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    You are in: Home / Recipes / Flan Recipe
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    Flan

    Flan. Photo by packeyes

    1/2 Photos of Flan

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    20 mins

    50 mins

    Jacky N.'s Note:

    It is a normal flan that is easy to make.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a saucepan over meadium heat place the sugar and stir ocasionally during 8 minute or until caramel is a golden brown.
    2. 2
      Then immediately pour caramel into a 9-inch round cake pan and even out the caramel quickly before it hardens. Set it asaide.
    3. 3
      Preheat oven at 325 degrees.
    4. 4
      In a bowl mix the sweetened codensed milk, the evaporated milk, the vanilla, and the eggs.
    5. 5
      Place the mix in the cake pan and then in the oven and cook for abot 40-50 minutes or until inserted toothpick comes out clean.
    6. 6
      Refrigerate for 24 hours.
    7. 7
      Serve and enjoy:).

    Ratings & Reviews:

    • on October 26, 2010

      55

      This recipe turned out just like the flan we used to buy at a Mexican supermarket. I like that it has fewer eggs than other flan recipes because I don't like eggy-tasting desserts. Refrigerating it for 24 hours, or at least overnight, for some reason seems to get rid of the eggy taste as well. The only thing I did differently was add a little water before carmelizing the sugar (it evaporates out anyway). I might try putting it in a water bath next time to give it a smoother texture.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 21, 2009

      55

      I made this Flan for our Spanish language class today. It was an instant hit. Very fast and easy to make. I let it cool in the fridge 5 hours and it set nicely. This recipe doesn't mention if, but I believe the Flan needs to be flipped over to serve properly. Run a warm knife blade around the sides to loosen it from the pan and then set the pan in warm to hot water for about 5 mins to loosen the caramel on the bottom. Place a large plate over the Flan and invert. The Flan should drop out nicely with the caramel on top. This makes for a beautiful presentation. Our Spanish teacher is from Mexico and stated that this Flan "is the real thing." I am going to make another tomorrow for my Son's Christmas dinner. Great recipe and definatly a keeper. Tnx.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 13, 2012

      45

      This tasted very good, but the recipe was not clear. Doesn't say when to take it out of pan. Also, when I tried the sugar to caramelize the way it says in the recipe, I had to do it three times--I finally was able to make it work, but I had to add a bit of water to the pan. The other way it just went immediately solid!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Flan

    Serving Size: 1 (123 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 292.2
     
    Calories from Fat 83
    28%
    Total Fat 9.3 g
    14%
    Saturated Fat 5.2 g
    26%
    Cholesterol 98.9 mg
    32%
    Sodium 134.8 mg
    5%
    Total Carbohydrate 43.9 g
    14%
    Dietary Fiber 0.0 g
    0%
    Sugars 39.5 g
    158%
    Protein 9.1 g
    18%

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