TRADITIONAL FLAN (FLAN DE LECHE)

TRADITIONAL FLAN (FLAN DE LECHE) could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. This dessert has 463 calories, 13g of protein, and 27g of fat per serving. This recipe serves 6 and costs $1.07 per serving. If you have whole eggs, sweetened condensed milk, water, and a few other ingredients on hand, you can make it. This recipe is liked by 398 foodies and cooks. It is brought to you by My Colombian Recipes. It is a rather inexpensive recipe for fans of European food. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a solid spoonacular score of 40%. Try Flan de Arroz con Leche (Rice Pudding Flan), My Simple Custard Flan ( Filipino Leche Flan), and Flan de Arequipe (Dulce de Leche Flan) for similar recipes.

Servings: 6

 

Ingredients:

2 egg yolks

1 cup heavy cream

1 ½ tablespoon sugar

1 can sweetened condensed milk

1 tablespoon vanilla extract

¼ cup water

5 Whole eggs

1 cup whole milk

Equipment:

ramekin

oven

pot

hand mixer

roasting pan

bowl

knife

Cooking instruction summary:

To prepare the caramel, put 1 cup of sugar in a small pot with ¼ cup of water. Bring to a boil over high heat. Stir once and reduce the heat to medium and cook about 5 minutes or until the syrup turns a caramel color.Immediately pour an equal amount of the caramel into each ramekin or any oven proof mold you want to use. Swirl each dish to coat the base with the caramel, work fast as the caramel will harden quickly as it cools. Place all the ramekins in a large roasting pan and set aside.Preheat the oven to 350° F.In a medium bowl, using an electric mixer. Mix the eggs, egg yolks and 1 ½ tablespoon sugar for 2 to 3 minutes. Add the condensed milk, heavy cream, whole milk and vanilla extract and mix for 1 more minute.Carefully pour an equal amount of the flan mixture into the caramelized ramekins in the roasting pan. Then add hot water to the roasting pan, not to the ramekins, until the water comes half way up the sides of the ramekins.Place the roasting pan in the oven and bake for 1 hour or until a knife inserted in the center of the flan comes out clean.Remove from the roasting pan and cool for at least 30 minutes. Then cover and refrigerate for at least 2 hours.To serve, carefully run a knife around the edge of the ramekin, cover with a serving plate, flip it over and gently remove the ramekin allowing the caramel run over the sides.

 

Step by step:


1. To prepare the caramel, put 1 cup of sugar in a small pot with ¼ cup of water. Bring to a boil over high heat. Stir once and reduce the heat to medium and cook about 5 minutes or until the syrup turns a caramel color.Immediately pour an equal amount of the caramel into each ramekin or any oven proof mold you want to use. Swirl each dish to coat the base with the caramel, work fast as the caramel will harden quickly as it cools.

2. Place all the ramekins in a large roasting pan and set aside.Preheat the oven to 350° F.In a medium bowl, using an electric mixer.

3. Mix the eggs, egg yolks and 1 ½ tablespoon sugar for 2 to 3 minutes.

4. Add the condensed milk, heavy cream, whole milk and vanilla extract and mix for 1 more minute.Carefully pour an equal amount of the flan mixture into the caramelized ramekins in the roasting pan. Then add hot water to the roasting pan, not to the ramekins, until the water comes half way up the sides of the ramekins.

5. Place the roasting pan in the oven and bake for 1 hour or until a knife inserted in the center of the flan comes out clean.

6. Remove from the roasting pan and cool for at least 30 minutes. Then cover and refrigerate for at least 2 hours.To serve, carefully run a knife around the edge of the ramekin, cover with a serving plate, flip it over and gently remove the ramekin allowing the caramel run over the sides.


Nutrition Information:

Quickview
463k Calories
12g Protein
26g Total Fat
42g Carbs
3% Health Score
Limit These
Calories
463k
23%

Fat
26g
41%

  Saturated Fat
15g
95%

Carbohydrates
42g
14%

  Sugar
41g
46%

Cholesterol
282mg
94%

Sodium
172mg
7%

Alcohol
0.75g
4%

Get Enough Of These
Protein
12g
26%

Selenium
26µg
37%

Vitamin B2
0.59mg
35%

Phosphorus
321mg
32%

Calcium
288mg
29%

Vitamin A
1109IU
22%

Vitamin B12
0.99µg
16%

Vitamin B5
1mg
15%

Vitamin D
2µg
13%

Potassium
388mg
11%

Zinc
1mg
10%

Folate
36µg
9%

Vitamin B1
0.11mg
7%

Vitamin E
1mg
7%

Magnesium
29mg
7%

Vitamin B6
0.14mg
7%

Iron
0.96mg
5%

Copper
0.06mg
3%

Vitamin C
1mg
2%

Vitamin K
1µg
2%

Manganese
0.02mg
1%

Vitamin B3
0.23mg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Roasted Cauliflower and Leek Soup
Orange Lime Gelatin Ring
Chicken Cordon Bleu Burgers
Blueberry Muffin Overnight Oats
Chocolate Coffee Caramel Bars
Murtabak with minced beef
Fresh Strawberry Cake
Mooli Paratha , How to make Mooli Parathas or Radish Paratha
The Wayland's Bermuda Black
Herb-Roasted Chicken with Melted Tomatoes
Food Trivia

In the U.S., an average family of four emits more greenhouse gases because of the meat they eat than from driving two cars.

Food Joke

You know you are addicted to coffee if ... You`re so jittery that people use your hands to blend their margaritas.

Popular Recipes
Poppy Seed Hamantaschen Bagels

What Jew Wanna Eat

Meyer Lemon Loaf Cake

Brown Eyed Baker

Cranberry Orange Bread

Home Cooking Memories

Homemade Ahi Tuna Poke Bowls

Jessica Gavin

Welshing on the Rabbit becomes Welsh Wabbit (Think Chicken!)

Creative Culinary