(I got this recipe from a friend who is a 1st generation Cuban immigrant. It has that traditional Cuban flavor: rich and creamy. It’s a little too much for an 8X8” pan but it fit perfectly in a heart cake pan. I got mine at Michaels.)
Preheat oven to 350°. Place shallow pan large enough to hold mold in oven and fill with 1” water. Cover bottom of mold w/1/4” white sugar and heat over very low flame (medium on electric).
In blender combine remaining ingredients. When sugar is caramelized, add vanilla to mixture then pour mixture into mold. Place mold in pan. Bake 1 hour. Flan is done when it springs back at the touch. Loosen with knife and turnover onto plate.
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Serving Size: 1 Serving (52g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 36 | ||
Calories from Fat: 15 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 5mg | 2 % | |
Sodium 20mg | 1 % | |
Potassium 74.1mg | 2 % | |
Total Carbohydrate 2.5g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.5g | ||
Protein 1.6g | 2 % | |
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: 36
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