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Tiempo para Cocinar:
Raciónes: 8
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Ingredientes

Cost per serving $0.18 view details
  • 2/3 cup sugar
  • 4 cups eggnog
  • 5 large eggs

Direcciones

  1. Preheat the oven to 325 degrees F.
  2. Stir the sugar and 2 tablespoons water in a medium skillet.
  3. Bring to a boil over medium-high heat and cook, swirling the pan but not stirring, until deep amber, 5 to 7 minutes.
  4. Pour the caramel into a shallow 10-inch-round cake pan, tilting the pan so the caramel evenly coats the bottom.
  5. Bring a kettle of water to a boil.
  6. Whisk the eggnog and eggs in a large bowl until smooth, being careful not to beat in too much air.
  7. Pour the eggnog mixture over the caramel in the pan, then place in a large roasting pan.
  8. Fill the roasting pan with enough boiling water to come halfway up the side of the cake pan.
  9. Loosely cover the roasting pan with foil and bake 1 hour.
  10. Remove the foil and continue baking until the custard is set but still quivers, 40 minutes to 1 hour.
  11. Remove the flan from the roasting pan and let cool to room temperature, then cover and refrigerate until cold and set, about 2 hours.
  12. To serve, run a thin knife around the edge of the flan, place an inverted flat plate over the pan and flip to unmold.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 174g
Recipe makes 8 servings
Calories 203  
Calories from Fat 65 32%
Total Fat 7.18g 9%
Saturated Fat 2.9g 12%
Trans Fat 0.0g  
Cholesterol 227mg 76%
Sodium 121mg 5%
Potassium 213mg 6%
Total Carbs 25.18g 7%
Dietary Fiber 0.0g 0%
Sugars 25.37g 17%
Protein 9.89g 16%
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