Easy Flan Recipe Mexican Style

EASY FLAN RECIPE - MEXICAN STYLE

Steps:

• Add to the sugar to a frying pan over medium heat, stirring constantly for about 4-8 minutes, or until it becomes a liquid.
• Continue stirring until smooth.
• Add the caramel sauce made in the previous step to a metal cake pan (9 inches) distributing it along the bottom. Let cool for a couple of minutes.
• Combine all of the ingredients for the flan in a blender and blend until smooth.
• Pour into the cake pan over the caramel sauce and cook in a double boiler over the stove for 1.5 hours. *See notes below

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 RECIPE

Steps:

• In a medium-size saucepan place the sugar and water, bring to a boil in at high heat until sugar dissolves, when sugar dissolves reduce heat and keep boiling until the syrup gets a light brown-caramel color. This will take about 10 minutes. Pour the caramel in your oven proof pan, swirling the caramel to cover the bottom of the pan evenly. Let cool.
• Place the rest of the ingredients in a blender and process until you have a smooth mixture.
• Pour mixture slowly into prepared pan and cover with aluminum foil. For the hot bath. Place the pan inside a large baking pan. Add warm water to the pan until it reaches about 3/4 inch.
• Bake in a preheated oven at 325 degrees for about 50 minutes or until flan looks firm as in the picture below. Flan will keep cooking while it cools, so do not let longer in the oven. Let it cool.4. Once the flan has cooled run, a knife between the flan and baking pan.
• Place a large serving plate on top of the pan and invert with a quick move to avoid any liquid caramel to spill from the pan. Slice, serve and enjoy.

AUTHENTIC MEXICAN FLAN

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!

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.

DELICIOUS, EASY CUBAN-STYLE FLAN

Steps:

• Equipment: 1 quart flanera or 1 quart round casserole dish with lid AND 1 ovenproof dish or baking pan that the flanera or casserole will fit into.
• Caramel: Some people like to make caramel by adding water to sugar and then cooking it to a nice dark golden brown, and some just like to melt the sugar to golden without water. Either method will work here. If you are using a flanera, which is a metal pan with a lock-down lid, you can make the caramel right in the flanera. If you are using a casserole dish, make the caramel in a saucepan and pour into the bottom of the casserole dish.
• Custard: As you prepare the custard, the caramel will cool. In a separate bowl, beat the 1 whole egg and 5 egg yolks together. A whisk works very well here. Add the evaporated milk and sweetened condensed milk to the eggs and mix together. Add the vanilla extract, either 1/2 teaspoon or 1 teaspoon depending on what strength you prefer. Pour the custard mixture into the flanera or casserole dish over the hardened caramel. Put on the lid.
• Put your flan into the ovenproof dish or baking pan and fill with hot water to about half-way up the sides, or as high as you can go and still move the thing without spilling hot water on yourself.
• Bake in a pre-heated 350 degree oven for 45 minutes. Turn off the oven and let set for another 15 minutes.
• Remove from the oven and the water-bath and let cool.
• Plating: Run a butter-knife around the outside edge of the flan. Place a plate large enough to handle the liquid caramel over the flan and invert. Chill the flan for at least an hour before serving.
• Enjoy!

EASY FLAN

Steps:

• Coat tube pan with caramelized sugar.
• Allow to harden, then place pan in container with ice cold water until the caramelized sugar cracks.
• Mix other ingredient in order, stir well and pour in mold.
• Place mold in pan with 2" hot water in preheated oven.
• Bake at 350°F for 1 hour or until firm.
• Let cool, then invert and unmold.
• Decorate with fresh berries or edible flowers, if desired.