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Leche Flan (Caramel Flan)

 
One serving costs about $0.71

$0.71 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

3 vegetarian,gluten-free,gluten free,lacto ovo vegetarian dessert Spanish,European
spoonacular Score:37%

Spoonacular Score: 37%

 

Leche Flan (Caramel Flan) might be just the dessert you are searching for. This recipe serves 3. For 71 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 166 calories, 7g of protein, and 12g of fat per serving. This recipe is typical of European cuisine. 1 person were impressed by this recipe. A mixture of egg yolks, tall can full cream evaporated milk, condense milk, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Foodista. With a spoonacular score of 32%, this dish is rather bad. If you like this recipe, you might also like recipes such as Flan de Arroz con Leche (Rice Pudding Flan), My Simple Custard Flan ( Filipino Leche Flan), and My Simple Custard Flan ( Filipino Leche Flan).

Cream Sherry, Port Wine, and Tempranillo are my top picks for Creme Caramel. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
8 large
8 large egg yolks
egg yolks
1
1  canned tall can full cream evaporated milk
canned tall can full cream evaporated milk
0.5 can
0.5 can canned sweetened condense milk
canned sweetened condense milk
1 tsp
1 tsp vanilla extract
vanilla extract
1 Tbsp
1 Tbsp white sugar
white sugar
8 large egg yolks
8 large
egg yolks
1  canned tall can full cream evaporated milk
1
canned tall can full cream evaporated milk
0.5 can canned sweetened condense milk
0.5 can
canned sweetened condense milk
1 tsp vanilla extract
1 tsp
vanilla extract
1 Tbsp white sugar
1 Tbsp
white sugar

Equipment

aluminum foil
aluminum foil
mixing bowl
mixing bowl
knife
knife
whisk
whisk
aluminum foil
aluminum foil
mixing bowl
mixing bowl
knife
knife
whisk
whisk


Instructions

  1. Making the Caramel Syrup:Simply put 2 tablespoons of white sugar for each mould, and hold the mould over medium heat, allowing the sugar to dissolve. Swirl the mould gently to evenly distribute the caramel to coat the mould. Make sure not to burn the caramel as this would make it bitter. A pale brown color is what you should achieve. Set each aside to cool down.
  2. Making the Custard:In a mixing bowl, combine all the ingredients namely the egg yolks, vanilla extract, white sugar, condense and evaporated milk. Make sure you include as little egg white as possible to the mixture. This will make your flan creamier and bubble-free.
  3. Use a whisk to mix the ingredients thoroughly, making sure the sugar has been completely dissolved.
  4. Pour the mixture in the moulds. Fill each up at least just half high as the mould, because the mixture is expected to expand once it's steamed.
  5. Cover each mould with an aluminum foil to avoid the moisture from the steam to come in contact with the flan. This will cause it to become watery.
  6. Steam cook for around an hour at steady heat. It is essential that you do not change the amount of heat as this might cause uneven cooking.
  7. Check every now and then whether the flan is already ready or not, with the use of a fork. Just gently poke the flan with the fork and you will know it's ready if nothing sticks to the fork as you pull it out.
  8. Once you achieve this, remove the moulds from the steamer right away and let it cool at room temperature. Avoid overcooking the flan as this will make it hard and dry.
  9. Once the flans have cooled down, refrigerate for at least an hour before serving.
  10. Upon Serving:Unmould the Leche Flan by running a knife around the edge of the mould, carefully inverting it onto a serving dish, allowing the caramelized sugar coat the flan. Serve and enjoy!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.71
Ingredient
8 larges egg yolks
1 teaspoon vanilla extract
1 tablespoon white sugar
Price
$1.81
$0.30
$0.02
$2.13

Nutritional Information

Quickview
165 Calories
7g Protein
12g Total Fat
5g Carbs
3% Health Score
Limit These
Calories
165k
8%

Fat
12g
19%

  Saturated Fat
4g
27%

Carbohydrates
5g
2%

  Sugar
4g
5%

Cholesterol
489mg
163%

Sodium
22mg
1%

Alcohol
0.46g
3%

Get Enough Of These
Protein
7g
14%

Selenium
25µg
36%

Phosphorus
177mg
18%

Folate
66µg
17%

Vitamin D
2µg
16%

Vitamin B12
0.89µg
15%

Vitamin B2
0.24mg
14%

Vitamin B5
1mg
14%

Vitamin A
654IU
13%

Vitamin B6
0.16mg
8%

Vitamin E
1mg
8%

Zinc
1mg
7%

Iron
1mg
7%

Calcium
59mg
6%

Vitamin B1
0.08mg
5%

Copper
0.04mg
2%

Potassium
52mg
1%

Manganese
0.03mg
1%

covered percent of daily need

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