Recipe: Flan

flan

To celebrate Day of the Virgin of Guadalupe on December 12th I bring you a Flan recipe.  The above photo was actually my first attempt.  It was really tasty.  I hope you try it and enjoy!!

Flan

 

Ingredients:

1 (14 ounces) can sweetened condensed milk

1 ¼ cup milk

4 large eggs

½ cup sugar (for the caramel)

In a blender mix, the can of sweetened condensed milk, milk and eggs. Blend for 30 seconds and set aside. Place a 8 inch cake pan (I use a Wilton metal pan) on a counter ready for when caramel is done.

In a sauce pan on medium-low add ½ cup granulated sugar. Stir consistently until sugar dissolves and becomes liquid and light brown, do not put on high heat, sugar will burn fast, be sure to stir consistently.

As soon as caramel is done, immediately pour into the cake pan. Spread on the bottom, this will harden fast, so work fast.

Now mix the milk mix for a few seconds just to make sure it is combined. Pour mix over caramel. Cover the pan with Reynolds wrap.

Place the flan in a larger pyrex type dish, add water to the PYREX PAN ONLY, NOT IN THE FLAN. Place the flan pan that is in a water bath in a 350 degree oven for 1 hour and 15 minutes.

The flan is ready when it is set in the center.

When the flan is done, take the flan pan out of the water bath and let it cool completely. Then refrigerate the flan still in the pan for at least 2 hours or overnight.

To serve the flan, you will need a large plate with a lip to hold in the caramel. Right before you are ready to serve the flan, take off the lid to the flan pan. Run a butter knife around the outside edge of the flan to make sure the edges are loose. Then twist the pan back and forth quickly — the flan is loose if it moves freely within the pan. Now place the plate on top of the flan pan where the lid was. Holding the flan pan and plate tightly together, flip the plate and pan over so that the plate is on the bottom and flan pan is on the top. Carefully lift off the flan pan. Your flan should be sitting in the caramel on the plate, ready to enjoy!

Source: I received this recipe from a friend, she was unsure of original post.

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