MEXICAN FLAN
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
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
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