Best 4 Classic Honey Flan Recipes
Flan, a delectable custard dessert with a rich history and global appeal, is a symphony of flavors and textures that tantalizes the taste buds. This classic dessert, also known as crème caramel, boasts a smooth and velvety custard filling enveloped in a golden caramel sauce. Its origins can be traced back to ancient Rome, where it was known as "tyropatina," a dish made with cheese and honey. Over time, it evolved into the modern flan, incorporating eggs, milk, and sugar, and becoming a staple in Spanish and Latin American cuisine. Flan's popularity has spread far and wide, with variations found in countries like France, Italy, and the Philippines. This article presents a collection of flan recipes that capture the essence of this timeless dessert, each with its unique twist on the classic. From the simplicity of the Classic Honey Flan to the decadent richness of the Chocolate Flan and the refreshing tang of the Lemon Flan, these recipes offer a delightful journey into the world of flan.
Check out the recipes below so you can choose the best recipe for yourself!
CLASSIC FLAN
Use a 13-inch round serving plate with a rim to accommodate the caramel. Martha made this recipe on "Martha Bakes" episode 711.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees. Place a small bowl of cold water and a pastry brush near the stove top. Place a 9-inch cake pan in a large roasting pan. Bring a large kettle or pot of water to a boil.
- Make the caramel: In a saucepan over medium-high heat, mix sugar and 3 tablespoons water, stirring to combine. Do not stir again. Cook, washing down the sides of the pan with a pastry brush dipped in water, or cover with a tight-fitting lid, to prevent crystals from forming, until caramel is amber, about 8 minutes, swirling pan to color evenly. Pour into cake pan, swirling to coat bottom evenly.
- Make the custard: In a small saucepan, heat milk with 1/2 cup sugar over medium just until mixture starts to steam and bubble around the edges, 5 to 6 minutes (do not let it boil).
- Meanwhile, whisk together eggs, yolks, remaining 1/2 cup sugar, and salt in a large bowl. Add ladle of hot milk mixture to the egg mixture and whisk to combine. (This is called tempering, and it prevents the eggs from curdling.) Add two more ladles of milk mixture, one at a time, whisking to combine after each addition. Gradually whisk in remaining milk mixture. Strain through a fine sieve into a large measuring cup or a bowl (to remove any cooked bits of egg). Stir in vanilla.
- Pour custard into cake pan. Place roasting pan in oven. Add enough boiling water to pan to come halfway up the sides of the pan. Bake until custard is just set (it should tremble slightly in center when shaken), about 50 minutes.
- Remove roasting pan from oven. Use tongs to carefully remove pan from hot-water bath and place on a wire rack for 30 minutes. Cover with plastic wrap and chill for at least 8 hours (or up to 3 days). To unmold, run a sharp knife around the flan, and place a rimmed serving plate upside down over the top. Invert, and gently lift pan to remove. Serve immediately.
SPANISH FLAN
Delicious Spanish flan, everyone will love it!
Provided by ASOTO
Categories World Cuisine Recipes European Spanish
Time 1h20m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
- In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
- Bake in preheated oven 60 minutes. Let cool completely.
- To serve, carefully invert on serving plate with edges when completely cool.
Nutrition Facts : Calories 348.8 calories, Carbohydrate 56.7 g, Cholesterol 100.1 mg, Fat 9.7 g, Protein 9.5 g, SaturatedFat 5.4 g, Sodium 138.7 mg, Sugar 56.7 g
CLASSIC FLAN
After searching through hundreds of recipes, I have finally found it: the perfect, no-hassle flan that anyone can make! Even though I have listed the amount of cinnamon as 1.5 tblsns, some may find that too cinnamon-y so feel free to use however much you want to
Provided by ms_meg
Categories Dessert
Time 2h15m
Yield 1 yummy flan, 9-12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees.
- Separate the sugar into 1 and 1/4 cup and 1/4 cup. Take a round, raised-edged, flat bowl and put the sugar in it. spread the sugar out so that there is a nice, thin layer of it on the bottom.
- Put it on the stove on low heat. This will be the caramel. DO NOT STIR. The sugar must be burned but not to the point of bitterness. This is aprroximately 3-4 minutes, or when it starts turning slightly darker than the color of Clover Honey. After the caramel is done, put the bowl aside.
- Put the eggs, the two milks, the cinnamon, and the remaining sugar into a blender, and mix on high.
- Pour the blended mixture into the bowl with the caramel on the bottom.
- Take a long, flat pan, with raised edges and pour the 3 cups of COLD water into it.
- Place the bowl in the water and put it in the oven (this is to retain the moisture of the flan).
- Bake for 30 minutes at 350.
- Bake for 90 minutes at 200.
- Chill for AT LEAST 1 hour.
- cut around the putting, around the edges of the bowl, and flip!
Nutrition Facts : Calories 255.5, Fat 7.5, SaturatedFat 3.5, Cholesterol 155.9, Sodium 104.5, Carbohydrate 40.1, Fiber 0.6, Sugar 35.7, Protein 8.1
CLASSIC HONEY FLAN
Make and share this Classic Honey Flan recipe from Food.com.
Provided by spatchcock
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine eggs, milk, 1/4 cup honey and vanilla.
- Beat until mixed but not foamy.
- Combine remaining 1/4 cup honey and cinnamon in small bowl; mix well.
- Place 4 (6-ounce) custard cups in 8-inch square baking dish.
- Spoon 1 tablespoon honey-cinnamon mixture into each custard cup; divide egg mixture into each custard cup.
- Place baking dish on middle rack of oven; pour boiling water into baking dish around custard cups to 1-inch depth.
- Bake at 325 degrees F 30 to 45 minutes or until knife inserted near center comes out clean.
- Serve warm or cold.
- Loosen edges of individual custards with spatula or knife; invert onto dessert plates.
Tips:
- Use a water bath: This will help the flan cook evenly and prevent it from curdling.
- Don't overcook the flan: It should be set but still slightly jiggly in the center.
- Let the flan cool completely before serving: This will help it hold its shape.
- Serve the flan with your favorite toppings: Such as fresh fruit, whipped cream, or caramel sauce.
- Make sure the eggs and milk are at room temperature before you start: This will help them mix together smoothly.
- Don't overbeat the mixture: Overbeating can cause the flan to be tough.
- Use a baking dish with high sides: This will prevent the flan from spilling over.
- Cover the flan with aluminum foil before baking: This will help it cook evenly.
- Let the flan cool completely before refrigerating: This will help it set properly.
Conclusion:
Flan is a delicious and versatile dessert that can be enjoyed by people of all ages. It is a classic dessert that is perfect for any occasion. With its creamy texture and rich flavor, flan is sure to be a hit at your next party or gathering.
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