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:

Equipment:

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:

covered percent of daily need