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Suggest a better description1. Preheat the oven to 300F. In a small saucepan, combine the granulated sugar with 1 tablespoon water. Stir over moderate heat until the sugar turns a medium caramel color, about 3 minutes. Working quickly, pour the caramel into six (6-oz.) custard cups; dont worry if theyre not evenly coated. 2. In a medium bowl, beat the eggs. Whisk in the brown sugar, vanilla and almond extract. Gradually whisk in the evaporated and whole milk. Strain the mixture through a sieve and then pour it into the custard cups. Place the cups in a baking pan and add enough hot water to reach halfway up the sides. Bake for about 1 hour or until set. Let the flans cool to room temperature in the water bath. Cover and refrigerate overnight. 3. Run a knife tip around the edge of each flan and invert onto dessert plates. Serve cold. Recipe from Food & Wine, April, 1990.
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Serving Size: 1 Serving (150g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 258 | ||
Calories from Fat: 113 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.6g | 17 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 529.3mg | 163 % | |
Sodium 177.6mg | 6 % | |
Potassium 177.7mg | 5 % | |
Total Carbohydrate 20.1g | 6 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 20.1g | ||
Protein 15.9g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 258
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