246 flan cream Recipes

sugar, whipping cream, vanilla extract, eggs, egg yolks, sugar, sweetened condensed milk, cream cheese, softened, grated orange rind (about 1 large orange), fresh orange juice, sweetened whipped cream, fresh berries, mint leaves

sugar, whole milk (or 1.5 oz half and half cream plus 4.5 oz lowfat milk), evaporated milk, eggs, sugar, salt, pack) pumpkin, ground cinnamon, ground ginger, ground allspice, ground nutmeg

flaked coconut, caramel ice cream topping, egg, egg yolk, half-and-half cream, sugar, vanilla extract, ground allspice

flaked coconut, caramel ice cream topping, egg, egg yolk, half-and-half cream, sugar, vanilla extract, ground allspice

sugar, orange (about 1/2 lb.), lemon (about 5 oz.), milk or half-and-half (light cream), whipping cream, egg yolks, tawny port, sliced strawberries (optional)

sugar ., butter ., whipping cream ., hazelnuts, sweeten condensed milk (410g)., evaporate milk (200 g), heavy cream ., eggs ., cream cheese cold, cinnamon, cocoa powder, vanilla cake mix ., decoration, white chocolate , melted, plain chocolate, melted

all purpose flour, generous ) ground cinnamon, generous) freshly grated or ground nutmeg, generous ) salt, egg yolk, whipping cream, unsalted butter, room temperature, sugar, sugar, divided, water, light corn syrup, egg yolks, eggs, heavy whipping cream, divided, whole milk, dark rum, freshly grated or ground nutmeg, chilled heavy whipping cream, powdered sugar, dark rum, vanilla extract, freshly grated or ground nutmeg (for sprinkling )

instant coffee granules, divided, boiling water, caramel ice cream topping, cola , beverage divided, food cake mix, canola oil , plus, canola oil, divided, eggs, at room temperature, divided, cream cheese, at room temperature, cubed, sweetened condensed milk, heavy cream, skim milk, almond extract, heavy duty non-stick reynolds wrap foil, sliced almonds, toasted, dark chocolate chips

whipping cream, sugar, sweet marsala, grated lemon peel, eggs, egg yolks, vanilla extract, purchased caramel sauce

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.

sugar , for caramelized sauce, orange juice , for sauce, half-and-half (or heavy cream for a richer, denser custard), orange , zest of, lemon , zest of, orange juice for custard, eggs, sugar for custard

caramel ice cream topping, blanched slivered almonds, toasted slightly, flan, eggs, sweetened condensed milk-i used dolce con leche brand, evaporated milk, mexican vanilla extract , if you can find it otherwise i used homemade version of 10 split vanilla beans steeped in brandy in a dark cabinet for months, cake, yellow cake mix, water, canola oil, eggs

eggs, heavy cream, evaporated milk, salt, nutmeg, white pepper, cayenne pepper, zucchini, washed, trimmed, and shredded (1 1/3 lbs), potato, washed and grated, green onions, sliced, garlic cloves, minced, parmesan cheese, grated, cheddar cheese, grated, swiss cheese, grated, butter

heavy cream, half-and-half (or 1/2 cup. heavy cream + 1/2 cup. milk), eggs, sugar, brown sugar, moist sweetened flaked coconut, lightly toasted, coconut liqueur, coconut snow powdered drink mix (available in most liquor stores - it s in a round container and has a powdery consistency), coconut syrup, cinnamon, granulated sugar, for coating cups

evaporated milk, condensed milk, cream, sugar, cream cheese (soften), vanilla extract, eggs

sugar, boiling water, half-and-half cream, heavy cream, sugar, orange zest, each about 2-inches long and 1/2-inch wide , pith removed, caramelized sugar syrup, jumbo egg yolks, tawny port, special equipment : portuguese flan mold or souffle dish

whipping cream , plus, whipping cream, semisweet chocolate, sour cream, sugar , plus, powdered sugar, vanilla, macadamia nuts, flour, salt, butter, egg yolk, chocolate curls (if desired)

all-purpose flour, generous ground cinnamon, generous freshly grated nutmeg or 1/8 tsp ground nutmeg, generous salt, egg yolk, whipping cream, unsalted butter, room temperature, sugar, sugar, divided, water, light corn syrup, egg yolks, eggs, heavy whipping cream, divided, whole milk, dark rum, freshly grated nutmeg or 1 tbsp ground nutmeg, chilled heavy whipping cream, powdered sugar, dark rum, vanilla extract, freshly grated nutmeg (for sprinkling ) or ground nutmeg (for sprinkling)