Best 6 Yolandas Flan Recipes

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Flan is a classic dessert that is enjoyed by people all over the world. It is a custard-based dish that is typically made with eggs, milk, sugar, and vanilla extract. Yolanda's flan is a particularly delicious version of this classic dessert. It is made with a creamy custard base and a caramel sauce that is poured over the top. The result is a rich, decadent dessert that is sure to please everyone who tries it.

Let's cook with our recipes!

AUTHENTIC MEXICAN FLAN



Authentic Mexican Flan image

Authentic Mexican Flan does not contain Cream Cheese, since there is no cream cheese down in Mexico. Now, this recipe is from my mother in law who lives in Durango, Mexico. It's been passed down for 4 generations. And after begging her she let me see her make it. It's absolutely DIVINE!

Provided by amyandcatarino

Categories     Dessert

Time 1h5m

Yield 1 flan, 6-8 serving(s)

Number Of Ingredients 10

1 1/2 cups white sugar
1/2 cup water
2 cups whole milk
1 (14 ounce) can condensed milk
1 (12 ounce) can evaporated milk
1 -7 5/8 ounce media crema, table cream (it will be in the international aisle, if you can't find it, you can use creme fraishe, or if you ca)
2 tablespoons cornstarch
2 teaspoons vanilla extract (you can use almond also or any flavor)
2 whole eggs
3 egg yolks

Steps:

  • Put all of your ingredients in a blender, blend on low until you can see that everything is well incorporated. Then add your milk mixture to the cooled sugar. Place flan carefully in to a water bath, the water should be cool and so should your oven. Bake at 400' for 45 min to an hour or until you can insert a knife and it comes out clean, time will vary depending on your oven. Let the flan sit in the fridge for a good 4 hours or even better overnight. Serve with whipped cream and Delish!

PINA COLADA FLAN



Pina Colada Flan image

Tastes like an island -- but in a dessert. Has a better texture than most flans. Best flan all my friends, even ones who HATE flan texture, have ever tasted!

Provided by Leticia

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 3h40m

Yield 8

Number Of Ingredients 6

1 cup white sugar
8 beaten eggs
2 (15 ounce) cans sweetened cream of coconut (such as Coco Lopez®)
1 (14 ounce) can sweetened condensed milk
5 tablespoons pineapple juice
1 tablespoon shaved coconut (toasted if desired)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place 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 round glass baking dish. Spread the caramel evenly over the bottom of the dish, then set aside to cool for 15 minutes before proceeding.
  • In a bowl, whisk together eggs, cream of coconut, condensed milk, and pineapple juice until thoroughly combined and smooth. Pour the egg mixture over the caramel in the baking dish. Place a kitchen towel in a large roasting pan, and set the baking dish on the towel. Place the roasting pan into the preheated oven, and carefully fill the roasting pan with water about halfway up the side of the flan dish.
  • Bake until a knife inserted in the center of the flan comes out clean, about 1 hour.
  • Remove roasting pan from oven, and allow the flan to cool sitting in its water bath, about 30 minutes. Refrigerate the flan until thoroughly cold, at least 2 hours. To unmold, run a knife all around the edge of the flan to loosen the sides. Place a serving platter on the dish, and quickly flip the pan over to remove the flan onto the platter. Spoon any liquid caramel from the baking dish over the flan, and allow the caramel sauce to pool around the flan. Sprinkle with shaved coconut, and refrigerate until serving.

Nutrition Facts : Calories 746.2 calories, Carbohydrate 117.3 g, Cholesterol 202.7 mg, Fat 28.2 g, Fiber 0.1 g, Protein 10.2 g, SaturatedFat 19.5 g, Sodium 188.9 mg, Sugar 116.9 g

CHOCOFLAN



Chocoflan image

Can't decide whether to serve chocolate cake or flan for dessert? Have your cake and eat your flan, too, with a recipe that combines two distinctive flavors in one crowd-pleasing recipe.

Provided by Paula Kittelson

Categories     Dessert

Time 4h35m

Yield 16

Number Of Ingredients 8

1/4 cup Smuckers™ caramel topping (from 12.25-oz jar)
1 box Betty Crocker™ Super Moist™ triple chocolate fudge cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
1 can (14 oz) sweetened condensed milk (not evaporated)
1 cup milk
4 eggs

Steps:

  • Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray. Pour and spread caramel topping in bottom of pan.
  • In large bowl, beat cake mix, water, oil and 3 eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour batter over caramel topping in pan.
  • In blender, place Flan ingredients. Cover; blend on high speed about 20 seconds or until smooth. Slowly pour mixture evenly over batter. (Flan mixture will mix with batter, but they will separate during baking, forming 1 layer of cake and 1 layer of flan.) Spray piece of foil with cooking spray, and place sprayed side down over top of pan; cover tightly.
  • Place cake pan in large roasting pan; add 1 inch of hot water to roasting pan.
  • Bake 1 hour 20 minutes to ensure cake AND flan layer bake completely (toothpick inserted in center of cake will come out clean). Remove cake pan from water bath to cooling rack; remove foil. Cool at room temperature 1 hour. Refrigerate in pan, uncovered, 2 hours.
  • Remove from refrigerator; run thin metal spatula around outer and inside edges of pan to loosen cake. Place serving plate upside down on cake pan; turn plate and pan over. Remove pan. Spoon any remaining caramel from pan over top of cake. Store loosely covered in refrigerator.

Nutrition Facts : Calories 300, Carbohydrate 39 g, Cholesterol 90 mg, Fat 2, Fiber 0 g, Protein 6 g, SaturatedFat 4 1/2 g, ServingSize 1 Slice, Sodium 310 mg, Sugar 26 g, TransFat 0 g

YOLANDA'S FLAN



Yolanda's Flan image

Make and share this Yolanda's Flan recipe from Food.com.

Provided by michellebsalazar

Categories     Dessert

Time 1h20m

Yield 1 loaf, 10 serving(s)

Number Of Ingredients 5

4 -5 tablespoons sugar
1 (14 ounce) can sweetened condensed milk
water
4 eggs
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees. Melt the sugar in a non-stick loaf pan over low heat, sliding the pan around constantly until the sugar is liquid but not burned. Alternatively you could melt the sugar in a separate pot and pour into a loaf pan.
  • Combine the can of condensed milk, 3/4 of the same can of water, eggs and vanilla extract in a blender and blend until smooth. Pour this mixture over the melted sugar in the loaf pan.
  • Prepare a bano de maria (bain marie) by placing the loaf pan into a casserole dish and fill the casserole dish with water around the loaf pan until the water is about half-way up the loaf pan.
  • Place casserole dish with water and loaf pan steady in the middle into the oven on the center rack and bake for about 1 hour. Flan is done when you insert a knife into the center and it comes out clean.
  • After removing, take the loaf pan out of the hot water and place in refrigerator for 5 hours or overnight until completely cooled. To serve, place a dish over the pan and hold together while flipping upside down. Flan should slide right out once it's cool enough.

YOLANDA'S DRINK



Yolanda's Drink image

My friend Yolanda loves a good cocktail, so this one is for her. It's inspired by a drink she often likes to order when we go out together -- a combination of amaretto, honey whiskey and pineapple.

Provided by Kardea Brown

Categories     beverage

Time 10m

Yield 1 drink

Number Of Ingredients 8

3 ounces (6 tablespoons) pineapple juice
1 to 2 ounces (2 tablespoons to 1/4 cup) honey-flavored whiskey, such as Jack Daniel's Tennessee Honey Whiskey
1 ounce (2 tablespoons) amaretto, such as Disaronno
1/2 ounce (1 tablespoon) fresh lemon juice
Splash of pineapple soda
1 orange slice, for garnish
1 pineapple wedge, for garnish
1 maraschino cherry, for garnish

Steps:

  • Combine the pineapple juice, whiskey, amaretto, lemon juice and soda in an ice-filled cocktail shaker. Shake until combined. Strain into an ice-filled glass and garnish with the orange slice, pineapple wedge and maraschino cherry.

FLAN DE QUESO (CREAM CHEESE FLAN)



Flan de Queso (Cream Cheese Flan) image

This flan de queso is my favorite recipe, learned from my mother. People love it and ask me for the recipe every time they try it, so here it is. I find it tastes better cold.

Provided by damaris

Categories     Flan

Time 3h10m

Yield 8

Number Of Ingredients 7

1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
6 large eggs
1 (8 ounce) package cream cheese, softened
⅓ cup 2% milk
1 teaspoon vanilla extract
1 cup white sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place sweetened condensed milk, evaporated milk, eggs, cream cheese, milk, and vanilla extract in a blender; blend until smooth.
  • Place sugar in an even layer in a saucepan over medium heat. Cook until the edges start to brown, about 1 minute; drag sugar into the center with a spatula once the edges start to brown. Continue cooking, stirring from time to time, until caramel is an even golden brown, 4 to 5 minutes.
  • Meanwhile, pour 1 inch boiling water into a large oven-safe pot or baking dish to make a water bath.
  • Pour caramel into a 9-inch flan mold or baking pan; swirl so that caramel reaches 1 inch up the sides. Pour the condensed milk mixture on top. Set in the water bath.
  • Set the flan and water bath in the preheated oven; bake until a damp table knife inserted into the center comes out clean, 45 minutes to 1 hour. Remove from the oven and let stand for 5 minutes.
  • Chill flan in the refrigerator until firm, 2 to 3 hours. Invert onto a serving plate so that caramel is on top.

Nutrition Facts : Calories 475.3 calories, Carbohydrate 58 g, Cholesterol 201.5 mg, Fat 21.5 g, Protein 14.3 g, SaturatedFat 12.3 g, Sodium 251.9 mg, Sugar 57.3 g

Tips:

  • Use fresh ingredients: The quality of your ingredients will greatly impact the taste of your flan. Use fresh milk, eggs, and cream for the best results.
  • Don't overcook the flan: Flan is a delicate custard, so it's important not to overcook it. Otherwise, it will become rubbery and tough.
  • Let the flan cool completely before serving: Flan needs time to set and cool before it can be served. If you try to serve it too soon, it will be runny and difficult to slice.
  • Use a variety of toppings: Flan can be served with a variety of toppings, such as fresh fruit, whipped cream, or caramel sauce. Get creative and experiment with different toppings to find your favorite.

Conclusion:

Flan is a delicious and classic dessert that is perfect for any occasion. With its creamy texture and rich flavor, flan is sure to please everyone at your table. So next time you're looking for a special dessert, give flan a try. You won't be disappointed!

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