Authenticmexicanflan Recipes

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.

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!

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.).

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.

Steps:

• In a heavy saucepan or skillet over medium-low, heat 3/4 cup sugar. Do not stir. When sugar is melted, reduce heat to low; cook until syrup is golden brown, stir constantly. Quickly pour into an ungreased souffle dish or 2-qt. round baking dish, tilting to coat bottom of dish. Let stand for 10 minutes. , In a saucepan, heat milk until bubbles form around sides of saucepan. , Remove from the heat. In a bowl, whisk eggs, salt and remaining sugar. Stir 1 cup of warm milk into egg mixture; return all to pan and mix well. Add vanilla. Pour into prepared dish. , Place dish in a large baking pan. Fill larger pan with boiling water to a depth of 1 in. Bake at 325° for 55-60 minutes or until center is just set (mixture will jiggle). Remove flan dish to a wire rack; cool for 1 hour. Refrigerate for 3-4 hours or until thoroughly chilled. Run a knife around edge and invert onto a rimmed serving platter. Refrigerate leftovers.