These creamy custard desserts originated in Spain. This page contains homemade flan recipes.
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Sprinkle 1/4 cup sugar in a heavy saucepan; place over medium heat. Cook, stirring constantly until sugar melts and syrup is light golden brown. Pour syrup into 6 custard cups; let cool. Combine milks in a medium saucepan, and heat until bubbles form around edge of pan. Combine egg substitute, 1/4 cup sugar, salt and almond extract; beat well. Gradually stir about 1 cup hot milk into egg mixture; add to remaining milk, stirring constantly. Pour mixture evenly into custard cups; cover with aluminum foil. Place custard cups in a shallow pan; pour hot water to a depth of 1 inch into pan. Bake at 325 degrees for 25 minutes or until a knife inserted in center comes out clean. Remove cups from water and chill at least 4 hours. To serve, loosen edges of custard with a spatula; invert onto plates. Arrange assorted fresh fruit around sides.
Preheat oven to 350 degrees F. Place 1 cup of the sugar in small heavy saucepan; cook on medium heat until sugar is deep golden brown, stirring constantly to create a caramel sauce. Pour into 9 inch round pan.
Place chocolate squares in microwaveable bowl. Microwave on high 1 1/2 minutes or until chocolate is almost melted, stirring after each minutes; cool. Place milk and cream cheese in blender container; cover. Blend until smooth. Add remaining 1/2 cup sugar, eggs and melted chocolate; cover. Blend well. Pour over caramel sauce in pan.
Bake flan in water bath to ensure a gentle, even heat that will prevent curdling. To create water bath, set round pan holding the mixture inside a larger pan. Add water to larger pan, surrounding round pan about half way up the side.
Bake 1 hour or until knife inserted 1 inch from edge comes out clean. Refrigerate 4 hours or overnight. To unmold, run metal knife around edge of flan. Invert onto plate; shake lightly to loosen. Gently twist to remove pan. Add chocolate garnish, if desired. (Note: Caramel sauce on top will drizzle down sides).
By Robin from Washington, IA
I'm looking for an easy, delicious flan recipe that I can make with ingredients I already have on-hand. I don't have sweetened condensed milk, and most of the recipes I have seen use that ingredient. I do have evaporated canned milk.
Tina from Ashland, OR
Flan is a delicious, rich treat and can be made using ingredients most people have on hand.
Note: It works to make flan in muffin tins although I found that it wasn't ideal because removal was difficult and the flan didn't turn out as beautiful as it would using a ramekin. That said if you don't care so much about looks and don't have ramekins, the muffin tin works fine. If you are so lucky to have a silicone muffin tin, use it! I think it would work wonderfully.
By Stella Bella
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Here are questions related to Homemade Flan Recipes.
I'm looking for a recipe I had found years ago, it was in a magazine I believe. It is called Country Leek Flan.
Carol from Yonkers, NY
By Lynda (Guest Post)02/10/2008
Because our family is milk/cheese intolerant, any recipe with cheese might not work for us. However, at the natural foods market this week, their sample table included the best recipe you might also enjoy since you are searching for one with leeks:
Apple-sausage slices steamed with tomatoes and leeks galore. It was so very good that I plan to try this for us. I forget to BEGIN with onions, leeks, or garlic, which are SO good for us. I also forget that
cooked tomatoes might turn to mush if not watched, but that they, too, are VERY good for us and so easy to serve up. Good luck and God bless. : )