Cake Central › Recipes › Flan Mexican II

Flan Mexican II

This flan is less sweet and I have substituted for the evaporated milk, any combination of whole milk, half n half or cream along with the sweetened condensed milk, all work just fine of course the richer the milk the creamier the texture, but Oohoo the calories. The use of nutmeg, cinnamon and vanilla compensate for less sugar. I use two stainless steel cookware that fit into each other with handles removed. The same pot I caramelize the sugar in I use to bake the flan. I have added liqueur to this recipe, Rum or Kahlua will do, I add about 1 oz.

Ingredients

  • 1 (14oz) can sweetened condensed milk (very warm is easier to work with) 8 large eggs, room temp 2 (12 oz) evaporated milk - or substute same amount milk, half n half, or cream 1 tablespoon pure vanilla nutmeg cinnamon 1/2 C white sugar (CARAMELIZED) you can use more or less, if you omit it will not be true Mexican Flan

Instructions

Remove paper from sweetened condensed milk can and place can in very, very hot water. While that is happening I use a stainless steel 2 quart pot to melt 1/2 C white sugar over medium heat. (Note: the container or mold you use needs to hold over 1.5 qt) Shake pan until sugar melts then swirl to coat bottom of cookware (I call pot), sugar is caramelized when it is syrupy and golden color. Remove from heat sugar will harden and crack just ignore and set aside. Remove any handles on cookware. Pulse all ingredients - except 12 oz [does not fit in my blender] of milk and cinnamon - in blender, gently along with a few sprinkles of nutmeg probably 1/16 of teaspoon (take 1/4 tsp and divide into four equal parts, use only one of these four. Make sure you sprinkle nutmeg or it may stay in a clump. Pour through strainer into container with caramelized sugar. Stir in any remaining milk. Last sprinkle cinnamon on top and leave. Let the mix rest while now you preheat oven to 350 for 15 minutes or longer, and boil water for a water bath. Place the cookware (pot) containing flan inside roasting pan (I use another pot with handles removed). Place on oven rack. Fill roasting pan with boiling water to reach 1/2 to 3/4 up the side of the flan container. I bake between 325 and 350 for about one hour (I think my oven runs hot). Check flan starting at 45 minutes. Wiggle pot containing flan, done when center is like jell-O when set. If you are new to making custard check with knife, it should come out clean however it may also be over-baked, quickly remove from heat replacing hot water bath with ice cold water bath. Refrigerate until completely cooled. To serve: run knife around the flan to release. Place the plate you want to serve on over the baked flan. Invert over a sink in case any syrup should spill. It will impress your family.

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Cake Central › Recipes › Flan Mexican II