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Prep 15min
Total1hr35min
Servings4
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Ingredients
1/2
cup sugar
3
eggs, slightly beaten
1/3
cup sugar
2
teaspoons vanilla
1/8
teaspoon salt
1
can (12 ounces) evaporated milk
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Steps
1
Heat oven to 350°F. Heat 1/2 cup sugar in heavy 1-quart saucepan over low heat, stirring constantly, until melted and golden brown. Divide sugar syrup among four 6-ounce custard cups; tilt cups to coat bottoms. Allow syrup to harden in cups about 5 minutes.
2
Mix remaining ingredients; pour into custard cups. Place cups in square pan, 9x9x2 inches, on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups.
3
Bake 40 to 50 minutes or until knife inserted halfway between center and edge comes out clean. Immediately remove from water. Unmold and serve warm, or refrigerate up to 8 hours and unmold at serving time.
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If you live near a Latin American bakery, pick up some of the beautiful cookies you’ll find there. They're often served alongside Flan for dessert.
Custard mixtures like this one are always cooked with water surrounding them because they need gentle heat to keep from curdling.
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Nutrition Facts
Serving Size:1 Serving
Calories
330
Calories from Fat
70
Total Fat
8 g
Saturated Fat
3 g
Cholesterol
175 mg
Sodium
225 mg
Potassium
350 mg
Total Carbohydrate
52 g
Dietary Fiber
0g
Protein
12 g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
28%
28%
Iron
4%
4%
Exchanges:
2 Starch; 1 Fruit; 1/2 Milk; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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