Prep 20 mins
Cook 2 hrs
This comes from Emeril Lagasse and was found on foodnetwork.com. I am not a real "flan" kind of person, but this sounds pretty good.
- 3⁄4 cup sugar
- 4 large eggs
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 ounce) can evaporated milk
- 2 tablespoons Kahlua or 2 tablespoons other coffee-flavored liqueur
- mexican chocolate (to garnish) (optional)
- cocoa powder (to garnish) (optional)
- Preheat the oven to 350 degrees F.
- In a small saucepan, cook the sugar over medium heat until it starts to melt. Lower the heat and cook until caramelized to a golden brown. (Do not stir or touch the sugar, but swirl the pan to melt evenly.)
- Pour into a metal flan mold or 9-inch cake pan. Turn the dish and swirl to evenly coat the bottom. Let caramel cool and harden.
- Place the dish in a larger roasting pan and add hot water to come halfway up the sides of the baking dish. In a large bowl, whisk the eggs. Add the condensed and evaporated milks and Kahlua and whisk well to blend. Pour into the prepared pan. Bake until set and just firm in the center but still jiggles slightly, 50 minutes to 1 hour. Let cool on a wire rack. Refrigerate until well chilled, at least 2 hours.
- To serve, run a thin sharp knife around the rim of the flan. Place a platter or large plate on top of the flan and gently flip over so the plate is on the bottom. Lift away the mold. Garnish with powdered cocoa and top with Mexican chocolate shavings.
- Cut into wedges and serve immediately.
I make this all the time for family and friends. My brother-in-law can't get enough of this stuff. Instead of two tablespoons of Kahlua, I use three. Also, it's good with Bailey's Irish Cream, a dark rum, and a dark amaretto. I use glass and porcelain dishes for baking it, as I've found that it turns out smooth and creamy. Metal dishes somehow make the texture different. For the sugar, I do it straight, and I use a small, very heavy bottomed stainless steel skillet. Swirl the sugar by lifting and turning the pan, and don't let the sugar boil.
I have made this Flan on numerous occasions and it is to die for! The only thing I would change is adding a bit more kahlua. I really couldn't taste it but others said they did. My friends keep asking for me to make this. Now that I have an Wolfgang pressure cooker from HSN, I have to try this in there. I have made a regular flan in the PC, and hope this will work as well. The regular flan took only 18 minutes using a 6 inch round pan. Will edit my post when I try it. YUMMY!!!!!!
This is a truly outstanding recipe! It is simple to prepare and uses ingredients that most of us always keep on hand. My friend, Rosa, from Mexico gave me this same recipe about 4 years ago and I have made it many times; always to rave reviews! You can also experiment with using different liqueurs - they all taste great! (Frangelico mmmmmmmmm) I usually mix the custard ingredients in my blender on the lowest speed then pour into either prepared ramekins or into a prepared bundt pan. Cook the ramekins for 35-40 minutes and the bundt pan for 40-50 minutes. For those new to carmelizing sugar, add a couple of tablespoons of water to the sugar just to dissolve the sugar a bit and to help prevent scorching. As it says in the instructions DO NOT stir or touch the sugar, just gently swirl the pan. This recipe will make 8 1/2-cup ramekins.