Classic Mexican Flan Recipes

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FLAN MEXICANO (MEXICAN FLAN)



Flan Mexicano (Mexican Flan) image

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

1 cup white sugar
1 cup whole milk
1 (14 ounce) can sweetened condensed milk
3 eggs
3 egg yolks
¼ cup freshly squeezed orange juice
1 tablespoon grated orange peel
1 tablespoon vanilla extract
1 tablespoon cornstarch
1 cup heavy cream

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

CLASSIC MEXICAN FLAN - CUSTARD WITH CARAMEL TOPPING



Classic Mexican Flan - Custard With Caramel Topping image

This traditional Mexican style flan is a luxurious baked custard, with a hint of canela-Mexican cinnamon and a rich caramelized topping. A classic! Makes a lovely special dessert that is similar to a creme brulee---a great finale to your favorite Mexican meal! (Note: Requires overnight chilling). Courtesy Ladies Home Journal.

Provided by BecR2400

Categories     Dessert

Time 1h23m

Yield 8 serving(s)

Number Of Ingredients 7

1 1/4 cups sugar, divided
1 1/2 cups milk
1/2 cup heavy cream or 1/2 cup whipping cream
1 mexican cinnamon sticks (canela) or 1 regular cinnamon stick
4 large eggs
1 teaspoon vanilla extract
1 pinch salt

Steps:

  • Heat oven to 325°F.
  • Melt 1/2 cup sugar in small saucepan over medium heat, swirling pan occasionally, until sugar becomes amber in color, 10 minutes (do not stir).
  • Pour caramel into the bottom of a 5-cup souffle dish.
  • Bring milk, cream, remaining 3/4 cup sugar and cinnamon stick to boil in small saucepan over medium heat.
  • Remove from heat; cover and let stand 10 minutes.
  • Meanwhile, whisk together eggs, vanilla and salt in large bowl.
  • Strain milk mixture through a sieve into eggs; whisk to combine.
  • Discard cinnamon stick.
  • Strain mixture again into prepared dish.
  • Place dish in a roasting pan, making sure there is at least one inch of space between the edge of the dish and pan.
  • Add enough hot water to roasting pan to come halfway up side of dish.
  • Bake until custard is just set, 60 to 65 minutes (mixture will jiggle slightly, but that's okay).
  • Remove flan from oven.
  • Let flan cool in hot-water bath 15 minutes.
  • Remove dish from water bath and cool completely on wire rack.
  • Cover with plastic wrap and refrigerate overnight.
  • To serve:.
  • Run a knife around edge of baking dish.
  • Place a serving plate slightly larger than dish on top.
  • Invert flan onto plate. Makes 8 servings. Makes a luxurious finale to your favorite Mexican meal!

CLASSIC MEXICAN FLAN



Classic Mexican Flan image

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

1/2 cup sugar
3 egg yolks
1 (5 ounce) can sweetened condensed milk
1/2 teaspoon almond extract
1 cup milk
1 teaspoon vanilla extract
3 eggs

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.

FLAN MEXICAN



Flan Mexican image

Provided by Food Network

Categories     dessert

Time 55m

Yield 8 servings

Number Of Ingredients 4

2 cups sugar
4 eggs
1/2 teaspoon vanilla extract
2 cups milk

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.

TRADITIONAL CARAMEL FLAN



Traditional Caramel Flan image

This delectable dessert is baked over a layer of caramelized sugar, so when it's inverted, a delicious golden sauce runs down the edges of the flan and forms a pool on the serving platter.-Mary Ann Kosmas, Minneapolis, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 6 servings.

Number Of Ingredients 5

1-1/4 cups sugar, divided
2-3/4 cups milk
5 eggs
1/8 teaspoon salt
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 294 calories, Fat 8g fat (4g saturated fat), Cholesterol 192mg cholesterol, Sodium 157mg sodium, Carbohydrate 47g carbohydrate (46g sugars, Fiber 0 fiber), Protein 9g protein.

CLASSIC FLAN



Classic Flan image

Instead of being baked in one large dish, this version of the traditional Latin dessert is made in individual ramekins.

Provided by Martha Holmes

Categories     Dairy     Egg     Dessert     Vegetarian     Cinco de Mayo     Bon Appétit     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6

Number Of Ingredients 6

1 cup sugar, divided
1/4 cup water
2 cups whole milk
4 large eggs
1 teaspoon vanilla extract
Pinch of salt

Steps:

  • Preheat oven to 350°F. Stir 1/2 cup sugar and 1/4 cup water in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Divide caramel among six 3/4-cup custard cups. Working quickly, tilt cups, coating bottoms and part of sides.
  • Stir milk and 1/2 cup sugar in medium saucepan over low heat just until sugar dissolves (milk will be lukewarm). Whisk eggs in medium bowl until blended. Slowly whisk in milk mixture. Whisk in vanilla and salt. Strain custard into prepared cups.
  • Arrange cups in 13x9x2-inch metal baking pan. Pour enough hot water into baking pan to come halfway up sides of cups. Bake flans until just set in center, about 50 minutes. Remove cups from water and let stand 30 minutes. Chill until cold, at least 4 hours and up to 1 day. Cut around sides of each cup to loosen flan; turn out onto plate.

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