Mexican Flan

Recipe by Fairy Nuff
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 6
YIELD: 6 6 flans
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement