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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the sugar in a small skillet or saucepan with 1/2 cup of water. | 2. Stir with a wooden spoon over medium heat until the sugar dissolves, then let the liquid boil down, becoming an amber colored syrup. | 3. Pour the hot syrup into an 8-cup flan mold, tipping it to lightly coat the entire bottom and most of the sides. Let it cool and harden. | 4. Preheat the oven to 350 degrees F. and set a pot of water on to boil. | 5. Beat together lightly the eggs and egg yolks. | 6. Add the whole, evaporated, and condensed milk and blend together. Stir in the orange juice and vanilla extract. Mix in the piloncillo or dark brown sugar, stirring until it dissolves. | 7. Fold in the chile strips and pour the mixture into the caramelized mold. | 8. Place the mold in a large baking pan on the middle rack of the oven. Carefully pour the hot water into the pan--enough to reach halfway up the sides of the flan mold. | 9. Bake for 1 1/2-2 hours, until a toothpick inserted in the center comes out clean. Ad more hot water if necessary. | 10. Remove the pan with the flan from the oven. Let it cool for at least one hour, then refrigerate, covered, for 8-10 hours. | 11. To make the sauce, blend the orange juice, piloncillo or dark brown sugar, and ancho chile together in a blender or food processor. | 12. Pour into a small saucepan, bring to a boil over medium heat, and simmer for 10 minutes. Add the orange rind, remove from the heat immediately, and stir in the dissolved cornstarch. | 13. Set aside to cool. | 14. To Serve: | 15. Loosen the sides of the flan with a thin sharp knife and invert onto a large, round serving plate. Drizzle the sauce over the top. | ---------------------------------------------------------------------------

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
egg	8			572.0	2.88	50.24	38.04
egg yolk	4			218.96	2.4412	10.7848	18.0472
milk	2	cups		297.68	23.3264	15.372	15.9576
milk	2	cups	evaporated	1104.0	26.592	10.992	114.432
milk	2	cups	sweetened condensed	1104.0	26.592	10.992	114.432
orange juice	3/4	cup		83.7	19.344	1.3019999999999998	0.37200000000000005
vanilla extract	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
dark brown sugar	1/2	cup		-	-	-	-
ancho chile	2		seeded deveined cut dried	-	-	-	-
orange juice	1	cup		83.7	19.344	1.3019999999999998	0.37200000000000005
dark brown sugar	1/2	cup		-	-	-	-
ancho chili	1		seeded deveined	-	-	-	-
orange	4	tablespoons	grated rind	21.15	5.2875	0.423	0.054000000000000006
cornstarch	1	teaspoon		10.16	2.4339	0.0069	0.0013
water	1/4	cup		0.0	0.0	0.0	0.0

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