KISSES Caramel Flan
Details
- Timing
- Timing
- Total:
- 12 Hr. 30 Min.
- Bake:
- 2 Hr.
- Prep:
- 20 Min.
- Skill Level:
- Intermediate
- Yields:
- 1 flan
This easy HERSHEY'S KISSES caramel flan recipe will walk you through creating a sweet, smooth and gorgeous dish — made extra flavorful with a layer of melted HERSHEY'S KISSES Milk Chocolates Filled with Caramel. If you're unfamiliar with flan, it's a dessert made with eggs, sweetened condensed milk, dairy and flavorings. We love the flavors in this recipe: vanilla, almond and caramel. Try this HERSHEY'S KISSES Caramel Flan for your next dinner party for something different from a traditional cake or cookie. Try this KISSES Caramel Cheesecake for another creamy and caramel-centric dessert.
Ingredients & Directions
- Prep Time
- 20 minutes
- Bake Time
- 2 hours
- Cool Time
- 2 hours
- Chill Time
- 8 hours
Ingredients
-
1 12/ tspswater
-
1 canevaporated whole milk (5 oz)*
-
Additionalwater
-
1 cansweetened condensed milk (14 oz)
-
4eggs
-
1 tspvanilla extract
-
1/4 tspalmond extract
-
1/4 tspsalt
Directions
Oven
Microwave
1-1/2-quart Baking Dish
Blender
Foil
Large Pan
Wire Rack
Refrigerator
Remove wrappers from caramel filled chocolates. Heat oven to 350° F. Place 12 chocolates and 1-1/2 teaspoons water in small microwave-safe bowl. Microwave at medium (50%) 30 seconds; stir. If necessary, microwave at medium an additional 10 seconds at a time, stirring after each heating, until chocolates are melted and mixture is smooth when stirred. Pour mixture into 1-1/2 quart baking dish or flan pan. Spread mixture so that bottom of dish is covered.
Pour evaporated milk into 2-cup glass measuring cup; add water to make 1-1/4 cups. Place sweetened condensed milk. 1 cup reconstituted milk, eggs, vanilla extract, almond extract and salt into blender container.
Place remaining 18 caramel filled chocolates and remaining 1/4 cup milk in small microwave-safe bowl. Microwave at medium 30 seconds; stir. If necessary, microwave at medium an additional 10 seconds at a time, stirring after each heating, until chocolates are melted and mixture is smooth and warm when stirred; add to blender container. Cover; blend until smooth and well blended. Gradually pour over caramel mixture in baking dish. Cover top of baking dish with foil to keep it from browning.
1-1/4 cups whole milk may be substituted for the reconstituted evaporated milk.
Set dish in a larger baking pan. Fill the larger pan with water until it reaches halfway up sides of baking dish. Bake 1-1/2 to 2 hours or until knife comes out almost clean when inserted halfway into center of custard. (Do NOT pierce bottom). Remove from water to wire rack. Cool 2 hours. Cover; refrigerate overnight or until thoroughly chilled (about 8 hours).
To serve, run a knife or rubber scraper along the outside of flan. Place serving plate over baking dish; invert onto serving plate. Let stand several minutes for the flan to release and the caramel to drip down; remove baking dish.
-
Nutrition FactsServings Per Container 8 servingsServing size 1/8 recipe (111g)Amount per servingCalories310% Daily Value*Total Fat 12g 15%Saturated Fat 7g 35%Trans Fat 0gCholesterol 130mg 43%Sodium 200mg 9%Total Carbohydrates 42g 15%Dietary Fiber 0g 0%Total Sugars 40gIncludes 31g Added Sugar 62%Protein 9gVitamin D 0 0%Calcium 88mg 6%Iron 0mg 0%Potassium 115mg 2%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
