Emerging of the Bombshell Within

An eclectic view of a girl's life

Flan! for the win! July 9, 2009

Filed under: baking,food,Recipes — bombshellwithin @ 4:47 PM

You can never go wrong with flan.  Some people, like Tania (@lovebig) mentioned that they have loved it and never made it.  Now this I consider quite a crime.  Anything that translates to caramel custard is OK by my books.  So, to help entice her to add it to her extensive baking list, I’m including two flan recipes.  They are both for flan de queso, but one is with condensed milk (which she has an abundance of) and the other is with evaporated milk (which is the one we usually make).  A difference between the recipes is the end consistency.  The one with evaporated milk is a lighter sort of custard in texture and the one with condensed milk has a weightier feel to it.  (That likely made no sense, but if you went and made both, you’d TOTALLY see what I’m trying to convey) In fact, I can usually tell when a recipe was made with either one.  I did this to my gay hubby’s amusement one weekend when he brought some flan back after his weekend in Adjuntas and a little was saved for me to try.  I pegged it after a spoonful or two the difference the recipe I usually have because his mother uses sweetened condensed milk.  

(I was supposed to post this up last night after work but I was trying to dig through my random picture archive to see if I had a picture of flan somewhere. My search came up empty.  I did try though!)

So I urge you to give either one a try, you won’t be sorry!

Both recipes use a 9″ X 2″ round pan and you will use the bath-Marie method when baking.  So save yourself the trouble beforehand and be sure you have tested out which pan fits which and will allow you to pour some water to reach 2/3 up on the mold without making a steamy mess when the time comes!  This way you can premeasure the water (by pouring some water into your baking mold then pouring enough on the outside to desired height, then remove the mold set for the flan) and have it ready.  Also, I’m writing the recipe with the 1cup sugar to be used to caramelize into the pan but you can skip this step by just pouring a sort of thick caramel (like dulce de leche) to coat the bottom.  You just place the pan over the burner on low and let it just ooze over to coat. 

The recipes can be halved with much success but I recommend baking them in smaller ramakins if you need smaller portions most.  You won’t be sorry that you have so much flan!  You can NEVER have too much flan, if you ask me.

 

Flan de Queso con leche condensada

1cup sugar- for mold

8oz Cream Cheese

1 1/4cup water

1/4 tsp. salt

1tsp. vanilla extract

1 1/2tsp. fresh lemon/lime zest

5 large eggs

1/2 milk

1 can (14oz) sweetened condensed milk

– To caramalize mold: Place mold onto low burner and place sugar in a mound in center of the mold.  Allow the sugar to heat and turn slowly to caramel.  Once proper golden consistency, spin mold to coat bottom.  CAUTION: caramel is EXTREMELY hot.  Do not touch and while you may use a spoon to help coat the bottom, by NO means try to lick the spoon.  If the caramel gets on anything, soak in water immediately.

– Preheat oven to 325F and place the container for the bath-Marie with the amount of water you have tested beforehand that will reach 2/3 up your baking mold on the outside. 

– Cut cream cheese into 6 pieces and place into blender container.  Add the water, salt, vanilla and lemon zest.  Blend on low for 1/2 minute.

– Add eggs and blend again for 1/2 minute.

– Add the condensed mil and regular milk, blending again for 1/2 minute. 

– Pour contents into the prepared caramel baking mold.  Place into bath-Marie (if you are nervous about the water, you can leave the pouring of boiling water until after you’ve placed the pans in the oven) and bake for 45minutes.

– Raise temp to 350F and bake for about 10-15min more or until it passes the clean toothpick test.  

– Allow to rest two hours before placing in fridge to chill.  This is an important step!  This is the step that allows the caramel to release from the mold.

– Chill in fridge until ready to serve.  Turn over onto a plate when ready to serve.  Enjoy!

 

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~

Flan de Queso con leche evaporada 

1cup sugar- for mold

4oz cream cheese

1cup sugar- for flan

1/4tsp. salt

5 eggs, lightly beaten

1 can (13oz) evaporated milk

1/2cup water

1tsp. fresh lemon/lime zest

1 tsp. vanilla extract

– To caramalize mold: Place mold onto low burner and place sugar in a mound in center of the mold.  Allow the sugar to heat and turn slowly to caramel.  Once proper golden consistency, spin mold to coat bottom.  CAUTION: caramel is EXTREMELY hot.  Do not touch and while you may use a spoon to help coat the bottom, by NO means try to lick the spoon.  If the caramel gets on anything, soak in water immediately.

– Preheat oven to 350F and place the container for the bath-Marie with the amount of water you have tested beforehand that will reach 2/3 up your baking mold on the outside.

– Cream the sugar and cream cheese and salt in a mixer until soft and smooth.

– Lightly beat eggs and mix with the milks and water.  Mix well and strain over cheese and sugar mixture.

– Add vanilla and lemon zest.  Blend together and pour into mold.  

– Bake in bath-Marie at 350F for 1 1/2 hours or until toothpick test comes clean.  After first 45minutes of baking, place an aluminum foil tent over it to avoid forming an upper crust, bake for the rest of time covered.

– Allow to rest two hours before placing in fridge to chill.  This is an important step!  This is the step that allows the caramel to release from the mold.

– Chill in fridge until ready to serve.  Turn over onto a plate (it MUST be turned over to allow caramel to be poured over the custard) when ready to serve.  

 

Enjoy!

 

 

 

 

 

 

 

 

 

 

You can never go wrong with flan.  Some people, like Tania (@lovebig) mentioned that they have loved it and never made it.  Now this I consider quite a 
crime.  Anything that translates to caramel custard is OK by my books.  So, to help entice her to add it to her extensive baking list, I’m including two flan 
recipes.  They are both for flan de queso, but one is with condensed milk (which she has an abundance of) and the other is with evaporated milk (which is the 
one we usually make).  A difference between the recipes is the end consistency.  The one with evaporated milk is a lighter sort of custard in texture and the 
one with condensed milk has a weightier feel to it.  (That likely made no sense, but if you went and made both, you’d TOTALLY see what I’m trying to convey)  
In fact, I can usually tell when a recipe was made with either one.  I did this to my gay hubby’s amusement one weekend when he brought some flan back after 
his weekend in Adjuntas and a little was saved for me to try.  I pegged it after a spoonful or two the difference the recipe I usually have because his 
mother uses sweetened condensed milk.  
(I was supposed to post this up last night after work but I was trying to dig through my random picture archive to see if I had a picture of flan somewhere.  
My search came up empty.  I did try though!)
So I urge you to give either one a try, you won’t be sorry!
Both recipes use a 9″ X 2″ round pan and you will use the bath-Marie method when baking.  So save yourself the trouble beforehand and be sure you have tested 
out which pan fits which and will allow you to pour some water to reach 2/3 up on the mold without making a steamy mess when the time comes!  This way you 
can premeasure the water (by pouring some water into your baking mold then pouring enough on the outside to desired height, then remove the mold set for the 
flan) and have it ready.  Also, I’m writing the recipe with the 1cup sugar to be used to caramelize into the pan but you can skip this step by just pouring a 
sort of thick caramel (like dulce de leche) to coat the bottom.  You just place the pan over the burner on low and let it just ooze over to coat.  
The recipes can be halved with much success but I reccommend baking them in smaller ramakins if you need smaller portions most.  You won’t be sorry that you 
have so much flan!  You can NEVER have too much flan, if you ask me.
Flan de Queso con leche condensada
1cup sugar- for mold
8oz Cream Cheese
1 1/4cup water
1/4 tsp. salt
1tsp. vanilla extract
1 1/2tsp. fresh lemon/lime zest
5 large eggs
1/2 milk
1 can (14oz) sweetened condensed milk
– To caramalize mold: Place mold onto low burner and place sugar in a mound in center of the mold.  Allow the sugar to heat and turn slowly to caramel.  Once 
proper golden consistency, spin mold to coat bottom.  CAUTION: caramel is EXTREMELY hot.  Do not touch and while you may use a spoon to help coat the bottom, 
by NO means try to lick the spoon.  If the caramel gets on anything, soak in water immediately.
– Preheat oven to 325F and place the container for the bath-Marie with the amount of water you have tested beforehand that will reach 2/3 up your baking mold 
on the outside. 
– Cut cream cheese into 6 pieces and place into blender container.  Add the water, salt, vanilla and lemon zest.  Blend on low for 1/2 minute.
– Add eggs and blend again for 1/2 minute.
– Add the condensed mil and regular milk, blending again for 1/2 minute. 
– Pour contents into the prepared caramel baking mold.  Place into bath-Marie (if you are nervous about the water, you can leave the pouring of boiling water 
until after you’ve placed the pans in the oven) and bake for 45minutes.
– Raise temp to 350F and bake for about 10-15min more or until it passes the clean toothpick test.  
– Allow to rest two hours before placing in fridge to chill.  This is an important step!  This is the step that allows the caramel to release from the mold.
– Chill in fridge until ready to serve.  Turn over onto a plate when ready to serve.  Enjoy!
Flan de Queso con leche evaporada 
1cup sugar- for mold
4oz cream cheese
1cup sugar- for flan
1/4tsp. salt
5 eggs, lightly beaten
1 can (13oz) evaporated milk
1/2cup water
1tsp. fresh lemon/lime zest
1 tsp. vanilla extract
– To caramalize mold: Place mold onto low burner and place sugar in a mound in center of the mold.  Allow the sugar to heat and turn slowly to caramel.  Once 
proper golden consistency, spin mold to coat bottom.  CAUTION: caramel is EXTREMELY hot.  Do not touch and while you may use a spoon to help coat the bottom, 
by NO means try to lick the spoon.  If the caramel gets on anything, soak in water immediately.
– Preheat oven to 350F and place the container for the bath-Marie with the amount of water you have tested beforehand that will reach 2/3 up your baking mold 
on the outside.
– Cream the sugar and cream cheese and salt in a mixer until soft and smooth.
– Lightly beat eggs and mix with the milks and water.  Mix well and strain over cheese and sugar mixture.
– Add vanilla and lemon zest.  Blend together and pour into mold.  
– Bake in bath-Marie at 350F for 1 1/2 hours or until toothpick test comes clean.  After first 45minutes of baking, place an aluminum foil tent over it to 
avoid forming an upper crust, bake for the rest of time covered.
– Allow to rest two hours before placing in fridge to chill.  This is an important step!  This is the step that allows the caramel to release from the mold.
– Chill in fridge until ready to serve.  Turn over onto a plate (it MUST be turned over to allow caramel to be poured over the custard) when ready to serve.  
Enjoy!
  
You can never go wrong with flan.  Some people, like Tania (@lovebig) mentioned that they have loved it and never made it.  Now this I consider quite a 
crime.  Anything that translates to caramel custard is OK by my books.  So, to help entice her to add it to her extensive baking list, I’m including two flan 
recipes.  They are both for flan de queso, but one is with condensed milk (which she has an abundance of) and the other is with evaporated milk (which is the 
one we usually make).  A difference between the recipes is the end consistency.  The one with evaporated milk is a lighter sort of custard in texture and the 
one with condensed milk has a weightier feel to it.  (That likely made no sense, but if you went and made both, you’d TOTALLY see what I’m trying to convey)  
In fact, I can usually tell when a recipe was made with either one.  I did this to my gay hubby’s amusement one weekend when he brought some flan back after 
his weekend in Adjuntas and a little was saved for me to try.  I pegged it after a spoonful or two the difference the recipe I usually have because his 
mother uses sweetened condensed milk.  
(I was supposed to post this up last night after work but I was trying to dig through my random picture archive to see if I had a picture of flan somewhere.  
My search came up empty.  I did try though!)
So I urge you to give either one a try, you won’t be sorry!
Both recipes use a 9″ X 2″ round pan and you will use the bath-Marie method when baking.  So save yourself the trouble beforehand and be sure you have tested 
out which pan fits which and will allow you to pour some water to reach 2/3 up on the mold without making a steamy mess when the time comes!  This way you 
can premeasure the water (by pouring some water into your baking mold then pouring enough on the outside to desired height, then remove the mold set for the 
flan) and have it ready.  Also, I’m writing the recipe with the 1cup sugar to be used to caramelize into the pan but you can skip this step by just pouring a 
sort of thick caramel (like dulce de leche) to coat the bottom.  You just place the pan over the burner on low and let it just ooze over to coat.  
The recipes can be halved with much success but I reccommend baking them in smaller ramakins if you need smaller portions most.  You won’t be sorry that you 
have so much flan!  You can NEVER have too much flan, if you ask me.
Flan de Queso con leche condensada
1cup sugar- for mold
8oz Cream Cheese
1 1/4cup water
1/4 tsp. salt
1tsp. vanilla extract
1 1/2tsp. fresh lemon/lime zest
5 large eggs
1/2 milk
1 can (14oz) sweetened condensed milk
– To caramalize mold: Place mold onto low burner and place sugar in a mound in center of the mold.  Allow the sugar to heat and turn slowly to caramel.  Once 
proper golden consistency, spin mold to coat bottom.  CAUTION: caramel is EXTREMELY hot.  Do not touch and while you may use a spoon to help coat the bottom, 
by NO means try to lick the spoon.  If the caramel gets on anything, soak in water immediately.
– Preheat oven to 325F and place the container for the bath-Marie with the amount of water you have tested beforehand that will reach 2/3 up your baking mold 
on the outside. 
– Cut cream cheese into 6 pieces and place into blender container.  Add the water, salt, vanilla and lemon zest.  Blend on low for 1/2 minute.
– Add eggs and blend again for 1/2 minute.
– Add the condensed mil and regular milk, blending again for 1/2 minute. 
– Pour contents into the prepared caramel baking mold.  Place into bath-Marie (if you are nervous about the water, you can leave the pouring of boiling water 
until after you’ve placed the pans in the oven) and bake for 45minutes.
– Raise temp to 350F and bake for about 10-15min more or until it passes the clean toothpick test.  
– Allow to rest two hours before placing in fridge to chill.  This is an important step!  This is the step that allows the caramel to release from the mold.
– Chill in fridge until ready to serve.  Turn over onto a plate when ready to serve.  Enjoy!
Flan de Queso con leche evaporada 
1cup sugar- for mold
4oz cream cheese
1cup sugar- for flan
1/4tsp. salt
5 eggs, lightly beaten
1 can (13oz) evaporated milk
1/2cup water
1tsp. fresh lemon/lime zest
1 tsp. vanilla extract
– To caramalize mold: Place mold onto low burner and place sugar in a mound in center of the mold.  Allow the sugar to heat and turn slowly to caramel.  Once 
proper golden consistency, spin mold to coat bottom.  CAUTION: caramel is EXTREMELY hot.  Do not touch and while you may use a spoon to help coat the bottom, 
by NO means try to lick the spoon.  If the caramel gets on anything, soak in water immediately.
– Preheat oven to 350F and place the container for the bath-Marie with the amount of water you have tested beforehand that will reach 2/3 up your baking mold 
on the outside.
– Cream the sugar and cream cheese and salt in a mixer until soft and smooth.
– Lightly beat eggs and mix with the milks and water.  Mix well and strain over cheese and sugar mixture.
– Add vanilla and lemon zest.  Blend together and pour into mold.  
– Bake in bath-Marie at 350F for 1 1/2 hours or until toothpick test comes clean.  After first 45minutes of baking, place an aluminum foil tent over it to 
avoid forming an upper crust, bake for the rest of time covered.
– Allow to rest two hours before placing in fridge to chill.  This is an important step!  This is the step that allows the caramel to release from the mold.
– Chill in fridge until ready to serve.  Turn over onto a plate (it MUST be turned over to allow caramel to be poured over the custard) when ready to serve.  
Enjoy!
  You can never go wrong with flan.  Some people, like Tania (@lovebig) mentioned that they have loved it and never made it.  Now this I consider quite a 
crime.  Anything that translates to caramel custard is OK by my books.  So, to help entice her to add it to her extensive baking list, I’m including two flan 
recipes.  They are both for flan de queso, but one is with condensed milk (which she has an abundance of) and the other is with evaporated milk (which is the 
one we usually make).  A difference between the recipes is the end consistency.  The one with evaporated milk is a lighter sort of custard in texture and the 
one with condensed milk has a weightier feel to it.  (That likely made no sense, but if you went and made both, you’d TOTALLY see what I’m trying to convey)  
In fact, I can usually tell when a recipe was made with either one.  I did this to my gay hubby’s amusement one weekend when he brought some flan back after 
his weekend in Adjuntas and a little was saved for me to try.  I pegged it after a spoonful or two the difference the recipe I usually have because his 
mother uses sweetened condensed milk.  
(I was supposed to post this up last night after work but I was trying to dig through my random picture archive to see if I had a picture of flan somewhere.  
My search came up empty.  I did try though!)
So I urge you to give either one a try, you won’t be sorry!
Both recipes use a 9″ X 2″ round pan and you will use the bath-Marie method when baking.  So save yourself the trouble beforehand and be sure you have tested 
out which pan fits which and will allow you to pour some water to reach 2/3 up on the mold without making a steamy mess when the time comes!  This way you 
can premeasure the water (by pouring some water into your baking mold then pouring enough on the outside to desired height, then remove the mold set for the 
flan) and have it ready.  Also, I’m writing the recipe with the 1cup sugar to be used to caramelize into the pan but you can skip this step by just pouring a 
sort of thick caramel (like dulce de leche) to coat the bottom.  You just place the pan over the burner on low and let it just ooze over to coat.  
The recipes can be halved with much success but I reccommend baking them in smaller ramakins if you need smaller portions most.  You won’t be sorry that you 
have so much flan!  You can NEVER have too much flan, if you ask me.
Flan de Queso con leche condensada
1cup sugar- for mold
8oz Cream Cheese
1 1/4cup water
1/4 tsp. salt
1tsp. vanilla extract
1 1/2tsp. fresh lemon/lime zest
5 large eggs
1/2 milk
1 can (14oz) sweetened condensed milk
– To caramalize mold: Place mold onto low burner and place sugar in a mound in center of the mold.  Allow the sugar to heat and turn slowly to caramel.  Once 
proper golden consistency, spin mold to coat bottom.  CAUTION: caramel is EXTREMELY hot.  Do not touch and while you may use a spoon to help coat the bottom, 
by NO means try to lick the spoon.  If the caramel gets on anything, soak in water immediately.
– Preheat oven to 325F and place the container for the bath-Marie with the amount of water you have tested beforehand that will reach 2/3 up your baking mold 
on the outside. 
– Cut cream cheese into 6 pieces and place into blender container.  Add the water, salt, vanilla and lemon zest.  Blend on low for 1/2 minute.
– Add eggs and blend again for 1/2 minute.
– Add the condensed mil and regular milk, blending again for 1/2 minute. 
– Pour contents into the prepared caramel baking mold.  Place into bath-Marie (if you are nervous about the water, you can leave the pouring of boiling water 
until after you’ve placed the pans in the oven) and bake for 45minutes.
– Raise temp to 350F and bake for about 10-15min more or until it passes the clean toothpick test.  
– Allow to rest two hours before placing in fridge to chill.  This is an important step!  This is the step that allows the caramel to release from the mold.
– Chill in fridge until ready to serve.  Turn over onto a plate when ready to serve.  Enjoy!
Flan de Queso con leche evaporada 
1cup sugar- for mold
4oz cream cheese
1cup sugar- for flan
1/4tsp. salt
5 eggs, lightly beaten
1 can (13oz) evaporated milk
1/2cup water
1tsp. fresh lemon/lime zest
1 tsp. vanilla extract
– To caramalize mold: Place mold onto low burner and place sugar in a mound in center of the mold.  Allow the sugar to heat and turn slowly to caramel.  Once 
proper golden consistency, spin mold to coat bottom.  CAUTION: caramel is EXTREMELY hot.  Do not touch and while you may use a spoon to help coat the bottom, 
by NO means try to lick the spoon.  If the caramel gets on anything, soak in water immediately.
– Preheat oven to 350F and place the container for the bath-Marie with the amount of water you have tested beforehand that will reach 2/3 up your baking mold 
on the outside.
– Cream the sugar and cream cheese and salt in a mixer until soft and smooth.
– Lightly beat eggs and mix with the milks and water.  Mix well and strain over cheese and sugar mixture.
– Add vanilla and lemon zest.  Blend together and pour into mold.  
– Bake in bath-Marie at 350F for 1 1/2 hours or until toothpick test comes clean.  After first 45minutes of baking, place an aluminum foil tent over it to 
avoid forming an upper crust, bake for the rest of time covered.
– Allow to rest two hours before placing in fridge to chill.  This is an important step!  This is the step that allows the caramel to release from the mold.
– Chill in fridge until ready to serve.  Turn over onto a plate (it MUST be turned over to allow caramel to be poured over the custard) when ready to serve.  
Enjoy!
  
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One Response to “Flan! for the win!”

  1. scizor1 Says:

    It amazed me that you were able to tell with such certainty what milk my mom used. 😛


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