Best 4 Milk Mexican Flan Recipes

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.

4 MILK MEXICAN FLAN

Steps:

• Preheat the oven to 350°F.
• Bring a tea kettle of water to a boil.
• Make the caramel: Have ready a 9-inch glass 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 pie plate, put on the mitts and grab the pie plate firmly. Carefully but quickly rotate so the bottom and halfway up the sides of the plate are coated with caramel.
• Set the prepared pan into a shallow roasting pan.
• Make the filling: 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 Media Crema and blend a few seconds until smooth. Let stand for a minute then scoop off any foam that rises to the surface.
• Put the roasting pan with the caramel-lined pie plate in the oven. Pour the custard mix into the pie plate.
• Carefully pour enough water from the tea kettle into the roasting pan to come halfway up the side of the pie plate.
• Bake until the center of the flan is set, about 35 minutes. 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.
• 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.
• Be extremely careful when working with caramel: By the time the caramel is brown enough to pour into the mold it will be very hot-much hotter than boiling water. Handle the pot and pie plate carefully and, when tilting the pan, keep it at arm's length from you.

MEXICAN FLAN

Steps:

• 1. Caramelize sugar by pouring into a heavy saucepan and stirring continuously with a WOODEN spoon over a low flame until sugar melts and turns golden brown.
• 2. Pour sugar immediately into a 1-quart casserole, coating the bottom and sides evenly (accomplished by holding casserole dish in your hands and carefully tilting to coat sides). **BE CAREFUL WITH POURING OF HOT SUGAR AS IT CAN CAUSE SEVERE BURNS!
• 3. Allow sugar to cool.
• 4. Prepare custard by beating eggs, adding milk and vanilla; mix well.
• 5. Pour into casserole and set casserole into larger pan containing 1-inch of hot water.
• 6. Bake at 350°F for 1-1 1/2 hours or until knife inserted comes out clean. It should be golden brown on top.
• 7. To serve: Loosen around sides with a spatula and turn onto a serving dish.
• 8. Chill and serve with the sauce created from the casserole dish.

SPANISH FLAN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
• In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
• Bake in preheated oven 60 minutes. Let cool completely.
• To serve, carefully invert on serving plate with edges when completely cool.

MEXICAN FLAN (BAKED CARAMEL CUSTARD)

Steps:

• Heat 1/2 cup sugar in a heavy skillet or saucepan, stirring constantly until it melts and turns a dark golden color.
• Remove from heat and immediately pour into a 4 1/2 cup metal ring mold, swish it around so it evenly coats the bottom of the ring mold.
• In a large mixing bowl, lightly beat the eggs.
• Stir in milk,1/2 cup sugar, vanilla and orange peel.
• Place caramel coated ring mold in another pan and place on an oven rack.
• Pour egg mixture into the ring mold and pour the hottest tap water possible around the ring mold to a depth of 1 inch.
• Bake at 325Ffor close to l hour or until a knife comes out clean.
• Cool flan on a wire rack, Chill for at least 3 1/2 hours.
• To unmold the flan loosen edges with a spatula, slip spatula down the sides to let air in.
• Place the serving platter over the mold and flip to allow the flan to slip onto the platter.
• Spoon the caramel that may remain in the mold on top of the flan.
• Pile sliced fruit in the center and serve.