This is recipe has been in my husband’s family for years. My mother-in-law taught me how to make it. While it takes several steps, it’s truly easy to prepare and absolutely delicious! As they would say in Mexico, ¡Provecho! (Enjoy!)
Basic Mexican Flan
5 eggs, beaten
1 can of sweetened condensed milk
The can refilled with regular milk
1 TBSP of vanilla
Mold for the flan (can be individual ramekins or a larger one. I prefer a saucepan with an oven-proof handle)
- Preheat oven to 350°
- Pour enough sugar into a saucepan to cover the bottom and heat on the stove, stirring constantly.
- When the sugar has liquefied and turned brown, remove from heat (be careful not to over-cook the caramelized sugar or it will tasted burned)
- Pour the sugar into the bottom of the mold(s)
- While the sugar cools, put the eggs, the milks and the vanilla into a blender and blend thoroughly
- Pour the mixture into the mold(s) and set the mold(s) in a pan with water
- Cook in the oven until set
- Allow to cool and then refrigerate
- The mold can then be inverted onto a plate and removed, letting the caramelized sugar syrup cover the top and sides
Instead of refilling the can with milk, refill with coconut milk, orange juice, or coffee for a different taste.
To lower the fat, use fat-free sweetened condensed milk and fat-free milk.
This, and other recipes are available in Bake, Love, Write where 105 authors share thoughts on love, writing, and baking.
Get it here