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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
Cuisine: Cuban
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 587
% Daily Value**
Total Fat 14g
Saturated Fat 8g
Unsaturated Fat 1g
Cholesterol 177mg
Sodium 255mg
Total Carbohydrate 103g
Dietary Fiber 0g
Sugars 103g
Protein 14g
Vitamin A  10%Vitamin C  6%
Calcium  38%Iron  4%
Potassium  15%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.


Recipe Tags: Flan Recipes

Date Added: July 17, 2009


1/8 Teaspoon Salt pinch
1 Cup Sugar (for decoration)
2 1/2 Cups Evaporated Milk undiluted
3 Eggs (250 g)
1/2 Tablespoon Vanilla or peach nonfat yogurt
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1. Make a caramel with 3/4 cup sugar by heating it over low heat in a small skillet until the sugar melts and becomes golden brown.

2. As soon as it is caramel colored, pour quickly into 6 individual ramekins, tilting them to coat all the inside evenly.

3. As the caramel hardens, turn the molds upside down over a plate to catch the remaining dribbles.

4. In a bowl, beat the eggs, then stir in the milk, the remaining 1/4 cup sugar, vanilla, and salt.

5. Pour gently into the coated ramekins. Set the ramekins in a baking pan in the oven; pour hot water into the baking pan to a depth of about one inch, but well below the lip of the ramekins.

6. Bake uncovered at 325 F for 55 to 60 minutes or until a knife comes out clean.

7. Remove from the oven and chill thoroughly before serving.

8. Unmold carefully and invert onto serving plates.

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Dietary Notes:
This recipe is a good source of Vitamin A with 10% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Milk, Natural Sweeteners allergies.
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