15830 easy leche flan Recipes

sugar, eggs plus 3 egg whites, instant espresso powder mixed with 1 tsp. hot water, evaporated milk, sweetened condensed milk, pure vanilla extract, salt, simmering water , for water bath

amazing easy and delicious tres leches: three milk cake, yellow cake mix (with pudding) baked as directed in 13 by 9-inch pan, evaporated milk, sweetened condensed milk, heavy whipping cream, rum (or to taste), finish, cream , to cover cake, sweetened coconut, poke holes in the cake with a fork all over., pour topping mixture over cake ., let mixture absorb completely in refrigerator ., cover with whipped cream and sprinkle sweetened coconut over top of cake., add strawberries , macadamia nuts, cherries and/or pineapple. i sometimes serve a caramel sauce on the side as

cream cheese, softened, dulce de leche (milk caramel spread), ground cinnamon, cinnamon-raisin bread, apple - peeled, cored and thinly sliced

crisco original no-stick cooking spray, caramel flavored topping, pillsbury moist supreme devils food premium cake mix, water, crisco pure vegetable oil, eggs, flan, cream cheese, softened, eggs, at room temperature, eagle brand sweetened condensed milk, pet evaporated milk, vanilla extract

wheatmeal crackers (sometimes called digestive biscuits), crumbled (1cup), sugar, unsalted butter, melted, unflavored gelatin (from a 1/4-oz envelope), whole milk, cream cheese, softened, eggs, salt, dulce de leche (12 1/2 oz), fine-quality bittersweet chocolate (not unsweetened), coarsely chopped, unsalted butter , cut into pieces, light corn syrup

all-purpose flour, baking powder, salt, unsalted butter, softened, sugar, egg, pure vanilla extract, whole milk, dried cranberries (3 oz), finely chopped, cream cheese, softened, dulce de leche, pecans (2 oz), finely chopped, toasted, and cooled

dulce de leche, blueberries (7 1/2 oz), ripe small plums, quartered and pitted, hazelnuts (with skin), chopped

all-purpose flour, cornstarch, baking powder, salt, unsalted butter, softened, granulated sugar, egg yolks, vanilla, chilled heavy cream, sour cream, sugar, vanilla, homemade dulce de leche (or store-bought ), strawberries, hulled and sliced

raw green (hulled) pumpkin seeds, powdered water-soluble food colorings in assorted colors, water, divided, mm ) back-oblaten (german round edible wafer papers; about 2 3/4-inch), dulce de leche , cajeta, or arequipe

sugar, water, corn syrup, light, eggs, egg yolks, milk, whole, milk, sweetened condensed, espresso, instant powder, cinnamon

fat-free sweetened condensed milk, sugar, water, reduced-fat milk, eggs, egg whites, vanilla extract

fat-free sweetened condensed milk, sugar, water, reduced-fat milk, eggs, egg whites, vanilla extract

whole milk, heavy cream, dulce de leche (about 1 2/3 cups), pure vanilla extract

cornstarch, flour, baking powder, unsalted butter, sugar, egg yolks, dulce de leche (see (latin american caramel spread)), powdered sugar (optional)

nonstick vegetable cooking spray, ground graham crackers (from about 17 whole graham crackers), sugar, ground cinnamon, unsalted butter, melted, philadelphia-brand cream cheese, room temperature, sugar, eggs, dulce de leche (storebought is fine), vanilla extract, dulce de leche, heavy whipping cream (or more ), fleur de sel (optional)

cake batter, cake flour, baking powder, salt, eggs, separated, granulated sugar, vanilla extract, whole milk, milk syrup, sweetened condensed milk, heavy cream, evaporated milk, light rum (more if you re in the festive mood), dulce de leche, whole or goat s milk, granulated sugar, dark corn syrup, half stick cinnamon, or more to taste, egg whites, cream of tartar, water, light corn syrup, sugar

making the caramel, sugar can be cooked two ways : wet or dry. wet cooking is the easier method, because it gives you greater control over the degree of caramelization., sugar and water are brought to a boil; the water boils away and the changes from pale gold to amber to brown., you can stir the pan to help dissolve the sugar, but stop stirring once the mixture boils., dry cooking usually involves adding an acid , such as lemon juice, to keep the sugar from crystallizing., toss the lemon juice with the sugar until it s the consistency of wet sand., heat the sugar until it melts. don tsp stir , which promotes crystallization--the caramel will seize up and be grainy, not clear--but you may swirl the pan slightly to help redistribute any sugar that s starting to brown., making the custard, some recipes call for sweetened condensed milk while others use cream or whole milk. a flan made with sweetened condensed milk will be slightly denser than 1 made with milk or cream. likewise, flan made with milk rather than cream will be slightly lighter than a cream-based custard. experiment with different ingredients and recipes to find the 1 that suits your tastes., place the milk , solid flavoring--vanilla bean, cinnamon stick, citrus zest--and sugar into a large saucepan. (liqueurs and extracts are added after the mixture cooks)., bring to a simmer over medium heat, stirring occasionally., while the milk mixture heats , whisk the eggs until pale yellow. don tsp over-mix the eggs: you don tsp want the eggs to become foamy, because the air bubbles affect the texture of the finished product., in a slow stream , pour the hot milk mixture into the bowl of eggs, whisking constantly., pour the custard base through a fine mesh strainer into a clean bowl to ensure a silky smooth texture in your flan., stir in extract or other flavorings., divide the custard equally between your caramel-coated dish or ramekins.

premium coffee ice cream, whole milk, dulce de leche, instant-espresso powder, garnish: cinnamon for dusting