Recipe: Flan Recipes (35)

I hope one of these will be terrific.

Joe

LEMON CREAM CHEESE FLAN
4 eggs
1/2 c. heavy cream
1/4 tsp. salt
4 tbsp. lemon juice
1 tsp. vanilla
1/4 c. sugar
Few grains nutmeg
Arrange pastry dough on a pastry ring (flan pan) or a pie plate. Chill In a blender, mix the following for the filling: Pour into pastry shell and bake at 425 degrees for 10 minutes or until set.

TOMATO FLAN TEX - MEX STYLE
2 lg. tomatoes, sliced 1/2" thick
1/4 c. onion, minced
1 (4 oz.) can green chilies, chopped
3 eggs
1 c. Half & Half
Salt and pepper, to taste
1 c. sour cream
1/2 c. cheddar cheese, shredded
1/4 c. scallions, chopped
Layer tomatoes in buttered 9" pie plate. Sprinkle with onion and chilies. Combine eggs, Half & Half, salt and pepper and pour over tomatoes. Bake at 450 degrees for 10 minutes, lower oven temperature to 350 and bake an additional 30 minutes. Top with sour cream, cheddar cheese and scallions. Makes 6 servings.

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.

EGGNOG FLAN SALAD
1/4 c. cold water
1 tsp. unflavored gelatin
1 c. sour cream
Garnish: sliced kiwi fruit
Additional mandarin oranges
1 (6 oz.) pkg. lemon gelatin
1 (16 oz.) can pear halves in juice
3/4 c. dairy eggnog
1 (11 oz.) can mandarin oranges, drained
Curly endive leaves
Soften unflavored gelatin in 1/4 cup of cold water; set aside. Drain pear halves, reserving juice. Dice pears; set aside. Add water to pear juice to measure 2 cups. Bring pear juice mixture to boiling, stir in lemon gelatin and the unflavored gelatin mixture. Stir until gelatin is dissolved; cool. Blend sour cream and eggnog, stir into gelatin mixture. Chill until set to the consistency of unbeaten egg whites. Fold orange sections and diced pears into partially set gelatin. Turn mixture into an oiled 9 1/2" flan pan or 6-cup mold. Chill until firm. Just before serving, unmold salad onto serving platter. Garnish with curly endive, additional mandarin orange sections and kiwi slices, if desired. Cut into wedges. Makes 12 servings. VARIATION: To make eggnog salad mold, follow as directed above, except omit unflavored gelatin and 1/4 cup of cold water, and halve the remaining ingredients, using 1/3 cup eggnog. Pour partially set mixture into an oiled 8"x4"x2" loaf pan. Unmold, garnish. Makes 4 to 6 servings.

CUSTARD/FLAN IN PRESSURE COOKER
6 to 8 egg yolks
1/2 to 1 c. sugar
1 tsp. vanilla
4 c. milkCARAMEL:
1/2 c. sugar
1/4 c. hot water
For pan, use a cookie tin with a lid. Melt sugar stirring all the while as it browns quickly. Add hot water, keep stirring, pour into greased cookie tin. Place in pressure cooker which has 2 inches of water in bottom. Pour custard mixture in. Place top securely on tin. Close lid to pressure cooker and start cooking. Cook for 15 minutes. Let cool before removing and chill several hours.

BASIC FLAN CAKE
3/4 c. sugar
1/4 c. butter
3 egg yolks
1 1/4 c. sifted cake flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
1/2 tsp. lemon extract
Beat butter, sugar and yolks until fluffy. Sift dry ingredients, add alternately with milk and flavoring. Blend well. Pour into greased and floured NORDIC FLAN PAN. Bake about 25 minutes. Cool. Fill center with one of the fruit pie fillings such as cherry, blueberry, or strawberry. Chill before serving. Cover with Cool Whip.

APRICOT GLAZED PEAR FLAN
3 ripe pears
1 (10 oz.) jar apricot preserves
2 tbsp. lemon juice
Pastry for single crust pie
2 (3 oz. each) pkgs. soft cream cheese
2 tbsp. milk
1 tbsp. lemon juice
1 tsp. grated lemon peel
Core and slice each pear into 12 wedges, but do not peel. Combine preserves and lemon juice, heat to boiling. Add pears, cover and simmer until tender. Cool. Prepare pastry and roll out. Build up and flute edges. Prick with fork. Bake at 450 degrees for 10 minutes. Blend cream cheese with milk, sugar, lemon juice and peel. Spread over bottom of cooled pastry. Arrange pear slices over cream cheese. Pour glaze over all.

MAPLE-CORN FLAN CAKE
3/4 c. sugar
3/4 c. thawed nonfat egg substitute (equivalent to 3 eggs)
2 c. nonfat milk
1 tsp. maple flavoring
1 tsp. vanilla
2 tbsp. instant tapioca
Corn Cake Batter
1 c. nonfat plain yogurt sweetened to taste (opt.)
--CORN CAKE BATTER:--
1 (8 oz.) can whole kernel corn
1 c. sifted cake flour
3/4 c. sugar
2 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla
1 tbsp. corn or canola oil
3 egg whites
1/4 tsp. cream of tartar
Preheat 10" round 2" deep baking pan in 350 degree oven while caramelizing sugar. Heat 1/2 cup sugar in heavy 10" skillet over medium heat until bottom starts to melt. Stir and reduce heat to medium-low. Heat just until golden brown caramel, stirring occasionally. Quickly pour into hot pan (use oven mitts to handle hot pan), tilting pan to spread caramel evenly over bottom. Cool. Whisk egg substitute with nonfat milk, maple flavoring, vanilla and remaining 1/4 cup sugar until smooth. Stir in tapioca and set aside. Prepare Corn Cake Batter. Stir tapioca mixture again to blend, then pour into caramel-lined pan. Carefully pour in Corn Cake Batter. Place pan in large shallow baking pan and place in 350 degree oven. Pour hot water into larger pan to reach about 1/3 up side of round cake pan. Bake about 45 minutes or until wood pick inserted in center comes out clean. Cool 15 minutes on rack. Loosen sides and turn flan cake upside down onto large serving platter. Serve with nonfat yogurt. Makes 12 servings. Each serving contains about: 187 calories, 242 mg sodium, 1 mg cholesterol, 2 grams fat, 39 grams carbohydrates, 5 grams protein, 0.14 gram fiber. Drain corn kernels and add water to liquid to make 1/2 cup. Reserve 1/2 of corn kernels and puree remaining half, adding 1/4 cup corn liquid. Combine puree with remaining corn liquid and corn kernels. Re-sift cake flour with 1/4 cup sugar, baking powder and salt in bowl. Make well in center and add corn mixture, vanilla and oil. Stir until blended. Beat egg whites with cream of tartar until foamy. Slowly add remaining 1/2 cup sugar, beating until soft, smooth peaks form. Add half of whites to batter and fold until completely blended. Fold in remaining whites just until blended. Use batter immediately.

FLAN
--CUSTARD:--
1 qt. milk
5 anise seeds
Peel from 1/2 lemon
3 inch cinnamon stick
1 3/4 c. sugar
8 eggs
1 1/2 tsp. vanilla
--CARAMEL:--
1 c. sugar
1/4 c. rum
Boil milk with anise seeds, lemon peel, cinnamon stick and sugar; stir constantly until mixture boils; remove from heat and let stand 15 minutes; strain. Mix eggs with the vanilla; add to above mixture and stir about 1 minute, set aside. Cook and stir until sugar has dissolved and turns a caramel color, then pour this mixture equally into 6 custard cups (or large quiche dish); pour equal amounts of egg mixture into cups; place in shallow pan with enough water to cover the cups 3/4 way; bake 350 degrees for 35 minutes (longer for large dish). Remove from pan of water and cool on rack; cover and refrigerate. To unmold flan, loosen edges with knife; invert cups onto serving dish.

SPANISH FLAN
1/3 c. granulated sugar, plus 6 tbsp.
4 whole eggs
4 egg whites
1 tsp. vanilla extract*
2 c. non-fat milk
Sprigs of fresh mint (optional)
In a small, nonstick skillet, spread 1/3 cup of the sugar. Cook over medium heat, stirring constantly, just until sugar is completely melted and forms a caramel syrup that is clear amber in color. Pour syrup immediately into 6 individual 1 cup custard cups. Tilt so syrup coats bottom of each cup. Set cups on a baking rack. In a large bowl, using a whisk, beat eggs, additional egg whites, the remaining 6 tablespoons sugar and vanilla until well blended but not frothy. Add milk and stir. Pour egg mixture into custard cups. Arrange custard cups in a 9 x 13 x 2 inch pan. Pour boiling water into the pan, filling bottom to a depth of about 1 inch. Bake at 350 degrees for 40 minutes or until knife inserted near edge of cup comes out clean. Cool on wire rack 30 minutes. Serve at once or chill. To serve, run a knife around edge of flan; invert cup onto dessert plate. Caramel syrup will flow over flan. Garnish with mint sprig or small fresh flower. Makes six 1/2 cup servings.

CUBAN FLAN - EASY
1/2 c. sugar
1 tall can evaporated milk
1 can sweetened condensed milk
1 (8 oz.) pkg. cream cheese, softened
3 eggs
1 tsp. vanilla or almond (I think best)
Sprinkle sugar in large frying pan. Caramelize over low heat until melted. Pour into 9 inch cake pan. In a blender add all remaining ingredients. Blend just until completely blended. Pour on cooled caramelized sugar You can caramelize sugar in the cake pan (9 inch) directly on stove burner but be careful! Put full pan in 1/2 inch water in larger pan. Bake at 350 degrees for 55-60 minutes. Cool and chill. Invert on plate. 12 servings.

FLAN - TASTIC TORTE
1 pkg. brownie mix
1 sm. pkg. vanilla instant pudding
1 (14 oz.) can condensed milk
1/2 c. cold water
4 oz. Cool Whip, thawed
1 1/2 qt. fresh strawberries, hulled, sliced
Grease 2 flan pans well with solid shortening. Prepare brownie mix using cake-like directions and pour into prepared pans. Bake at 350 degrees for 20 minutes. Cool; remove from pans. In large bowl, mix milk and water; whip in pudding mix. Chill at least 5 minutes, fold in Cool Whip. Place one brownie layer on serving plate; top with 1/2 pudding mix and 1/2 berries. Place second layer on top and repeat. A small amount of chocolate syrup may be added to top. Refrigerate.

PUMPKIN FLAN CAKES
--CAKE:--
1 box (18 to 19 oz.) spice cake mix
--FILLING:--
30 lg. marshmallows
1/4 c. milk
1 can (16 oz.) pumpkin
1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. salt
3 c. frozen whipped topping, thawed--Cake:----Filling:--
Preheat oven to 350 degrees. Grease 2 flan pans and line centers with parchment paper. Prepare spice cake according to package directions. Pour 2 1/2 cups of batter into each prepared flan pan. (Leftover batter can be used for cupcakes.) Bake for 25 to 30 minutes or until done. Cool in pan for 10 minutes. Loosen cake from edge of pan and turn out onto serving plates. Allow to cool completely before removing parchment paper. Place marshmallows with milk in 2 quart saucepan. Melt marshmallows over low heat stirring occasionally. Remove from heat. Add pumpkin, spices and salt and stir to combine. Allow mixture to cool completely. Fold in whipped topping. Fill each flan cake center with pumpkin mixture. Chill before serving. Garnish with additional whipped topping if desired. For fun garnish idea, pipe a "spiderweb" of brown cake decorating gel on top of each cake.

FLAN
7 eggs
1 can condensed milk
1 can whole milk
1 sm. cream cheese
1 tsp. vanilla extract
1 tsp. sugar
1/4 c. sugar
Mix all ingredients except 1/4 cup sugar. Take the 1/4 cup sugar for syrup. Melt in saucepan. Melt in flan pan or loaf pan. Place mixture on top of syrup. Place loaf pan in a 9x11 inch pan with 1 inch of water. Bake at 325 degrees for 1 hour and 5 minutes. When done, turn flan out on a dish.

COCONUT FLAN
--CARAMEL TOPPING:--
1/2 c. sugar
2 tbsp. water
--CUSTARD:--
2 c. milk
4 eggs
1/4 c. sugar
1/8 tsp. salt
1/2 tsp. vanilla
1/3 c. shredded or flaked coconut
Heat sugar and water in small skillet, stirring constantly, until sugar melts and turns golden brown. Pour syrup into a 1 quart baking dish or 6 custard cups. Coat bottom and part way up sides. Scald milk. Beat eggs, salt and vanilla. Beat scalded milk into egg mixture. Strain into prepared baking dish or cups, sprinkle top with coconut. Place baking dish in pan containing hot water which comes at least 1 inch up sides of dish. Bake at 325 degrees about 45 minutes for individual custard cups, or 1 hour for baking dish. Serves 6.

LIME FLAN
4 to 5 limes
6 whole eggs
2 egg yolks
1 1/2 c. sugar
1 tbsp. cornstarch
1 qt. milk
Preparation: 25 minutes. Cooking: 1 hour 10 minutes. Preheat oven to 325 degrees. Grate rind from 2 of the limes. In medium bowl with hand beater or mixer on low speed, beat eggs, yolks, 1/2 cup of the sugar, and the cornstarch. Add lime rind. Heat milk over medium flame until it begins to simmer; do not boil. Add milk to egg mixture a little at a time, beating after each addition. Let mixture stand for about 10 minutes. In a small, heavy skillet over medium heat, melt remaining sugar, stirring constantly until it turns into a light brown syrup. Pour into a 10 x 1 1/2 inch circular pan. Sit pan in a large shallow roasting pan. Pour egg mixture through a strainer over syrup, filling pan not quite to top. Place in oven and add remaining mixture. Pour boiling water in roasting pan to about a depth of about 1 inch. Bake 1 hour or until knife inserted in center comes out clean. Chill for at least 6 hours. To serve, unmold by running a knife around edge of flan. Place serving plate over pan and invert. Slice fine the remaining limes. Pat slices dry and press to adhere to top of flan. Serves 6.

LECHE FLAN WITH MACAPUNO BALLS
10 egg yolks
2 cans evaporated milk
1 c. sugar
1 tsp. vanilla
1 bottle Macapuno balls (available at oriental store)
Beat egg yolks; add sugar, evaporated milk and vanilla. Pour into mold with macapuno balls. Place this in a large pan half-filled with water. Steam or bake for 1 hour or until mixture becomes firm. You can use caramel syrup also instead of macapuno balls.

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.

CALIFORNIA FLAN
3/4 c. sugar
4 eggs
1 c. water
1 can sweetened condensed milk
2 tsp. vanilla
Place sugar in a small heavy skillet. Heat slowly until sugar melts and turns golden brown (watch carefully, it will caramelize quickly). Pour into a warm 1 quart baking dish. Tip and turn the dish quickly to coat the bottom and sides thinly. Beat the eggs in a large bowl until foamy. Stir in the milk and beat it until well blended. Add the water and vanilla. Stir again. Pour into the caramel coated dish. Set the dish in a larger baking pan on the oven shelf. Pour 1 inch of boiling water in the larger pan. Bake in a preheated oven for 1 hour at 300 degrees until almost set, but still soft. Do not overbake, as it will set as it cools. Remove at once from the pan of water and cool on a wire rack. Chill. When ready to serve, loosen sides with a knife and invert onto a plate. Serve with cream or Cool Whip.

APPLE FLAN
--CRUST:--
1 c. all purpose flour
1 1/2 tbsp. granulated sugar
1/4 c. cold butter or margarine, cut in small pieces
2 tbsp. solid vegetable shortening
3 to 4 tbsp. cold tap water
White from 1 lg. egg
--FILLING:--
1 lb. medium size Granny Smith apples, peeled, quartered, cored and cut thin slices (4 cups)
2/3 c. heavy cream
1/2 c. granulated sugar
2 lg. eggs
1 tsp. vanilla
--GLAZE:--
1/2 c. apricot preserves
To make crust, mix flour and sugar in a medium size bowl. Cut in butter and shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle water over flour mixture, 1 tablespoon at a time, stirring lightly with a fork after each addition to distribute moisture evenly. Press lightly to form a ball. Flatten into a 1 inch thick circle. Wrap in plastic and refrigerate about 1 hour until firm enough to roll. Place oven rack in center of oven; heat to 400 degrees. Have ready a 9 inch tart pan with removeable bottom. On a lightly floured surface with lightly floured rolling pin, roll out dough to an 11 inch diameter circle. Line bottom and sides of tart pan. Prick dough all over with a fork. Press a 12 inch piece of foil snugly into tart shell. Bake 10 minutes or until shell is set but not browned. Remove from oven; carefully lift off foil. Reduce oven temperature to 350 degrees. Lightly beat egg white in a small bowl with a fork until slightly foamy. Brush over bottom and sides of shell. Bake 1 minute to set egg white. Cool to room temperature on a wire rack. To make filling, arrange apple slices slightly overlapping in pinwheel fashion to cover bottom of tart shell. Whisk cream, sugar, eggs and vanilla in a medium size bowl until well blended. Carefully pour over apples. Bake 40 to 45 minutes until custard is set and edges of apples lightly browned. Cool slightly in pan on wire rack. Meanwhile in a small saucepan stir preserves over low heat until melted. Strain, then brush evenly over apples. Cool to room temperature; remove pan rim. Makes 8 servings.

CHEESE FLAN
6 eggs
1/2 tsp. lemon juice or natural
1/2 tsp. vanilla
2 pkgs. (8 oz.) cream cheese
1 can Magnolia condensed milk
1 sm. can evaporated milk
Caramel Mold: on medium heat melt 1 cup sugar turning constantly until liquid. Pour quickly into molds before it hardens. Mix everything together in blender or with mixer. Pour into caramel prepared molds. Put into preheated 350 degree oven for 1 hour. When tooth pick comes clean, it's done.

JAN'S LIGHT FLAN
1 1/4 c. sugar
2 tbsp. vanilla extract
1/2 c. cold milk
1/8 tsp. salt
7 lg. eggs
4 c. hot milk
Preheat oven to 325 degrees. Place 1 1/2 quart casserole in oven to warm. Stir and cook 3/4 cup sugar in small saucepan over medium heat until melted and light amber in color. Pour into warm casserole and turn to coat sides and bottom. Combine salt, vanilla and remaining sugar. Mix well. Add eggs and beat lightly with mixer. Stir in cold milk and then the hot milk; mix well. Pour custard into caramel coated casserole. Set casserole into pan of hot water an bake for 1 hour and 20 minutes. Chill before serving. Turn into serving plate that is slightly larger and rimmed.

PORTO PUDIM FLAN
1 1/2 c. heavy cream
1 1/2 c. milk
3/4 c. sugar
6 egg yolks
2 tsp. port
Preheat oven to 350 degrees. In a saucepan warm the cream and milk over high heat until small bubbles appear around the edge of the pan. Set aside off the heat. In a small saucepan, or skillet caramelize the sugar by stirring it over moderate heat, until it melts and turns a light golden brown. Immediately pour the hot cream and milk in a thin stream into the caramel, stirring constantly with a large spoon. Continue to stir until the caramel has thoroughly dissolved. With a whisk, or an electric beater, beat the egg yolks until they are well blended. Then slowly pour in the cream mixture, stirring constantly with a spoon. Stir in the port and strain the mixture through a fine sieve into 1 (4 oz.) heat proof porcelain or glass individual molds or custard cups. Set the molds in a large roasting pan on the middle shelf of the oven and pour in enough boiling water to come halfway up the sides of the molds. Bake for 40 minutes or until a knife inserted in the center of the custard comes out clean. Cool to room temperature, then refrigerate for at least 3 hours, or until thoroughly chilled. To unmold the custard, run a sharp knife around the inside edge of each mold and dip the bottom briefly in hot water. Then wipe the mold dry, place a chilled serving plate upside down over each mold and, grasping mold and plate firmly together, quickly invert them. Rap the plate on a table and the custard should slide out easily. In Portugal, the custard is sometimes garnished with a flower blossom.

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.

FLAN
4 oz. cream cheese, softened
4 slices bread, crust removed
4 tbsp. sugar
1 (12 oz.) can condensed milk
12 oz. milk
4 eggs
1 tsp. vanilla
Combine all ingredients; set aside. In small frying pan combine 3/4 cups sugar and 2-3 tablespoons of water. Put burner on medium high; stir continuously until water and sugar caramelize. Immediately transfer caramelized sugar to a 9-inch loaf pan. Quickly tilt loaf pan and coat bottom and sides with the caramelized sugar. (Use extreme caution as the caramelized sugar is very hot.) Pour batter in loaf pan. Put loaf pan into a larger pan filled with water. Bake at 375 degrees for 1 hour. Chill for 2-3 hours. Invert flan onto dish; serve.

RHUBARB FLAN
6 c. rhubarb, cut 1/2" pieces
6 white bread, 1/2" pieces
1 3/4 c. sugar
1/4 stick butter, melted
1/2 tsp. cinnamon
Put in 9 x 13 inch pan. Bake at 375 degrees for 45 minutes.

ALMOND FLAN
1 3/4 c. sugar
3 c. milk
1 c. heavy cream
5 whole eggs
5 egg yolks
3/4 tsp. almond extract
1 tsp. vanilla
Seasonal fruit for garnish
Mint leaves for garnish
Dissolve 3/4 cup of sugar in 1/4 cup water, stirring. Bring syrup to boil until it turns golden. Boil it, swirling, until it is deep caramel in color and pour immediately into 9"x5"x3" loaf pan. Swirl pan to coat bottom and 1/2" up the sides. Let caramel harden. Scald milk and cream. In bowl, whisk eggs, yolks and remaining 1 cup sugar. Add scalded milk mixture, whisking, and stir in vanilla and almond extract. Pour through sieve into loaf pan set in baking dish. Add hot water to baking dish to reach halfway up sides of loaf pan. Bake, covered with double layer of foil in middle of 325 degree oven, 1 hour 15 minutes or until knife inserted 1" from edge comes out clean. (Will continue to set as it cools.) Remove pan from dish and remove foil. Let cool on rack and chill it covered for 3 hours. (May be made one day ahead of time.) Run knife around edge of pan, invert platter over pan and arrange fruit around it. Garnish with mint sprigs if desired.

CHERRY FLAN
1 1/2 c. milk
1/3 c. sugar
1/2 c. flour
3 eggs
1/4 tsp. salt
1 tsp. vanilla extract

ALMOND FLAN
1 1/2 c. milk
1/2 c. whipping cream
1/2 c. sugar
1/4 c. blanced almonds, ground
1 tbsp. cognac (optional)
4 egg whites
1/8 tsp. salt
Butter as needed
Slivers of toasted almonds
Bring milk and cream to boil in saucepan. Add sugar and ground almonds, cook over low heat for 15 minutes. Cool. Add cognac and stir. Beat egg whites until foamy; add salt and beat until whites form firm peaks. Gently fold egg white into almond-milk mixture. Pour into buttered 2 quart mold. Cover with foil. Place mold into water bath pan with 1 1/2 inches water and bake at 325 degrees for 1 hour, or until silver knife comes out clean. Chill. To serve, unmold onto platter and garnish with almonds. Serves 6.

MARY'S FLAN
1 qt. milk
9 whole extra large eggs
9 tbsp. sugar
1 tsp. vanilla
9 tbsp. sugar, for glaze2 c. milk
5 whole extra large eggs
5 tbsp. sugar
1 tsp. vanilla
5 tbsp. sugar, for glaze
In saucepan, melt and brown the 9 tablespoons sugar, stirring almost constantly with a wooden spoon. Cook until golden colored. Pour in ungreased 9 x 9 corning dish or 10 small individual ramekin dishes. In blender, mix eggs, sugar and vanilla well. Add milk and mix. Pour into dish or custard cups over the browned sugar glaze; do not overfill. Bake in shallow pan with water in the bottom; do not allow the water to boil. Bake at 350 degrees for one hour for the single large dish, or 45 to 50 minutes for the individual custard dishes. Knife comes out of the center clean when done. Cool completely. Loosen sides with knife and turn carefully onto serving dish. Sugar in the bottom of the baking dish will be liquid topping after inverted onto serving dish. Wrap with saran wrap and chill. Half recipe: Follow above instructions. Bake at 350 degrees for 35 to 40 minutes or until knife inserted in center comes out clean. Makes 6 individual dishes.

ACAPULCO FLAN
20 Kraft caramels
2 tbsp. water
1 (8 oz.) cream cheese
1/2 c. sugar
6 eggs, beaten
1 tsp. vanilla
2 c. milk
Melt caramels with water over low heat stirring until smooth. Pour into greased 9 inch layer pan. Combine cream cheese and sugar. Mix until well blended. Blend in eggs and vanilla. Gradually add milk, mix until well blended. Set layer pan in baking pan on baking rack; slowly pour milk mixture over caramel sauce. Pour boiling water into baking pan to 1/2 inch depth. Bake at 350 degrees, 45 minutes or until knife inserted 2 inches from edge of pan comes out clean. Remove from water immediately. Cool 5 minutes. Invert on serving dish with a rim. Serve warm or chilled.

AUNT ROSIE'S KILLER CHOCOLATE FLAN
5 (1 oz.) square semisweet chocolate
1 c. milk
2 cans sweet condensed milk
4 eggs
1 tsp. vanilla
1 c. sugar to caramelize the mold
Preheat oven to 375 degrees. Meat loaf pan. Melt chocolate and milk, low heat. Let it cool and strain. Beat eggs and add to chocolate mixture. Add condensed milk and vanilla. Mix well. Do not beat. Set aside. To caramelize sugar: in meat loaf pan, combine 1 cup sugar, 1/3 cup water. Stir well. Put meat loaf pan over stove. Medium heat until sugar turns brown and caramelizes. Tilt pan until caramelized sugar coats bottom and sides. Let cool 20 minutes or less. Pour chocolate mixture into carmelized loaf pan. Fill a larger pan with 1 inch of water. Place flan mold in pan of water. Cook for 1 hour or until wooden tester comes out dry. Let cool. Refrigerate for at least 2 hours. Unmold by setting loaf pan in warm water for one minute or more. Set on plate and turn upside down. Holding carefully. Enjoy.

BRANDY FLAN
3/4 c. sugar
2 tbsp. water
2 eggs
1/2 c. sugar
2 tbsp. brandy
1/2 tsp. vanilla
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1/4 tsp. ground allspice
Dash salt
2 c. lukewarm milk (scalded then cooled)
Heat 3/4 cup sugar in heavy 1 quart saucepan over low heat, stirring constantly, until melted and golden brown. Gradually stir in water. Divide syrup evenly among six 6 ounce custard cups. Let stand until hard, about 10 minutes. Heat oven to 350 degrees. Beat eggs slightly in medium bowl. Mix in remaining ingredients except milk. Gradually stir in milk. Pour over syrup in each cup. Place cups in 13 x 9 x 2 inch pan on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups. Bake until knife inserted in center comes out clean, about 45 minutes. Remove cups from water. Refrigerate until chilled. Unmold.

MOM'S FLAN (EGG CUSTARD)
1 can evaporated milk (lg.)
1 can condensed milk
4-5 eggs
Dash of vanilla
Dash of cinnamon
Dash of nutmeg
4 tbsp. sugar
Caramelize sugar in a saucepan. Pour into double boiler pan. Let cool. Blend all other ingredients in blender for 2 minutes. Pour mixture into pan over caramelized sugar. Cook on low heat in double boiler (bottom pan filled with water) for 1 to 1 1/2 hours until custard is set. Cool a few minutes and turn custard onto dish. Allow caramel to dip on custard.

PHILLIPINO FLAN
3/4 c. sugar
5 to 6 egg yolks
1 3/4 c. whole milk
1 (14 oz.) can sweetened condensed milk
1/2 tsp. vanilla extract (or any flavor you prefer)
Preheat oven to 350 degrees. In heavy skillet, over medium heat, cook sugar, stirring constantly until melted and caramel colored. Pour into 9 inch square or round pan, tilting to coat bottom completely. In medium mixing bowl beat egg yolks, stir in whole milk, condensed milk, vanilla and salt. Pour into caramelized pan. Sit in a large pan filled with 1 inch hot water. Bake about 1 hour or until knife inserted near center comes out clean. Cool completely. Loosen with knife - invert onto serving plate. Garnish as desired (fresh fruit, etc.).