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| 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% | |
Ingredients
- 1 cup sugar, caramelized
- 6-10 eggs, well beaten
- 2 (14 ounce) cans sweetened condensed milk
- 2 (12 ounce) cans evaporated milk
- 1 teaspoon vanilla
- 1 dash cinnamon
Directions
1
Coat tube pan with caramelized sugar.2
Allow to harden, then place pan in container with ice cold water until the caramelized sugar cracks.3
Mix other ingredient in order, stir well and pour in mold.4
Place mold in pan with 2" hot water in preheated oven.5
Bake at 350°F for 1 hour or until firm.6
Let cool, then invert& unmold.7
Decorate with fresh berries or edible flowers, if desired.
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- Course > Desserts > Puddings & Mousses
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- Preparation > Time to Make > < 4 hours
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- Preparation > Number of Servings > For Large Groups
- Preparation > Presentation > Served Cold
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Featured Reviews for This Recipe
From: Chef #1233496
On Apr 10, 2009
This recipe is really good, but I believe I improved it a bit. The cinnamon really adds to the flavor, but I don't think they added enough. I put in about 1/2 a teaspoon. Also for the variation in eggs I put in the minumum of 6. I think it makes a creamier texture. The more eggs you put in I think it would make a more egg like texture. Also I baked it in individual silicon cupcake pans and baked it for 45 mins to 1 hr. Then I just ran a knife along the edge where the pan and flan meet and flipped it. you may need to put a little bit of force on flipping it down to help get it out. Then take a spoon and scrape some of the liquified caramel on top or around the flan. Makes a nice presentation. With the improvements I would give this recipe 5 stars.
From: KUKristen
On Jan 27, 2009
The preparation to make this was super easy (except the whole caramelizing sugar part). Never having made flan before, OR caramelized sugar... I was a little confused, but figured it out adequately. But it was super easy to just dump the ingredients in a bowl.. mix together and pour in a dish... then bake for an hour... can't beat that. We didn't have a tube pan, so we used just a regular baking dish. Getting the dish in another dish of water was a challenge.... and then subsequently flipping the flan out of the dish once it was done baking was another challenge... with 5-6 people in the kitchen trying to figure out how to do it... While the flan basically split in half during the flip-over... so it wasn't the most beautiful presentation... the taste was AMAZING. Everyone loved it — and despite some of the gaffs... It was worth making... and I would definitely make it again...
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!
From: KariSimone
On Aug 14, 2005
Best flan ever, thanks susan, my neighbor is from puerto rico and said this rates with his granny's, really simple, great instructions, thanks susan, kari
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