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Mexican Caramel Flan

Western.Chefs's picture
Ingredients
  Sugar 3⁄4 Cup (12 tbs)
  Water 2 Tablespoon
For custard
  Milk 1 Cup (16 tbs)
  Light cream/Half and half 1 Cup (16 tbs)
  Eggs 3
  Sugar 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Vanilla extract 1 Teaspoon
  Brandy 2 Tablespoon
  Boiling water 1⁄4 Cup (4 tbs) (adjust quantity as needed)
  Heavy cream 1⁄2 Cup (8 tbs), whipped stiff
Directions

GETTING READY
1) Preheat the oven to 325 F.
2) In a non-stick pan, place 3/4 cup of sugar.
3) Simmer, stirring constantly, until sugar melts and forms a syrup.
4) Slowly stream in the water.
5) Quickly stream syrup into six 6-ounce custard cups and set aside.

MAKING
For Custard
6) In a saucepan, heat together milk and cream until bubbles form around edge of pan.
7) In a bowl, using an electric beater, beat eggs slightly.
8) Mix in the sugar, salt and vanilla.
9) Slowly stir in hot milk mixture and the brandy.
10) Gently stream 1/2 cup custard into each prepared custard cup.
11) Place the cups in a shallow pan and pour in boiling water to 1/2-inch level around cups.
12) Bake in the oven for 30 to 35 minutes or until a knife inserted in center comes out clean.

FINALIZING
13) Take out the cups from water.
14) Allow to cool and refrigerate for 3 hours or overnight.
15) Loosen by running small spatula around edge of cups.
16) Turn out the custards on serving dish and shake gently to release.
17) Fill whipped cream into a pastry bag with small star nozzle.

SERVING
18) Pipe the cream around edges and serve chilled.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Dessert
Method: 
Baked
Ingredient: 
Egg
Interest: 
Everyday, Healthy
Preparation Time: 
50 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
6

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