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Nutrition Facts
Serving Size 1 (151g) Recipe makes 6 servings
Calories 480
Calories from Fat 248		(51%)
Amount Per Serving		%DV
	Total Fat 27.6g	42%
	Saturated Fat 11.6g	58%
	Monounsaturated Fat 11.3g
	Polyunsaturated Fat 3.1g
	Trans Fat 0.0g
Cholesterol 256mg		85%
Sodium 186mg		7%
Potassium 435mg		12%
Total Carbohydrate 47.5g		15%
	Dietary Fiber 1.8g	7%
	Sugars 44.3g
Protein 13.7g		27%
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Party on a Peso Challenge

*Bellinda*

Flan

Recipe #370055 | 1 hour | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: breezermom
May 6, 2009

This recipe is from a collection of recipes gathered by Vincent Price as he traveled the world. This one he collected while visiting Mexico. It was given to him by a Mexican cook of a friend from Cuernavaca. From "A Treasury of Great Recipes" by Mary and Vincent Price. Posted for ZWT5. Cooking time does not include chilling time.

SERVES 6 -8 (change servings and units)

Ingredients

3 tablespoons sugar
3 ounces almonds, blanched
1 1/3 cups condensed milk
3/4 cup cream
3 eggs, whole
3 egg yolks

Directions

1
Measure 3 tbsp sugar into an 8 inch layer cake pan. Place over heat and stir constantly until the sugar melts and turns a dark caramel color. Let it cool until the caramel hardens.
2
Preheat the oven to 325 degrees.
3
Put 3 ounces of blanched almonds in a blender. Blend on high speed for 3 seconds. Leave the nuts in the blender container.
4
Add 1 1/3 cups condensed milk, 3/4 cup cream, 3 whole eggs and 3 egg yolks. Stir to mix, then blend on high speed for 8 to 10 seconds.
5
Empty into the caramelized pan, set pan in a larger pan containing about 1/2 inch hot water, and bake for 45 minutes, or until set at 325 degrees.
6
Cool and place in the refrigerator. Do not remove from the pan until the following day.
7
Invert the flan onto a chilled platter -- it should slip out easily.