Eileen's Vanilla Flan (one serving = half cup)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 258.4
- Total Fat: 8.1 g
- Cholesterol: 206.9 mg
- Sodium: 91.4 mg
- Total Carbs: 38.3 g
- Dietary Fiber: 0.0 g
- Protein: 8.4 g
View full nutritional breakdown of Eileen's Vanilla Flan (one serving = half cup) calories by ingredient
Introduction
Traditional flan made a little lighter with 2% milk. I don't recommend skim milk because the custard does not set properly. You can use individual custard cups or a two quart casserole dish. Best made a day ahead of time. Traditional flan made a little lighter with 2% milk. I don't recommend skim milk because the custard does not set properly. You can use individual custard cups or a two quart casserole dish. Best made a day ahead of time.Number of Servings: 12
Ingredients
-
1 cup Granulated Sugar
2/3 cup Water
6 large eggs
6 large egg yolks
Borden Eagle Brand Sweetened Condensed Milk, 14 oz
2 1/4 cup 2% milk
1 tsp vanilla extract
Directions
Equipment:
- 4 cup Pyrex measuring cup
- a two quart casserole dish
- a large baking pan that will hold the dish and 2 inches of water.
- deep serving dish.
To coat the mold with caramel:
Mix the sugar and water on a 4 cup Pyrex measuring cup and cover it tightly with plastic wrap. Put in the microwave on high for 6 or 7 minutes until the sugar syrup starts to turn amber. Remove from the microwave and CAREFULLY poke a few holes in the plastic wrap to let the steam escape. Wait a minute or two and remove the wrap. Pour the caramel into the casserole and tilt the mold to coat the sides and bottom. Let cool. Or you can use a traditional stove-top method to make the caramel if you prefer.
Making the custard:
Warm the milk and condensed milk in a pan (but do not boil).
In a large bowl beat the eggs, yolks and vanilla until well-mixed. Slowly beat in the warm milk.
Pour into the casserole or individual molds.
Preheat the oven to 350 degrees. Fill a large shallow pan with simmering water to a level of about two inches. Place the pan in the oven. Carefully place the casserole dish in the water, then over the whole large pan lightly with a large piece of aluminum foil.
Bake for 60 minutes or until a knife inserted in the center comes out clean. Very carefully remove the whole water bath with the casserole from the oven. Let the flan cool in the water bath (it will continue to cook and set). It is best to refrigerate it overnight to chill it thoroughly.
When ready to serve, run a knife all the way around the edge of the dish, making sure to go all the way to the bottom. Invert a deep serving dish (a souffle dish works well) over the casserole and flip it over. If the flan does not come out, give it a shake. Scrape any left-over caramel from the dish onto the flan and serve.
Serving Size: makes about 12 half cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user EILCAH.
- 4 cup Pyrex measuring cup
- a two quart casserole dish
- a large baking pan that will hold the dish and 2 inches of water.
- deep serving dish.
To coat the mold with caramel:
Mix the sugar and water on a 4 cup Pyrex measuring cup and cover it tightly with plastic wrap. Put in the microwave on high for 6 or 7 minutes until the sugar syrup starts to turn amber. Remove from the microwave and CAREFULLY poke a few holes in the plastic wrap to let the steam escape. Wait a minute or two and remove the wrap. Pour the caramel into the casserole and tilt the mold to coat the sides and bottom. Let cool. Or you can use a traditional stove-top method to make the caramel if you prefer.
Making the custard:
Warm the milk and condensed milk in a pan (but do not boil).
In a large bowl beat the eggs, yolks and vanilla until well-mixed. Slowly beat in the warm milk.
Pour into the casserole or individual molds.
Preheat the oven to 350 degrees. Fill a large shallow pan with simmering water to a level of about two inches. Place the pan in the oven. Carefully place the casserole dish in the water, then over the whole large pan lightly with a large piece of aluminum foil.
Bake for 60 minutes or until a knife inserted in the center comes out clean. Very carefully remove the whole water bath with the casserole from the oven. Let the flan cool in the water bath (it will continue to cook and set). It is best to refrigerate it overnight to chill it thoroughly.
When ready to serve, run a knife all the way around the edge of the dish, making sure to go all the way to the bottom. Invert a deep serving dish (a souffle dish works well) over the casserole and flip it over. If the flan does not come out, give it a shake. Scrape any left-over caramel from the dish onto the flan and serve.
Serving Size: makes about 12 half cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user EILCAH.