45 flan with caramel and cream Recipes

sugar, divided, egg yolks, sweetened condensed milk, evaporated milk, milk, vanilla extract, salt, egg whites, cream cheese, softened

sugar, water, reduced-fat cream cheese (neufchatel), softened, eggs, nonfat or low-fat sweetened condensed milk, nonfat or low-fat evaporated milk, vanilla extract

caramel, sugar, water, fresh lemon juice, custard, cream cheese, coconut milk, cream of coconut (cocolopez), sweetened condensed milk, eggs, vanilla, salt, boiling water as needed

sugar, divided, evaporated milk, philadelphia cream cheese, cut up, softened, eggs, vanilla, salt, cajeta caramel topping

sugar , divieded, half-and-half cream, milk, vanilla extract, eggs, egg yolks, water, fresh whole strawberry, sliced strawberry

sugar, water, lemon juice, cream cheese, room temperature (1 lb. 8 oz.), sugar, vanilla bean, split and scraped, orange zest, eggs, heavy cream

sugar, divided, cream of tartar, zest of 2 large oranges, divided, eggs, half-and-half, sour cream, ground mace or nutmeg, ground allspice, salt, homemade pumpkin puree

philadelphia cheese, heavy cream, milk, sugar, cuajada jelly (1 envelope cuajada or 1/2 tablet rennet), sugar

biscuits roses or 32 biscuits, roses mini, eggs, sugar, milk, heavy cream, liquid caramel, rum soaked raisins

sugar, water, pure pumpkin, sweetened condensed milk, dark brown sugar, ground cinnamon, ground ginger, ground allspice, eggs, egg yolks, heavy whipping cream, vanilla extract, frosted grapes

evaporated milk, condensed milk, vanilla, egg yolks, softened cream cheese, cream of coconut, sweetened flaked coconut, sugar, water

caramel ice cream topping, blanched slivered almonds, toasted slightly, flan, eggs, sweetened condensed milk-i used dolce con leche brand, evaporated milk, mexican vanilla extract , if you can find it otherwise i used homemade version of 10 split vanilla beans steeped in brandy in a dark cabinet for months, cake, yellow cake mix, water, canola oil, eggs

sugar, boiling water, half-and-half cream, heavy cream, sugar, orange zest, each about 2-inches long and 1/2-inch wide , pith removed, caramelized sugar syrup, jumbo egg yolks, tawny port, special equipment : portuguese flan mold or souffle dish

eggs, egg yolks, sugar, rum extract, heavy cream, whole milk, salt, water, sugar, butter, melted (to butter ramekins), pears , sliced fairly thin

sugar, water, eggs, mashed pumpkin, brown sugar (packed), molasses, ground cinnamon, ground ginger, ground nutmeg, all-purpose flour, salt, melted unsalted butter, brandy, whipping cream

whipping cream, sugar, sweet marsala, grated lemon peel, eggs, egg yolks, vanilla extract, purchased caramel sauce

making the caramel, sugar can be cooked two ways : wet or dry. wet cooking is the easier method, because it gives you greater control over the degree of caramelization., sugar and water are brought to a boil; the water boils away and the changes from pale gold to amber to brown., you can stir the pan to help dissolve the sugar, but stop stirring once the mixture boils., dry cooking usually involves adding an acid , such as lemon juice, to keep the sugar from crystallizing., toss the lemon juice with the sugar until it s the consistency of wet sand., heat the sugar until it melts. don tsp stir , which promotes crystallization--the caramel will seize up and be grainy, not clear--but you may swirl the pan slightly to help redistribute any sugar that s starting to brown., making the custard, some recipes call for sweetened condensed milk while others use cream or whole milk. a flan made with sweetened condensed milk will be slightly denser than 1 made with milk or cream. likewise, flan made with milk rather than cream will be slightly lighter than a cream-based custard. experiment with different ingredients and recipes to find the 1 that suits your tastes., place the milk , solid flavoring--vanilla bean, cinnamon stick, citrus zest--and sugar into a large saucepan. (liqueurs and extracts are added after the mixture cooks)., bring to a simmer over medium heat, stirring occasionally., while the milk mixture heats , whisk the eggs until pale yellow. don tsp over-mix the eggs: you don tsp want the eggs to become foamy, because the air bubbles affect the texture of the finished product., in a slow stream , pour the hot milk mixture into the bowl of eggs, whisking constantly., pour the custard base through a fine mesh strainer into a clean bowl to ensure a silky smooth texture in your flan., stir in extract or other flavorings., divide the custard equally between your caramel-coated dish or ramekins.