|Sugar||1⁄3 Cup (5.33 tbs)|
|Canned evaporated milk||12 Ounce (1 1/2 Cups)|
To caramelize sugar, in a heavy skillet cook 1/3 cup sugar over medium-high heat until the sugar begins to melt, shaking skillet occasionally.
Do not stir.
Once the sugar starts to melt, reduce heat to low and cook about 5 minutes or until all of the sugar is melted and is golden brown, stirring as needed with a wooden spoon.
Remove skillet from heat and immediately pour caramelized sugar into an 8-inch flan pan or an 8x1 1/2-inch round baking pan (or divide caramelized sugar among six 6-ounce custard cups).
Working quickly, rotate pan or cups so sugar coats the bottom as evenly as possible.
In a medium bowl combine the eggs, evaporated milk, 1/3 cup sugar, and vanilla.
Place flan pan or custard cups in a 13x9x2-inch baking pan on an oven rack.
Pour egg mixture into flan pan or cups.
Pour the hottest tap water available into the 13-inch pan around the flan pan or cups to a depth of about 1/2 inch.
Bake in a 325° oven for 30 to 35 minutes for flan pan (35 to 40 minutes for custard cups) or until a knife inserted near the center comes out clean.
Immediately remove flan pan or cups from hot water.
Cool on a wire rack.
Cover and chill for 4 to 24 hours.
To unmold flan, loosen edge with a knife, slipping end of knife down side of pan to let in air.
Carefully invert a serving platter over pan (or a dessert plate over a custard cup); turn dishes over together to release flan.
Spoon any caramelized sugar that remains in pan on top.
If desired, serve the flan with fresh fruit and garnish with edible flowers.
Serving size: Complete recipe
Calories 943 Calories from Fat 360
% Daily Value*
Total Fat 41 g62.5%
Saturated Fat 20.3 g101.3%
Trans Fat 0 g
Cholesterol 733.1 mg244.4%
Sodium 571 mg23.8%
Total Carbohydrates 103 g34.2%
Dietary Fiber 0 g
Sugars 102.6 g
Protein 42 g84.1%
Vitamin A 30.5% Vitamin C 10.8%
Calcium 96.9% Iron 18.9%
*Based on a 2000 Calorie diet