Craving a delightful treat that is both light and bursting with vanilla flavor? Look no further than our guide to creating the perfect light vanilla flan. This classic dessert is a staple in many cultures and is known for its creamy, smooth texture and rich custard flavor. Whether you are a seasoned baker or just starting out, we will take you through the steps of crafting a light and airy vanilla flan that will impress your friends and family. So, gather your ingredients and prepare to indulge in a culinary delight that is both delicious and guilt-free.
Here are our top 7 tried and tested recipes!
VANILLA FLAN
Sweet, creamy and comforting, flan is a universally known Spanish dessert. The rich treat is the perfect finale to a spicy meal, especially when served with a cup of strong coffee.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large heavy saucepan over medium heat, combine sugar and water. Cook, stirring occasionally, until sugar begins to melt. Using a pastry brush dipped in cold water, wash down the sides of the pan to eliminate sugar crystals. Cook, without stirring, until amber brown, about 25 minutes., Quickly pour into an ungreased 9-in. round baking pan, tilting to coat bottom of pan. Place pan in a large baking pan; let stand for 10 minutes., Meanwhile, preheat oven to 325°. In a blender, combine eggs, condensed milk, evaporated milk, and vanilla. Cover and process 1 minute or until well blended. Slowly pour into prepared baking pan., Add 1 in. of hot water to larger pan. Bake, uncovered, 35-40 minutes or until center is just set (mixture will jiggle). Remove baking pan from water bath; cool 1 hour. Cover and refrigerate overnight., To serve flan, run a knife around edge of pan; quickly invert onto a rimmed serving dish.
Nutrition Facts : Calories 356 calories, Fat 10g fat (6g saturated fat), Cholesterol 163mg cholesterol, Sodium 147mg sodium, Carbohydrate 56g carbohydrate (56g sugars, Fiber 0 fiber), Protein 11g protein.
LIGHT VANILLA FLAN
This is a wonderful light custard recipe. I have made it many times and it cures my craving for the more sinful versions.
Provided by Chris from Kansas
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Spray six 6-ounce custard cups with cooking spray.
- Set aside.
- Sprinkle 1/4 cup sugar in a heavy saucepan; place over medium heat.
- Cook, stirring constantly, until sugar melts and syrup is light golden brown.
- Pour into custard cups; let cool.
- Combine milks in a medium saucepan and heat until bubbles form around edge of pan.
- Combine egg substitute, 1/4 cup sugar, salt, and almond extract; beat well.
- Gradually stir about 1 cup hot milk into egg mixture; add to remaining milk, stirring constantly.
- Pour mixture evenly into custard cups; cover with alumninum foil.
- Place custard cups in a shallow pan; pour hot water to a depth of 1 inch into pan.
- Bake at 325 for 25 minutes or until a knife inserted near center comes out clean.
- Remove cups from water, and chill at least 4 hours.
- To serve, loosen edges of custard with a spatula; invert onto plates.
VANILLA FLAN-CAKE
Try something new with this recipe for Vanilla Flan-Cake. Vanilla Flan-Cake is a variation of choco-flan that is all about the great taste of vanilla.
Provided by My Food and Family
Categories Dairy
Time 1h30m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375ºF.
- Pour cajeta into 9-inch round cake pan sprayed with cooking spray. Blend milk, cream cheese, 3 eggs and 1/2 cup sugar in blender until smooth. Mix flour, baking powder and baking soda until blended.
- Beat butter and remaining sugar in large bowl with mixer until light and fluffy. Add remaining egg and vanilla; mix well. Beat in flour mixture alternately with sour cream. Pour over cajeta in pan. Carefully spoon cream cheese mixture over batter in pan; cover with foil sprayed with cooking spray, sprayed side down.
- Place filled cake pan in larger shallow pan. Add enough water to larger pan to come halfway up side of cake pan.
- Bake 1 hour 15 min. or until toothpick inserted in center of dessert comes out clean. Remove dessert from water bath; cool completely on wire rack. Refrigerate 2 hours. Unmold just before serving.
Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 85 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
THE PERFECT FLAN
How to make The Perfect Flan
Categories Dairy Dessert Bake Fall Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- Position rack in center of oven and preheat to 350°F. Combine cream, milk and salt in heavy medium saucepan. Scrape seeds from vanilla bean into cream mixture; add bean. Bring to simmer over medium heat. Remove from heat and let steep 30 minutes.
- Meanwhile, combine 1 cup sugar and 1/3 cup water in another heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat to high and cook without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Quickly pour caramel into six 3/4-cup ramekins or custard cups. Using oven mitts as aid, immediately tilt each ramekin to coat sides. Set ramekins into 13x9x2-inch baking pan.
- Whisk eggs, egg yolks and 7 tablespoons sugar in medium bowl just until blended. Gradually and gently whisk cream mixture into egg mixture without creating lots of foam. Pour custard through small sieve into prepared ramekins, dividing evenly (mixture will fill ramekins). Pour enough hot water into baking pan to come halfway up sides of ramekins.
- Bake until centers of flans are gently set, about 40 minutes. Transfer flans to rack and cool. Chill until cold, about 2 hours. Cover and chill overnight. (Can be made 2 days ahead.)
- To serve, run small sharp knife around flan to loosen. Turn over onto plate. Shake gently to release flan. Carefully lift off ramekin allowing caramel syrup to run over flan. Repeat with remaining flans and serve.
VANILLA FLAN
Categories Dairy Egg Dessert Low Fat Low Sodium Vanilla Spring Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F.
- In a small heavy saucepan bring water and sugar to a boil, stirring until sugar is dissolved. Boil syrup, without stirring, until golden caramel. Pour caramel into a 1 1/2-quart soufflé dish, tilting dish to coat bottom and some of side with caramel.
- In a large bowl whisk together eggs, condensed milk, skim milk, and vanilla until smooth. Pour mixture through a fine sieve into soufflé dish. Put dish in a baking pan and add enough hot water to pan to reach halfway up side of dish. Bake flan in middle of oven 1 1/4 hours, or until just set but still trembles slightly. (Flan will set as it cools.) Remove flan from pan and cool in dish on a rack. Chill flan, covered, until cold, at least 4 hours and up to 1 day.
- Dip dish in a baking pan of hot water 3 seconds. Run a thin knife around edge of dish and invert flan onto plate.
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
LIGHT CREME CARAMEL- FLAN
Make and share this Light Creme Caramel- Flan recipe from Food.com.
Provided by Miryam MS
Categories Dessert
Time 50m
Yield 6 flans, 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F Combine sugar and water in a saucepan. Bring to a boil, and cook without stirring until golden. Pour into 6 ramekins.
- Whisk eggs, vanilla, sugar and lukewarm milk in a bowl. Pour mixture into ramekins.
- Put ramekins in a roasting pan and add enough hot water to come halfway up the sides of the ramekins. Bake for about 40-50 minutes.
- Cool and chill in refrigerator for about 8 hours.
- Turn out onto individual plates to serve.
Nutrition Facts : Calories 197.4, Fat 3.5, SaturatedFat 1.1, Cholesterol 142.9, Sodium 96.8, Carbohydrate 34.2, Sugar 34.4, Protein 7.4
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your flan.
- 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 to set properly.
- Serve the flan with your favorite toppings. Some popular choices include whipped cream, fruit, and caramel sauce.
- Store the flan in the refrigerator for up to 3 days.
Conclusion:
Flan is a delicious and versatile dessert that can be enjoyed by people of all ages. It is a popular choice for special occasions, but it can also be enjoyed as a simple, everyday treat. With its creamy texture and rich flavor, flan is sure to please everyone at your table. So next time you are looking for a delicious and easy dessert, give flan a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #preparation #healthy #desserts #oven #refrigerator #low-fat #puddings-and-mousses #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #healthy-2 #low-in-something #equipment
You'll also love