Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Carnation | not in our table | 0 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- For the caramel
- 1/2 cup sugar
- For the Flancocho:
- (A)
- 4 eggs
- 1 can (12 oz) evaporated milk (like Carnation)
- 1 can (14 oz) sweetened condensed milk (like Nestle)
- 1 teaspoonful vanilla extract
- a pinch of ground cinnamon
- (B)
- 1 chocolate or vanilla sponge cake
Directions
Prepare the caramel. Heat the sugar over medium to medium high heat until it turns to a golden brown caramel. Pour (careful, scalding hot!) into the upper half of the Ba–o Maria (or the smaller mold if using the oven) so that it covers the whole bottom and about one inch or so of the sides of the Ba–o Maria pot or the mold.
In a separate dish, beat the eggs lightly. Add the remaining ingredients included in (A) in the order listed, stirring lightly after each addition. Mix thoroughly after all ingredients have been added.
Pour the mixture into the Ba–o Maria upper portion slowly so as not to disrupt the caramel layer.
Set the sponge cake in the center of the mold and allow a few minutes for the cake to soak some of the mixture and settle into it.
Fill the lower portion of the double-boiler (Ba–o Mar’a) with water and heat to boiling. Lower heat to medium, fit the upper portion in place and cover. Cook for about thirty minutes. Test for consistency by inserting a toothpick through the middle of the Flan. When it comes out clean, the Flan is cooked. Cooking time may be longer when done in the oven.
Allow to cool. Insert the table knife along the side of the Flan and go all the way around the pot to loosen the edges. Continue to cool at room temperature for about an hour. Cover with a platter and turn upside down until it drops in the platter. If necessary, tap lightly on the bottom of the pan until you feel the weight of the Flan on the bottom platter.
Category:Puerto Rican Recipes
Category:Puerto Rican Desserts