RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	50.868
Energy (kCal)	1125.106
Carbohydrates (g)	96.1201
Total fats (g)	58.8787
Fatty acids, total saturated 20:0 (g)	0.0342
Fatty acids, total saturated 18:3 undifferentiated (g)	0.4473
Fatty acids, total polyunsaturated 17:1 (g)	0.0630
Fatty acids, total trans-monoenoic (g)	0.6520
Fatty acids, total saturated 20:4 undifferentiated (g)	0.4108
Fatty acids, total saturated 4:0 (g)	0.7217
Fatty acids, total trans (g)	0.8176
Riboflavin (mg)	1.6493
Tocopherol, beta (mg)	0.0200
Lactose (g)	20.2350
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0260
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	5.1011
Tocopherol, delta (mg)	0.1200
Arginine (g)	2.0090
Proline (g)	2.3435
Fatty acids, total polyunsaturated 18:1 t (g)	0.5806
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.7400
Adjusted Protein (g)	0.0000
Cystine (g)	0.6225
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	76.7420
Copper, Cu (mg)	0.2451
Maltose (g)	0.0000
Zinc, Zn (mg)	4.0828
Total lipid (fat) (g)	58.8787
Vitamin K (phylloquinone) (g)	3.6180
Cholesterol (mg)	861.4000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0018
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1452
Menaquinone-4 (g)	3.6600
Phytosterols (mg)	0.0000
Folate, total (g)	114.7000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0674
Vitamin A, IU (IU)	2554.9200
Energy (kcal)	1125.1060
Fatty acids, total saturated 16:1 undifferentiated (g)	0.7956
Fatty acids, total saturated 14:1 (g)	0.2204
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	1.1034
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0054
Sugars, total (g)	54.0063
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1740
Vitamin C, total ascorbic acid (mg)	0.3600
Lutein + zeaxanthin (g)	1006.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1160
Vitamin B-12, added (g)	0.0000
Valine (g)	2.5720
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0018
Magnesium, Mg (mg)	65.3040
Fatty acids, total saturated 16:0 (g)	13.0751
Carbohydrate, by difference (g)	96.1201
Vitamin D (IU)	209.1200
Fructose (g)	0.0000
Fluoride, F (g)	4.0000
Aspartic acid (g)	3.7716
Tyrosine (g)	1.6603
Potassium, K (mg)	822.3360
Fatty acids, total saturated 12:0 (g)	0.9118
Vitamin A, RAE (g)	734.9600
Serine (g)	2.6938
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	2.0346
Fatty acids, total trans-polyenoic 22:4 (g)	0.0320
Alcohol, ethyl (g)	1.4448
Fatty acids, total polyunsaturated 24:0 (g)	0.0054
Fatty acids, total saturated 22:0 (g)	0.0170
Fatty acids, total saturated 14:0 (g)	3.1516
Histidine (g)	1.0053
Isoleucine (g)	2.0262
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.1368
Niacin (mg)	0.5319
Water (g)	737.3002
Fatty acids, total saturated 8:0 (g)	0.5129
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0408
Carotene, beta (g)	68.8200
Sodium, Na (mg)	1634.4580
Iron, Fe (mg)	7.2823
Energy (kJ)	4712.5200
Ash (g)	10.5886
Caffeine (mg)	0.0000
Glycine (g)	1.1305
Fatty acids, total trans-polyenoic (g)	0.1656
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0252
Fatty acids, total saturated 18:2 undifferentiated (g)	4.3257
Fatty acids, total polyunsaturated (g)	5.4779
Vitamin E (alpha-tocopherol) (mg)	2.9082
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.4939
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.6399
Vitamin D (D2 + D3) (g)	5.3260
Vitamin D3 (cholecalciferol) (g)	5.3260
Lysine (g)	2.8646
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0706
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	4.7297
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.2278
Fatty acids, total trans-polyenoic 18:3i (g)	0.0024
Thiamin (mg)	0.2609
Folate, food (g)	114.7000
Fatty acids, total saturated 20:1 (g)	0.0930
Fatty acids, total monounsaturated (g)	15.7489
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	3.5864
Fatty acids, total polyunsaturated 16:1 t (g)	0.0714
Fatty acids, total polyunsaturated 17:0 (g)	0.1700
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.2000
Choline, total (mg)	650.0180
Fatty acids, total polyunsaturated 16:1 c (g)	0.7242
Fatty acids, total saturated (g)	28.1487
Vitamin B-12 (g)	3.5230
Calcium, Ca (mg)	666.3920
Fatty acids, total saturated 10:0 (g)	0.8295
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0200
Alanine (g)	1.9162
Glutamic acid (g)	6.2805
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0032
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	727.7000
Leucine (g)	3.4067
Folate, DFE (g)	114.7000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.1632
Fiber, total dietary (g)	20.1500
Tryptophan (g)	0.5200
Threonine (g)	1.6780
Fatty acids, total polyunsaturated 18:1 c (g)	11.0228
Manganese, Mn (mg)	0.0839
Protein (g)	50.8680
Cryptoxanthin, beta (g)	18.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	14.5750
Betaine (mg)	2.7960
Phosphorus, P (mg)	738.4920
Tocopherol, gamma (mg)	1.1440

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Latin American >> Mexican >> Mexican
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Heat oven to 325°F. | 2. Melt 1/2 cup sugar in small saucepan over medium heat, swirling pan occasionally, until sugar becomes amber in color, 10 minutes (do not stir). | 3. Pour caramel into the bottom of a 5-cup souffle dish. | 4. Bring milk, cream, remaining 3/4 cup sugar and cinnamon stick to boil in small saucepan over medium heat. | 5. Remove from heat; cover and let stand 10 minutes. | 6. Meanwhile, whisk together eggs, vanilla and salt in large bowl. | 7. Strain milk mixture through a sieve into eggs; whisk to combine. | 8. Discard cinnamon stick. | 9. Strain mixture again into prepared dish. | 10. Place dish in a roasting pan, making sure there is at least one inch of space between the edge of the dish and pan. | 11. Add enough hot water to roasting pan to come halfway up side of dish. | 12. Bake until custard is just set, 60 to 65 minutes (mixture will jiggle slightly, but that's okay). | 13. Remove flan from oven. | 14. Let flan cool in hot-water bath 15 minutes. | 15. Remove dish from water bath and cool completely on wire rack. | 16. Cover with plastic wrap and refrigerate overnight. | 17. To serve: | 18. Run a knife around edge of baking dish. | 19. Place a serving plate slightly larger than dish on top. | 20. Invert flan onto plate. Makes 8 servings. Makes a luxurious finale to your favorite Mexican meal! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	1 1/4	cups	divided	399.75	75.01	12.5125	6.24
milk	1 1/2	1/2		223.26	17.4948	11.529000000000002	11.9682
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
cinnamon	1	mexican		-	-	-	-
egg	4			286.0	1.44	25.12	19.02
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
salt	1	pinch		-	-	-	-

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

Cooking in progress....

Classic Mexican Flan - Custard With Caramel Topping