CUBAN FLAN(EGG CUSTARD)

AURORA MATA Recipe

By AURORA MATA abuelax8

This was my mother's recipe. She used a pressure cooker, but I don't have one, so I used the stove and the oven. Works just as well. Less dangerous too. Bc I use fat-free ingredients and Splenda, I call this my diabetic version. Has less calories/sugar/cholesterol than a regular flan, particularly if you use Egg Beaters(or similar product) and use Splenda.


Recipe Rating:
 2 Ratings
Prep Time:
Cook Time:

Ingredients

3
eggs (or can use egg beaters)
1 can(s)
fat-free evaporated milk(8 oz)
1 tsp
pure vanilla extract
1 c
milk 2 %(you can use whole milk if you prefer)
1 c
splenda or truvia or real sugar
1 1/4 c
water to make caramel
3/4 c
sugar(cannot use substitute sugar)

Directions Step-By-Step

1
Preheat oven to 350 Degrees F. In a large bowl, mix all the ingredients except the REAL sugar/water for the caramel. Set aside. Be sure to wash the top of the can and shake it well before pouring.
2
Using a 3 qt Corningware casserole(it's what I use, but if you have another mold you can put on both stove top and oven, you can use that too.), put in water and sugar. Heat until sugar is boiling.
3
When it turns golden brown(makes a caramel), and using pot holders, swirl the caramel so that all sides and bottom of mold are completely coated. This prevents the flan from sticking to the sides of the mold.
4
Pour the mixture into the mold. Put the mold onto a pan half-way full of water(Bain Marie) and put in oven for 45- 55 mins. When you insert a knife into the middle of the flan, and the knife comes out dry, the flan is done.
5
Again using potholders, place a serving platter over the mold, and quickly turn it over. This can be a little tricky. If the flan sticks, turn it back and carefully run a knife around the edge of the mold to loosen the flan. Then turn the mold upside down again over the platter. Cool and serve.

About this Recipe

Course/Dish: Other Desserts
Hashtags: #eggs, #custard, #Flan

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