Basic Flan Pan "tiara dessert" recipe | Taste of Home Community  
Show Subscription Form




Basic Flan Pan "tiara dessert" recipe

Last post Jan 30, 2007 9:16 AM by meadmilier . 9 replies.


Forum Jump:
Page 1 of 1 (10 items)
  • Basic Flan Pan "tiara dessert" recipe
    This came with the original Duncan Hines tiara dessert pan.

    Basic Flan recipe

    3/4 c. sugar
    1/4 c. butter
    3 egg yolks
    1 1/4 c. flour
    2 t. baking powder
    1/2 t. salt
    1/2 c. milk
    1/2 t. flavoring**

    Mix sugar, butter and eggs. Add milk with remaining ingredients and then combine all.Pour into well-greased pan and bake at 350° for 25 min. Remove from oven and let cool 10 minutes before inverting on serving plate. Cool and then pour filling in the center hollow. Garnish edges with cool whip if desired. Pretty!!

    **Cherry pie filling is good with almond flavoring
    Peach pie filling is good with rum flavor.
    False
  • RE: Basic Flan Pan
    Thanks...
    False
  • RE: Basic Flan Pan
    Thanks, Cookbookmom! I still have the DH pan. This will be great to try.
    False
  • RE: Basic Flan Pan
    What can I use in place of the Flan Pan?

    Germanlady
    False
    Nothing of value in life comes effortlessly.
  • RE: Basic Flan Pan
    bumping again, cuz a lot of people are wondering what to do with these old pans
    False
  • RE: Basic Flan Pan
    THanks for the recipe. I have one of these pans too.

    Here's some more Tiara Pan recipes I got off the 'net...

    CHERRIES & CREAM TIARA CAKE
    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    -----BATTER-----
    1 ea Duncan Hines butter recipe g
    3 ea Eggs
    1/2 c Butter or margarine
    2/3 c Water
    -----MOUSSE-----
    8 oz Whipped topping
    1/2 t Butter flavor
    1 cn Cherry pie filling

    Batter:
    Grease Tiara pan (no need to flour) Blend together cake mix, eggs,
    butter and water on low, until moistened. Mix at medium speed for 4
    minutes. Place 2 2/3 cps batter in the pan (you'll have batter left
    over to make 8 cupcakes)
    Bake at 375 for 18-21 minutes. Cool in the pan on a rack for 5-10
    minutes, then invert cake onto wire rack and allow to cool
    completely.
    Mousse:
    Fold the butter flavor gently into the whipped topping until the
    color is uniform. Spread evenly in the cooled cake. Refrigerate for
    30 minutes. Spoon the pie filling over the mousse, leaving an edge
    of mousse showing. Chill 2 more hours.

    False
  • RE: Basic Flan Pan
    CHOCOLATE MOUSSE TIARA CAKE
    Yield: 6 servings

    --------------------------BATTER--------------------------
    1 ea Swiss chocolate cake mix
    3 ea Eggs
    1 1/3 c Water
    1/2 c Vegetable oil

    --------------------------MOUSSE--------------------------
    1/2 c Milk chocolate chips
    2 tb Water
    8 oz Non-diary whipped topping

    Batter:
    Grease Tiara pan (do NOT flour) Add eggs, water & oil
    to cake mix, blending on low until moistened, then on
    medium for 2 minutes. Place 3 1/2 cps of batter in
    the pan (you'll have batter left over to bake cupcakes)
    Bake the cake at 350 for 21-24 minutes or until done.
    Cool for 5-10 minutes, then remove from pan, inverting
    cake onto a wire rack. Let cake cool completely
    before placing on a serving platter.
    Mousse:
    Melt the chocolate chips and water over low heat,
    stirring constantly until smooth, then remove from
    heat. Remove 2 Tbs of chocolate mixture and set it
    aside.
    Refrigerate remaining chocolate for 10 minutes, until
    thickened but still creamy. Fold it into the whipped
    topping and spread evenly in the cooled cake.
    Refrigerate for 1/2 hour, then drizzle the set-aside
    chocolate over the mousse. Refrigerate 2 more hours.
    CHOCOLATE AMARETTO TIARA CAKE
    Use the same recipe as above, but substitute a dark
    Dutch fudge cake mix, add 1/2 tsp almond extract to
    the mousse and sprinkle 1/4 cp blanched sliced almonds
    on top.
    FOREST TIARA CAKE
    Substitute devil's food cake mix, bake and cool cake
    as directed above. Add 1/2 tsp almond extract to 8 oz
    non-dairy whipped topping, spread & chill like the
    mousse. Top with 1 can cherry pie filling.

    False
  • RE: Basic Flan Pan
    Triple Chocolate Supreme Brownie

    ---
    Base:
    One Pkg of Pillsbury Thick 'n Fudgy Deluxe
    Brownie Mix prepared according to directions
    ---
    Filling:
    Whipped Cream
    1/2 t. vanilla
    2 T. cocoa powder (if you want chocolate filling)
    1/4 cup mini chocolate chips (if desired)
    ---
    Topping:
    1 16oz. can of cherry pie filling
    Garnishment:
    Whipped cream, like Cool Whip
    ---
    Heat oven to 350° .
    Spray a non-stick flan pan with non-stick spray coating. Place parchment of waxed
    paper circle in bottom of pan if you have. Actually the old Duncan Hines Tiara Desserts
    pan made by Ekco works great.
    Prepare brownie mix according to instructions and spread evenly into pan.
    Bake for 20 minutes, maybe a few minutes longer if necessary. Let cool in pan for
    approximately 15 minutes and turn out onto serving plate.
    ---
    To prepare filling blend all of the filling ingredients except choc. chips in bowl with
    mixer until creamy, then stir in mini chocolate chips. Fill indentation in brownie
    with this filling mixture.
    Spread the entire can of cherry pie filling on top of cream cheese filling.
    Garnish by piping whipped cream around the edge of brownie.
    Keep in refrigerator.

    False
  • RE: Basic Flan Pan
    For those who don't know what a "tiara pan" is -- It is also called a Mary Ann pan. Here are the pictures:

    http://www.foodsubs.com/EqBake.html
    False

  • RE: Basic Flan Pan
    False