Prep 20 mins
Cook 1 hr 3 mins
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.
- 295.73 ml sugar, divided
- 354.88 ml milk
- 118.29 ml heavy cream or 118.29 ml whipping cream
- 1 mexican cinnamon sticks (canela) or 1 regular cinnamon stick
- 4 large eggs
- 4.92 ml vanilla extract
- 0.25 ml salt
- 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!