Mexican Flan Recipe (flan mexicano)
The flan surely is one of Europe's most famous desserts, which may not sound like a traditional mexican recipe, but taking under consideration this dessert's popularity in Mexico, I just had to mention this recipe here. This delicious recipe for homemade mexican flan is easy to prepare and can easily be made in your own kitchen; there are plenty of ready-made powder mixes to make flan, but what is the fun in that? This is a dessert that not only tastes great but also has many healthy nutrients thanks to the large amount of protein and calcium found in it.
Recipe for mexican flan (flan mexicano):
Ingredients:
* 7 Eggs
* 1 can Evaporated Milk
* 2 cans condensed milk
* 1 teaspoon Vanilla
* 5 tablespoons sugar
You will also need a mold...
Instructions:
For this recipe, please have all ingredients and tools ready before starting, as the caramel cannot wait or it will crystallize
* Put the sugar in a thick saucepan and heat over low heat until it has become caramel and is liquid
* When the caramel is golden brown color, pour it immediately to the bottom of the mold you will use. It is important to act quickly because as the caramel cools and solidifies very quickly
* Next, mix the rest of the ingredients and pour into the mold where we have previously poured the caramel
* Cover the mold with plastic wrap and cook in a bain-marie (water bath) for 45 minutes over low heat
* After this time, to check if it has cooked enough or not, if tapped gently its surface should be moving smoothly (the texture should behave like gelatin)
* When properly cooked, remove from the heat and allow it to cool while leaving it in the same mold.
* It is important not to unmold the flan until it has cooled down completely, before serving
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Buen provecho!
* 7 Eggs
* 1 can Evaporated Milk
* 2 cans condensed milk
* 1 teaspoon Vanilla
* 5 tablespoons sugar
You will also need a mold...
Instructions:
For this recipe, please have all ingredients and tools ready before starting, as the caramel cannot wait or it will crystallize
* Put the sugar in a thick saucepan and heat over low heat until it has become caramel and is liquid
* When the caramel is golden brown color, pour it immediately to the bottom of the mold you will use. It is important to act quickly because as the caramel cools and solidifies very quickly
* Next, mix the rest of the ingredients and pour into the mold where we have previously poured the caramel
* Cover the mold with plastic wrap and cook in a bain-marie (water bath) for 45 minutes over low heat
* After this time, to check if it has cooked enough or not, if tapped gently its surface should be moving smoothly (the texture should behave like gelatin)
* When properly cooked, remove from the heat and allow it to cool while leaving it in the same mold.
* It is important not to unmold the flan until it has cooled down completely, before serving
--------------------------------------------------------------------------------
Buen provecho!
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