Authentic Mexican Flan
Ready In: 1 hr 5 mins
Serves: 6-8
Yields: 1 flan
Ingredients
For the Caramel Sauce
- 1 1⁄2 cups white sugar
- 1⁄2 cup water
Custard
- 2 cups whole milk
- 1 (14 ounce) can condensed milk
- 1 (12 ounce) can evaporated milk
- 1 -7 5⁄8 ounce media crema, table cream (it will be in the international aisle, if you can't find it, you can use creme fraishe, or if you ca)
- 2 tablespoons cornstarch
- 2 teaspoons vanilla extract (you can use almond also or any flavor)
- 2 whole eggs
- 3 egg yolks
Directions
- Put all of your ingredients in a blender, blend on low until you can see that everything is well incorporated. Then add your milk mixture to the cooled sugar. Place flan carefully in to a water bath, the water should be cool and so should your oven. Bake at 400' for 45 min to an hour or until you can insert a knife and it comes out clean, time will vary depending on your oven. Let the flan sit in the fridge for a good 4 hours or even better overnight. Serve with whipped cream and Delish!
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