How to Make Easy Baked Flan
Get the recipe @ http://allrecipes.com/Recipe/Baked-Flan/detail.aspx Watch how to make a simple Spanish baked flan. This impressive dessert is made in the bl…
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Thank you for your question, Ikazulfa. You can certainly mix this with a
hand held mixer. Enjoy the flan!
Evaporated milk makes it taste better
what will happen if I didn^t put water??? does it make any change if I put
cream cheese of other flavor just wondering tnx
Mmmmm yummy
I tried this at home for my first time, It was delicious!!!!! It’s a must
try recipe! (:
is it supposed to be liquidy when you take it out of the oven? Or how do
you know when it’s set? its my first time making it lol
What happens if the caramel doesn’t cover the whole bottom of the pan? I
was to slow at spreading it around the pan and it hardened to fast
I made different flan, but it’s not that good and it’s hard a little
lol when i made this the first time it kind of tasted off then rewatched
this and it hit me……i forgot to add the vanilla
I make flan differently. I pour 1/4 of sugar on saucepan, melt it, then put
it in four cup molds, pour 2 cups of milk along with Goya flan powder onto
saucepan, then stir it with a whisk for 5 minutes. After, I pour them into
the 4 cup molds and leave them in the refrigerator for one hour. I find
that easier, but there must be a difference between the tastes of these two
recipes…
Yummy
:)
i made this and it came out great thank you!!
This is the same way my mom makes it she is cuban and the only thing she
does different is she uses a pressure cooker but looks sooo yummy ill have
to do it this way because i don’t have a pressure cooker thanks for posting
this video :D
HOW LONG DO YOU COOK IT IN THE OVEN ? TY
Flan is one of my most favorite desserts I have ever tried. I have tried
Burnt Cream, pretty much flan but hard at the top, but the top just has a
terrible burnt after taste which covers up the rest of the dessert. Thank
You!
yummy
can i substitute heavy cream by evaporated milk?
Thank you. I will try it. I love it..
In the Philippines we called it Leche Flan. Our original ingredients of
these are only evaporated milk, condensed milk, eggs and vanilla extract.
Can i mix it with hand mixer??
Beauty just like my fathers flan
(fl-Ahn) That’s how it is said in Spanish and this is a delicious Spanish
treat
how long will it take to cool?
Hi chattel, you can try substituting the heavy cream for half and half, but
this recipe is rich and delicious with the cream.
any alternative of heavy cream?
I had homemade flan for the first time at a Halloween potluck at my
job…Heaven on Earth. I wanted more but I was too stuffed
we also called it as Leche Flan :)
it’s a silicone whisk . A wire whisk that is covered by silicone
Could I use light cream instead of heavy cream?
Thanks Laura. This was extremely creamy,rich and decadent.:) I love it.
This certain recipe reminds me of a certain anime. Does anyone know which
one I’m talking about?
uhh my fav filipino dessert
Sarlic smooth, Flan originated from Spain and no, Spain does not make flan
with any sort of creamy cheese…Laura disappointed me in this recipe b/c
it is not close to the actual recipe which easy peachy.
Hmm, I’ve never made it like that , but I’ma try it now and see how it
comes out.
Can anyone tell me what kind of whisk that is?
Laura I feel like whatever recipe i want to make and need you have it all
@Paola Martinez, i think her flan was fantastic. She probably made it her
own recipe. it is very rude when you said that she made everything rong.
there is like over 100 diffrent ways to make flan. she has feelings to you
know. Great Job.
5 eggs 1egg yolk teaspoon vanilla extract 1 can of sweetened condensed milk
1 cup of Eva milk blend all together in a blender.
Caramel is just sugar and water. That’s the way my mom makes it
I like eggy
I am going to make flan w the vanilla bean I just haft to look for it
that’s my favorite dessert
Flan Recipe
I have done and the taste of caramel was a little bitter. I would like to
try on yr recipe. Thanks a lot. My master Laure (^_^)
It looks easy enough for me to follow. Thank you, Laura!
Ha i think funny how she did every thing all wrong…lol…
And luis valadez its not ghetto flan its real flan nobody makes fake flan
like you
Poor Paola this is the only video with over 300k views everyone ealse has
under 10k. I m sure the lady knows what she is doing. Not everyone makes
ghetto flan like you lol
For the custard:
1 cup of Heavy Cream
½ cup of Whole Milk
½ Vanilla Bean, seeds scraped out with a sharp knife
2 Eggs
1 Egg Yolk
Pinch of salt
3 Tbsp of Granulated Sugar
For the Caramel:
½ cup of Granulated Sugar
3 Tbsp of Water
Process,
1) Preheat the oven to 350 degrees. Fill a tea kettle with water and let it
come up to boil. Place 4 (6oz) ramekins in a large roasting dish with high
sides and set aside, and spray them with non stick cooking spray.
2) In a small saucepan, add the heavy cream, milk, vanilla bean and a pinch
of salt, cook over medium heat until it comes to a simmer then turn it off
and let it sit while you work on the caramel.
3) In a saucepan, add the sugar and water DO NOT STIR, cook over medium
high heat until the mixture turns a deep amber color, remember you can
swirl the pan but never stir. This process might take up to 10 minutes so
be patient and do not leave it alone because it can turn from amber color
to burned in seconds.
4) Divide the caramel between the 4 ramekins and immediately tilt the
ramekins to make sure the whole bottom surface is covered in the caramel.
5) In a small bowl, whisk the eggs and egg yolk with the 3 tbsp of sugar
until they are well mixed. Pour the warm milk mixture into the egg mixture
and whisk well to combine. Remove the vanilla bean and divide the mixture
between the ramekins.
6) Pour some hot water in your roasting pan up to about half way up the
ramekins, bake them for about 35 to 40 minutes or until set.
7) Remove from the water bath and let them chill for a couple hours in the
fridge or up to overnight. To serve, run a small paring knife around the
edges and tilt upside down on a plate.
Recipe By: Laura Vitale
+Paola Martinez I know right you need evaporated milk and sweet condensed
milk. To make the caramel u need brown sugar. Spanish people (me) dont cook
it like that. She did it ALL WRONG! :@
Hi laura I always watch your Chanel…Just want to mention Flan is a Latin
America special dessert.
1) heavy cream is never used
2) 5 eggs is the ideal amount you should used
3) sweeten condense milk is used didn’t see you use it.
4)You don’t cook the liquid ingredients. The liquid ingredients should be
at room temperature
5)instead of whole milk you use evaporated milk
6)You never serve flan it warm of hot
7) when making the caramel no need to add water because it hardens your
sugar and when it chills the caramel is too thin or too too dark like yours
turned out. So you need to just stir and allow the sugar to melt on your
pan.
I not a chef just want to make sure that the traditional recipe is not
butchered
Sorry had to give you my first time ever Unlike because this is not the way
Flan is made….it’s the way cheese cake is made.