My Mom's Flan
Recipe: #12995
July 05, 2014
Categories: Desserts, Eggs, South American, 5 Ingredients Or Less, Christmas, Easter, Passover, Sunday Dinner, Thanksgiving, Gluten-Free, Vegetarian, Milk, more
"I can eat a whole flan all by myself."
Original is 6 servings
Ingredients
-
- FOR THE CARAMEL
-
Nutritional
- Serving Size: 1 (283.5 g)
- Calories 515.6
- Total Fat - 8.9 g
- Saturated Fat - 4.1 g
- Cholesterol - 155.5 mg
- Sodium - 215.8 mg
- Total Carbohydrate - 101.9 g
- Dietary Fiber - 0 g
- Sugars - 99.6 g
- Protein - 9.6 g
- Calcium - 195.9 mg
- Iron - 0.7 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat 1/2 cup sugar in a heavy skillet or saucepan, stirring constantly until it melts and turns a dark golden color.
Step 2
Remove from heat and immediately pour into a 4 1/2 cup metal ring mold, swish it around so it evenly coats the bottom of the ring mold.
Step 3
In a saucepan mix milk and sugar and simmer for 1 hour.
Step 4
Let it cool.
Step 5
Mix eggs, egg yolks and vanilla. Add to the cooled milk and pour on the ring mold.
Step 6
Place ring mold in another pan and place on an oven rack. Pour water on the pan around the ring mold to a depth of 1 inch.
Step 7
Bake at 325F for close to l hour or until a knife comes out clean.
Step 8
Cool flan and chill for at least 3 hours.
Step 9
To un-mold the flan loosen edges with a spatula, slip spatula down the sides to let air inches
Tips
- Heavy skillet
- Saucepan
- 4 1/2 cup metal ring mold
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