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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Cuban

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare a caramel by adding the 1/4 cup of water to 3/4 cups of sugar in a small saucepan over medium to low heat. Stir while cooking until the sugar starts melting. Let it simmer. Use a pastry brush dipped in water to wash the sides of the pan free of granular sugar. When sugar starts to thicken and turn brown remove from heat and add 2 cubes of ice to stop the cooking process, being very careful not to get burned with any splattering that may occur. Coat a warm baking dish or round mold by pouring the caramel and swirl it around the sides and bottom. put the coated mold aside( By the way the mold should be 9 inches in diameter). | 2. Now comes the good part. | 3. In a saucepan bring to a boil the milk with the lemon peel, cinnamon stick and salt. When the mixtures starts to boil remove from heat and let it cool a little bit. (like my mother use to say: dejala refrescar). | 4. In a medium bowl beat lightly the egg yolks, whites, vanilla and sugar until well mixed. | 5. Pour into the bowl the slightly cooled milk and strain the egg and milk mixture into the caramel coated mold. | 6. OK so far?. | 7. Place the flan mold inside a baking dish filled with water up to half of the mold side, (bain Mary or baño Maria). | 8. Now you have three choices of cooking it. | 9. 1) Cook over stove top at low to medium flame till a toothpick inserted in the middle comes out dry. | 10. 2) Bake in a preheated 350 degree oven for about an hour in the middle rack. Insert a knife or toothpick in the center, if it comes out dry remove from the oven and let it cool till warm. | 11. 3) In a pressure cooker ,cook in a cup of water at 15 pounds of pressure for about 25 minutes. | 12. When cooled place serving dish flat against top of mold and turn it upside down in a fast motion. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	1 1/2	cups		1208.97	302.394	0.0	0.0
egg yolk	6			328.44	3.6618	16.1772	27.0708
milk	2	cups		297.68	23.3264	15.372	15.9576
egg white	3			51.48	0.7227	10.790999999999999	0.1683
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
lemon peel	1			0.94	0.32	0.03	0.006
salt	1/4	teaspoon		-	-	-	-
cinnamon	1			-	-	-	-
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.