Traditional Custard Flan
(0 votes)
(0 votes)
Health Score:
60 / 100
Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
ready in 4 h.
Ready in
Calories:
270
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 270 cal. | (13 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 34 g | (136 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 8.2 μg | (14 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 17.3 μg | (38 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 242 mg | (6 %) | ||
| Calcium | 131 mg | (13 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 8 mg | |||
| Cholesterol | 225 mg | |||
| Complete sugar | 39 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the Custard
- 2 cups milk
- 1 Vanilla bean (split in half lengthwise)
- 4 eggs
- ¼ cup caster sugar (superfine)
- For the Caramel
- ¼ cup caster sugar (superfine)
- 1 Tbsp water
- 1 tsp lemon juice
- In Addition
- fresh Raspberries (to garnish)
- fresh mint (to garnish)
- powdered sugar (for dusting)
Preparation steps
1.
Place the milk and the vanilla bean into a heavy pan and bring to a boil. Remove from the heat and leave for 5 minutes to infuse. Place the eggs and sugar in a bowl and whisk until thoroughly combined. Discard the vanilla bean and whisk the milk into the egg and sugar mixture.
2.
While the milk is infusing, make the caramel. Put the sugar, water, and lemon juice into a small pan and cook over a moderate heat, stirring well until the sugar dissolves. When it turns a rich golden caramel color, remove the pan from the heat immediately.
3.
Pour the caramel into 4 small molds (ramekins). Rotate the molds quickly so that the caramel coats the base and the sides evenly.
4.
Strain the custard through a fine sieve. Pour into the molds and them them in a bain marie or roasting pan half-filled with water. Cook in a preheated oven at 300º F, for about 45 minutes, or until set. Leave to cool; chill in the refrigerator for 2 to 3 hours before unmolding. To unmold, dip the base of the molds into a bowl of hot water for 30 seconds, and them turn them out onto a serving plate.
5.
Garnish with berries or fruit and fresh mint sprig (optional). Dust with confectioners' sugar. Serve.
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