Mexican Flan
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
Ingredients:
- 1 cup sugar
- 6 large eggs
- 1 14oz can sweetened condensed milk
- 2 13 oz cans evaporated milk
- 1 tsp vanilla
Preparation:
Preheat oven to 350 degrees. You will need 6 ramekins or other specialty flan cook ware and a large baking pan to put them in. Mix 1 cup sugar and 1/4 cup of water than pour into a warm pan over medium heat. Cook at low medium heat without stirring until it browns and becomes caramel. Quickly pour approximately 2-3 tablespoons of caramel in each ramekin or more if you are using a big one, tilting it to swirl the caramel around the sides.
In a mixer or with a whisk, blend the eggs together. Mix in the milks then the vanilla. Blend smooth after each ingredient is added.
Pour custard into caramel lined ramekins. Place ramekins in a large glass or ceramic baking dish and fill with about 1-2 inches of hot water. (bain marie). Bake for 45 minutes or more in the water bath and check with a knife just to the side of the center. If knife comes out clean, it's ready.
Remove and let cool. Let each ramekin cool in refrigerator for 1 hour. Invert each ramekin onto a small plate, the caramel sauce will flow over the custard.
In a mixer or with a whisk, blend the eggs together. Mix in the milks then the vanilla. Blend smooth after each ingredient is added.
Pour custard into caramel lined ramekins. Place ramekins in a large glass or ceramic baking dish and fill with about 1-2 inches of hot water. (bain marie). Bake for 45 minutes or more in the water bath and check with a knife just to the side of the center. If knife comes out clean, it's ready.
Remove and let cool. Let each ramekin cool in refrigerator for 1 hour. Invert each ramekin onto a small plate, the caramel sauce will flow over the custard.