Flan Recipe a Popular Mexican Dessert Recipe in learning How to Make Mexican Food

The flan recipe is one of many Mexican desserts. Made with the few plentiful local products, it was easy to be one of the traditional Mexican desserts.

There are many Mexican dessert recipes. With a little variation this one can be changed to fit any taste buds.

CARAMEL FLAN RECIPE

• 5/8 Cup sugar


• 1 Tablespoon water


• 3 Beaten eggs


• 1 Tall can evaporated milk


• 1 Teaspoon vanilla

Preheat oven to 350 degrees.

Combine in a saucepan ¼ cups of sugar and water on low heat. Stir until the sugar has dissolved and formed brown syrup. Pour mixture into an oven ring mold, coating bottom and side with syrup.

In a bowl, combine eggs, remaining sugar, milk and vanilla. Beat slowly until well blended.

Pour into mold. Set in a baking pan filled with 1 inch of water.

Bake for 1 hour or until custard is set.

Let stand for 10 minutes and then chill for 3 hours.

Use a knife to loosen custard sides and invert onto a plate.

MEXICAN FLAN

• ¾ Cup sugar


• 4 beaten eggs


• 1 Can (14 ounces) sweetened condensed milk


• 1 Teaspoon vanilla extract

Preheat oven to 350 degrees.

Put sugar in a heavy saucepan over low heat. Stir constantly until sugar melts and turn brown.

Pour into a 1 quart casserole and spread around bottom and sides evenly.

Combine in a bowl the eggs, milk and vanilla. Beat until well blended.

Pour into the caramelized casserole dish.

Place casserole dish in a baking pan with 1 inch of water.

Bake 1 hour or until a knife inserted comes out clean.

Cool completely and chill for 2 hours before serving.

Run knife around edge to loosen and turn out on platter.

Dump caramel syrup on the top.

This is my favorite Flan Recipe below because of the cinnamon.

FLAN RECIPE #1

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• 1 Cup sugar


• 12 eggs


• 2 Cups sugar


• 7 Cups whole milk


• 2 Teaspoons vanilla


• 2 Teaspoon cinnamon, optional

Preheat oven to 350 degrees.

Caramelize the 1 cup of sugar over medium heat until melted. Pour immediately into 12 buttered baking cups.

Beat the eggs until foamy and gradually add the 2 cups of sugar.

Heat the milk over medium heat to just before boiling point. If desired, add cinnamon at this point.

Add the egg mixture to the hot milk, whisking until blended.

Reheat and add the vanilla, whisking again.

Divide mixture into each cup over the caramelized sugar.

Set cups into a flat pan with. Add a little water in pan around cups. Bake for 1 hour or until set.

Remove from oven and cool. Refrigerate until ready to serve. Do not remove from cups until ready to serve.

FLAN RECIPE #2

• 3 Tablespoons sugar


• 3 Ounces blanched almonds


• 1 Can sweetened condensed milk


• ¾ Cup cream


• 3 Whole eggs


• 3 Egg yolks

Preheat oven to 350 degrees.

Put the 3 tablespoons of sugar into an 8 inch cake pan. Place over medium heat and stir until sugar melted. Let set to cool until caramel is hardened.

Blend almonds on high for 3 seconds. Add condensed milk, cream, whole eggs and yolks. Blend on high for 10 seconds. Empty mixture into caramelized pan. Set pan in a larger pan and fill with ½ inch of hot water. Bake for 45 minutes or until set.

Cool and place in refrigerator. Keep refrigerated until cold. Remove from pan only when ready to serve. Invert on a chilled platter.

MEXICAN DESSERT RECIPES

• ¼ Cup chocolate fudge ice cream topping


• 3 Beaten eggs


• 1/3 Cup sugar


• 1 Teaspoon ground cinnamon


• 1 Teaspoon vanilla


• 1/8 Teaspoon salt


• 2 ½ Cups scalded milk

Heat oven to 350 degrees

Spoon 2 Teaspoons of the syrup into each of six custard cups.

Mix remaining ingredients, except milk, into a large bowl.

Stir in the milk gradually while mixing.

Pour mixture into the custard cups.

Place cups into a rectangular baking pan and set on oven shelf.

Pour into the pan about 1 inch of very hot water around the cups.

Bake about 45 minutes or until a knife inserted comes out clean.

Remove cups from pan and refrigerate for about 1 hour before serving.

Loosen with a knife and unmold on dessert plates.

CHOCOLATE DESSERT RECIPE-FLAN RECIPE

• 1 ½ Cups milk


• ½ Cup semisweet chocolate pieces


• 2 Inch cinnamon stick


• 1/3 Cup sugar


• 3 Beaten eggs


• 1/3 Cup sugar

Combine milk, chocolate and cinnamon stick in a small saucepan. Simmer over medium heat until chocolate has melted. Set aside.

Put 1/3 cup sugar into a skillet on medium heat until sugar melts and becomes golden brown. Immediately divide among 6 custard cups.

In a mixing bowl, stir cooled chocolate and remaining sugar into the beaten eggs. Pour custard equally into custard dishes.

Set cups in a baking pan and set on oven rack.

Pour 1 inch boiling water around cups.

Bake for 35 minutes or until a knife inserted comes out clean.

Remove cups and chill.

Loosen with a knife and invert on a dessert dish to serve.

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