Directions: |
Directions:1) Set oven at 400 F.
2) Start by making the caramel: Melt sugar and water in a saucepan over medium heat until caramelized (sugar should be the color orange when done). See tip below. Once sugar is caramelized, QUICKLY and EVENLY pour caramel into 4 small glass loaf pans. Caramel should coat the entire base of the loaf pans. You will have to move the loaf pans around to spread the caramel evenly.
**Tip: With a spoon, mix sugar continuously in pan to speed up process and do not allow the sugar to burn (you will know if it's burned when it turns brown and you can also smell it). Do NOT touch the melting sugar with your fingers, it becomes very HOT and you will burn yourself! Duh :)
2) On to making the flan mixture. Blend milk, eggs, vanilla and salt in blender. Then pour mixture over the caramel filled loaf pans. You will hear the sugar crack at the bottom of the pans, as it begins to cool down. Cover each loaf pan tightly with foil.
**Tip: To prevent spilling and because eggs create lots of foam when blended, split ingredients in half and blend at separate times, then mix both mixtures together.
3) Place loaf pans into large glass casserole dish (2 loaf pans per casserole dish). Pour water into casserole dish midline. Make sure not to get water in the flan-filled loaf pans. Cook at 400 F for 1 hour or until done (it can take up to 90 minutes to cook depending on where you live). Stick a knife through flan to test if done. The knife must come out clean when done. |
This recipe for Mexican Flan is from