Flan (Egg Custard)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 352.2
- Total Fat: 13.1 g
- Cholesterol: 287.5 mg
- Sodium: 130.8 mg
- Total Carbs: 47.1 g
- Dietary Fiber: 0.0 g
- Protein: 11.6 g
View full nutritional breakdown of Flan (Egg Custard) calories by ingredient
Introduction
Stefanie's Amazingly Smooth and Delicious Flan.I have finally mastered making flan. After many attempts I am satisfied and very happy with this recipe. So far I have made 2 flan's and brought them over to my parents' and my brother's family. Both times, they couldn't stop eating the flan. It didn't make it to the next day. Oh, what a wonderful feeling! I hope you enjoy this recipe as much as my family and I have. :-) Stefanie's Amazingly Smooth and Delicious Flan.
I have finally mastered making flan. After many attempts I am satisfied and very happy with this recipe. So far I have made 2 flan's and brought them over to my parents' and my brother's family. Both times, they couldn't stop eating the flan. It didn't make it to the next day. Oh, what a wonderful feeling! I hope you enjoy this recipe as much as my family and I have. :-)
Number of Servings: 8
Ingredients
-
You will need:
1 can of Condensed Milk
1 can of Evaporated Milk
10 eggs (7 yolks, 3 whole eggs)
1/2 cup of Sugar
1 tsp or Vanilla Extract
Utensils Needed:
1 metal strainer
2 mixing bowls
1 flan mold
1 Whisk
1 saucepan
1 Wooden spoon
1 can opener
1 cake pan
Directions
Directions:
Preheat the oven to 350 Degrees. I like to get that started while I prepare the ingredients. :-)
1. Melt the Sugar in a saucepan about medium temperature until it turns golden brown. Make sure there are no chunks of sugar left. Immediately pour into you mold and move around to cover the side and bottom as much as you can. Be quick about it, because the caramel WILL harden in almost the blink of and eye. :-) (CAREFUL the caramel is EXTREMELY HOT!!)
2. Separate the egg yolks of 7 eggs (only use the yolk, not the whites) and 3 whole eggs. Mix completely, but lightly with a whisk being careful not to create a lot of air bubbles. Run slowly through the metal strainer. Any egg remaining on the strainer, do not use.. just rinse it off.
3. Pour in the Condensed milk, Evaporated milk and Vanilla. And mix together. Again slowly to avoid bubbles. Run through the metal strainer once again, slowly.
4. I always run it through the strainer 3 times just to make sure it will come out smooth and creamy. So, this time run in through the strainer directly into the mold you previously coated with the caramel. (It should have hardened by now.)
5. This is the fun part, carefully put the flan mold into the cake pan and fill the pan with water halfway level of the flan mold. Careful not to get water into the flan.
Note: This is called "Baņo de Maria". Which is by far the MOST important step to making flan. This ensures that the flan does not cook too fast and helps it come out smooth.
6. Place in the oven. Or you could do step five on the oven rack... may be easier for some.
7. Bake for 30 mins then check, put a knife in the middle and if it doesn't come out clean... leave for another 15 minutes then check again. Repeat until the knife comes out clean. Not exceeding 60mins.
If you see the top browning too much, you may also cover loosely with aluminum foil.
Let cool and refrigerate, until cold. Serve cold.
Number of Servings: 8
Recipe submitted by SparkPeople user SWEETNESS206.
Preheat the oven to 350 Degrees. I like to get that started while I prepare the ingredients. :-)
1. Melt the Sugar in a saucepan about medium temperature until it turns golden brown. Make sure there are no chunks of sugar left. Immediately pour into you mold and move around to cover the side and bottom as much as you can. Be quick about it, because the caramel WILL harden in almost the blink of and eye. :-) (CAREFUL the caramel is EXTREMELY HOT!!)
2. Separate the egg yolks of 7 eggs (only use the yolk, not the whites) and 3 whole eggs. Mix completely, but lightly with a whisk being careful not to create a lot of air bubbles. Run slowly through the metal strainer. Any egg remaining on the strainer, do not use.. just rinse it off.
3. Pour in the Condensed milk, Evaporated milk and Vanilla. And mix together. Again slowly to avoid bubbles. Run through the metal strainer once again, slowly.
4. I always run it through the strainer 3 times just to make sure it will come out smooth and creamy. So, this time run in through the strainer directly into the mold you previously coated with the caramel. (It should have hardened by now.)
5. This is the fun part, carefully put the flan mold into the cake pan and fill the pan with water halfway level of the flan mold. Careful not to get water into the flan.
Note: This is called "Baņo de Maria". Which is by far the MOST important step to making flan. This ensures that the flan does not cook too fast and helps it come out smooth.
6. Place in the oven. Or you could do step five on the oven rack... may be easier for some.
7. Bake for 30 mins then check, put a knife in the middle and if it doesn't come out clean... leave for another 15 minutes then check again. Repeat until the knife comes out clean. Not exceeding 60mins.
If you see the top browning too much, you may also cover loosely with aluminum foil.
Let cool and refrigerate, until cold. Serve cold.
Number of Servings: 8
Recipe submitted by SparkPeople user SWEETNESS206.