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Easy Flan

Recipe #113507 | 1½ hours | 20 min prep | SERVES 18 -24 (Change Servings)

RECIPE BY: Susan #2

Here's a simple recipe that my mom's used for years. She picked it up somewhere in South America (either in Peru or Brazil). It's fast, easy and very tasty. The cinnamon makes all the difference. Using a tube pan makes it bake more evenly and more quickly and makes for a prettier presentation.

Posted on: Mar 16, 2005

Ingredients

  • cup sugar, caramelized
  • 6-10 egg, well beaten
  • 2 (14 ounce) cans sweetened condensed milk
  • 2 (12 ounce) cans evaporated milk
  • teaspoon vanilla
  • dash cinnamon
  • Directions

    1. 1
      Coat tube pan with caramelized sugar.
    2. 2
      Allow to harden, then place pan in container with ice cold water until the caramelized sugar cracks.
    3. 3
      Mix other ingredient in order, stir well and pour in mold.
    4. 4
      Place mold in pan with 2" hot water in preheated oven.
    5. 5
      Bake at 350°F for 1 hour or until firm.
    6. 6
      Let cool, then invert& unmold.
    7. 7
      Decorate with fresh berries or edible flowers, if desired.

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    Featured Reviews for This Recipe

    From: Chef #739047

    On Jan 24, 2008

    Delicious and easy to make! I made it for a work function and it was devoured!

    0 people found this review helpful

  • Was this review helpful to you? YES | NO
  • From: Chef #530998

    On Jul 5, 2007

    I have to say, I tried a few other recipes and they were complicated and "pretty good." This one was a HUGE hit. My boyfriend is Cuban and he loved it; he is a flan expert. One note though, this recipe made enough for two flans in my pan. You could cut it in half and have one beautiful flan. LOVED IT!

    1 person found this review helpful

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  • From: Chef #409329

    On Dec 31, 2006

    Absolutely fabulous! I've made this twice now and it has become a family favorite. This is easy enough to make anytime, not just for special occasions. I used 8 large eggs (happy medium) and the flan turned out firm and creamy. Using 6 eggs would probably give a softer custard. Many kudos!

    5 people found this review helpful

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  • From: Crisci

    On Feb 14, 2006

    Wonderful, easy recipe. I whipped this up to take to a get-together where all the food was spanish. It was a big hit. There was none left to bring home.

    2 people found this review helpful

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  • Read all 7 reviews
    Nutrition Facts

    Serving Size 1 (109g)

    Recipe makes 18 servings

    Calories 260
    Calories from Fat 75 (28%)
    Amount Per Serving %DV
    Total Fat 8.3g 12%
    Saturated Fat 4.7g 23%
    Monounsaturated Fat 2.6g
    Polyunsaturated Fat 0.5g
    Trans Fat 0.0g
    Cholesterol 96mg 32%
    Sodium 119mg 4%
    Potassium 301mg 8%
    Total Carbohydrate 39.1g 13%
    Dietary Fiber 0.0g 0%
    Sugars 35.3g
    Protein 8.2g 16%
    Vitamin A 349mcg 6%
    Vitamin B6 0.1mg 3%
    Vitamin B12 0.5mcg 7%
    Vitamin C 1mg 3%
    Vitamin E 0mcg 0%
    Calcium 232mg 23%
    Iron 0mg 2%

    detailed view...

    how is this calculated?

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