Try this Flan #08 recipe, or contribute your own.
Suggest a better descriptionTo caramelize sugar, in a small, heavy skillet, heat 3/4 cup sugar over medium heat until sugar starts to melt--DO NOT STIR. Cook and stir 4-5 minutes or more until sugar turns a rich brown. Remove from heat and immediately pour into a 13x9-inch dish. Quickly rotate dish so sugar coats bottom and sides. Beat eggs, gradually adding remaining 1 cup sugar. In a pan, heat milk and cinnamon over medium heat until milk bubbles. Remove cinnamon. Slowly add milk to egg mixture, stirring constantly. Add vanilla. Pour in dish. Bake in a larger pan with 1-inch of water, uncovered, at 325 degrees for 40 minutes. Cool on a rack. Cover and refrigerate. To unmold flan, loosen edges with a spatula. Slip end of spatula down sides to let air in underneath. Invert onto serving platter. Spoon caramel mixture remaining in the dish over top. 12 servings. NOTE: To prepare for 6 servings, halve quantities, and use an 8-inch square dish instead of the 13x9-inch dish. FROM RACHEL YANCEY From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (275g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 589 | ||
Calories from Fat: 153 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17g | 23 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 706.6mg | 217 % | |
Sodium 241.7mg | 8 % | |
Potassium 256.4mg | 7 % | |
Total Carbohydrate 89.8g | 26 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 89.8g | ||
Protein 21.6g | 31 % | |
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: 589
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