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Flan – Classic Baked Custard
25 min Prep Time
75 min Cook Time
16 Servings
111 Calories
18g Carbohydrates
3g Total Fat
3.2g
Ingredients
- 1 (12-ounce) can evaporated milk
- 1 ¼ cup granulated sugar, divided
- 4 eggs
- 1 teaspoon vanilla extract
- Pinch of salt
- Fruit of choice, for garnish
Instructions
- Fill a large, shallow pan with 1 inch of water and place it on the middle rack of the oven. Preheat the oven to 350°F.
- Add ½ cup of sugar to a round aluminum or bundt pan without ridges. Hold the pan with an oven mitt and place it on the stovetop over medium-high heat. Move the pan gently to melt the sugar evenly without burning. Once it turns a light brown caramel color, remove from heat and carefully coat the sides of the pan with the melted caramel. Set aside.
- In a blender, combine the evaporated milk, eggs, vanilla, salt and remaining ¾ cup sugar. Blend until smooth. Strain the mixture and pour it over the caramel-coated pan.
- Place the flan pan inside the large shallow pan in the oven, ensuring not to splash water into the flan mixture. This water bath method, called a "bain-marie" or "baño de María," helps create a smooth texture.
- Bake for approximately 75 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool to room temperature. Cover with plastic wrap and refrigerate for 2-3 hours.
- To serve, uncover and place a large plate over the pan. Flip the pan over, allowing the caramel to pour over the sides of the flan. Serve chilled, garnished with fruit if desired.
NUTRITION FACTS
PER SERVING
Calories: 111
Protein: 3.2g
Carbohydrate: 18g
Fiber: 0g
Total Fat: 3g
Saturated Fat: 1.5g
Cholesterol: 53mg
Calcium: 69mg
Sodium: 51mg
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