Flan Recipies Recepies

Flan Recipies

INGREDIENTS

• ½ cup plus 2/3 cup sugar or Succanat
• 3 whole eggs
• 3 egg yolks
• 3 cups whole milk
• 2 teaspoons vanilla extract

1. Preheat oven to 350 degrees. Have ready an ungreased 9-inch round or square 1 ½ to 2 quart baking dish.
2. Cook ½ cup of the sugar over medium heat in a heavy medium-sized saucepan, stirring almost constantly with a long-handled wooden spoon, until it is melted and turns first golden and then very dark brown, about 5 minutes. (Use extreme caution! Cooked sugar is very hot and can burn the skin if it spatters.) Immediately pour the hot caramel syrup into the baking dish and swirl the pan until it coats the bottom. The caramel will harden at this point and melt again later as the flan bakes.
3. Gently but thoroughly whisk together the eggs, egg yolks, and the remaining 2/3 cup sugar in a mixing bowl until smooth. Gradually whisk in the milk and vanilla. Pour the custard mixture into the prepared dish. Set the dish in a larger baking pan and fill the larger pan with hot water to come halfway up the sides of the baking dish.
4. Bake until a knife inserted two-thirds of the way to the center comes out clean, 35 to 45 minutes. The center should still be slightly soft, as the flan will finish cooking after it is removed from the oven. Cool in the water bath, then remove baking dish from water bath and refrigerate for at least 1 hour or up to 8 hours.
5. Before serving, run a sharp knife around the edge of the flan to release it. Place a large rimmed serving plate over the baking dish and, using both hands, invert both dishes so that the flan and the liquid sauce unmold onto the platter. Refrigerate again until serving time.
   Serves 8.

Apple Flan Recipe

Ingredients:

• 3 tablespoons vegetable oil
• 6 firm, tart apples (Gala, McIntosh or Granny Smith), peeled, quartered, seeded, and cut into thick wedges
• 1/4 cup firmly packed brown sugar
• 1 tablespoon grated lemon zest

For the custard

• 3/4 cup granulated sugar
• 2 tablespoons granulated sugar
• 3 large eggs, at room temperature
• 1/2 cup vegetable oil
• 1 cup all-purpose flour
• 1 tablespoon vanilla extract
• 2 cups regular or soy milk
• 3 tablespoons brandy (optional)
• Raspberry, strawberry or caramel sauce (optional)

Directions:
Preheat the oven to 350 degrees. Oil a 9-by-13-inch baking dish. Prepare the apples: Heat the 3 tablespoons oil in a heavy skillet over medium-high heat. Add the apples and cook, stirring, for 2 to 3 minutes; do not let them get mushy. Stir in the brown sugar and lemon zest. Cook until the apples are caramelized, about 2 to 3 more minutes. (The brown sugar and juices should be thick and syrupy.) Spread the apple mixture over the bottom of the prepared baking dish and set aside. Make the custard: Process the 3/4 cup sugar and the eggs in a food processor until light and lemon-colored. Add the oil and process until just combined. Add the flour; pulse (repeatedly turn the machine on and off) just until combined. Add the vanilla, milk or soy milk, and, if using, brandy. Pulse just until combined. Pour the custard over the apples. Bake until the top is lightly browned and the custard is barely set, about 25 minutes. Turn the oven to broil, sprinkle remaining 2 tablespoons sugar evenly over the top of the flan, and broil for a few seconds until lightly browned (watch carefully; it burns easily).
Serve warm or at room temperature with a simple raspberry, strawberry or caramel sauce, if desired. Also good with whipped cream. Per serving, based on 10 servings (without sauce or whipped cream): 369 calories, 5 grams protein, 47 grams carbohydrates, 35 grams sugar, 19 grams fat, 70 milligrams cholesterol, 46 milligrams sodium, 3 grams fiber. This recipe for Apple Flan serves/makes 8.