Simply The Best Mexican Flan Recipes

BEST FLAN EVER

Steps:

• Preheat oven to 350°F.
• Select 2 oven safe containers, one that can easily fit inside the other.
• The large one will be used for a water bath and the smaller one will actually house the flan.
• Fill the larger container a little less than half way with water and place in the cold oven to heat up while you prepare the caramel and the custard.
• In a large pan, using a wooden spoon caramelize the sugar until it turns a light golden brown.
• While still hot, transfer the melted sugar to the smaller container, swirling it around until the entire bottom is covered then set aside.
• In a blender add the remaining ingredients and blend until smooth.
• Open up the oven where you have placed the water bath and then place the small pan with the caramel inside the large water bath pan.
• Pour the custard into the pan being careful not to splash it.
• Bake for 30- 45 minutes until the top is golden brown and the center passes a toothpick test.
• Remove from oven and allow to cool on rack.
• You may invert this onto a large serving dish with lip or just server out of container you cooked it inches.

FLAN MEXICANO (MEXICAN FLAN)

Steps:

• Place sugar in a heavy saucepan over medium-high heat, and cook, stirring constantly, until the sugar melts and turns a golden amber color, about 10 minutes. Watch carefully once syrup begins to change color, because it burns easily. Carefully pour the melted sugar syrup into a flan mold. Let cool.
• Preheat oven to 350 degrees F (175 degrees C).
• Pour whole milk, sweetened condensed milk, eggs, egg yolks, orange juice, orange peel, vanilla extract, and cornstarch into a blender, and blend for a minute or so, until the mixture is smooth. Pour in the cream, and pulse several times to incorporate the cream. Pour the mixture over the cooled caramel syrup in the flan mold.
• Line a roasting pan with a damp kitchen towel. Place the flan mold on the towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
• Bake in the preheated oven until the center of the flan is set but still slightly jiggly when moved, 45 minutes to 1 hour. Let the flan cool, then refrigerate for at least 4 hours. To serve, run a sharp paring knife around the inside of the mold to release the flan. Invert a plate on the mold, flip the mold over, and gently remove the mold to unmold the flan and reveal the syrupy caramel topping.

FLAN

Steps:

• Preheat the oven to 325 degrees F.
• In a bowl, beat together the evaporated milk, condensed milk, vanilla extract, egg whites, and whole eggs. Set aside. In a medium saute pan on medium heat, heat the sugar until syrup-like and brown in color, about 8 to 10 minutes. Keep stirring the sugar as it can burn easily. Pour the melted sugar caramel into a 9 by 13-inch baking dish, coating around the bottom and sides. Pour in the milk mixture. Place the entire baking dish in a larger dish filled halfway up the smaller baking dish with water, but be sure not to let any water spill into the flan mixture. Cover with foil. Bake in the oven for 45 minutes to 1 hour, or until the custard is set.
• Let the custard cool 2 hours before serving.

SIMPLY THE BEST MEXICAN FLAN

Steps:

• Heat 1/2 cup sugar in sauce pan to make caramel.
• Watch closely till it turns amber, swirl now and then.
• Pour to individual 5 ramekin cups.
• Let cool to form base of the flan.
• In a pan, heat milk with half and half just till barely simmering.
• If making it coffee flavor, now is the time to put the coffee granules.
• Add the 1/2 cup remaining sugar and stir till dissolved.
• Pour some of the milk mixture to eggs and beat (just to temper eggs).
• Pour the warm egg mixture back to the pan and keep whisking.
• Add in vanilla and salt.
• Pour to ramekins.Place all ramekins in a big pan 13x9.
• Bake 325 oven for 45 minutes bane maria.
• (pouring hot water on the 13x9 pan, working up to 1 inch of water on the ramekins.).

AUTHENTIC SPANISH FLAN RECIPE

Steps:

• Preheat the oven to 300°F (150°C).
• Start by preparing the ramekins (you could also use one larger mold if you prefer): put six of them (3/4 cup volume) on a 13-inch baking dish. Fill the dish with hot water (use a kettle or the hottest water from the tap). The warmth is important here, since it will keep the ramekin warm when the sugar syrup goes in and stop it from hardening.
• Cook 1 cup of the sugar over medium-low heat for about 10 minutes until it liquefies and turns a light golden brown color. You'll need to keep a watchful eye on the sugar here, to stop it from burning.
• Take it off the heat and quickly pour it into the ramekins. If it starts to harden midway through, put it back on the heat and stir until it's smooth again. Set aside while you make the rest of the flan.
• In a large mixing bowl, gently mix together the eggs with the remaining 1/2 cup of sugar until creamy.
• Add the milk and vanilla and stir until well-combined.
• Divide the flan mixture evenly among the six ramekins, pouring right on top of the caramel. Cover each ramekin with aluminum foil and tightly seal. Bake in the oven for 40 minutes to one hour, or until it wobbles and jiggles when you lightly shake the ramekin. If making small ramekins you will likely only need 40 minutes. If making a large mold you may need the full hour. Quickly check and jiggle when unsure.
• Take the ramekins out of the water-filled baking dish and set aside to cool to room temperature. Then place in the fridge covered with foil and chill for at least 6 hours (preferably overnight).
• To serve, take a butter knife and run it around the inside of the ramekin. Quickly (and gently!) flip the ramekin over the plate. The caramel should run out to coat it as a sauce. If any of the caramel has hardened and stuck to the ramekin, just leave it!

MEXICAN FLAN

Steps:

• Preheat the oven to 350° Fahrenheit. Have a 9-inch round pan ready.
• In a large bowl, combine the 12 egg yolks, condensed milk, evaporated milk, vanilla and whisk until all the yolks are broken up. Set aside
• In a small saucepan, place 1/2 cup of granulated sugar and let sit until it starts to melt. (2-5 minutes). Once the sugar starts melting stir until it is completed melted. Pour the melted sugar into the 9-inch round pan.
• Place the 9-inch round pan into a larger rectangular pan, pour in the flan mixture on top of the sugar.
• Place the rectangular pan and round pan in the oven and fill the rectangular pan to the rim with water. Make sure not to get water in the flan. (This is the water bath)
• Bake in preheated oven for about an hour, until a bubble forms at the top of the flan.
• Remove from oven and let cool for two hours.
• Flip out onto a plate and enjoy chilled or warm!

MEXICAN FLAN

Steps:

• Heat ½ cup sugar in a skillet, stirring constantly until it melts.
• It will turn a dark golden color.
• Remove from heat.
• Immediately pour the melted sugar into a round tart pan or round pie pan.
• Swirl it around the pan to evenly coat the bottom.
• In a large bowl, beat the eggs.
• To the bowl, add milk (or half and half), ½ cup sugar, vanilla, and orange peel.
• For the water bath:
• Place a large roasting pan on an oven rack.
• Inside the roasting pan, add the caramel coated pan to the center.
• Pour egg mixture into the caramel coated pan.
• Run the tap water until it gets hot.
• Carefully add the hot tap water in the roasting pan and around the uncooked flan pan to a depth of 1 inch.
• Bake at 325 F for close to l hour, or until a knife comes out clean.
• Cool the flan on a wire rack.
• Then chill for at least 3½ hours.
• To unmold the flan:
• Use a spatula and gently go around the sides of the pan.
• Place the serving platter over the pan.
• Flip the pan and the platter and allow the flan to come down.
• Spoon any of the caramel that may remain in the pan on top of the flan.
• Slice and Enjoy!

MEXICAN FLAN

Steps:

• Preheat the oven to 325 degrees.
• Combine the sugar, water and lemon juice in a heavy-bottomed saucepan.
• Heat over medium-low heat. When the sugar begins to melt, lift the pan and gently swirl it to move the sugar.
• Continue to swirl the pan periodically until all the sugar has melted and the mixture is a deep amber color.
• Pour the caramel into an 8-inch cake pan or flan pan.
• In a large mixing bowl combine the eggs, sweetened condensed milk, evaporated milk, vanilla, and salt. Whisk until the mixture is smooth and no traces of egg remain.
• Pour the custard through a strainer into the caramel coated cake pan.
• Cover the cake pan with foil and place in a casserole dish.
• Boil water and pour the water around the base of the cake pan. Fill the casserole dish until the water comes halfway up the cake pan.
• Place the casserole dish with the cake pan inside in the oven. Bake for 45 - 50 minutes until the flan is set.
• Remove from the oven and remove the cake pan from the water bath. uncover and let cool.
• To Unmold the Flan: Place the flan back in the casserole dish and pour hot water around the base of the cake pan - coming up about 1/4 of an inch. Let sit for 2 - 3 minutes.
• Remove the cake pan from the casserole and place your serving dish on top, serving side down.
• Grasping both the cake pan and the serving plate securely, flip the pan and serving platter so that the cake pan is on top.
• The flan should pop right out onto the serving platter. If it doesn't plop right out, shake the cake pan to loosen the flan.
• Spoon any remaining caramel over the top of the flan.
• Garnish with fresh berries and mint if desired. Serve.

CHOCOFLAN RECIPE

Steps:

• Gather the ingredients. Position a rack in the center of the oven and heat to 350 F.
• Combine the eggs, sugar, and butter in a large bowl and mix with an electric beater or whisk by hand until well blended.
• Sift the flour and the cocoa powder into another large bowl and whisk together.
• Pour the egg-butter mixture into the flour-cocoa mixture and fold together until well combined. Set aside.
• In a blender, combine the sweetened condensed milk, cream, eggs, and vanilla. Blend on medium until well combined, about 2 minutes. Set aside.
• In a small saucepan, combine 3/4 cup sugar with 1/4 cup water over medium heat. Cook, stirring occasionally, until the mixture turns golden brown, about 9 minutes.
• Generously grease the inside of a 9-inch (9-cup) bundt pan, including the center tube, with vegetable oil. Drizzle the caramel mixture over the bottom and some over the sides of the pan.
• Pour the chocolate batter into the pan, smoothing it evenly with a silicone spatula.
• Gently pour the flan mixture over the chocolate batter, gently smoothing it evenly with a silicone spatula. Cover the bundt pan with foil.
• Place the bundt pan inside a larger roasting or baking pan. Fill the larger pan half-way with very hot water. Transfer to the oven and bake until the layers have swapped and a toothpick inserted into the cake comes out clean, about 1 hour.
• It's not ready, yet! Remove the cake from the roasting pan. Remove the foil, and let the cake cool to room temperature, then refrigerate for at least 4 hours. To unmold, cover with a plate and carefully invert to release the cake from the pan. Serve with fresh raspberries, if you like.

FLAN MEXICAN

Steps:

• Preheat the oven to 325 degrees F.
• Melt 1 cup of the sugar in saucepan over low heat and cook until golden brown, about 20 minutes. Watch the sugar carefully as it can burn quickly (adding 2 tablespoons of water to the sugar will also help it not burn). Put the caramel into custard cups to cover the bottom.
• In mixing bowl add the remaining 1 cup sugar, eggs, and vanilla. Boil the milk, then slowly add to sugar egg mix whisking well. Strain through a fine strainer. Ladle the mixture into the caramel coated custard cups, filling 3/4 full. Put the filled cups into a water bath and cover. Cook for about 50 minutes. Check after 30 minutes. Cool to room temperature.
• To serve, run a knife around the edges to loosen and invert onto plates.