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Ingredientes
- 2 c. Sugar
- 4 c. Lowfat milk
- 8 x Cloves
- 1 stk cinnamon
- 4 x Large eggs
- 1 tsp Vanilla Strawberries for garnish
Direcciones
- Heat a small saucepan over medium heat. Add in 1 c. of sugar and let it heat without stirring to prevent crystallization. When the sugar is melted and translucent/soft, increase the heat and stir constantly till it reaches a rich caramel color. Immediately pour the carmelized sugar into a 9-inch glass pie plate, quickly tipping and rotating to coat the bottom of the plate proportionately. Set aside to cold. In another saucepan, bring the lowfat milk, cloves, and cinnamon to a boil. Remove from the heat and let cold for 5 min. Using an electric mixer, beat the Large eggs on high speed till well beaten and frothy, about 1 minute. Add in the remaining c. of sugar and beat till well blended, about 1 more minute. Strain the lowfat milk. Pour the lowfat milk into the egg mix and beat vigorously to incorporate, about 30 seconds. Stir in the vanilla. Pour the custard mix into the caramel-coated pie plate. Place in a larger shallow container filled with sufficient water to reach half way up the side of the pie plate. Place the custard in the water bath in a preheated 350 F oven. Bake for 45 to 55 min. The flan will appear to be soft, but will set as it cools. Let cold, then chill till serving.
- Just before serving, unmold the flan by inverting it onto a plate large sufficient to hold the small pool of caramel sauce. Garnish with whole, fresh strawberries.
- WINE: TORRES SANGRIA DE TORRO
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 262g | |
| Recipe makes 6 servings | |
| Calories 375 | |
| Calories from Fat 44 | 12% |
| Total Fat 4.98g | 6% |
| Saturated Fat 2.08g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 147mg | 49% |
| Sodium 119mg | 5% |
| Potassium 297mg | 8% |
| Total Carbs 75.43g | 20% |
| Dietary Fiber 0.2g | 1% |
| Sugars 75.33g | 50% |
| Protein 9.65g | 15% |
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