Flan I

Flan I

51
JESSICADEZ 2

"This is a wonderful flan recipe from the late Iris Perez. Its origin is Mexican. For a denser, cheesecake-like texture, substitute eight ounces of cream cheese for two of the eggs."

Ingredients

1 h 25 m {{adjustedServings}} servings 376 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 376 kcal
  • 19%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 64.6g
  • 21%
  • Protein:
  • 10.1 g
  • 20%
  • Cholesterol:
  • 202 mg
  • 67%
  • Sodium:
  • 211 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 300 degrees F (150 degrees C). Have ready 9 inch round cake pan.
  2. In blender or food processor, or using electric mixer, combine eggs, condensed milk and vanilla and blend until smooth. In medium sauce pan, cook sugar, stirring constantly, until it liquefies. When it starts to turn light brown, remove from heat and pour into waiting pan. Pour egg mixture over liquid sugar.
  3. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the baking dish.
  4. Bake 70 minutes in the preheated oven, or until knife inserted in center comes out clean. Remove pan from water bath and let cool completely, about 1 hour. Run a knife along the edge of the pan, place a serving plate on top and invert. Serve.
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Reviews

51
  1. 57 Ratings

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I made this for my Spanish II class party. I personally do not like flan, however, I got several reviews on how good this was. Before making flan, I would advise reading the how-to on the mexi...

I have this same recipe from a cuban cookbook -- it's FANTASTIC and genuine. It cuts well, yet is creamy. One of a kind experience! One hint for those who have a problem with it (such as the ...

This recipe was awesome! I cooked it for about ten minutes less than the recipe called for. I used cream cheese in it. It was crazy good. It was very easy too. I just didn't know how to get ...