Indulge in the rich, creamy perfection of traditional Mexican flan, a dessert that transcends generations. This classic custard, with its impossibly smooth texture and subtle caramel notes, is a testament to the artistry of Mexican cuisine. Forget complicated recipes and store-bought versions; this recipe unlocks the secrets to achieving a flawlessly silky flan, easily made at home with readily available ingredients. The caramel’s deep amber hue and the custard's delicate sweetness create a symphony of flavor in every bite, making it the perfect ending to any meal.
Prepare to be amazed by how simple it is to recreate this beloved dessert. This step-by-step guide will walk you through each stage, from crafting the perfect caramel to ensuring a perfectly set custard. Get ready to impress your family and friends with a homemade flan that rivals any restaurant's offering. Let's begin creating this culinary masterpiece together!
Tools Needed
- saucepan
- cake pan
- mixing bowl
- whisk
- strainer
- aluminum foil
- large pot with rack
- serving plate
Ingredients
- Sugar: 1 cup
- Eggs: 5
- Salt: a pinch
- Mexican Vanilla: 1 tablespoon
- Lime Juice: a few drops
- Evaporated Milk: 1 can
- Heavy Cream: 1 cup
- Sweetened Condensed Milk: 1 can
- Water: 5 cups
- Fresh Strawberries
Step-by-Step Instructions
Step 1. Make the Caramel and Flan Mixture
- In a saucepan over medium heat, melt 1 cup of sugar, stirring to ensure even melting. Once completely melted, pour into a lightly greased cake pan.
- Beat 5 room-temperature eggs lightly. Add a pinch of salt, 1 tablespoon of Mexican vanilla, a few drops of lime juice, 1 can of evaporated milk, 1 cup of heavy cream, and 1 can of sweetened condensed milk. Combine all ingredients and strain the mixture.
Step 2. Bake the Flan
- Pour the flan mixture over the caramel in the cake pan. Cover tightly with aluminum foil.
- Place the cake pan in a large pot with 5 cups of boiling water. Cover the pot, reduce heat to low, and cook for 1 hour and 25 minutes. Check for doneness; it should be slightly jiggly.
Step 3. Cool and Chill
- Turn off the heat and let the flan cool for 10-15 minutes before removing it from the water bath. Let it cool completely to room temperature, then refrigerate overnight or for at least 4 hours to set.
Step 4. Unmold and Serve
- To unmold, run a knife around the edges of the flan and carefully invert it onto a serving plate. Garnish with fresh strawberries and enjoy!
Read more: No-Bake Carlota de Limon: Easy Mexican Lime Icebox Cake Recipe
Tips
- Don't over-beat the egg mixture to avoid adding too much air.
- The lime juice helps to balance the eggy flavor.
- Be careful when handling the hot water bath.
Nutrition
- N/A
FAQs
1. Can I use a different type of sugar for the caramel?
While granulated sugar works best for its even caramelization, you can experiment with light brown sugar for a richer caramel flavor. Keep a close eye on it as it may caramelize faster.
2. My flan didn't set properly. What went wrong?
This usually happens if the oven temperature was too high, the baking time was too short, or the eggs weren't fully incorporated into the custard. Make sure to follow the recipe's temperature and time guidelines precisely and whisk the custard until completely smooth.
Congratulations! You've successfully made a creamy, traditional Mexican flan. This recipe proves that creating this elegant dessert is easier than you might think. Now, savor every bite of this homemade masterpiece and enjoy the compliments from your delighted guests.