4 Milk Mexican Flan Recipe

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4 Milk Mexican Flan
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Ingredients
8
Count
Nutrition
155
Calories
Total time
60
Minutes
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Ingredients:

  • 1 cup sugar
  • 1 (12 oz) can evaporated milk
  • 3/4 cup whole milk
  • 3 large eggs
  • 1 cup table cream , use nestle's media crema or 1 cup you can sub whipping cream

Directions:

  1. Preheat the oven to 350°F.
  2. Bring a tea kettle of water to a boil.
  3. Make the caramel: Have ready a 9-inch glass pie plate and a pair of potholders or oven mitts.
  4. Pour the sugar into a small, heavy saucepan. Set it over medium-low heat until the sugar starts to liquefy and form clumps.
  5. Stir slowly and constantly; the sugar will eventually liquefy completely, then begin to color. Pay careful attention to the caramel at this point; once it starts to color it will darken quickly.
  6. Pull the pan from the heat when the caramel is the color of a bright, shiny penny. Scrape all the caramel into the pie plate, put on the mitts and grab the pie plate firmly. Carefully but quickly rotate so the bottom and halfway up the sides of the plate are coated with caramel.
  7. Set the prepared pan into a shallow roasting pan.
  8. Make the filling: Combine the evaporated milk, condensed milk, milk, eggs, yolks, and vanilla in a blender jar. Blend on very low speed just until the eggs are blended, a few seconds.
  9. Add the Media Crema and blend a few seconds until smooth. Let stand for a minute then scoop off any foam that rises to the surface.
  10. Put the roasting pan with the caramel-lined pie plate in the oven. Pour the custard mix into the pie plate.
  11. Carefully pour enough water from the tea kettle into the roasting pan to come halfway up the side of the pie plate.
  12. Bake until the center of the flan is set, about 35 minutes. Remove from the oven and cool to room temperature in the water bath.Refrigerate until completely chilled, at least 2 hours or up to 1 day.
  13. To serve, center a large plate over the flan and, with one quick flip invert the flan over the plate. Give it a few seconds—the flan will slip right out of the mold and onto the plate. Scrape any caramel left in the mold over the flan. Serve chilled.
  14. Be extremely careful when working with caramel: By the time the caramel is brown enough to pour into the mold it will be very hot—much hotter than boiling water. Handle the pot and pie plate carefully and, when tilting the pan, keep it at arm’s length from you.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 155.37 Kcal (651 kJ)
Calories from fat 70.76 Kcal
% Daily Value*
Total Fat 7.86g 12%
Cholesterol 122.9mg 41%
Sodium 64.28mg 3%
Potassium 117.45mg 2%
Total Carbs 16.08g 5%
Sugars 14.32g 57%
Protein 5.36g 11%
Vitamin C 0.4mg 1%
Iron 0.6mg 3%
Calcium 76.9mg 8%
Amount Per 100 g
Calories 174.41 Kcal (730 kJ)
Calories from fat 79.43 Kcal
% Daily Value*
Total Fat 8.83g 12%
Cholesterol 137.96mg 41%
Sodium 72.16mg 3%
Potassium 131.84mg 2%
Total Carbs 18.06g 5%
Sugars 16.07g 57%
Protein 6.02g 11%
Vitamin C 0.4mg 1%
Iron 0.6mg 3%
Calcium 86.3mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.8
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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