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|Sugar||1 1⁄2 Cup (24 tbs)|
|Milk||4 Cup (64 tbs)|
Calories 538 Calories from Fat 133
% Daily Value*
Total Fat 15 g22.8%
Saturated Fat 6.5 g32.7%
Trans Fat 0 g
Cholesterol 339.8 mg
Sodium 259.5 mg10.8%
Total Carbohydrates 88 g29.3%
Dietary Fiber 0.27 g1.1%
Sugars 87.6 g
Protein 17 g33.5%
Vitamin A 11.9% Vitamin C 0.03%
Calcium 30.1% Iron 8.3%
*Based on a 2000 Calorie diet
Pour into a 1 -1/2 qt. souffle dish or flan mold, tilt the mold to coat the entire bottom and put a little up the sides of the mold.
In a large saucepan heat the milk.
1 cup sugar, cinnamon stick and salt.
Let simmer 15 minutes.
Place eggs in a bowl and beat until foamy.
Add to the cooled milk along with vanilla.
Remove cinnamon stick, strain, and pour into coated mold.
Set mold in a pan of hot water on lowest shelf of oven.
Bake at 350° for 1-1/4 hours or until knife inserted in flan comes out clean.
Unmold on platter with some depth to hold caramel.
Serve at room temperature.