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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat 1/2 cup sugar and the rum in a heavy skillet or saucepan, stirring constantly until it melts and turns a dark golden color. Pour immediately into a metal ring mold and tilt to cover entire bottom with liquid caramel. | 2. Preheat oven to 325 degrees. | 3. Place the cream in a saucepan over medium heat and stir while heating, but do not let it come to a boil. Set aside. | 4. In a large bowl, beat the eggs, yolks and sugar until smooth and light yellow in color. Add vanilla and mix well. | 5. Add the chestnut puree and mix well. Pour the hot cream into the chestnut mixture and stir until smooth and all ingredients are incorporated evenly. | 6. Fit a dish towel in the bottom of a high-sided pan that will accomodate the ring mold. Place the metal ring mold in the pan, then place both on the oven rack. | 7. Pour the pudding mixture into the ring mold, then carefully pour the boiling water into the larger pan to a level that reaches halfway up the side of the ring mold. | 8. Bake pudding until set, about 1 hour or until a knife comes out reasonably clean. Cool flan on a metal rack, then refrigerate for at least 3 hours, but preferably overnight. | 9. To unmold, run a rubber spatula around edge of mold, all the way down to the bottom and all the way around. | 10. Place the serving platter over the mold, then quickly flip over so that the flan slips onto the serving plate. | 11. Scoop any leftover caramel onto the flan and serve. | 12. Note: you can also make these individually in small ramekins. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water			boiling	-	-	-	-
sugar	1/3	cup		268.66	67.1987	0.0	0.0
rum	1	teaspoon		-	-	-	-
chestnut puree	1	cup		-	-	-	-
heavy cream	2 1/4	cups		918.0	7.398	7.667999999999999	97.416
sugar	1/2	cup		268.66	67.1987	0.0	0.0
egg	5			357.5	1.8	31.4	23.775
egg yolk	2			109.48	1.2206	5.3924	9.0236
vanilla	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013

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