Serves: 8
Total Calories: 160
1. Heat oven to 325°F. In heavy small skillet, heat 1/2 cup of the sugar over medium heat until sugar melts and turns a rich golden-brown color, stirring constantly. Immediately pour sugar into 8-inch ring mold. Holding ring mold with pot holders, swirl so sugar coats bottom and sides.
2. In large bowl, slightly beat eggs. Stir in milk, remaining 1/2 cup sugar and vanilla. Place sugar-coated ring mold in shallow baking pan place in oven. Pour egg mixture over sugar in mold. Pour very hot water into pan around mold to a depth of 1 inch.
3. Bake at 325°F. for 55 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Remove mold from hot water place on wire rack. Cool 1 hour or until completely cooled. Refrigerate at least 3 1/2 hours.
4. To unmold, run knife around edge of custard to loosen invert onto serving platter. Spoon any caramel that remains in mold over custard. Serve with fruit. Store in refrigerator.
Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 210 * Calories from Fat: 45 * % Daily Value: Total Fat: 5 g 8% * Saturated Fat: 2 g 10% * Cholesterol: 140 mg 47% * Sodium: 80 mg 3% * Total Carbohydrate: 33 g 11% * Dietary Fiber: 1 g 4% * Sugars: 32 g * Protein: 7 g * Vitamin A: 8% * Vitamin C: 40% * Calcium: 10% * Iron: 4% * Dietary Exchanges: 2 Starch, 1 Fat or 2 Carbohydrate, 1 Fat
This Caramel Flan recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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