Musings about Parenting Through Culinary Creations

Flan

 

 

 

 

 

I like many people in my family have a sweet tooth, and flan is seriously one of my favorites. It is more than one of my favorites–it is a weakness. There is so much goodness all in one place with this dessert. It is creamy, silky, saucy, sweet, and hey there is fruit involved too. Which counts as a healthy item. What what!! *does the running man (which has been renamed “shuffling”)* I am not going to lie though, the first few times I made this dish I freaked out that it wouldn’t turn out when it came time to invert it on to the serving plate. Ooooh, and there is the anxiety over, is the caramel too thick/did I just ruin my sauce pan because it does not look like it is ever going to wash off.  Every time the caramel does come off the pan once it soaks for a few minutes, and the custard does invert properly. Don’t worry you too will feel all the stages of flan making anxiety, but you too will also have a super deliciously awesome dessert in the end. I will tell you why… It is because it is in fact so EASY to make. Don’t over think this one friends. Try it out and I promise you will not be disappointed.

 

 

Print Recipe
Mexican Flan
creamy, silky baked custard
Prep Time 15 Minutes so you can listen to "Still Got Time"
Cook Time 1 Hour
Passive Time 1 Hour
Servings
People, and two cute puppies who had a little nibble off of a toddler's plate
Ingredients
Prep Time 15 Minutes so you can listen to "Still Got Time"
Cook Time 1 Hour
Passive Time 1 Hour
Servings
People, and two cute puppies who had a little nibble off of a toddler's plate
Ingredients
Instructions
  1. Preheat your oven to 325 degrees along with your baking dish. It works well to have the dish warm that way the caramel is easier to spread. You can use little ramekins or a large round glass baking dish does the trick too.
  2. Whisk the eggs and whole milk together. Next add in your sweetened condensed milk and whisk again until smooth. Set aside.
  3. In a heavy bottomed sauce pan melt the cup of sugar stirring constantly until the sugar is completely dissolved, smooth and caramel in color.
  4. Remove the baking dish from the oven and spread the caramel on the bottom and sides of the dish. Next give the egg mixture a last whisk to make sure everything is still smooth. Pour the mixture into the baking dish.
  5. Place the dish in a roasting pan and fill the roasting pan with warm water till it is comes half way up the side of the dish. When the water level is correct place the roasting pan with the ready to be cook flan into the oven for an hour. The flan is done when you can stick a knife in the center and it comes out clean.
  6. Allow the flan to cool completely on a cooling rack and then place it in the fridge for about 2- 3 hours. Serve with fresh strawberries and whip cream if you like, or just eat it straight up out of the dish over the sink with a glass of champagne or sparkling wine (not that this has been done by my mother, grandmother and I ).


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