Chocolate Flan

1 can evaporated milk
1 can sweetened condensed milk
2 oz. semi-sweet chocolate pieces
1 cinnamon stick
6 whole eggs
½ cup sugar

Heat the milk, cinnamon, and chocolate pieces, stirring occasionally to help the chocolate dissolve. Remove the cinnamon stick. Let this cool down to just warm. Blend the rest of the ingredients together gradually adding the milk mixture.

Carefully pour into caramelized pan and bake at 350º in a "baño de Maria" (bain marie) for about 50 minutes or until golden. Test with a fork, it should come out clean. Remove from oven, cool and refrigerate at least 3 hours.

Coconut-Cheese-Rum Flan

1 (8 oz.) package cream cheese
3/4 cup coconut milk
1 cup evaporated milk
1 cup condensed milk
7 eggs
1/2 cup butter (optional)
1 tbsp. Puerto Rican Light Rum

Blend all ingredients together. Carefully pour into caramelized pan and bake at 350º in a "baño de Maria" (bain marie) for about 50 minutes or until golden. Test with a knife, it should come out clean. Remove from oven, cool and refrigerate at least 3 hours.

Coconut flan

1 tsp. vanilla extract
1 can condensed milk
1 can coconut milk
5 eggs

Blend all ingredients together in a blender. Carefully pour into caramelized pan and bake at 350º in a "baño de Maria" (bain marie) for about 50 minutes or until golden. Test with a knife, it should come out clean. Remove from oven, cool and refrigerate at least 3 hours.

PINEAPPLE FLAN

This unique flan is made with pineapple juice rather than milk or cream. Use the pineapple juice found near the orange juice in supermarket refrigerator sections, and begin making the flan a day ahead.

3 cups pineapple juice
½ cup sugar
18 large egg yolks

Pineapple mixture: Bring juice and 1/2 cup sugar to boil in medium saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium; simmer until mixture is reduced to 2 cups, stirring occasionally, about 25 minutes. Cool to room temperature. Place egg yolks in large bowl. Whisk in pineapple mixture.

Carefully pour into caramelized pan and bake at 350º in a "baño de Maria" (bain marie) for about 50 minutes or until golden. Test with a knife, it should come out clean. Remove from oven, cool and refrigerate at least 3 hours.

Almond Flan

7 eggs
3/4 cups of sugar
½ cup ground almonds
3 cups evaporated milk
1 tsp. grated lemon peel
¼ tsp. salt

Beat all ingredients together. Carefully pour into caramelized pan and bake at 350º in a "baño de Maria" (bain marie) for about 50 minutes or until golden. Test with a knife, it should come out clean. Remove from oven, cool and refrigerate at least 4 hours.

Pumpkin Flan

6 eggs
¾ cup sugar
¼ teaspoon salt
1/3 cup water
1 teaspoon ground cinnamon
1 teaspoon vanilla
1 cup pumpkin purée (canned or fresh cooked)
1½ cup evaporated milk

Beat all ingredients together. Carefully pour into caramelized pan and bake at 350º in a "baño de Maria" (bain marie) for about 50 minutes or until golden. Test with a knife, it should come out clean. Remove from oven, cool and refrigerate at least 4 hours.

Coffee Flan

7 eggs
7 tablespoons sugar
1½ cup evaporated milk
4 teaspoons instant coffee
½ cup water
½ teaspoon vanilla
¼ teaspoon ground cinnamon

Beat together eggs and the 7 tablespoons sugar; add milk, instant coffee dissolved in water, vanilla and cinnamon. Carefully pour into caramelized pan and bake at 350º in a "baño de Maria" (bain marie) for about 50 minutes or until golden. Test with a fork, it should come out clean. Remove from oven, cool and refrigerate at least 3 hours.

Cream Cheese Flan

½ cup sugar
1 - 8oz. package cream cheese, softened
8 eggs
1 can sweetened condensed milk
1 can evaporated milk
1 teaspoon vanilla

Beat all ingredients together. Carefully pour into prepared pan and bake at 350º in a "baño de Maria" (bain marie) for about 50 minutes or until golden. Test with a knife as you would a cake, it should come out clean. Remove from oven, cool and refrigerate at least 4 hours.

Microwave Caramel

1 cup sugar
3 tbs of water

Place sugar and water in a microwave proof bowl. Microwave for 5 min. and keep your eye on it. Just needs to melt and be slightly golden.

Immediately pour the caramel into the Microwavable Flan Mold and swirl it around to cover the bottom and sides. You'll have to be quick because once it starts to cool down you don't stand a chance. The caramel should have cooled down before you pour the egg mixture in it.

Flan (Spanish egg-custard)

1 can evaporated milk
1 can condensed milk
5 whole eggs
½ cup of sugar
1 tsp vanilla
pinch of salt

1 cup sugar (for the caramel)

Flan - Blend all ingredients until completely mixed. Pour the flan mixture thru a metal strainer right into the caramelized pan.

Set the mold in a broiling pan (baño de María). Cook in a 350º oven for one hour. At 30 minutes check to see if it's getting too brown on top - if so cover loosely with foil.

Test the flan to see if it's done by inserting a knife in the center. If the flan is still soft, let it cook longer until a knife inserted again comes out clean. Remove from the oven carefully and let it sit on the counter until it cools. Then cover with foil and refrigerate for at least 3 hours.

To serve lay a plate on top of the mold then carefully flip it over and slide the mold off.

Stove Top Caramel - Melt 1cup sugar in a non-stick pan, over low heat. Keep your eye on it. If it burns you will have to start over. It just needs to melt that's all. Using a non stick pan will cause the caramel to just slip off the pan when pouring - easy to clean later.

Immediately pour the caramel into a metal pan and swirl it around to cover the bottom and sides. Your have to be quick because once it starts to cool down you don't stand a chance. The caramel should have cooled down before you pour the egg mixture in it.

FLAN

1 c. sugar (to caramelize pan)
1 (13 oz.) can evaporated milk, undiluted
2 (8 oz.) pkgs. Philadelphia cream cheese
1 c. sugar
4 eggs
1 tsp. vanilla extract

1. Preheat oven to 350 degrees.

2. Caramelize a round 8 x 13 inch aluminum pan without tube by melting 1 cup sugar slowly in the pan to a light gold color. Swirl the pan to coat the bottom and sides with caramel. Set on wire rack.

3. Blend evaporated milk and cream cheese in electric blender.

4. Pour mixture into caramelized pan. Set pan in a large baking pan with 1 inch of hot water. Bake about 1 hour until set and golden. Remove pan. Cool on wire rack.

5. Cover. Refrigerate. Before serving, turn out on platter.

FLAN

1 c. Eagle Brand milk
1 c. Carnation milk
5 eggs
1 tbsp. vanilla
4 tbsp. sugar

Brown sugar in Corning Ware pan on medium low. Coat sides of pan with browned sugar; set aside to cool. Beat eggs slightly. Add other ingredients. Mix together and pour into sugar-coated pan.

Bake 1 hour at 350 degrees. Cool slightly. Turn out, invert in another dish. Refrigerate until thoroughly cool.

FLAN

1 3/4 c. sugar
3 egg whites
8 egg yolks
2 lg. (13 oz.) cans evaporated milk
2 tsp. vanilla
6 tbsp. brandy or rum

Put 1 cup sugar into a deep baking pan or loaf pan. Place over heat and stirring constantly with a wooden spoon, melt sugar. When it turns golden brown, remove from heat and tilt pan so caramel coats inside evenly. Cool.

Meanwhile, beat egg whites and yolks with remaining sugar, milk and vanilla. Strain mixture into the caramel-coated pan. Cover with lid or foil. Place pan in a larger pan containing an inch of hot water. Bake at 350 degrees for 1 hour. To serve, turn onto a serving platter. Serves 8-12.

FLAN

1 (14 oz.) can sweetened condensed milk
1 can evaporated milk
8 lg. eggs
1 c. milk
1 tbsp. vanilla
1/2 c. sugar

Preheat oven to 350 degrees. In small, heavy saucepan, cook sugar over medium heat until golden brown. Pour into 2 1/2 quart ovenproof round casserole dish. Swirl around to coat the bottom and sides.

Beat eggs with a fork. With whisk, stir in milks and vanilla. Pour custard into prepared dish and place dish in a round cake pan or skillet. Pour water into cake pan or skillet (approximately 1 cup). Place in oven and bake for 1 hour or until custard is set. Cool completely.

Loosen sides of custard with knife. Invert serving plate on dish and turn over. Refrigerate. Yield: 12 servings.

FLAN

1 1/3 c. sugar
4 c. milk
Grated rind of 1 orange
1 tsp. vanilla
4 eggs, lightly beaten

Preheat oven to 350 degrees. Melt 2/3 cup sugar in saucepan and cook until golden brown. Shake pan so sugar does not burn. Pour caramelized sugar in cups or ramekins. Heat milk to a simmer. Add remaining sugar and orange rind. Simmer for 5 minutes and remove from heat. Let cool. Stir in vanilla and let cool. Slowly beat milk mixture into eggs. Pour custard into caramelized cups and place in larger pan. Fill with cold water to halfway of cups. Bake in 350 degree oven for 35 to 40 minutes or until custard is set and lightly brown on top. Turn out cups of custard on individual plates to serve. Can be served warm or cold. If serving cold, chill at least 4 hours.

FLAN (MEXICAN CUSTARD)

1 can evaporated milk
1 can condensed milk
1 tbsp. vanilla
4 eggs, at room temperature
1/4 c. sugar

Melt sugar in a skillet until light brown, pour into a pie pan (glass). Blend milks, eggs and vanilla (don't over blend), pour into pie pan. Put glass pie dish into a large baking pan. Pour water into baking pan so that dish sits in water while cooking. Bake at 325 degrees for 1 hour, cool and refrigerate. Caramel on bottom will be runny.

FLAN DE COCO (Coconut Custard)

3 cans coconut cream
2 tbsp. milk
1 can condensed milk
8 eggs
1 1/4 c. sugar
1/4 tsp. salt

While oven is preheating to 375 degrees, caramelize the sugar. In a round pan slowly melt sugar over a low heat. Sugar should reach the consistency of syrup and be a golden color. Remove from heat and swirl the pan to coat the bottom and sides with the melted sugar. Place to the side.

In a blender pour the cream of coconut, condensed milk, regular milk and mix at medium setting.

In a saucepan break and mix the eggs lightly. Add the creamy coconut and milk into the pan and stir thoroughly. Strain these ingredients into the caramelized round pan.

Set the round pan in a large yet shallow baking dish, containing an inch of hot water. Bake in this manner for about an hour or until golden and firm. Remove from oven. Cover and place in refrigerator. When serving flip upside down onto a platter.

FLAN - CUSTARD

1/3 c. sugar, melted

Turn pan around until sides are coated. 1 (14 oz.) can sweetened condensed milk 1 can water 2 tsp. vanilla

Pour into a mold, cover with foil and secure with a rubber band. Add enough water to cover the grill in your pressure pan. Cook for 15 minutes after the pressure is up (15 pounds). Take off the heat and let it cook gradually. Makes 6 nice servings.

CUSTARD (FLAN)

4 eggs
2 c. milk
3/4 c. sugar
1 tbsp. vanilla
1 1/2 c. sugar (for carmelizing)

Put sugar for carmelizing in top of double boiler. Melt sugar over low heat, don't stir. When completely melted and sugar is browned, tilt pan to coat sides; cool.

Beat eggs; add sugar, milk, and vanilla together; add to cooled caramel. Cook covered in double boiler until custard is firm; cool. Remove from pan like upside down cake. Put on dish with raised edge to catch all the caramel sauce. Serves 6-8.

CREAM CHEESE CUSTARD (OR FLAN)

1 deep mold of 9 or 10 inches
1 c. sugar to make caramel in the mold
1 (8 oz.) cream cheese
1 c. milk (evaporated)
1/4 tsp. salt
1 tsp. vanilla
5 eggs
1/2 reg. milk
1 can condensed milk

Melt 1 cup of sugar until brown and run it to the side of the mold. Turn oven to 325 degrees. In a big pan as a double boiler (1/4 of water).

In the blender, add cream cheese in pieces, milk, salt and vanilla. Beat in blender for 1/2 minute. Add milks and eggs. Last condense milk for another 1/2 minute. Rise 350 degrees in oven, covered with aluminum foil for 45 minutes. Then another 45 minutes without cover until knife comes out clean. Leave it out to cool for 2 hours. Then put it in refrigerator for hours. Turn it upside down when it is cold.

CREAM CHEESE CUSTARD (FLAN)

1 c. sugar
1 (13 oz.) can evaporated milk, undiluted
2 (8 oz. each) pkgs. Philadelphia cream cheese
1 c. sugar
4 eggs
1 tsp. vanilla extract

Preheat oven to 350 degrees. Caramelize a round 8 x 3 inch aluminum pan, without tube, by slowly melting 1 cup sugar in a pot to a light golden color and pouring the caramel into the pan, then swirl the pan to coat bottom and sides with caramel. Set on wire rack.

Blend all other ingredients in an electric blender. Pour mixture into the caramelized pan. Set pan in a large shallow baking pan container about 1 inch of hot water and bake about 1 hour, or until set and golden. Remove pan from water bath. Allow to cool on wire rack. Cover, and set in refrigerator. When ready to serve, turn custard onto a platter.

CORN FLAN

3 eggs
1 c. rich milk or half and half
4 tbsp. melted butter
1 pt. frozen corn niblets, thawed
1/2 tsp. salt
1/4 tsp. pepper
Few grains cayenne pepper
1/4 tsp. nutmeg
1/2 lb. Vermont Cheddar cheese, thinly sliced
2 tbsp. grated Parmesan cheese

Beat together eggs, milk and butter. Stir in corn and seasonings. Place half of mixture in buttered pie pan or 1 1/2 quart baking dish. Spread with Cheddar cheese, top with remaining corn mixture and sprinkle with Parmesan cheese.

Bake at 325 degrees for approximately 45 minutes or until set. Let stand a few minutes before cutting. Serves 6.

COCONUT CARAMEL FLAN

1 can evaporated milk
1 can condensed milk
1 (8 oz.) pkg. cream cheese, softened
1 can Coco Lopez
6 eggs
1 tsp. vanilla
1/2 c. sugar
1/2 c. coconut

Blend evaporated milk, condensed milk, cream cheese, Coco Lopez, eggs and vanilla in blender. Caramelize sugar in 8 inch aluminum pan in 350 degree oven. Sprinkle coconut over sugar. Pour milks, etc. mixture over coconut. Bake 1 hour at 350 to 375 degrees. Remove from oven. When cool, invert.

CHOCOLATE FLAN

6 tbsp. sugar
3 tbsp. water
1/4 c. chocolate syrup
2 eggs
1 egg yolk
1 c. milk
1/2 c. evaporated milk
1 1/2 tsp. vanilla

Place oven shelf in bottom third of oven. Preheat 325. Lightly coat 6 custard cups with nonstick spray.

Combine 5 tbsp. sugar and 3 tbsp. water in small heavy saucepan. Cook over medium heat stirring until sugar dissolves. Increase heat to medium-high and cook until syrup turns an amber brown, 2-4 minutes. Quickly pour 1/4 of syrup into each cup and tilt to coat.

Whisk chocolate syrup, eggs and yolk in small bowl until blended. Heat milk, evaporated milk and remaining 1 tbsp. sugar in small saucepan just to simmering. Slowly whisk hot mixture into egg mixture. Stir in vanilla. Strain into 4 cup measure. Pour into cups evenly.

Place cups in shallow baking pan, place pan on oven shelf. Pour enough hot water into pan to reach cups halfway. Cover loosely with foil. Bake until sharp knife inserted in center comes out clean, 30-40 minutes. Cool to room temperature then refrigerate until well chilled, at least 4 hours or overnight. Unmold into dessert dish and pour extra syrup over. Serve cold.

CHOCOLATE COCONUT FLAN

1 1/2 c. sugar
6 tbsp. water
4 c. milk
8 eggs
1 c. sugar
1 tsp. vanilla
1 tsp. cinnamon (if using semi-sweet chocolate)
Pinch of salt
1 3/4 c. finely grated fresh coconut
3 oz. Mexican or semi-sweet chocolate, ground to fine power in processor

Preheat oven to 325 degrees. Set two 6-cup savarin (or ring) molds in large baking pan. Pour in enough boiling water to come halfway up sides. Set in oven.

Cook sugar and water in heavy small saucepan over low heat until sugar dissolves, swirling pan occasionally. Increase heat and boil until syrup caramelizes. Pour half of syrup into each mold, tilting to coat sides. Quickly return molds to water bath.

Gently blend milk, eggs, sugar, vanilla, cinnamon (if necessary) and salt in large bowl. Stir in coconut and chocolate powder. Divide mixture between molds; mixture should come to within 1/4 inch of top.

Bake until custard is set and tester inserted in center comes out clean, about 50 minutes. (Reduce oven temperature if water starts to boil or custard may curdle.) Remove from water bath and cool. Refrigerate 3 hours or overnight. Before serving, invert onto platters.

ALMA'S FLAN MARNIER

1 can condensed milk
1 can evaporated milk
1/2 c. shredded coconut
3 eggs
1 tsp. vanilla
1 tsp. Grand Marnier
Sugar

Mix all ingredients except sugar in a blender. Caramelize enough sugar to coat bottom of mold or baking dish. Pour ingredients into mold. Place mold into a larger pan with enough water to cover half to 3/4 of the sides of the mold. Bake in a preheated 350 degree oven for 40 minutes or until toothpick is removed clean. Remove from oven and let cool. When cool, refrigerate until ready to serve.

TITI ABBY'S FLAN

1/2 c. sugar
6 eggs
1 can evaporated milk
1 can sweetened condensed milk
1 tsp. vanilla

Place sugar in saucepan over medium heat on stove. Cook until light brown and dissolved. Pour into 8-inch cake pan (round). This will harden when poured into pan.

Combine rest of ingredients in blender and combine for 2 minutes. Pour over sugar in pan. Cover bottom of broiler pan with water. Place flan in water and bake at 350 degrees for 1 hour. Cool. When ready to serve, slide knife around edges and turn onto plate.

THANKSGIVING FLAN PIE

1 env. unflavored gelatin
1/4 c. granulated sugar
3/4 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 tsp. salt
4 egg yolks
1 c. dairy eggnog
16 oz. mashed, cooked pumpkin
4 egg whites
1/2 c. sugar
2 c. graham crackers
1/4 c. granulated sugar
1/3 c. butter
Cool Whip

In a medium saucepan, mix gelatin, 1/4 cup sugar, spices and salt. Add yolks, eggnog and pumpkin. Beat until mixture is evenly blended. Cook very slowly, stirring constantly, until gelatin dissolves and mixture thickens slightly. Pour into a large bowl. Chill about 20 minutes, until cold.

In a plastic bag, finely roll 1 package of graham crackers. Blend crackers, 1/4 cup sugar and melted butter together with a fork. Press onto bottom of a flan pan. Chill 30 minutes. Beat egg whites until foamy. Slowly beat in 1/2 cup sugar until meringue forms firm peaks. Fold into pumpkin mixture. Spoon into flan pan. Chill overnight. Serve topped with Cool Whip.

SPANISH FLAN

12 eggs (without yolks)
6 egg yolks
2 cans condensed milk
2 canfuls of reg. milk
1 c. sugar
Baking pan should be round

Burn some sugar on the bottom of pan and spread around the side. While still hot, throw in it the mixture,

Shake 6 egg yolks until they become a creamy soft blend and mix with 12 eggs (without the yolks), 2 cans of condensed milk and 2 canfuls of regular milk, plus 10 to 12 tablespoons of sugar and shake it all well.

Place round baking pan with "flan" mix inside a larger pan filled with water, so that pie won't stick to the bottom of the pan. Bake for 45 to 60 minutes at 350 degrees.

To see if baked, stick a long toothpick (or something sharp and flat) to the bottom. If it comes out dry, it's ready. Let it cool for 1 hour and then take it off the pan. Serve cold. Keep refrigerated.

SPANISH FLAN

1/2 c. sugar
1 (14 oz.) can sweetened condensed milk
1 c. milk
3 eggs
3 egg yolks
1 tsp. vanilla extract
1/2 tsp. almond extract

Sprinkle sugar evenly in a heavy saucepan; place over medium heat. Cook, stirring constantly, until sugar melts and syrup is a light golden brown. Pour hot caramel mixture into a 9 inch quiche dish, tilting to coat bottom; set aside.

Combine remaining ingredients in container of an electric blender; process at high speed for 10 seconds. Pour mixture into quiche dish. Place dish in a 14 x 11 1/2 x 2 1/4 inch dish. Pour 1 inch of hot water into larger dish. Bake at 325 degrees for 40 minutes or until a knife inserted in center comes out clean. Remove flan from water; cool. Refrigerate overnight.

Loosen edges with a spatula; quickly invert flan onto serving plate. Yield: 6 to 8 servings.