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    You are in: Home / Recipes / Breadfruit Custard (Flan De Pana) Recipe
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    Breadfruit Custard (Flan De Pana)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 50 mins

    20 mins

    1 hrs 30 mins

    Latin Chef;-)'s Note:

    Gluten free desert, you can substitute the breadfruit for pumpkin or sweet potato. Bakes great with egg replacer, I usually use half eggs and the replacer. Don't know how to replace the cream cheese or evaporated milk so I don't. Hope you enjoy!!

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    Ingredients:

    Servings:

    Units: US | Metric

    Flan

    Directions:

    1. 1
      Heat oven to 350 degrees.
    2. 2
      Select 2 oven safe containers, one that can easily fit inside the other.
    3. 3
      Prepare a large cake pan for the hot water bath "baño de maria".
    4. 4
      Both pans or molds have to be tall enough so the water doesn't go into the other or fall out. If you prefer you can make 2 thin pies.
    5. 5
      In a microwavable bowl mix the sugar and water and cook in the microwave on high (high) for 5-7 minutes. Pour the caramel in a round 8 " mold (although I find it easier to pour the water and sugar directly in the mold and "brown" the sugar directly on the stove burner).
    6. 6
      In food processor blend the boiled breadfruit, cream cheese, sugar and add the eggs one by one. Add evaporated milk, vanilla extract and mix.
    7. 7
      Pour the mixture into caramel mold. Place mold in water bath and place in the oven.
    8. 8
      Bake for 1 1/2 hour. Let cool and place in the refrigerator until serving time. If you bake 2 thin pies, bake for 1 hour.

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    Nutritional Facts for Breadfruit Custard (Flan De Pana)

    Serving Size: 1 (117 g)

    Servings Per Recipe: 14

    Amount Per Serving
    % Daily Value
    Calories 232.4
     
    Calories from Fat 83
    36%
    Total Fat 9.3 g
    14%
    Saturated Fat 4.9 g
    24%
    Cholesterol 91.9 mg
    30%
    Sodium 106.3 mg
    4%
    Total Carbohydrate 33.4 g
    11%
    Dietary Fiber 1.5 g
    6%
    Sugars 25.4 g
    101%
    Protein 5.3 g
    10%

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