Best Mexican Flan Baked Caramel Custard Recipes

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FLAN MEXICANO (MEXICAN FLAN)



Flan Mexicano (Mexican Flan) image

This recipe was given to me by my mother-in-law, who is from Durango, Mexico. I had to beg her for years to give this recipe to me. Finally, she gave it to me for Christmas. I added orange zest, but the original recipe calls for just pure vanilla. You can use almond extract as well.

Provided by Amy Shurts

Categories     World Cuisine Recipes     Latin American     Mexican

Time 6h5m

Yield 8

Number Of Ingredients 10

1 cup white sugar
1 cup whole milk
1 (14 ounce) can sweetened condensed milk
3 eggs
3 egg yolks
¼ cup freshly squeezed orange juice
1 tablespoon grated orange peel
1 tablespoon vanilla extract
1 tablespoon cornstarch
1 cup heavy cream

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.

Nutrition Facts : Calories 434.2 calories, Carbohydrate 56.3 g, Cholesterol 207 mg, Fat 19.8 g, Fiber 0.1 g, Protein 8.9 g, SaturatedFat 11.3 g, Sodium 115.3 mg, Sugar 54.1 g

CLASSIC MEXICAN FLAN - CUSTARD WITH CARAMEL TOPPING



Classic Mexican Flan - Custard With Caramel Topping image

This traditional Mexican style flan is a luxurious baked custard, with a hint of canela-Mexican cinnamon and a rich caramelized topping. A classic! Makes a lovely special dessert that is similar to a creme brulee---a great finale to your favorite Mexican meal! (Note: Requires overnight chilling). Courtesy Ladies Home Journal.

Provided by BecR2400

Categories     Dessert

Time 1h23m

Yield 8 serving(s)

Number Of Ingredients 7

1 1/4 cups sugar, divided
1 1/2 cups milk
1/2 cup heavy cream or 1/2 cup whipping cream
1 mexican cinnamon sticks (canela) or 1 regular cinnamon stick
4 large eggs
1 teaspoon vanilla extract
1 pinch salt

Steps:

  • Heat oven to 325°F.
  • Melt 1/2 cup sugar in small saucepan over medium heat, swirling pan occasionally, until sugar becomes amber in color, 10 minutes (do not stir).
  • Pour caramel into the bottom of a 5-cup souffle dish.
  • Bring milk, cream, remaining 3/4 cup sugar and cinnamon stick to boil in small saucepan over medium heat.
  • Remove from heat; cover and let stand 10 minutes.
  • Meanwhile, whisk together eggs, vanilla and salt in large bowl.
  • Strain milk mixture through a sieve into eggs; whisk to combine.
  • Discard cinnamon stick.
  • Strain mixture again into prepared dish.
  • Place dish in a roasting pan, making sure there is at least one inch of space between the edge of the dish and pan.
  • Add enough hot water to roasting pan to come halfway up side of dish.
  • Bake until custard is just set, 60 to 65 minutes (mixture will jiggle slightly, but that's okay).
  • Remove flan from oven.
  • Let flan cool in hot-water bath 15 minutes.
  • Remove dish from water bath and cool completely on wire rack.
  • Cover with plastic wrap and refrigerate overnight.
  • To serve:.
  • Run a knife around edge of baking dish.
  • Place a serving plate slightly larger than dish on top.
  • Invert flan onto plate. Makes 8 servings. Makes a luxurious finale to your favorite Mexican meal!

MEXICAN FLAN



Mexican Flan image

Make and share this Mexican Flan recipe from Food.com.

Provided by Fairy Nuff

Categories     Dessert

Time 55m

Yield 6 6 flans, 6 serving(s)

Number Of Ingredients 7

1/2 cup water
1 cup sugar
410 g evaporated milk
3/4 cup milk
2 1/2 pieces vanilla pod
4 eggs
1/2 cup sugar

Steps:

  • Caramel.
  • Put the sugar and water in a small saucepan and stir over low heat until the sugar dissolves. Bring to the boil and cook until golden.
  • Pour into an 18cm sandwich pan or 6 individual moulds (coated lightly with oil). Rotate the pan or moulds until the caramel coats the sides and base. Set aside.
  • Heat the evaporated milk and fresh milk with the split vanilla pod - but don't boil. Remove from the heat and let stand for 5 minutes.
  • Beat the eggs and sugar together until blended. Pour the egg/sugar mix slowly into the milk, stirring constantly.
  • Remove the vanilla pod and pour the filling into the caramel lined pan or moulds.
  • Put the custard into a baking dish with hot water to come halfway up the sides.
  • Bake in a moderately warm oven 160C (325F) for 25 minutes (individual moulds) or 45 minutes (pan) - or until a knife inserted in the centre comes out clean.
  • Cool, then chill for a few hours or overnight.
  • Unmould on to a serving dish or individual plates. Serve with pouring cream.

Nutrition Facts : Calories 353.6, Fat 9.6, SaturatedFat 4.9, Cholesterol 165.1, Sodium 134.4, Carbohydrate 58.5, Sugar 50.2, Protein 9.8

CREAMY CARAMEL FLAN



Creamy Caramel Flan image

This recipe is a cross between egg custard and cheesecake. Rich and delicious.

Provided by Jo Poynor

Categories     Desserts     Custards and Pudding Recipes     Flan Recipes

Time 8h

Yield 10

Number Of Ingredients 6

¾ cup white sugar
1 (8 ounce) package cream cheese, softened
5 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a small, heavy saucepan over medium-low heat, cook sugar, stirring, until golden. Pour into a 10 inch round baking dish, tilting to coat bottom and sides. Set aside.
  • In a large bowl, beat cream cheese until smooth. Beat in eggs, one at a time, until well incorporated. Beat in condensed and evaporated milk and vanilla until smooth. Pour into caramel coated pan. Line a roasting pan with a damp kitchen towel. Place baking dish on 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 preheated oven 50 to 60 minutes, until center is just set. Cool one hour on wire rack, then chill in refrigerator 8 hours or overnight. To unmold, run a knife around edges of pan and invert on a rimmed serving platter.

Nutrition Facts : Calories 349.7 calories, Carbohydrate 41 g, Cholesterol 141.9 mg, Fat 16.6 g, Protein 10.5 g, SaturatedFat 9.6 g, Sodium 191.2 mg, Sugar 40.4 g

CREAMY CARAMEL FLAN



Creamy Caramel Flan image

A small slice of this impressively rich, creamy, caramel flan dessert goes a long way. What a delightful finish for a special meal or holiday celebration. -Pat Forete, Miami, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 10 servings.

Number Of Ingredients 7

3/4 cup sugar
1/4 cup water
1 package (8 ounces) cream cheese, softened
5 large eggs
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 teaspoon vanilla extract

Steps:

  • In a heavy saucepan, cook sugar and water over medium-low heat until melted and golden, about 15 minutes. Brush down crystals on the side of the pan with additional water as necessary. Quickly pour into an ungreased 2-qt. round baking or souffle dish, tilting to coat the bottom; let stand for 10 minutes. , Preheat oven to 350°. In a bowl, beat the cream cheese until smooth. Beat in eggs, 1 at a time, until thoroughly combined. Add remaining ingredients; mix well. Pour over caramelized sugar. , Place the dish in a larger baking pan. Pour boiling water into larger pan to a depth of 1 in. Bake until the center is just set (mixture will jiggle), 50-60 minutes. , Remove dish from a larger pan to a wire rack; cool for 1 hour. Refrigerate overnight. , To unmold, run a knife around edges and invert onto a large rimmed serving platter. Cut into wedges or spoon onto dessert plates; spoon sauce over each serving.

Nutrition Facts : Calories 345 calories, Fat 16g fat (9g saturated fat), Cholesterol 140mg cholesterol, Sodium 189mg sodium, Carbohydrate 41g carbohydrate (41g sugars, Fiber 0 fiber), Protein 10g protein.

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