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Mexican Flan by Daisy Martinez
Joined: Jul 17, 2006
Posted to Thread #30276 at 6:03 pm on May 8, 2018
Makes 8 "Daisy servings" or 12 regular servings
1 cup sugar
One 12-ounce can evaporated milk
One 14-ounce can sweetened condensed milk
3/4 cup milk
3 large eggs
2 teaspoons vanilla extract
1 cup Nestle's Media Crema or sour cream
1. Preheat the oven to 350 degrees F.
2. Make the caramel: Have ready a 9.5-inch-deep dish pie plate and a pair of potholders or oven mitts. Pour the sugar into a small, heavy saucepan. Set it over medium-low heat until the sugar starts to liquefy and form clumps. Stir slowly and constantly; the sugar will eventually liquefy completely, then begin to color. Pay careful attention to the caramel at this point; once it starts to color it will darken quickly. Pull the pan from the heat when the caramel is the color of a bright, shiny penny. Scrape all the caramel into the pan, put on the mitts and grab the pie plate firmly. Carefully but quickly rotate the pan so the bottom and halfway up the sides of the plate are coated with caramel. Set the prepared pan into a shallow roasting pan.
3. Bring a tea kettle of water to a boil. Meanwhile, combine the evaporated milk, condensed milk, milk, eggs, yolks, and vanilla in a blender jar. Blend on very low speed just until the eggs are blended, a few seconds. Add the crema Mexicana or sour cream and blend a few seconds until smooth. Let stand for a minute then scoop off any foam that rises to the surface.
4. Pull out the oven rack and set the roasting pan with the caramel-lined pie plate on the shelf. Pour the custard mix into the plate. Pour enough water from the tea kettle into the roasting pan to come halfway up the side of the plate. Bake until the center of the flan is set, about 35 minutes.
5. Remove from the oven and cool to room temperature in the water bath. Refrigerate until completely chilled, at least 2 hours or up to 1 day.
6. To serve, center a large plate over the flan and, with one quick flip invert the flan over the plate. Give it a few seconds; the flan will slip right out of the mold and onto the plate. Scrape any caramel left in the mold over the flan. Serve chilled.
Inside me lives a skinny woman crying to get out, but I can usually shut her up with cookies!
Other messages in this thread:
- 30276. cheezz, I made your Mexican flan this week. That recipe now has cult status! Thank you for posting. - Traca - 8:59pm on 05/06/18 (6)
- is that one cup of milk in the recipe? [NT] - Janet in NC - 2:13pm on 05/08/18
- 3/4 cup whole milk...I don't know why it always inserts question marks and I can't edit it [NT] - cheezz - 5:54pm on 05/08/18
- Mexican Flan by Daisy Martinez - cheezz - 6:03pm on 05/08/18
- Thanks go to Daisy Martinez! It IS heavenly, isn't it :) [NT] - cheezz - 5:55pm on 05/08/18
- I've made this countless times. It has perfect consistency. Look for Crema in hispanic ingredients - MarilynFL - 9:05pm on 05/08/18
- Also Target and Bel Air/Raleys [NT] - cheezz - 3:56pm on 05/12/18