Vanilla and Lime Flan By Esperanza Platas Alvarez (Planet Food Mexico)

Vanillan and Lime Flan By Esperanza Platas Alvarez (Planet Food Mexico) is a dessert that serves 8. For $1.43 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 411 calories, 12g of protein, and 12g of fat. From preparation to the plate, this recipe takes about 45 minutes. This recipe from Foodista requires condensed milk, eggs, vanilla pod, and sugar. Only a few people really liked this European dish. 2 people were glad they tried this recipe. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 37%, which is not so outstanding. Users who liked this recipe also liked Flan de Limón (Lime Flan), Tomatillo Salsan and Food & Wine Festival Ixtapa/Zihua, Mexico, and Mellow Mushroom Esperanza Dressing.

Servings: 8

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Preheat the oven to 360 degrees Fahrenheit.
2. To make the caramel, heat together the water and sugar gently over a medium flame for about 10 minutes, ensuring the mixture does not burn.
3. Meanwhile, pour the condensed milk and whole milk into a pan. Add the zest of the limes. Slice the vanilla pod in half and carefully scrape out the vanilla seeds and add these to your milk mixture.
4. Simmer the milk slowly for fifteen minutes to let the flavours infuse.
5. Once the caramel is ready, pour into a cake pan and swirl it around to evenly coat the bottom of the pan. Set aside.
6. In a bowl, crack the eggs and beat together. Slowly pour a little of the warm milk , vanilla and lime mixture into the eggs. This will temper the eggs and prevent them from scrambling from the heat. Once the temperature of the eggs has been raised by the warm milk, pour in the rest of the milk. Pour all of the mixture into the cake pan over the caramel.
7. Cook the cake pan in a water bath by placing the pan inside a larger pan which is filled half way with water. Place in the oven and cook for 45 minutes to an hour.
8. Once ready, allow to cool and place inside a fridge overnight. The flan is then ready to be flipped over gently and served.

 

Step by step:

1. Preheat the oven to 360 degrees Fahrenheit.To make the caramel, heat together the water and sugar gently over a medium flame for about 10 minutes, ensuring the mixture does not burn.Meanwhile, pour the condensed milk and whole milk into a pan.

2. Add the zest of the limes. Slice the vanilla pod in half and carefully scrape out the vanilla seeds and add these to your milk mixture.Simmer the milk slowly for fifteen minutes to let the flavours infuse.Once the caramel is ready, pour into a cake pan and swirl it around to evenly coat the bottom of the pan. Set aside.In a bowl, crack the eggs and beat together. Slowly pour a little of the warm milk , vanilla and lime mixture into the eggs. This will temper the eggs and prevent them from scrambling from the heat. Once the temperature of the eggs has been raised by the warm milk, pour in the rest of the milk.

3. Pour all of the mixture into the cake pan over the caramel.Cook the cake pan in a water bath by placing the pan inside a larger pan which is filled half way with water.

4. Place in the oven and cook for 45 minutes to an hour.Once ready, allow to cool and place inside a fridge overnight. The flan is then ready to be flipped over gently and served.

Nutrition Information:

covered percent of daily need