Caramel Flan

Caramel Flan
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 259.7
  • Total Fat: 11.7 g
  • Cholesterol: 215.4 mg
  • Sodium: 82.1 mg
  • Total Carbs: 31.1 g
  • Dietary Fiber: 0.4 g
  • Protein: 7.7 g

View full nutritional breakdown of Caramel Flan calories by ingredient
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Introduction

Dessert Dessert
Number of Servings: 8

Ingredients



    * Granulated Sugar, 1 cup (remove)
    * Half and Half Cream, 2 cup (remove)
    * Milk, 1%, 1 cup (remove)
    * Vanilla Extract, 1.5 tsp (remove)
    * Egg, fresh, 6 medium (remove)
    * Egg Yolk, 2 large (remove)
    * Strawberries, fresh, 1 cup, halves (remove)

Directions

1- Preheat oven to 325F. Heat 51/2 to 6 cup ring Mold in oven fr 10 Min.
2. Heat 1/2 cup of sugar in heavy, medium skillet over medium heat 5-8 min or until sugar is completely melted and a deep amber color, stirring frequently to avoid sugar from burning.
3.Immediately pour caramelized sugar into the ring mold. Holding mold with a pot holder. Quickly rotate to coat bottom and sides evenly with the caramelized sugar. Place Mold on wire rack (careful sugar is very hot do not touch it!)
4. Combine half and half and milk in heavy 2 quart saucepan. Heat over medium heat. Add remaining 1/2cup of sugar and vanilla stirring until sugar is dissolved.
5.Lightly beat eggs and egg yolks in large bowl until blended but not foamy; gradually stir in the milk mixture. Pour custard into the ring mold.
6.Place mold in large baking pan; pour hot water into baking pan to depth of 1/2 inch. Bake35-40 min until knife inserted into the center of custard comes out clean.
7.Remove mold from water bath; pae on wire rack. Let stand 30 min. Cover and refridgerate 1 1/2 to 2 hours until completely chilled.
8.To serve, loosen inner and otter edges of the flan with the tip of a knife. Cover mold with rimmed serving plate; invert and lift off mold. Garnish, if desired. Spoon some of the melted caramel over each serving

Number of Servings: 8

Recipe submitted by SparkPeople user NBENFEITO1.

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