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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make caramel by slowly heating the sugar in a small saucepan until golden and liquid. Be careful not to stir too much, as this will cause crystals to form. Pour the very hot, molten sugar into the flan mold (this can either be a round pan or a bundt pan - I usually use a bundt pan because I like the pretty pattern the flan takes). Be sure to tilt the mold so that the caramel coats the sides. | 2. In a small saucepan, heat the milk, cinnamon, and chocolate pieces, stirring occasionally to help the chocolate melt. Let this cool down to just warm and remove the cinnamon stick. Blend the rest of the ingredients together gradually adding the milk mixture. | 3. Preheat oven to 350°F. | 4. Pour into caramelized pan and bake in a hot water bath (bain marie) for about 50-55 minutes or until golden. Test with a knife or toothpick, it should come out clean. Remove from oven, cool, unmold and serve. (If you are having trouble unmolding the flan, run a small, sharp knife around sides of pan to help release.). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	1	can	sweetened condensed	827.5862	19.934	8.2399	85.7811
milk	1	can	evaporated	827.5862	19.934	8.2399	85.7811
egg	6			429.0	2.16	37.68	28.53
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
vanilla extract	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013
almond extract	1/2	teaspoon		-	-	-	-
dark chocolate	4	ounces		630.4927	68.5944	6.2822	36.7409
cinnamon	1			-	-	-	-
sugar	1	cup		402.99	100.79799999999999	0.0	0.0

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