FLAN MEXICANO (MEXICAN FLAN)
This recipe was given to me by my mother-in-law, who is from Durango, Mexico. I had to beg her for years to give this recipe to me. Finally, she gave it to me for Christmas. I added orange zest, but the original recipe calls for just pure vanilla. You can use almond extract as well.
Provided by Amy Shurts
Categories World Cuisine Recipes Latin American Mexican
Time 6h5m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 434.2 calories, Carbohydrate 56.3 g, Cholesterol 207 mg, Fat 19.8 g, Fiber 0.1 g, Protein 8.9 g, SaturatedFat 11.3 g, Sodium 115.3 mg, Sugar 54.1 g
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.
ORIGINAL MEXICAN FLAN NAPOLITANO
This original Mexican recipe for flan napolitano is an incredibly rich and creamy creme caramel, a type of custard, that is steamed instead of baked.
Provided by gem
Categories World Cuisine Recipes Latin American Mexican
Time 1h30m
Yield 12
Number Of Ingredients 6
Steps:
- Place sugar into a 9-inch ring mold and cook over medium-high heat, stirring constantly, until sugar melts and turns golden, about 10 minutes. Watch carefully for syrup to start to change color as it burns easily. Let caramel cool and harden, about 20 minutes.
- Combine sweetened condensed milk, evaporated milk, eggs, cream cheese, and vanilla extract in a blender; blend until smooth, about 1 minute. Pour mixture over the hard caramel syrup in the tin and cover with aluminum foil. Pierce foil in the center hole of the ring with a knife; peel back foil, leaving hole uncovered for steam to circulate.
- Place a metal rack inside a large pot over medium heat. Add water to almost reach the rack; bring to a boil. Place the mold on the rack, cover the pot, and steam until flan is set and firm, about 45 minutes. Unmold flan onto a serving plate and let cool before serving.
Nutrition Facts : Calories 261.2 calories, Carbohydrate 26 g, Cholesterol 118.7 mg, Fat 13.9 g, Protein 8.9 g, SaturatedFat 8.1 g, Sodium 160.9 mg, Sugar 25.5 g
CLASSIC MEXICAN FLAN
This is an adopted recipe. I havent made it as yet but plan to soon. In the mean time please feel free to try it.
Provided by lemoncurd
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a small saucepan melt sugar over moderate heat, stirring frequently, until sugar is a dark, caramel-colored liquid.
- Remove from heat and pour into a 4 cup metal ring mold or 8 individual molds.
- Quickly turn mold to coat bottom and sides with the caramel.
- Let cool so caramel hardens.
- Heat oven to 325.
- Put the condensed milk, milk, eggs, egg yolks and flavorings into an electric blender.
- Cover and blend to mix well.
- Pour mixture into mold; put mold in a larger pan filled with water to depth of 1/2 inch.
- Bake for 1 hour.
- Remove from oven and remove mold from water.
- Cool and then refrigerate up to 2 days.
- Cover mold with an inverted serving platter.
- Hold mold and platter together and turn them over.
- Lift off mold.
- Caramel will fall as a liquid sauce over the custard.
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