Submitted by llinares215
Flan~caramel custard
Cal: 1268 Fat: 44g Carbs: 180g Protein: 43g Fiber: 0g
More Nutrition...
More Nutrition...
Original recipe serves 2
Directions
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!
Nutrition Facts*
Based on a 2000 calorie diet per serving per serving
DV %
63.4
--
59.9
0
67.2
197.4
87
26
Calories: 1268.2
Total Sugars: 179.6g
Carb.: 179.6g
Fiber: 0g
Total Fats: 43.7g
Cholesterol: 592.1mg
Protein: 43.5g
Sodium: 623.3mg
*Data provided by USDA
(Not yet rated) Anonymous User on 2006-03-23
How large should the cans of condensed and evaporated milk be?
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