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Flan

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)110.2127
Energy (kCal)2543.6024
Carbohydrates (g)113.2264
Total fats (g)186.8213
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Butter a bundt cake mold and place in freezer. | 2. For Sugar Syrup: Place sugar in a medium sized skillet and heat at low, allowing sugar to caramelize. Do not mix, occasionally shake skillet. | 3. Boil Water. | 4. When sugar is caramelized, add boiling water, one spoon at a time and mix. | 5. Set aside 2 tablespoons of the sugar and pour the rest into the bundt cake mold. Place in freezer. | 6. Preheat oven to 325. | 7. Add half and half, heavy cream, orange peel and sugar to a large saucepan and bring to a simmer over medium low heat. | 8. Add in left over caramelized sugar. | 9. In a small bowl, beat egg yolks until frothy. | 10. Once cream is hot, add 1 cup of the cream to the egss and mix. Then pour back into sacepan and stir for one minute in order to heat up. | 11. Remove from heat and ass Port Wine. | 12. Stir then strain the custard cream through a fine sieve. | 13. Optional: Add some port wine to the mold. | 14. Then pour custard cream into the mold. | 15. Place mold into a backing pan and fill the baking pan with warm water, until covering half of the mold. | 16. lace in oven and bake for about an hour and a half, or until a tooth pick can be inserted into the center and pulled out clean. | 17. Cool for an hour. | 18. Refridgerate for about 4 to 5 hours or until firm. | 19. To invert flan, quickly dip mold into hot water and turn the mold onto dessert plate with a turned up rim. | 20. Cut into slim wedges and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    water 1/2 cup 0.0 0.0 0.0 0.0
    half 16 ounces 598.4 0.0 97.3307 23.1653
    heavy cream 16 ounces 1542.2124 12.4284 12.882 163.656
    sugar 1 cup 402.99 100.79799999999999 0.0 0.0
    orange peel 4 slices - - - -
    jumbo egg yolk 12 - - - -
    port wine 1/4 cup - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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