Flan
Flan is the perfect “prepare ahead” dessert. This can be made a few days ahead of time and served the day of the party by simply dipping the molds into hot water to loosen the caramel bottom.
Ingredients
- 200 g (1 cup) caster sugar
- 60 ml (¼ cup) water
- 600 ml (2½ cup) milk, room temperature
- 1 teaspoon vanilla essence
- 3 large eggs, or egg substitute
- 3 large pasteurized egg yolks
Directions
- Preheat oven to 350°F (175°C) and spray an oven proof baking mold with non-stick spray.
- Combine a ½ cup (100 g) of sugar and water in a medium sauté pan. Place over medium high heat.
- Cook for 6-10 minutes, frequently brushing the sides of the pan with a wet paper towel to prevent sugar build up.
- Cook until sugar mixture is amber brown in color and remove from heat. Be very careful as mixture will be extremely hot. Pour sugar mixture into 6 prepared molds.
- Place milk into the Vitamix container and secure lid.
- Select the hot soup program and start the machine and let program complete or select Variable 1 and increase to the highest speed for 5 minutes and 45 seconds.
- Once the program has completed or 5 minutes and 45 seconds has past, reduce speed to Variable 5 and carefully remove the lid plug.
- Add a ½ cup (110 g) sugar, vanilla, eggs, and egg yolks through the lid plug opening.Secure lid plug and blend for 15 seconds.
- Pour milk mixture over sugar mixture in the prepared molds and skim the foam from the top of the mixture.
- Place mold in shallow water bath and place bath in the preheated oven.
- Bake for 45-50 minutes or until custard is set. Remove from oven and place into the refrigerator. Cool completely before flipping flan onto serving platter.
Nutrition Information
Serving Size | 1 individual flan |
Amount Per Servings | |
Calories | 260 |
Total Fat | 8 |
Saturated Fat | 3.5 |
Cholesterol | 195 |
Sodium | 85 |
Total Carbohydrate | 40 |
Dietary Fiber | 0 |
Sugars | 40 |
Protein | 8 |
Flan is rated
out of
5 by
1.
Rated 5 out of
5
by
SheilaH from
Really fast
My husband gave them 5 stars, I prefer the restaurant’s to this but I think they use a mix. He’s just glad he has it more often.
Our stores no longer carry pasteurized eggs, but you can make your own on stovetop, 60C for 3 min in a pan of water an inch above the eggs.
Date published: 2019-09-26