20 flan flavors Recipes

sweetened condensed milk, sugar, eggs, white vinegar, milk, vanilla or 1/2 tsp butternut flavoring

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

sugar, eggs, sweetened condensed milk, evaporated milk, kahlua or 2 tbsp other coffee-flavored liqueur, mexican chocolate (to garnish ) (optional), cocoa powder (to garnish ) (optional)

egg yolks, sugar, heavy cream, vanilla extract, rose water, orange-flavored liqueur, roses , petals of

sugar, corn syrup, condensed milk, half-and-half, whole milk, true cinnamon bark, kahlua or 1 tbsp other coffee-flavored liqueur, instant coffee granules dissolved in 1 tsp. boiling water, eggs, vanilla extract

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, divided, water, reduced-fat milk, instant espresso or 1/4 cup instant coffee granules, kahlua (coffee-flavored liqueur), eggs, egg whites

zucchini, trimmed and shredded, olive oil flavored cooking spray, eggs, beaten, table salt (to taste), black pepper, freshly ground, fresh oregano, minced or 1/4 tsp dried oregano, parsley, minced, feta cheese, crumbled, parmesan cheese, grated, olive oil

sugar, water, sugar, salt, eggs, egg yolks, whole milk, amaretto (almond-flavored liqueur)

sugar, eggs, sweetened condensed milk, evaporated milk, coffee-flavored liqueur (recommended : kahlua), mexican chocolate shavings and cocoa powder, garnish

fresh asparagus, garlic, chopped, olive oil, st. supery virtu ( a white wine with a flavor of peaches and nectarines)..........., cream, soft goat cheese, eggs , large, salt & white pepper to taste

milk, cornstarch, white chocolate, chopped, bing cherries, fresh and pitted, cherry flavored liqueur, sugar, fresh lemon juice

eggs, caster sugar, flour, custard powder, milk, vanilla pod or flavoring

dried porcini mushrooms, butter, minced shallots, garlic, minced, chopped thyme, heavy cream, egg yolks, freshly grated nutmeg, freshly grated parmesan, roasted portobello , recipe follows, wild mushroom confit , recipe follows, truffle emulsion , recipe follows, crispy phyllo threads , recipe follows, black truffle, sliced thin, pea shoots, olive oil, assorted wild mushrooms , such as shiitake, oyster mushrooms, chanterelles, and creminis, kosher salt, freshly ground black pepper, light, non-flavored oil such as safflower, bay leaves, fresh rosemary, fresh thyme, garlic, portobello mushroom, stem removed, olive oil, salt, freshly ground black pepper, egg, lemon juice, minced garlic, minced shallots, vegetable oil, white truffle oil

sugar, water, whole milk, half-and-half, sugar, oranges , zested, whole eggs

whole unblanched almonds, whole unblanched hazelnuts, ground cinnamon, ground ginger, freshly grated nutmeg, freshly ground black pepper, unbleached all-purpose flour, unsweetened cocoa powder, plus extra for dusting, dried fruits , preferably organic any combination of black currants, white or black raisin, black mission figs, white figs, sour cherries, plums, prunes, pears, peaches, nectarines, or cranberries and apricots and candied ginger, mild-flavored honey , such as clover, granulated sugar, candy thermometer (check your thermometer s accuracy in boiling water; it should read 212 degrees) or small bowl of ice water, cake ring or flan ring or several 4-inch flan rings placed on parchment-lined baking sheet, generously coated with melted butter and dusted with unsweetened cocoa powder, sheet of rice paper

granulated sugar, water, lemon juice, sweetened condensed milk, milk, freshly squeezed orange juice, eggs, orange zest