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Recipe Name: Flan #06 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
1 Cup(s) Brown sugar
1 14-oz evaporated milk
1 Cup(s) Sugar
3 Egg yolks
1 8-oz pineapple chunks
including juice
1 Dash(s) Vanilla extract
Directions:
Preheat oven to 350 F.2. Place the brown in a saucepan. Do not use
unenamelled cast iron ortinned copper,melt sugar over high heat to
carmelize, stirringconstantly w/ wooden spoon. Immdiately pour
caramelized sugar intobottom of a fland mold. Quickly turn and tip the
mold from side to side,so that caramel coats bottom evenly.3. Place
remaining ingredients in blender or food processor and processuntil
smooth. Pour over caramel layer in mold. Grease flan mold cover ora
sheet of aluninum foil.Place the cover or foil over mold.If using
thefoil, hold in place w/ any size overproof lid.4. Set the mold in
roasting pan & fill the pan w/ hot water to half theheight of the
mold.Bake in a preheat oven for 2 hr., or until a knifeinserted in
center comes out clean. Remove the cover after the firsthour.5. When
flan is baked, remove from oven,cool slightly & chill.ANTONIO'SMELROSE
AVENUE, LOS ANGELESCHARLES KRUG MOSCATO DI CANELLIFrom the <Micro
Cookbook Collection of Mexican Recipes>. Downloadedfrom Glen's MM
Recipe Archive, http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 380
Calories From Fat: 61
Total Fat: 6.9g
Cholesterol: 107.9mg
Sodium: 79.9mg
Potassium: 255mg
Carbohydrates: 76.4g
Fiber: <1g
Sugar: 75.3g
Protein: 5.6g


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