Mexican Flan:
This Was My First Mexican Flan & It Turned Out Perfect. I Used Isabel Eats Base Recipe & Tweaked It A Bit To Create The Perfect Mexican Flan On My Very First Try…Follow This Fool Proof Recipe Below & You Too Can Get Perfect Results On Your First Try.
INGREDIENTS:
-¾ Cup Granulated Sugar
-4 Farm Fresh Large Eggs
-1 14oz Can Sweetened Condensed Milk
-1 ¼ Cup Butter Milk
-1.5 Tablespoons Vanilla
INSTRUCTIONS:
-Preheat oven to 375 F.
-Pour the sugar into a skillet over medium heat. Stir the sugar continually until it begins to brown and clump together.
-Keep stirring until the sugar completely melts and dissolves into a golden-brown syrup. Remove the syrup from the heat as soon as it has dissolves as it can burn.
-Working quickly, carefully pour the caramel into a 7-inch round pan or a special flan pan flanera.
-Pour the caramel evenly into the bottom of the pan so the entire bottom is coated.
If the caramel hardens too quickly, you can carefully reheat the pan by placing it directly on the stove or on the skillet for a few seconds.
-Set the caramel-coated pan aside to cool and harden.
-In a large mixing bowl, add the eggs, sweetened condensed milk, whole milk and vanilla extract.
-Whisk together until everything is fully combined, but try not to overwhisk so that there aren't too many air bubbles in the mixture.
-Pour the custard mixture into the caramel-coated pan. Cover the top of the pan with the lid if using a flanera, or tightly with aluminum foil.
-Place the flan pan in a large baking dish and pour enough water in the dish until it reaches about halfway up the pan.
-Carefully place the baking dish in the oven and bake for 1 hour and 15 minutes.
Carefully remove the dish from the oven, and then lift the flan pan out of the water bath. Remove the lid or aluminum foil and let it cool to room temperature. The flan may still be a little jiggly, but that's okay – it will continue to cook with the residual heat.
-Once it's cooled, cover with the lid or aluminum foil and refrigerate for 4 hours.
-To serve, remove the lid or aluminum foil and slide a knife along the edges of the pan to loosen it up. Place a plate or platter on top of the flan, grab a hold of both the plate and the pan and quickly and securely flip it over so that the flan is now upside down.
-Carefully lift the flan pan up. The flan should be on the plate – if it's not, place the pan back down and let it sit for a few minutes. Don't freak out! It will loosen up and slide out. You could try tapping the sides of the pan a bit or even giving the sides a squeeze.
-Slice the flan and enjoy.
📸 La Cocina Del Sur
📖 Isabel Eats
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