Simply The Best Mexican Flan Food

EASY FLAN RECIPE - MEXICAN STYLE

Steps:

• Add to the sugar to a frying pan over medium heat, stirring constantly for about 4-8 minutes, or until it becomes a liquid.
• Continue stirring until smooth.
• Add the caramel sauce made in the previous step to a metal cake pan (9 inches) distributing it along the bottom. Let cool for a couple of minutes.
• Combine all of the ingredients for the flan in a blender and blend until smooth.
• Pour into the cake pan over the caramel sauce and cook in a double boiler over the stove for 1.5 hours. *See notes below

FLAN RECIPE

Steps:

• In a medium-size saucepan place the sugar and water, bring to a boil in at high heat until sugar dissolves, when sugar dissolves reduce heat and keep boiling until the syrup gets a light brown-caramel color. This will take about 10 minutes. Pour the caramel in your oven proof pan, swirling the caramel to cover the bottom of the pan evenly. Let cool.
• Place the rest of the ingredients in a blender and process until you have a smooth mixture.
• Pour mixture slowly into prepared pan and cover with aluminum foil. For the hot bath. Place the pan inside a large baking pan. Add warm water to the pan until it reaches about 3/4 inch.
• Bake in a preheated oven at 325 degrees for about 50 minutes or until flan looks firm as in the picture below. Flan will keep cooking while it cools, so do not let longer in the oven. Let it cool.4. Once the flan has cooled run, a knife between the flan and baking pan.
• Place a large serving plate on top of the pan and invert with a quick move to avoid any liquid caramel to spill from the pan. Slice, serve and enjoy.

AUTHENTIC MEXICAN FLAN

Steps:

• Put all of your ingredients in a blender, blend on low until you can see that everything is well incorporated. Then add your milk mixture to the cooled sugar. Place flan carefully in to a water bath, the water should be cool and so should your oven. Bake at 400' for 45 min to an hour or until you can insert a knife and it comes out clean, time will vary depending on your oven. Let the flan sit in the fridge for a good 4 hours or even better overnight. Serve with whipped cream and Delish!

SIMPLY THE BEST MEXICAN FLAN

Steps:

• Heat 1/2 cup sugar in sauce pan to make caramel.
• Watch closely till it turns amber, swirl now and then.
• Pour to individual 5 ramekin cups.
• Let cool to form base of the flan.
• In a pan, heat milk with half and half just till barely simmering.
• If making it coffee flavor, now is the time to put the coffee granules.
• Add the 1/2 cup remaining sugar and stir till dissolved.
• Pour some of the milk mixture to eggs and beat (just to temper eggs).
• Pour the warm egg mixture back to the pan and keep whisking.
• Add in vanilla and salt.
• Pour to ramekins.Place all ramekins in a big pan 13x9.
• Bake 325 oven for 45 minutes bane maria.
• (pouring hot water on the 13x9 pan, working up to 1 inch of water on the ramekins.).

FLAN MEXICAN

Steps:

• Preheat the oven to 325 degrees F.
• Melt 1 cup of the sugar in saucepan over low heat and cook until golden brown, about 20 minutes. Watch the sugar carefully as it can burn quickly (adding 2 tablespoons of water to the sugar will also help it not burn). Put the caramel into custard cups to cover the bottom.
• In mixing bowl add the remaining 1 cup sugar, eggs, and vanilla. Boil the milk, then slowly add to sugar egg mix whisking well. Strain through a fine strainer. Ladle the mixture into the caramel coated custard cups, filling 3/4 full. Put the filled cups into a water bath and cover. Cook for about 50 minutes. Check after 30 minutes. Cool to room temperature.
• To serve, run a knife around the edges to loosen and invert onto plates.

MEXICAN FLAN

Steps:

• Caramelize sugar by pouring into a heavy saucepan and stirring continuously with a WOODEN spoon over a low flame until sugar melts and turns golden brown.
• Pour sugar immediately into a 1-quart casserole, coating the bottom and sides evenly (accomplished by holding casserole dish in your hands and carefully tilting to coat sides). **BE CAREFUL WITH POURING OF HOT SUGAR AS IT CAN CAUSE SEVERE BURNS!
• Allow sugar to cool.
• Prepare custard by beating eggs, adding milk and vanilla; mix well.
• Pour into casserole and set casserole into larger pan containing 1-inch of hot water.
• Bake at 350°F for 1-1 1/2 hours or until knife inserted comes out clean. It should be golden brown on top.
• To serve: Loosen around sides with a spatula and turn onto a serving dish.
• Chill and serve with the sauce created from the casserole dish.

MEXICAN FLAN

Steps:

• Preheat oven to 350 degrees. In a large bowl beat eggs, well, until fluffy. Add the sugar and the salt to the eggs and beat. Add the milk to the mixture and beat well. Stir in the brandy.
• Sift the brown sugar into the bottom of a 5" X 9" loaf pan, covering the entire bottom. Carefully pour the custard into the loaf pan.
• Place the loaf pan into a 13" X 9" X 2" pan and fill with enough hot water to reach halfway up the sides of the larger pan.
• Bake for 1 hour, or until a knife blade inserted into the center comes out clean.
• Let cool, the refrigerate overnight.
• Unmold the flan onto a platter. Slice and serve.

FLAN MEXICANO (MEXICAN FLAN)

Steps:

• Place sugar in a heavy saucepan over medium-high heat, and cook, stirring constantly, until the sugar melts and turns a golden amber color, about 10 minutes. Watch carefully once syrup begins to change color, because it burns easily. Carefully pour the melted sugar syrup into a flan mold. Let cool.
• Preheat oven to 350 degrees F (175 degrees C).
• Pour whole milk, sweetened condensed milk, eggs, egg yolks, orange juice, orange peel, vanilla extract, and cornstarch into a blender, and blend for a minute or so, until the mixture is smooth. Pour in the cream, and pulse several times to incorporate the cream. Pour the mixture over the cooled caramel syrup in the flan mold.
• Line a roasting pan with a damp kitchen towel. Place the flan mold on the towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
• Bake in the preheated oven until the center of the flan is set but still slightly jiggly when moved, 45 minutes to 1 hour. Let the flan cool, then refrigerate for at least 4 hours. To serve, run a sharp paring knife around the inside of the mold to release the flan. Invert a plate on the mold, flip the mold over, and gently remove the mold to unmold the flan and reveal the syrupy caramel topping.