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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Cuban

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. first melt sugar in flan pan until its liquefied and browned. Take it of the heat and coat the pan on the sides by turning and turning it until the bottom and sides are completely coated.Take it off the heat and leave it on the side. | 2. Get the all filling ingredients and mix them in the blender until completly blended. | 3. Pour Filling into the caramelized flan pan. | 4. close pan tightly and make sure no liquid can escape it. (if needed get aluminum foil and wrapped the ends to make tighter). | 5. Fill a pressure cooker with water until it reaches the flan pan half way (like the maria bath). | 6. Turn it to high until it begins to whistle ,. | 7. then immediately turn to medium and let it whistle for 30 min,. | 8. After the 30 minutes pass turn it off and let it rest,. | 9. When cooled invert it into a well sized container. | 10. And there you have your flan! | ---------------------------------------------------------------------------

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
cream cheese	0.5	package		-	-	-	-
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
egg	3			214.5	1.08	18.84	14.265
egg yolk	2			109.48	1.2206	5.3924	9.0236
sugar	5	tablespoons		275.31	68.862	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
sugar	5	tablespoons		275.31	68.862	0.0	0.0

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