Classic Mexican Flan - Custard With Caramel Topping

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READY IN: 1hr 23mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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