1. Make the caramel by melting the 1 cup of sugar over medium heat until quite brown. Do not use a non-stick pan; the sugar gets so hot that the coating will be ruined. Do not stir while the sugar is starting to melt or it will clump up.
2. Stir in the 1 tablespoon of water. Be very careful; it may splash.
3. Pour the caramel into the bottom of a 1-quart Pyrex dish or an 8" metal cake pan. Let harden.
4. Meanwhile, scald the milk.
5. Beat together the eggs and sugar.
6. Pour the hot milk into the egg and sugar mixture.
7. Set the pan into another pan as deep as it is and a little larger.
8. Pour the custard into the smaller pan.
9. Fill the outer pan with hot water 2/3 of the way up the depth of the flan dish.
10. Bake in a 350 degree F. oven for 30 to 45 minutes or until a knife inserted halfway between the center and edge comes out clean.
11. Refrigerate overnight.
12.To unmold, run a table knife around the edge, place a plate on top, and turn over. The caramel should pour down over the flan onto the plate.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (224g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 118 (59%)|
|Amt Per Serving||% DV|
|Total Fat 13.1g||18 %|
|Saturated Fat 4.3g||21 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 535.4mg||165 %|
|Sodium 22160.4mg||764 %|
|Potassium 257.8mg||7 %|
|Total Carbohydrate 2.9g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 2.9g|
|Protein 17.5g||25 %|
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: 200
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!