4 Serves
515 Mins
Spread the granulated sugar evenly across the bottom of a heavy saucepan and cook over medium-low heat until it melts into a deep golden-brown caramel.
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AustrianVitamin E
1 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
39 µg / 400 µgCalcium
173 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
23 mg / 420 mgPhosphorus
211 mg / 1,250 mgPotassium
296 mg / 4,700 mgSodium
198 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
20 µg / 55 µgFiber
1 g / 28 gSugar
45 g / 50 gSaturated Fat
4 g / 20 gCholesterol
199 mg / 300 mgCaffeine
0 mgNet Carbs
46 gAlcohol
0 g
Carefully pour the hot caramel into individual ramekins, swirling each to coat the bottom evenly, and set them aside to harden.
In a mixing bowl, whisk together the eggs, vanilla extract, additional granulated sugar, and warmed whole milk until the mixture is smooth and well combined.
Ladle the custard base into the prepared ramekins and steam them over medium heat for 15 minutes until set.
Remove the flan from the heat, allow it to cool completely to room temperature, then refrigerate for at least 8 hours or overnight before serving with fresh strawberries.
10
g65
g15
g
French