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Home > Recipes > KISSES Caramel Flan

KISSES Caramel Flan Recipe

KISSES Caramel Flan
  • Intermediate

Find Similar Recipes:

Intermediate x HERSHEY’S KISSES Brand Milk Chocolates x
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Skill Level:
Intermediate

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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 0g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • Water
  • 1 can (14 oz.) sweetened condensed milk
  • 4 eggs
  • 1-1/2 teaspoons water
  • 1 can (5 oz.) evaporated whole milk*
  • 30 HERSHEY'S KISSES Brand Filled with Caramel Milk Chocolates

Directions

1. 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.

2. 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 conteainer.

3. 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.

4. 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 thorouughly chilled (about 8 hours).

5. 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. 8 to 10 servings.

*1-1/4 cups whole milk may be substituted for the reconstituted evaporated milk.

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