Mexican Flan Recipe

Ingredients:

• 1 cup and 1/2 cup sugar
• 6 large eggs
• 1 14oz can sweetened condensed milk
• 2 13 oz cans evaporated milk
• 1 teaspoon vanilla

Preparation :

• Preheat oven to 325 degrees. You will need 6 six-ounce ramekins or other specialty flan cook ware and a large baking pan to put them in. (Here’s a picture of 6 oz. Ramekin bowls. You can buy these at stores like Target
• Pour 1 cup sugar in warm pan over medium heat. Constantly stir sugar until is browns and becomes caramel.
• Quickly pour approximately 2-3 tablespoons of caramel in each ramekin, tilting it to swirl the caramel around the sides. (Reheat caramel if it starts to harden.)
• In a mixer or with a whisk, blend the eggs together. Mix in the milks then slowly mix in the 1/2 cup of sugar, then the vanilla. Blend smooth after each ingredient is added.
• Pour custard into caramel lined ramekins.
• Place ramekins in a large glass or ceramic baking dish and fill the dish with about 1-2 inches of hot water.
• Bake for 45 minutes in the water bath and check with a knife just to the side of the center. If knife comes out clean, it’s ready.
• Remove and let cool down then place in the fridge for 1 hour.
• For serving, invert each ramekin upside down onto a small plate.

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Orange Flan Recipe

For the Caramel :

• 1/2 cup granulated sugar
• 4 teaspoons water
• 2 teaspoons corn syrup (optional)

For the Orange Custard :

• 6 large eggs
• 5 tablespoons granulated sugar
• 1 1/3 cups freshly squeezed orange juice (about 4 to 5 oranges)
• 1 teaspoon orange zest

Caramel Directions:

• In a small skillet, mix together the sugar, water, and corn syrup (if using). Bring to a boil over medium-high heat.
• Start swirling the syrup gently (don’t stir) and continue cooking until the caramel is amber-colored.
  Immediately pour the caramel into the 4 ramekins to coat the bottom evenly. Let the caramel set and cool completely before making the custard.

Orange Custard Directions :

• Preheat the oven to 325ºF / 165ºC.
• Make the orange custard.
• Lightly beat the eggs with a fork until light-colored, taking care to minimize the amount of air incorporated into the eggs.
• Add the sugar and continue beating while pouring in the orange juice. Strain. Add the orange zest and stir.
• Prepare the bain-marie/water bath. Place cloth or paper towels in an empty 9×13-inch baking dish (this helps insulate the bottom of the ramekins from excessive heat). Set the ramekins on the towels and distribute the custard evenly.
• Place in the preheated oven and carefully pour enough hot water in the baking dish to at least the same level as the custard.
• Bake at 325ºF / 165ºC for 45 to 55 minutes, until the custard is set in the center. A wooden skewer inserted in the center of the custard should come out clean. Remove from the bain-marie/water bath and let cool at room temperature.
• Refrigerate until thoroughly chilled.
• To serve, run a thin-bladed knife around the custard edge and invert on a plate to unmold. Some of the caramel will remain stuck to the bottom of the ramekins.

Served : 4 peoples

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