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Flan~caramel custard

Cal: 1268 Fat: 44g Carbs: 180g Protein: 43g Fiber: 0g
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Original recipe serves 2
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 2)

  • 1/2 cup sugar ; for the caramel
  • 1 pinch salt
  • 1 teaspoon vanilla extract
  • 5 egg(s)
  • 14 ounces condensed milk ; canned
  • 13 fluid ounces evaporated milk ; canned
  • In My Kitchen

  • You will also need: strainer


    1 cup of 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. Once evrything is done and the 3 hours are up you should be enjoying your work! Yummy!

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    (No rating submitted) Anonymous User on 2006-03-23

    How large should the cans of condensed and evaporated milk be?