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Flan Cubana

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)57.5719
Energy (kCal)4418.5712
Carbohydrates (g)228.071
Total fats (g)391.3581
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Blend eggs, milks, water, Grand Marnier and cream of coconut together in a blender about | 2. 1 minute. | 3. Prepare to bake by putting 3/4 cup of sugar in a round mold which is 9 inches in diameter and 2 inches high. | 4. Melt sugar until light brown in color. | 5. When it is melted, turn the mold so that the caramelized sugar coats the bottom and sides of the mold. | 6. Pour flan into the coated mold. | 7. Place the mold into a larger pan which has hot water poured into it until the water reaches about half way up the side of the flan mold (about 1 inch). | 8. Bake in a 350 degree F. oven for about 30 minutes. | 9. It will be done when a knife inserted into the center of the flan comes out clean. | 10. Cool flan. | 11. Put flan in refrigerator until ready to serve. | 12. Reverse mold onto a platter to serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 3 214.5 1.08 18.84 14.265
    milk 1 can evaporated 827.5862 19.934 8.2399 85.7811
    milk 1 can condensed 827.5862 19.934 8.2399 85.7811
    water 6 ounces 0.0 0.0 0.0 0.0
    grand marnier 3 tablespoons - - - -
    cream coconut 3 1/2 1/2 2772.0 55.86 30.491999999999997 291.312
    sugar 3/4 cup 604.485 151.197 0.0 0.0

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



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