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Flan (Mexico) Recipe

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This recipe for Flan (Mexico), by , is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marcia Gevelinger Bastian
Added: Saturday, February 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3/4 c. sugar, 1 3/4 c. condensed milk, 1 T. cornstarch, vanilla to taste, salt to taste, 3 whole eggs, 3 egg yolks, 1 c. whole milk, 1 c. media crema (from Nestle, available at Mexican grocery stores. If not available, an equal amount of creme fraiche can be used).

Directions:
Directions:
Heat a heavy pan over low heat. Add the sugar and increase heat to high. Cook without stirring until sugar turns deep amber, swirling pan occasionally, about 5 minutes. Remove immediately from the heat when done and pour it evenly over the bottom of the dish or dishes in which you will be baking the flan. Tilt the dish so that the caramel coats the bottom completely and be careful because the sugar is very hot. The bottom should be covered with 1/4 inch of caramel. Add a drop of lemon juice into the sugar while it is heating--this keeps it from hardening or crystallizing. Boil the syrup, without stirring, until it reaches the desired caramel color.

Do not refrigerate canned milks before use. Combine all ingredients except the Media Crema in a blender. Blend for 5 seconds on high speed. Add the Media Crema and blend an additional 2 seconds, also on high speed. If the liquid is blended extensively, air bubbles will form, which gives an uneven appearance.

Pour into prepared flan dish. Bake slowly at 350 on a sheet pan in a water bath for about 35-45 minutes or until the custard is set. Use cold water for the water bath.

Remove from sheet pan, cool and refrigerate for at least 4-6 hours or (better) overnight.

When flan is removed from the refrigerator, briefly warm up the caramel (it should still be fluid) so it will release from the pan. Dip the dish in hot water for 3 seconds. Run a paring knife around the edge of the dish. Place a platter, topside down, on top of the custard. Invert the custard onto the platter. Shake very gently to release the flan. Carefully lift off the flan dish, allowing caramel syrup to run over the flan.

Number Of Servings:
Number Of Servings:
8-12 slices
Personal Notes:
Personal Notes:
This is a popular dessert in Spain and Mexico. We ordered it many times for dessert during a vacation to Tulum in Mexico.

 

 

 

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