Mexican Flan Recipe
Description:
Flan, a beloved dessert in my family, holds a special place on our table. Traditionally baked in a round cake pan, this recipe offers the flexibility to use ramekins as well. Don’t be intimidated by its elegant appearance; it’s simpler to make than it seems. For optimal results, prepare the flan a day in advance, allowing the caramel to develop a slightly liquefied layer. Note that the listed time does not include cooling time.
Ingredients:
- 1 1/2 cups sugar
- 1/4 cup water
- 3 cups milk
- 3 eggs
- 4 egg yolks
- 1 teaspoon pure vanilla extract
Nutritional Information (per serving):
- Calories: 261.5
- Fat: 7.4g
- Saturated Fat: 3.5g
- Cholesterol: 175mg
- Sodium: 84mg
- Carbohydrates: 42.2g
- Fiber: 0g
- Sugar: 37.6g
- Protein: 7.2g
Recipe Yield: 8 servings
Instructions:
| Step | Instructions |
|---|---|
| 1 | Preheat the oven to 325°F. |
| 2 | Prepare an ice bath and set it aside. |
| 3 | Arrange eight ramekins in two baking pans lined with kitchen towels or use an 8-inch round cake pan. |
| 4 | Bring a large pot of water to a boil and keep it hot until ready to use. |
| 5 | In a small saucepan over medium heat, combine 3/4 cup sugar with water. Cook until the sugar is dissolved, approximately 5 minutes, swirling the pan occasionally without stirring. |
| 6 | Use a pastry brush dipped in water to wash down the sides of the pan to prevent crystals from forming. |
| 7 | Increase the heat to medium-high and continue cooking until the caramel turns amber, about 8 minutes, gently swirling the pan to evenly color the caramel. |
| 8 | Remove the saucepan from the heat and immerse the bottom in the prepared ice bath for 3 seconds to halt the cooking process. Dry the bottom of the pan. |
| 9 | Work quickly to pour about 1 tablespoon of caramel into each ramekin or pour all of it into the cake pan and swirl to coat the bottom evenly. Set aside. |
| 10 | Heat the milk in a small saucepan over medium heat until bubbles form around the edges and the milk starts to steam, about 5 to 6 minutes. Turn off the heat. |
| 11 | In a large bowl, whisk together the egg yolks, eggs, and the remaining 3/4 cup sugar until combined. |
| 12 | Slowly add the hot milk to the egg mixture, whisking constantly. |
| 13 | Pour the mixture through a fine sieve into a clean bowl and skim off any surface foam with a spoon. |
| 14 | Stir in the vanilla extract, then pour the custard into the prepared ramekins or cake pan. |
| 15 | Carefully pour hot water into the baking pan until it reaches halfway up the side of the ramekins or cake pan. |
| 16 | Bake until the center is set when gently touched with a finger, approximately 30 to 35 minutes. |
| 17 | Remove from the oven and transfer to a wire rack to cool completely. |
| 18 | Cover the flan with plastic wrap and refrigerate for at least 6 hours or overnight to chill. |
| 19 | To unmold, run a sharp knife around the edges and place a serving plate upside down over the top. Invert and gently lift the pan to remove the flan. |
| 20 | Serve and enjoy this delightful Mexican dessert! |
Keywords: Mexican, Healthy, Oven, Stove Top, < 4 Hours
Recipe Notes:
- Ensure to work quickly when pouring the caramel into the ramekins or cake pan as it sets rapidly.
- Using an ice bath to stop the caramelization process is crucial to prevent burning.
- For a smoother texture, strain the custard mixture before pouring it into the ramekins or cake pan.
- Allow the flan to chill in the refrigerator for the recommended time for the best flavor and texture.
