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Caramel Flan with Mangoes

This Spanish baked custard makes its own caramel sauce.

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  • Makes: 6 servings
  • Prep: 20 mins
  • Bake: 20 mins to 25 mins 325°F

Caramel Flan with Mangoes



  1. In a heavy, medium skillet place 1/3 cup sugar. Cook over medium-high heat until sugar begins to melt (do not stir); shake skillet occasionally to heat sugar evenly. Reduce heat to low and cook until sugar is melted and golden brown; stir as necessary after sugar begins to melt. Pour caramelized sugar into an 8-inch quiche dish. Tilt dish to coat bottom. Let stand 10 minutes.
  2. Combine eggs, milk, 1/3 cup sugar, and vanilla. Beat until well combined. Place quiche dish in a 13x9x2-inch baking pan on the oven rack. Pour egg mixture into prepared quiche dish. Pour boiling water into the baking pan around quiche dish to a depth of 3/4 inch. Bake in a 325 degree F oven for 20 to 25 minutes or until a knife inserted near the center comes out clean.
  3. Carefully lift quiche dish from water. Transfer to a wire rack. Serve warm or cool completely and cover and chill up to 24 hours. Loosen edge of dish with a spatula or knife, slipping point of spatula down sides to let air in. Invert onto a serving platter. Garnish with mango slices or other fresh fruit. Makes 6 servings.

Nutrition Facts (Caramel Flan with Mangoes)

    Per serving:
  • 171 kcal cal.,
  • 4 g fat
  • (2 g sat. fat,
  • 111 mg chol.,
  • 63 mg sodium,
  • 30 g carb.,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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