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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 350°F. | 2. Bring a tea kettle of water to a boil. | 3. Make the caramel: Have ready a 9-inch glass pie plate and a pair of potholders or oven mitts. | 4. Pour the sugar into a small, heavy saucepan. Set it over medium-low heat until the sugar starts to liquefy and form clumps. | 5. Stir slowly and constantly; the sugar will eventually liquefy completely, then begin to color. Pay careful attention to the caramel at this point; once it starts to color it will darken quickly. | 6. Pull the pan from the heat when the caramel is the color of a bright, shiny penny. Scrape all the caramel into the pie plate, put on the mitts and grab the pie plate firmly. Carefully but quickly rotate so the bottom and halfway up the sides of the plate are coated with caramel. | 7. Set the prepared pan into a shallow roasting pan. | 8. Make the filling: Combine the evaporated milk, condensed milk, milk, eggs, yolks, and vanilla in a blender jar. Blend on very low speed just until the eggs are blended, a few seconds. | 9. Add the Media Crema and blend a few seconds until smooth. Let stand for a minute then scoop off any foam that rises to the surface. | 10. Put the roasting pan with the caramel-lined pie plate in the oven. Pour the custard mix into the pie plate. | 11. Carefully pour enough water from the tea kettle into the roasting pan to come halfway up the side of the pie plate. | 12. Bake until the center of the flan is set, about 35 minutes. Remove from the oven and cool to room temperature in the water bath.Refrigerate until completely chilled, at least 2 hours or up to 1 day. | 13. To serve, center a large plate over the flan and, with one quick flip invert the flan over the plate. Give it a few seconds—the flan will slip right out of the mold and onto the plate. Scrape any caramel left in the mold over the flan. Serve chilled. | 14. Be extremely careful when working with caramel: By the time the caramel is brown enough to pour into the mold it will be very hot—much hotter than boiling water. Handle the pot and pie plate carefully and, when tilting the pan, keep it at arm’s length from you. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
milk	1	can	evaporated	827.5862	19.934	8.2399	85.7811
milk	1	can	sweetened condensed	827.5862	19.934	8.2399	85.7811
milk	3/4	cup		111.63	8.7474	5.7645	5.9841
egg	3			214.5	1.08	18.84	14.265
egg yolk	3			164.22	1.8309	8.0886	13.5354
vanilla extract	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
table cream sub whipping	1	cup		-	-	-	-

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