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
AUTHENTIC MEXICAN FLAN
Authentic Mexican Flan does not contain Cream Cheese, since there is no cream cheese down in Mexico. Now, this recipe is from my mother in law who lives in Durango, Mexico. It's been passed down for 4 generations. And after begging her she let me see her make it. It's absolutely DIVINE!
Provided by amyandcatarino
Categories Dessert
Time 1h5m
Yield 1 flan, 6-8 serving(s)
Number Of Ingredients 10
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!
MEXICAN FLAN (BAKED CARAMEL CUSTARD)
This is a traditional Mexican and Spanish dessert and by far my favorite. It is very easy to make and looks beautiful.
Provided by Bergy
Categories Dessert
Time 3h45m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Heat 1/2 cup sugar in a heavy skillet or saucepan, stirring constantly until it melts and turns a dark golden color.
- Remove from heat and immediately pour into a 4 1/2 cup metal ring mold, swish it around so it evenly coats the bottom of the ring mold.
- In a large mixing bowl, lightly beat the eggs.
- Stir in milk,1/2 cup sugar, vanilla and orange peel.
- Place caramel coated ring mold in another pan and place on an oven rack.
- Pour egg mixture into the ring mold and pour the hottest tap water possible around the ring mold to a depth of 1 inch.
- Bake at 325Ffor close to l hour or until a knife comes out clean.
- Cool flan on a wire rack, Chill for at least 3 1/2 hours.
- To unmold the flan loosen edges with a spatula, slip spatula down the sides to let air in.
- Place the serving platter over the mold and flip to allow the flan to slip onto the platter.
- Spoon the caramel that may remain in the mold on top of the flan.
- Pile sliced fruit in the center and serve.
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.
MEXICAN FLAN
Make and share this Mexican Flan recipe from Food.com.
Provided by Fairy Nuff
Categories Dessert
Time 55m
Yield 6 6 flans, 6 serving(s)
Number Of Ingredients 7
Steps:
- Caramel.
- Put the sugar and water in a small saucepan and stir over low heat until the sugar dissolves. Bring to the boil and cook until golden.
- Pour into an 18cm sandwich pan or 6 individual moulds (coated lightly with oil). Rotate the pan or moulds until the caramel coats the sides and base. Set aside.
- Heat the evaporated milk and fresh milk with the split vanilla pod - but don't boil. Remove from the heat and let stand for 5 minutes.
- Beat the eggs and sugar together until blended. Pour the egg/sugar mix slowly into the milk, stirring constantly.
- Remove the vanilla pod and pour the filling into the caramel lined pan or moulds.
- Put the custard into a baking dish with hot water to come halfway up the sides.
- Bake in a moderately warm oven 160C (325F) for 25 minutes (individual moulds) or 45 minutes (pan) - or until a knife inserted in the centre comes out clean.
- Cool, then chill for a few hours or overnight.
- Unmould on to a serving dish or individual plates. Serve with pouring cream.
Nutrition Facts : Calories 353.6, Fat 9.6, SaturatedFat 4.9, Cholesterol 165.1, Sodium 134.4, Carbohydrate 58.5, Sugar 50.2, Protein 9.8
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.
SIMPLY THE BEST MEXICAN FLAN
I had this when I was in Sanfo visiting a friend. its so light and sweet. Try it, you' ll know what I mean.
Provided by shygirl
Categories Dessert
Time 1h5m
Yield 5 ramekins, 5 serving(s)
Number Of Ingredients 7
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.).
Nutrition Facts : Calories 497.8, Fat 33, SaturatedFat 19.3, Cholesterol 274, Sodium 216.3, Carbohydrate 44.3, Sugar 40.5, Protein 7.8
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