Best 4 Panamanian Vanilla Flan Recipes

FLAN DE COCO (COCONUT FLAN)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place 1 cup of the sugar in a small saucepan over medium heat. Cook gently, without stirring, but shaking occasionally until the sugar has melted. Continue cooking until the sugar has completely melted, and turned golden brown. Pour into a large, glass baking dish. Spread the caramel evenly over the bottom of the dish, then set aside to cool for 15 minutes before proceeding.
• Once the caramel has hardened, pour the condensed milk, evaporated milk, milk, eggs, 1/2 cup sugar, and coconut into a blender. Blend for 3 minutes until smooth. Pour into baking dish over the caramel.
• Bake in preheated oven for 45 minutes until set. When done, remove from oven and let cool for 30 minutes. Run a knife around the edges of the dish to separate the flan from the sides. Refrigerate overnight.

QUESILLO (VENEZUELAN FLAN)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Prepare a bain-marie, or water bath, by filling a 9-inch heat-proof container with water.
• Melt sugar in a nonstick pan over medium-low heat, stirring constantly until melted, 7 to 10 minutes; be careful to keep it from burning. Pour sugar into a flan mold, coating the sides to ensure that the egg/milk mixture in the next step will not touch the container.
• Pour sweetened condensed milk into a bowl. Fill the empty can with milk and add to the bowl; stir in eggs and vanilla extract. Blend well. Fold mixture with a spatula or tap against the counter to remove air bubbles.
• Pour milk mixture into the slightly cooled flan mold. Put the lid on and place inside the water bath; don't let the water go over the rim.
• Bake the quesillo in the bain-marie in the preheated oven for 45 minutes. Pry lid open with a knife carefully; continue baking until set, about 15 minutes more.
• Let quesillo cool to room temperature, at least 25 minutes; refrigerate 8 hours to overnight. Slide a knife around the edges of the mold to loosen and invert onto a plate.

LISA'S FLANCITO

Steps:

• In a flan mold that is about 8 inches wide and 3 inches tall, add the sugar and water. Stir.
• Place the mold on a stovetop burner. Turn the heat to medium high.
• Let the sugar dissolve and come to a boil.
• When the sugar turns to liquid and amber in color, using oven mitts, remove the very hot mold from the stove.
• Tilt the to distribute the caramel so that it coats the sides of the mold, all around and up to the edges.
• Allow the caramel to cool.
• Preheat oven to 350°.
• In a saucepan on the stove, bring about 3 to 4 cups of water to boil.
• In a blender, add the two milks, eggs, and vanilla extract. Blend well.
• Pour the mixture into the flan mold with the now-cool, caramelized sugar.
• Find a large pan that is wider than the flan mold. Carefully pour the boiling water into this pan.
• Cover the flan mold with aluminum foil.
• Pace the large pan with the flan mold in the 350° oven. Bake for 30 minutes.
• Remove the foil and bake for another 15 to 20 minutes, or until a knife inserted into the center comes out clean.
• As soon as the flan comes out of the oven, use a butter knife or icing spatula to loosen its edges from the mold. The flan needs to cool for 1 hour minimum in the fridge before serving. (Overnight is ideal, if you have time.)
• When ready to serve, run your knife or spatula around the sides again to be sure the flan is fully released. Cover the flan mold with a serving platter that has a border (to hold the melting caramel). Flip over gently but swiftly, so that the flan slides onto the platter. Serve cold.

VANILLA COFFEE FLAN

Steps:

• Boil coffee grounds in 1 1/2 cups of water.
• remove from heat and let sit for 10 minutes.
• Bring milk and half& half to a heat where whisps of steam is just rising from the top.
• Strain coffee liquid through a coffee filter into a cup and then add 3/4 of a cup to the milk mixture and heat through.
• In a separate bowl whisk together eggs, sugar, and salt.
• Slowly add milk mixture to the bowl with the eggs, while whisking steadily.
• Pour 1 tbsp of caramel into 6 buttered 6 oz.
• ramekins, then pour mixture into the ramekins, and put into a large high-walled pan.
• fill pan with water and bake at 325 for 1 hour, then increase heat to 375 for an additional 20 minutes.
• Remove ramekins from oven and pan and refrigerate for at least 4 hours.
• Use a flexible knife to remove from ramekins and flip over onto small plates for serving.