Mexican Flan Egg Custard With Caramel Sauce Food

MEXICAN FLAN (EGG CUSTARD WITH CARAMEL SAUCE)

Steps:

• In a blender, pour in the condensed milk, regular milk and the eggs, Blend together and set aside.
• Preheat oven to 350 degrees
• For the caramel sauce:
• Pour the sugar in a saucepan on the stove and turn the heat to medium-low.
• The sugar will begin to melt and use a spatula to stir it. Make sure you tend to it, stirring constantly.
• The sugar will start to caramelize turning a light brown color when fully melted.
• The next step you need to work very quickly. Be sure to use a pot holder to avoid burning yourself, both the pan you are pouring from and the one you are pouring the caramel into will get VERY HOT. Be careful as you pour the caramel sauce and spread it around with the spatula, it hardens REALLY fast. You need to spread the sauce on the bottom of the pan and up the sides. I found it worked best if you start on the sides letting the sauce drip down into the middle and you quickly placed it along the sides.
• Give your custard another quick blend and then pour it into your pan, you want the custard to go up about 3/4 of the way up the pan.
• If you are using a flan pan than put on the top and latch it, if using a cake pan or ramekins cover them tightly with tin foil.
• Put your flan inside another baking dish and add water until it reaches half way up.
• Bake the flan for 1 hour and 15 minutes.
• Remove the flan and test it with a toothpick. You want the toothpick to come out clean, if not put it back in for another 10 or f15 minutes and test again.
• Leave the pan sealed and let it cook then refrigerate for a minimum of a couple hours to overnight.
• Remove the flan from the refrigerator and using a knife run it around the edge of the flan to loosen it. Use a plate where the lid or foil was and holding them tightly together flip the flan onto the plate. Your flan is ready to savor!

CARAMEL CUSTARD

Steps:

• In a large heavy saucepan, cook and stir 3/4 cup sugar over low heat until sugar is melted and golden. Pour into eight 6-oz. custard cups, tilting to coat bottom of cup; let stand for 10 minutes. , In a large bowl, beat the eggs, milk, vanilla and remaining sugar until blended but not foamy. Pour over caramelized sugar. , Place the cups in two 8-in. square baking pans. Pour very hot water in pans to a depth of 1 in. Bake at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Remove from pans to cool on wire racks. , To unmold, run a knife around rim of cup and invert onto dessert place. Serve warm or chilled.

CLASSIC MEXICAN FLAN - CUSTARD WITH CARAMEL TOPPING

Steps:

• Heat oven to 325°F.
• Melt 1/2 cup sugar in small saucepan over medium heat, swirling pan occasionally, until sugar becomes amber in color, 10 minutes (do not stir).
• Pour caramel into the bottom of a 5-cup souffle dish.
• Bring milk, cream, remaining 3/4 cup sugar and cinnamon stick to boil in small saucepan over medium heat.
• Remove from heat; cover and let stand 10 minutes.
• Meanwhile, whisk together eggs, vanilla and salt in large bowl.
• Strain milk mixture through a sieve into eggs; whisk to combine.
• Discard cinnamon stick.
• Strain mixture again into prepared dish.
• Place dish in a roasting pan, making sure there is at least one inch of space between the edge of the dish and pan.
• Add enough hot water to roasting pan to come halfway up side of dish.
• Bake until custard is just set, 60 to 65 minutes (mixture will jiggle slightly, but that's okay).
• Remove flan from oven.
• Let flan cool in hot-water bath 15 minutes.
• Remove dish from water bath and cool completely on wire rack.
• Cover with plastic wrap and refrigerate overnight.
• To serve:.
• Run a knife around edge of baking dish.
• Place a serving plate slightly larger than dish on top.
• Invert flan onto plate. Makes 8 servings. Makes a luxurious finale to your favorite Mexican meal!