Authentic Mexican Flan
photo by amyandcatarino
- Ready In:
- 1hr 5mins
- Ingredients:
- 10
- Yields:
-
1 flan
- Serves:
- 6-8
ingredients
-
For the Caramel Sauce
- 1 1⁄2 cups white sugar
- 1⁄2 cup water
-
Custard
- 2 cups whole milk
- 1 (14 ounce) can condensed milk
- 1 (12 ounce) can evaporated milk
- 1 - 7 5⁄8 ounce media crema, table cream (it will be in the international aisle, if you can't find it, you can use creme fraishe, or if you ca)
- 2 tablespoons cornstarch
- 2 teaspoons vanilla extract (you can use almond also or any flavor)
- 2 whole eggs
- 3 egg yolks
directions
- 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!
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Reviews
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Tweaks
-
I have made some changes to it. Like doing 2 cans of everything and 3 tablespoons of vanilla and 5 whole eggs. I don’t add cornstarch. It comes out delicious every time. It does not matter if you do the caramel first or at the end. The caramel settles pretty quick and your able to pour the flan in within a couple minutes. I leave it in the oven for a whole 1hr. I cook the sugar on high you just have to keep a eye on it and stir it consistently till it browns about 5-8min. It may take longer to brown depending on how much water you add to the sugar. I usually prepare this at night and let it sit over night in the fridge. The blending and prepping before it go’s in the oven should only take about 18 min at most after that you sit and wait for an 1hr to bake and then let it sit over night and enjoy. ????