84 milk caramel flan Recipes

sugar, water, water (second amt), warm milk, eggs, beaten, vanilla extract, superfine flour, baking powder, caster sugar, eggs, beaten, vanilla extract, cooking oil

sugar, eggs, condensed milk, evaporated milk, vanilla extract, boiling water , for baking in

caramel ice cream topping, eggs, sweetened condensed milk, evaporated milk, vanilla, yellow cake mix, water, canola oil, eggs

caramelo, sugar, water, flan, sweetened condensed milk, unsweetened coconut milk, eggs, vanilla extract, special equipment : 6 (6-oz) opened and cleaned tuna cans (or plain ol ramekins will do)

sugar, divided, egg yolks, sweetened condensed milk, evaporated milk, milk, vanilla extract, salt, egg whites, cream cheese, softened

caramel, sugar, water, fresh lemon juice, custard, cream cheese, coconut milk, cream of coconut (cocolopez), sweetened condensed milk, eggs, vanilla, salt, boiling water as needed

caramel, brown sugar, water, custard, egg yolks, fresh milk, sweetened condensed milk of 1 1/2 cups (375ml) cream, sugar, vanilla extract

sugar, eggs, egg yolks, sweetened condensed milk, milk, instant coffee granules

sugar, water, light-colored corn syrup, cubed peeled butternut squash, sugar, reduced-fat milk, egg substitute, vanilla extract, ground ginger, ground cinnamon, salt, eggs, lightly beaten

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.

eggs, egg yolks, sugar, vanilla extract, heavy cream, whole milk, caramel , recipe follows, grey salt, melted butter, hot brewed espresso

granulated sugar, milk, light cream, eggs, sugar, salt, vanilla extract, brandy, boiling water

manchego cheese, milk , that has been prepared out of powdered, sweetened condensed milk, eggs, sugar , for caramel coating

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

flan mix with caramel sauce (recommended: royal), milk, almond extract, cherry extract, frozen cherries, thawed

evaporated milk, condensed milk, eggs, vainilla, sugar (for caramel), water (for caramel)