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    You are in: Home / Recipes / Peruvian Flan Recipe
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    Peruvian Flan

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 40 mins

    10 mins

    1 hrs 30 mins

    WiGal's Note:

    Revised this after reading the Guppy Gourmet's review and made it twice myself and like it now with the caramel revision. A Peruvian dessert adapted from fooddownunder.com. Flan should be made a few days ahead to set up properly and any fruit you like will work for the garnish. The directions do not include the last chilling time. I am not a Kahlua person, but wonder if two tablespoons or more of Kahlau and 1/4 teaspoon of almond extract would be an option that other people would like. Frangelico might be good, too. Or cinnamon-although that might turn it a strange color?

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    Ingredients:

    Servings:

    Units: US | Metric

    For caramel sauce

    For flan

    Directions:

    1. 1
      To prepare sauce, put medium size heavy skillet (empty) over medium heat (large burner) for 40 seconds. (I have an electric stove so would be less for gas.).
    2. 2
      Keep burner at medium, add sugar to the pan and stir with the back of a wooden spoon, keep sugar moving constantly until sugar is completely melted and a rich medium brown color (caramelized)--between 9 and 10 minutes. NOTE: I also use a FORK to squish out any lumps at the end of this process.
    3. 3
      Immediately - and carefully - pour hot sauce into ovenproof pie plate or 9 inch round baking pan, gently moving dish so sauce covers bottom and sides. It is unnecessary to grease the pie dish.
    4. 4
      Let cool completely-about 40 minutes.
    5. 5
      To prepare the custard for the flan; preheat oven to 350 degrees and notice that for step 11 you will need to have boiling water.
    6. 6
      Stir eggs in a medium sized bowl.
    7. 7
      Slowly add condensed milk, then evaporated milk.
    8. 8
      Add vanilla, blending well.
    9. 9
      Pour flan mixture into ovenproof dish that you have already coated with caramel.
    10. 10
      Carefully place filled dish into a larger baking pan.
    11. 11
      Pour in enough hot water to reach about halfway up dish. (This water bath process is called bano mar(acu)a in Spanish and bain-marie in French.).
    12. 12
      Bake about 40 minutes.
    13. 13
      Flan is cooked when a knife inserted in center comes out clean.
    14. 14
      Remove from oven, let cool in water bath, then refrigerate to chill thoroughly.
    15. 15
      Carefully separate flan from dish with a thin knife.
    16. 16
      Invert on a flat dish and garnish with sliced strawberries, maraschino cherries or other fruit.
    17. 17
      Notes: Flan should be refrigerated for a few days because it tastes best served very cold. Use boiling water to clean up the hardened caramel on your utensils and pan.:).

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    Ratings & Reviews:

    • on February 21, 2009

      35

      This is a three because the caramel has too much water. Use 2 cups sugar and about 6 Tbsp water to get the right results. That is way too much water. Custard is amazing and worked well. I served it with a strawberry sauce with fresh lemon. Very popular. Not too sweet which is important to us.

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

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    Nutritional Facts for Peruvian Flan

    Serving Size: 1 (177 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 379.9
     
    Calories from Fat 102
    26%
    Total Fat 11.3 g
    17%
    Saturated Fat 6.0 g
    30%
    Cholesterol 169.7 mg
    56%
    Sodium 165.7 mg
    6%
    Total Carbohydrate 58.4 g
    19%
    Dietary Fiber 0.0 g
    0%
    Sugars 53.9 g
    215%
    Protein 11.7 g
    23%

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