Two Delicious Flan Recipes! 
Flan de Champagne
This flan is my variation of a classic Latin American dessert that is usually made with milk.
4 servings
Ingredients:
Custard
1/3 cup sugar
3 eggs, whole
3 egg yolks
2-1/2 cups champagne
1 teaspoon grated lemon peel
1/2 teaspoon cinnamon, ground
Caramel
1 cup white sugar
Preparation
Pre-heat the oven to 325F (170C). Butter 6 small custard cups 6 oz or one large and place in a shallow baking pan. Heat one cup sugar in a small pan until syrupy and golden brown in color. Pour syrup evenly into prepared custard cups. Beat eggs, egg yolks and 1/3 cup sugar in a large bowl until thick and pale. Gradually add champagne, lemon peel and cinnamon; beat until combined.
Pour custard mixture into prepared cups. Make a water bath by pouring enough hot water into baking pan to come half way up sides of the custard cups. Bake 60 minutes or until a knife inserted in center of custards comes out clean. Remove from oven and cool completely. Carefully remove from the water bath. Refrigerate overnight or until ready to serve.
[Chef’s Note: This little custards benefit from a night in the refrigerator so that the hard caramel base can slowly melt into a syrup. They are the perfect dessert for dinner parties because you can prepare them in advance. After removing them from the water bath, let cool to room temperature, and then refrigerate until completely chilled before serving.]
Service Invert flan onto individual serving dishes, letting the syrup run down sides of the
custard.
Flan de Coco y Chocolate
Ingredients:
3/4 cup white fine sugar
1 can condensed milk (397 g)
3 large eggs
1-1/2 cups evaporated milk
1-1/2 cups water
1 cup dry coconut
2 tablespoons cocoa powder
Preparation
Pre-heat the oven to 350º F.
Make the caramel melting the sugar, medium heat, without stirring. Cover evenly the bottom of your baking dish.
Beat the eggs, chocolate, condensed milk, evaporated milk an water until well combined. Add coconut and stir well.
Carefully pour mixture evenly into the baking dish or individual ramekins.
Place the baking dish or individual ramekins on a larger baking pan and put in the oven. Once in the oven, add carefully hot water to the large baking pan until it reaches approx. 1 inch. This is called -Baño Maria-. Bake for 1 hour and 30 minutes if you are baking it in just 1 large dish, OR bake for 45 minutes approx. if you are using small ramekins. Remove from oven and let cool completely.
Store in the fridge and unmold (use a knife to separate the edges) just before serving them.
- by Chef Melissa
- August 20, 2008
- 10:42 am
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- Holiday Sweetness: “The Sweet Tooth from the Tropics”
Comments
08.20.08 at 12:01 PM |
Now that does look good. I am happy to see you are posting again.
——-
08.21.08 at 04:48 PM |
Gracias Don! Yes, I am back posting and cooking again—-watch out. LOL!
08.22.08 at 03:07 AM |
Hi Melissa
I haven’t been here in ages
I woke up thinking of food and my mind drifted to Cooking Diva and here I am. So I am spending time going through your posts and wetting my appetiti. I hope you are well. It’s not easy to keep blogging 5 years down the line so much respect.
Love and Peace
Mucho besos
Sokari
08.22.08 at 11:37 AM |
Dearest Sokari, Thanks for your visit! I still remember when you suggested my blog for blog day a few years ago and after that I got involved with GV! Muchas gracias amiga—-Time flies, and now, after 5 years blogging I feel like it was just yesterday when I designed the first layout for this blog and wrote the first post! I will try to put together a post on the makeovers this little blog have had along the years!
A big hug from rainy Panama!
Melissa
08.24.08 at 05:06 PM |
WOW looks great and you make it sound so easy to cook:-)
Thanks for sharing
X M
08.24.08 at 10:08 PM |
This really looks good i need to try sometime.
Ms Recipe
08.31.08 at 01:35 PM |
Oh, wow! Your flan DOES look and sound delicious! Yum!
Paz
08.31.08 at 02:49 PM |
Gracias querida Paz! A hug from Panama!
09.24.08 at 08:31 PM |
I love flan and I love champagne, but didn’t know they could be combined, can’t wait to try it!
10.04.08 at 06:13 PM |
I had no idea you could a make a flan with champagne! I’m so intrigued - it looks amazing. I’ve got to try this recipe!
07.07.10 at 12:42 AM |
Your flan looks amazing! I don’t have champagne around but I still have Tia Maria left over after I attemped a Tiramisu Recipe. I’m going to use your Flan de Champagne as inspiration for a Flan de Liqueur!
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