Classic Mexican Flan Recipe Recipe For Shrimp

MEXICAN FLAN

Steps:

• Preheat the oven to 325 degrees.
• Combine the sugar, water and lemon juice in a heavy-bottomed saucepan.
• Heat over medium-low heat. When the sugar begins to melt, lift the pan and gently swirl it to move the sugar.
• Continue to swirl the pan periodically until all the sugar has melted and the mixture is a deep amber color.
• Pour the caramel into an 8-inch cake pan or flan pan.
• In a large mixing bowl combine the eggs, sweetened condensed milk, evaporated milk, vanilla, and salt. Whisk until the mixture is smooth and no traces of egg remain.
• Pour the custard through a strainer into the caramel coated cake pan.
• Cover the cake pan with foil and place in a casserole dish.
• Boil water and pour the water around the base of the cake pan. Fill the casserole dish until the water comes halfway up the cake pan.
• Place the casserole dish with the cake pan inside in the oven. Bake for 45 - 50 minutes until the flan is set.
• Remove from the oven and remove the cake pan from the water bath. uncover and let cool.
• To Unmold the Flan: Place the flan back in the casserole dish and pour hot water around the base of the cake pan - coming up about 1/4 of an inch. Let sit for 2 - 3 minutes.
• Remove the cake pan from the casserole and place your serving dish on top, serving side down.
• Grasping both the cake pan and the serving plate securely, flip the pan and serving platter so that the cake pan is on top.
• The flan should pop right out onto the serving platter. If it doesn't plop right out, shake the cake pan to loosen the flan.
• Spoon any remaining caramel over the top of the flan.
• Garnish with fresh berries and mint if desired. Serve.

FLAN MEXICANO (MEXICAN FLAN)

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.

FLAN DE NARANJA (ORANGE FLAN)

Steps:

• Preheat the oven to 350 degrees F (180 degrees C). Fill a baking dish half way with hot water for the water bath.
• Heat sugar and water in a heavy-based saucepan over medium-low heat; constantly swirl the sugar mixture in the pan until sugar dissolves and turns into a golden-brown caramel syrup, about 10 minutes. Watch carefully, as sugar burns easily. Pour melted caramel into a shallow baking dish and gently tilt dish to coat the bottom with caramel.
• Mix egg yolks, condensed milk, evaporated milk, orange juice, and orange zest in a large oven-safe bowl; gently pour custard over caramel in baking dish. Cover the flan with foil to prevent a skin forming on top, if you like.
• Set bowl into the water bath and bake in the preheated oven until until flan has set but still jiggles slightly when moved, 45 minutes to 1 hour. Allow flan to cool to room temperature, then remove foil, and place flan in the fridge to chill, about 2 hours.
• Run a knife around the edges of the flan to loosen from dish; turn flan onto a rimmed serving plate to release custard and let caramel sauce flow over the flan.