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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 146.8
  • Total Fat: 3.9 g
  • Cholesterol: 62.5 mg
  • Sodium: 87.7 mg
  • Total Carbs: 22.8 g
  • Dietary Fiber: 0.0 g
  • Protein: 5.0 g

View full nutritional breakdown of Flan calories by ingredient
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Flan

Submitted by: JRZYGRL75

Introduction

A variation on the Puerto Rican custard dessert. The texture is more substantial and leans more toward a cheesecake consistancy. A variation on the Puerto Rican custard dessert. The texture is more substantial and leans more toward a cheesecake consistancy.
Number of Servings: 16

Ingredients

    1 package of low-fat cream cheese
    1 tablespoon of Vanilla Extract
    1 can of low-fat or non-fat Evaporated Milk
    4 eggs
    1.5 cups Sugar (1 cup will be used in the dessert mixture and a 1/2 cup will be used to make the dessert topping.)

Directions

Mix cream cheese, vanilla extract, evaporated milk, eggs and 1 cup of sugar in a blender until all of the cream cheese is liquified (approx. 2 - 3 minutes) Leave mixture in blender.

The mixture will be cooked on top of the stove. You will need a medium-sized stainless steel bowl or sauce pan that can fit inside a stock pot or double-boiler with the lid completely closed.

Fill the stock pot or double-boiler with about an inch to an inch and a half of water and heat it on Medium-High until it boils. Then reduce the heat to Low-Medium and cover. The water should not be at a constant boil or water may get into your Flan.

Melt the remaining 1/2 cup of sugar in the stainless steel bowl or sauce pan by cooking it on High or Medium-High. When the sugar starts melt it may bubble and clump. You will need to constantly stir the sugar until it is completely smooth and is caramel brown in color. Remove the melted sugar from the heat.

Blend the mixture for another 20 seconds to make sure it is well mixed. Then slowly pour the mixture into the stainless steel bowl or sauce pan. If you pour too fast the melted sugar will bubble and your flan will not be smooth on top.

Remove the lid from the stock pot or double-boiler and make sure the water has not evaporated below 1 inch and add water if necessary. Also make sure the water is not a fast boil. If it is, you may need to lower the heat slightly.

Place the stainless steel bowl/sauce pan into the stock pot/double-boiler and cover tightly. Cook for 1 hour.

When Flan has finished cooking, carefully remove the lid and try not to let any water drip into the Flan. Take the stainless steel bowl/sauce pan out of the stock pot/double-boiler and let it cool for up to 30 minutes so the Flan can solidify and make it easier to remove from the bowl or saucepan.

Once cooled, place a plate face down on the bowl or saucepan and flip the bowl over. Slowly and carefully lift the bowl. The Flan should come right out but if the bowl is removed too fast, it may cause the Flan to crack.

Depending on the width of the slice, this should make 12 - 16 servings.

Number of Servings: 16

Recipe submitted by SparkPeople user JRZYGRL75.






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