Featured Brand Sites
Product By Category
Tools & Info
Read MoreRead Less
Tap or click steps to mark as complete
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions. One serving of this flan is 1/2 cup.
Bake and refrigerate flan as directed. Run metal knife around edge of flan. Invert onto plate; shake gently to loosen. Gently twist to remove pan. To soften any remaining caramel in pan, dip bottom of pan in hot water; spoon caramel over flan.
Prepare as directed. Choose one of the following options: Guava: Add 1/2 cup guava paste, cut into pieces, or 1/2 cup canned guava shells in heavy syrup to cream cheese batter before pouring into prepared pan. Lime: Add zest from 1 lime to boiling sugar mixture; remove from syrup before sugar caramelizes. Pour into prepared pan as directed. Cajeta: Add 1/4 cup cajeta (Mexican goat milk caramel) to cream cheese batter before pouring into prepared pan. Chocolate-Orange: Add 2 oz. BAKER'S Semi-Sweet Chocolate, melted and cooled, and 1 Tbsp. orange zest to cream cheese batter before pouring into prepared pan. Coconut: When serving adults, omit vanilla. Add 1/4 cup BAKER'S ANGEL FLAKE Coconut or 1/2 cup coconut milk, and 1 Tbsp. rum to cream cheese batter before pouring into prepared pan.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
You cannot allow the flan to cool completely before inverting it or the caramel will re-harden. It must be still warm enough that you need a towel to hold the pan. You run a knife around the edge of the flan then cover the pan with the serving plate, give a slight shake back and forth, then invert. The caramel should still be runny. You can refrigerate it at this point, the caramel will continue to be runny but, if it thickens too much, you might want to reheat the flan slightly in the microwave. Also, for those saying this flan tastes too much like the evaporated milk, traditional flan calls for a can of sweetened condensed milk also. My mother is Cuban, so flan was a common dessert at out house growing up.
You can not allow flan to cool completely before inverting, the caramel will re-harden if it cools down too much. You should only allow it too cool a little, enough to ALMOST be able to touch with bare hands. After inverting, the caramel should be a thick but, runny liquid. You can cover and refrigerate afterward. If you want the caramel thinner either add a little water when ****** it or reheat the flan before serving. One last tip, traditional flan is made with a can of condensed milk along with the evaporated milk. This might be why some commenters say it tastes too much like evaporated milk. My mother is Cuban, flan is a common dessert in Cuba, so I grew up eating it all the time.