulated sugar

vanilla extract

(8 ounces, 227 grams) half and half

(8 ounces, 227 grams) whole milk

(5.25 ounces, 149 grams) granulated sugar

Tablespoons (1.5 ounces, 43 grams) water

Lightly grease six 8-ounce wide mouth mason jars; set aside.

Add egg yolks and eggs to 4-cup mixing cup. Lightly whisk in 2/3 cup of sugar and vanilla extract. Heat half and half and milk in microwave for 2 minutes, or until hot. Whisk in about 1/4 cup of hot liquid to egg mixture to temper the eggs. Lightly whisk in remaining half and half and milk, making sure to minimize the creation of air bubbles. Allow to sit for at least 30 minutes.

Custard:

Add 3/4 cup sugar and 3 tablespoons water to a small saucepan. Heat over medium heat without stirring until sugar melts and liquid is clear, about 5 minutes. Cover pan with tight fitting lid; increase heat to medium high and cook syrup without stirring until syrup is colored, about 6 minutes. Watch closely because this step occurs pretty quickly.Carefully divide syrup among six prepared jars, swirling jars to evenly distribute syrup. Allow to cool for 15 minutes.

Caramel:

Heat sous vide water bath to 176° F.

Divide custard mixture among six jars with caramel using a wire strainer.

Top jars with two-piece lids; only tighten finger-tight. If you tighten the tops too much, the pressure buildup inside the jars cannot escape, and the jars may shatter.

When sous vide water bath has reached 176° F, carefully add jars; cook crème caramel for 1 hour and 30 minutes.

Remove from water bath to wire cooling rack. Remove the lids; wipe excess condensation with paper towel. Allow to cool.

Return lids and refrigerate.

When ready to serve, run a thin knife around the inside of the jars to loosen the crème caramel. Transfer to a serving plate. If desired, add fresh fruit. Serve.

Yield: 6 Sous Vide Crème Caramel desserts.

Finishing the Sous Vide Crème Caramel

An easy flan recipe made with only 5 simple ingredients! This creamy custard dessert is topped with caramel and popular in Mexico, Spain and Latin America.

Easy Flan Recipe

sugar

sweetened condensed milk

milk

Preheat oven to 350°F.

Pour the sugar into a skillet over medium heat. Stir the sugar continually until it begins to brown and clump together. Keep stirring until the sugar completely melts and dissolves into a golden-brown syrup. Remove the syrup from the heat as soon as it has dissolves as it can burn.

Working quickly, carefully pour the caramel into a 7-inch round pan or a special flan pan (flanera) as shown in the photos in the blog post. Pour the caramel evenly into the bottom of the pan so the entire bottom is coated. If you need to, use an oven mitt or potholders to move the pan from side to side to get the caramel evenly distributed. If the caramel hardens too quickly, you can carefully reheat the pan by placing it directly on the stove or on the skillet for a few seconds.

Set the caramel-coated pan aside to cool and harden.

In a large mixing bowl, add the eggs, sweetened condensed milk, whole milk and vanilla extract. Whisk together until everything is fully combined, but try not to overwhisk so that there aren&#x27;t too many air bubbles in the mixture.

Pour the custard mixture into the caramel-coated pan. Cover the top of the pan with the lid (if using a flanera) or tightly with aluminum foil.

Place the flan pan in a large baking dish and pour enough water in the dish until it reaches about halfway up the pan. Carefully place the baking dish in the oven and bake for 1 hour and 15 minutes.

Carefully remove the dish from the oven, and then lift the flan pan out of the water bath. Remove the lid or aluminum foil and let it cool to room temperature. The flan may still be a little jiggly, but that&#x27;s okay - it will continue to cook with the residual heat.

Once it&#x27;s cooled, cover with the lid or aluminum foil and refrigerate for 4 hours or overnight.

To serve, remove the lid or aluminum foil and slide a knife along the edges of the pan to loosen it up. Place a plate or platter on top of the flan, grab a hold of both the plate and the pan and quickly and securely flip it over so that the flan is now upside down. Carefully lift off the flan pan. Your flan should be sitting in the caramel on the plate, ready to enjoy!

Carefully lift the flan pan up. The flan should be on the plate - if it&#x27;s not, place the pan back down and let it sit for a few minutes. Don&#x27;t freak out! It will loosen up and slide out. You could try tapping the sides of the pan a bit or even giving the sides a squeeze.

Slice the flan and serve with the rich caramel sauce!

A taste of summer, this quiche is full of Italian flavours and is perfect for dinner in the garden

Roasted tomato, basil & Parmesan quiche

cherry tomato

olive oil

parmesan(or vegetarian alternative), grated

pot double cream

basil leaves, shredded,

plain flour,plus extra for dusting

cold butter,cut into pieces

To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.

Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin. Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.

In a small roasting tin, drizzle the tomatoes with olive oil and season with salt and pepper. Put the tomatoes in a low shelf of the oven.

Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.

When you remove the tart case from the oven, take out the tomatoes, too.

While the tart is cooking, beat the eggs in a large bowl. Gradually add the cream, then stir in the basil and season. When the case is ready, sprinkle half the cheese over the base, scatter over the tomatoes, pour over the cream mix, then finally scatter over the rest of the cheese. Bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove from the tin. Scatter over the remaining basil and serve in slices.

Recipe for homemade coconut flan with orange caramel. This coconut flan is made with grated coconut, coconut milk, eggs, milk, and sugar, and has an orange caramel.

Coconut flan with orange caramel {Flan de coco}

water

orange juice

coconut milk

evaporated milk

coconut

sugar (adjust

tbs grated orange zest

tbs corn starch

salt

Fresh berries and toasted coconut

Combine water, orange juice and 1 cup sugar in a saucepan over medium high heat to make caramel.

Bring to a boil and cook until the caramel starts to turn a light brown honey color, be careful as it can burn very quickly. It takes about 7-9 minutes to get to the point where you start to see the caramelization start, don’t stir the caramel mix as it cooks, just let it boil until it starts to darken. Because this caramel sauce has orange, it won’t get as dark as the regular caramel.

Quickly and carefully pour the caramel into ramekins or flan molds.

For the orange caramel:

Pre-heat oven to 350

Using an electric mixer mix eggs, coconut milk, grated coconut, orange zest, sugar, evaporated milk, corn starch and pinch of salt together until all the ingredients are well blended

Pour the flan mixture into the ramekins

Place the ramekins in a baking pan with water, the water should fill up to about ½ of the height of the ramekins or molds,

Bake for 40-50 minutes – or until the flan has set. The exact time will vary depending on the size of the molds and each person&#x27;s oven.

Cool down and refrigerate the coconut flan for 2-4 hours before serving.

To remove from the molds, bring the flans to room temperature. Use a knife to help loosen the edges, and place it upside down on the serving plate. Garnish with berries and/or toasted coconut.

For the coconut flan:

This tart is easy to make, looks stunning and tastes wonderful. Best of all, you can make it ahead and reheat from frozen

Goat's cheese, potato & onion tart

pack shortcrust pastry

butter

onions

1medium potato

garlic

thyme leaf

goat's cheese

carton crème fraîche

bag rocket to serve, optional

Heat oven to 190C/fan 170C/gas 5. Roll out the pastry so it is large enough to fit a deep 23cm loose-bottomed tart tin, then line the tin with the pastry. Chill for 30 mins. Line the pastry with greaseproof paper, fill with baking beans and bake for 15 mins. Remove the paper and beans and return the tin to the oven for 5 mins until golden, then remove and set aside. Reduce oven to 180C/fan 160C/gas 4.

Heat the butter and oil in a large frying pan, add the onions and potato and cook over a very gentle heat for 10-15 mins, turning occasionally, until golden and tender. Season if you want to, then add the garlic and thyme leaves, and cook for a further 3 mins. Tip into the pastry case along with the goat’s cheese and spread out evenly.

Whisk the eggs and crème fraîche together, season if you want to, then pour into the pastry case and bake for 30-35 mins until lightly golden brown and just set in the centre. Serve warm, with rocket leaves scattered over if using.

My favorite Flan recipe! You get a rich and creamy custard style dessert covered with a deeply flavorful caramel sauce. And this version also includes luscious cream cheese to really take it over the top!

(150 grams) granulated sugar

+ 1 Tbsp warm water

(8 oz) pkg. cream cheese, (well softened (see notes))

Tbsp sugar

(14 oz) can sweetened condensed milk

(12 oz) can evaporated milk

tsp vanilla extract

Bring plenty of water to a boil in a pot or kettle to use as a water bath (the flan will be baked in a dish set in a roasting pan surrounded by the boiling water). Preheat oven to 350 degrees.

For the caramel topping: have an ungreased 9-inch by 2-inch cake pan ready or a 2-quart round baking dish or souffle pan.

In a medium saucepan whisk together 3/4 cup granulated sugar and 1/4 cup water. Set over medium heat, cook stirring constantly until sugar has dissolved and mixture begins to boil.

Once boiling stop stirring and let cook until it&#039;s nearing just an amber color. Remove from heat, let rest 5 seconds then add remaining 1 Tbsp warm water (it will steam and sputter slightly so stand back!), whisk to blend.

Immediately pour caramelized sugar into cake pan or 2-quart baking dish and carefully tilt in a circular motion to coat the entire surface of bottom of the pan (careful pan will be hot!). Set aside.

For the flan custard mixture: in a large mixing bowl using an electric hand mixer blend together cream cheese and 2 Tbsp sugar just until smooth.

Mix in eggs one at a time, mixing until just combined after each addition. Then mix in sweetened condensed milk, evaporated milk and vanilla extract.

Pour milk mixture over caramel layer in cake pan. Set pan in a roasting pan large enough to fit with extra space surrounding. Pour in enough boiling water to reach about halfway up the sides of the cake pan.

Bake until nearly set (it should still wiggle just slightly when jiggled), about 50 - 60 minutes.**

Carefully remove from water bath (roasting pan with water) and set on wire rack to cool for 1 hour. Transfer to fridge and let chill 4 hours.

Run a sharp knife around the flan right up next to the pan, then place a large rimmed serving plate over the pan. While holding the plate in place, flip the flan to the opposite side and let it fall onto the plate.

Slice and serve. Store in refrigerator.

La mejor receta de flan de huevo tradicional (y los trucos para que salga perfecto)

Leche entera

Azúcar

3count Huevo

1count Piel de limón

1count Canela en rama

Creamy, luxurious vegan flan with salted caramel sauce, no baking required! Surprisingly easy to make with just 7 simple ingredients.

Easy Vegan Flan (No-Bake!)

coconut sugar

tsp sea salt

cornstarch

tsp agar agar powder ((not flakes))

maple syrup

(13.5-ounce) cans full-fat coconut milk ((we like Whole Foods 365 brand))

Start by getting out 4 individual ramekins; ideally they should be 3-4 inches in diameter (at the base) and 2-3 inches deep. Place them within easy reach.

CARAMEL: Add the coconut sugar, salt, vanilla extract, and water to a medium saucepan and turn on medium-low heat. Set a timer for 3 minutes and stir constantly while cooking – the sugar will dissolve and the mixture should start to bubble vigorously and thicken slightly. Stick with it! If it is only gently bubbling, turn up your heat very slightly. Or if it’s smelling burnt at all, turn heat down. As soon as the 3-minute timer goes off, quickly distribute the caramel between your 4 prepared ramekins (~1 heaping tablespoon per ramekin). Set aside.

CUSTARD: You can rinse the same saucepan with hot water and use it for the custard, or choose another — make sure whatever pan you choose is deep enough to hold 4 cups (950 ml) of boiling liquid.

Add the salt, cornstarch or arrowroot, agar agar, maple syrup, and vanilla extract to the cooled (or room temperature) saucepan and whisk together until few lumps remain. Then add the coconut milk and whisk vigorously until well combined.

Place the saucepan over high heat, whisking continuously until the mixture comes to a boil. This should take about 5-7 minutes. Then reduce the heat to medium low and set a timer for 2 minutes. Continue whisking until the timer goes off. The mixture will have thickened but should still be quite loose and pourable.

Carefully distribute the custard between the ramekins, on top of the caramel. Let the flan cool for 5-10 minutes before transferring it to the refrigerator. Refrigerate for 3 hours, uncovered. If chilling for more than 3 hours, cover lightly with foil, leaving room for a bit of ventilation.

Once set, you can eat your flan straight from the ramekins with a spoon, or carefully remove them by loosening the edges with a butter knife and turning them upside down onto a plate. You may need to shake gently and tap the bottom to help them slip out!

Best enjoyed the first day, but will keep for up to 3 days lightly covered in the refrigerator. Not freezer friendly.

Creme Caramel (Custard pudding)

milk: 500 ml

whole eggs: 2

egg yolks: 2

vanilla pod: 1

water: 25 ml

C'est très bon mais, ayant du avoir la main plus lourde que prévu sur la maïzena, c'est un peu bourratif ... Mais c'est une excellente idée, envisager- vous de le renouveler en remplaçant l'eau de fleur d'oranger par de l'eau de rose, le résultat devrait être top là encore !

Flan libanais

de mesure de maïzena

Cuillère à Soupe de sucre

cuillère à café d'eau de fleur d'oranger

raisins secs

amandes effilées (dans la recette initiale, il s'agissait de pistaches concassées)

Dans une casserole, mélanger ensemble le lait, la maïzena et le sucre.

Faire chauffer à feu doux sans cesser de remuer pour qu'aucun grumeau ne se forme.

Sortir du feu lorsque le mélange a épaissi, ajouter alors l'eau de fleur d'oranger ainsi que les raisins

Verser dans des récipients et laisser refroidir au moins deux heures.

Au moment de servir, rajouter sur le dessus des amandes effilées ou des pistaches concassées.

Pressure Cooked in Instant Pot, this Kabocha Pumpkin Flan with caramel sauce has a silky smooth texture and rich custard flavor with a hint of sweet kabocha.

Instant Pot Kabocha Flan

eggs (50 g each w/o shell)

heavy (whipping) cream

tsp pure vanilla extract

oz kabocha (squash/pumpkin) ((with seeds))

Tbsp water

Gather all the ingredients.

Quickly rinse the kabocha under water and remove the seeds with a spoon.

Cut kabocha into wedges and then 2 inch pieces.

Fill the Instant Pot with 1 cup water and set a steamer basket inside.

Put the kabocha in a single layer.

Close the lid and set HIGH pressure for 2 minutes.

Make sure the steam release handle points at “sealing” and not “venting”. The float valve goes up when pressurized.

Steam Kabocha in Instant Pot

While you’re waiting for Kabocha to finish (Keep in mind that after pressure cooking, you only let the pressure release naturally for 10 minutes), we can make the caramel sauce. Boil water in a kettle or saucepan and set aside (you will only need 2 Tbsp hot water). Put 4 Tbsp sugar and 1 Tbsp water in a small saucepan.

Gently shake the saucepan to evenly distribute sugar and do not touch until the mixture starts to turn golden brown. Gently shake the pan again to distribute the mixture to have even color.

When the caramel reaches&nbsp;amber color (I like a&nbsp;slightly darker color – which has a milder bitter), turn off the heat and quickly add 2 Tbsp hot water to loosen it. The caramel will splash, so use a lid to protect yourself from getting caramel splatter.

Swirl the saucepan to make even mixture and pour the caramel into 4 ramekins. Allow the caramel sauce to cool.

Make Caramel Sauce

When it’s finished cooking, the Instant Pot will switch automatically to the “Keep Warm” mode. Let the pressure release naturally for 10 minutes&nbsp;and then proceed with&nbsp;quick release (DO NOT EXCEED. I recommend to set a timer.) by turning the steam release handle to the “venting” position to let steam out until the float valve drops down. Hold a kitchen towel and do not place your hand or face over steam release valve. The steam should be left only a little bit after 10 minutes of natural release.

Open the lid and remove the steam rack from the Instant Pot.

Make Kabocha Puree

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