This is a very easy way to make flavorful, traditional style flan. The recipe is detailed enough for anyone to follow and execute perfectly. The result will be a rich flavored and inexpensive flan. Depending on your taste, it can serve either 8 (if you have a sweet tooth) or 16 (good sized portions) for a petite dessert to accompany a nice cuban coffee or espresso.
Preheat your oven to 350 degrees. In a bowl, mix the eggs, egg whites, condensed milk, evaporated milk, 4 teaspoons of sugar and 3 teaspoons of Vanilla with a beater. Some foam at the top is fine but try to avoid it. This will cause a cakey flan which is not what we are looking for.
Place 1 cup of sugar and 1/8 cup of water in a small saucepan. Melt at medium to medium-high heat until the sugar melts and turns into a clear liquid then light amber stirring occasionally with a wooden spoon or by swirling in the pan. (NOTE: DO NOT RUSH THIS STEP. If you burn the sugar, it will ruin your flan).
Once the sugar turns light amber, pour it into the 9-inch cake pan and coat the bottom and the sides by picking it up with pot holders or gloves and rotating the pan around to coat all sides. Cover the pan at least half way up the sides. The better you coat it the easier it will be to remove the cake later.
Once the pan is coated, pour your milk and egg mixture in. Place the 9-inch pan inside of your 14-inch pan. Fill the outer pan with water to surround the inner pan. Place into the oven on a rack placed at mid-height. Bake for 45-50 minutes or until a toothpick placed through the middle comes out clean. (NOTE: the flan may be done even if the top is not browned.)
Once done, remove the flan from the oven and from the water bath and lay aside to cool for 30 minutes. Place in the refridgerator for 2-3 hours (best overnight) to set. Carefully flip into a serving plate and let the caramel drip down the sides.
Serve alone, with raspberries on the side or with whipped cream on top. Espresso is a great accompaniment.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (219g)|
|Recipe Makes: 8|
|Calories from Fat: 112 (22%)|
|Amt Per Serving||% DV|
|Total Fat 12.4g||17 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 144.5mg||44 %|
|Sodium 193.8mg||7 %|
|Potassium 472.6mg||12 %|
|Total Carbohydrate 89.8g||26 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 89.8g|
|Protein 13.1g||19 %|
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Calories per serving: 516
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