Heat a 9 inch pie plate of flan pan in a 200 degree oven.
Boil several cups of water in a kettle (used for the bain-marie)
In a heavy sauce pan heat 1/3 cup sugar on medium heat. Remove the pie plate from the oven and place it near the sugar heating on the stove.
Start stirring the sugar when it begins melting then stir constantly until it turns into a golden brown liquid.
Quickly pour the caramel into the warmed pie plate and tilt the plate to coat the bottom and sides. Work quickly as the sugar hardens within seconds.
Set plate aside.
In a medium size bowl add the eggs and the 1/4 cup sugar. Mix until well blended but not frothy. Add the milk, vanilla and salt and mix again.
Pour into caramel coated plate. Place flan into a larger pan such as a roasting pan and put in a 325 degree oven. Add hot water up to 1 - 2 inches up the side of the flan plate.
Bake uncovered for 45 -55 minutes or until a thin knife inserted halfway between center and edge comes out clean.
Cool and then refrigerate for at least 2 hours before serving.
Take a sharp knife and cut around the edge of the flan to release it from the dish.
Lay a plate with a lip on top of the custard. Holding both plates tightly together flip them over. The flan should release into the plate. If the custard needs encouragement shake it gently. It should release.
The caramel sugar topping will flow down the sides of the flan which is why the dish should have a good sized lip.
Slice and serve on individual plates. Top each slice with caramel sauce and garnish with a couple of strawberries.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (702g)|
|Recipe Makes: 1|
|Calories from Fat: 39 (19%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 19.6mg||6 %|
|Sodium 33071.6mg||1140 %|
|Potassium 752.8mg||20 %|
|Total Carbohydrate 24g||7 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 24g|
|Protein 16.2g||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: 208
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!