Mexican Flan Recipes

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FLAN MEXICANO (MEXICAN FLAN)

This recipe was given to me by my mother-in-law, who is from Durango, Mexico. I had to beg her for years to give this recipe to me. Finally, she gave it to me for Christmas. I added orange zest, but the original recipe calls for just pure vanilla. You can use almond extract as well.

Provided by Amy Shurts

Categories     World Cuisine Recipes     Latin American     Mexican

Time 6h5m

Yield 8

Number Of Ingredients 10



Flan Mexicano (Mexican Flan) image

Steps:

  • Place sugar in a heavy saucepan over medium-high heat, and cook, stirring constantly, until the sugar melts and turns a golden amber color, about 10 minutes. Watch carefully once syrup begins to change color, because it burns easily. Carefully pour the melted sugar syrup into a flan mold. Let cool.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Pour whole milk, sweetened condensed milk, eggs, egg yolks, orange juice, orange peel, vanilla extract, and cornstarch into a blender, and blend for a minute or so, until the mixture is smooth. Pour in the cream, and pulse several times to incorporate the cream. Pour the mixture over the cooled caramel syrup in the flan mold.
  • Line a roasting pan with a damp kitchen towel. Place the flan mold on the towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
  • Bake in the preheated oven until the center of the flan is set but still slightly jiggly when moved, 45 minutes to 1 hour. Let the flan cool, then refrigerate for at least 4 hours. To serve, run a sharp paring knife around the inside of the mold to release the flan. Invert a plate on the mold, flip the mold over, and gently remove the mold to unmold the flan and reveal the syrupy caramel topping.

Nutrition Facts : Calories 434.2 calories, Carbohydrate 56.3 g, Cholesterol 207 mg, Fat 19.8 g, Fiber 0.1 g, Protein 8.9 g, SaturatedFat 11.3 g, Sodium 115.3 mg, Sugar 54.1 g

1 cup white sugar
1 cup whole milk
1 (14 ounce) can sweetened condensed milk
3 eggs
3 egg yolks
¼ cup freshly squeezed orange juice
1 tablespoon grated orange peel
1 tablespoon vanilla extract
1 tablespoon cornstarch
1 cup heavy cream

MEXICAN FLAN (BAKED CARAMEL CUSTARD)

This is a traditional Mexican and Spanish dessert and by far my favorite. It is very easy to make and looks beautiful.

Provided by Bergy

Categories     Dessert

Time 3h45m

Yield 10 serving(s)

Number Of Ingredients 7



Mexican Flan (Baked caramel Custard) image

Steps:

  • Heat 1/2 cup sugar in a heavy skillet or saucepan, stirring constantly until it melts and turns a dark golden color.
  • Remove from heat and immediately pour into a 4 1/2 cup metal ring mold, swish it around so it evenly coats the bottom of the ring mold.
  • In a large mixing bowl, lightly beat the eggs.
  • Stir in milk,1/2 cup sugar, vanilla and orange peel.
  • Place caramel coated ring mold in another pan and place on an oven rack.
  • Pour egg mixture into the ring mold and pour the hottest tap water possible around the ring mold to a depth of 1 inch.
  • Bake at 325Ffor close to l hour or until a knife comes out clean.
  • Cool flan on a wire rack, Chill for at least 3 1/2 hours.
  • To unmold the flan loosen edges with a spatula, slip spatula down the sides to let air in.
  • Place the serving platter over the mold and flip to allow the flan to slip onto the platter.
  • Spoon the caramel that may remain in the mold on top of the flan.
  • Pile sliced fruit in the center and serve.

1/2 cup sugar
6 eggs
3 cups milk
1/2 cup sugar
1 1/2 teaspoons vanilla
1 teaspoon orange rind, grated
sliced fruit (Strawberries, Kiwi or other fruit)

AUTHENTIC MEXICAN FLAN

Authentic Mexican Flan does not contain Cream Cheese, since there is no cream cheese down in Mexico. Now, this recipe is from my mother in law who lives in Durango, Mexico. It's been passed down for 4 generations. And after begging her she let me see her make it. It's absolutely DIVINE!

Provided by amyandcatarino

Categories     Dessert

Time 1h5m

Yield 1 flan, 6-8 serving(s)

Number Of Ingredients 10



Authentic Mexican Flan image

Steps:

  • Put all of your ingredients in a blender, blend on low until you can see that everything is well incorporated. Then add your milk mixture to the cooled sugar. Place flan carefully in to a water bath, the water should be cool and so should your oven. Bake at 400' for 45 min to an hour or until you can insert a knife and it comes out clean, time will vary depending on your oven. Let the flan sit in the fridge for a good 4 hours or even better overnight. Serve with whipped cream and Delish!

1 1/2 cups white sugar
1/2 cup water
2 cups whole milk
1 (14 ounce) can condensed milk
1 (12 ounce) can evaporated milk
1 -7 5/8 ounce media crema, table cream (it will be in the international aisle, if you can't find it, you can use creme fraishe, or if you ca)
2 tablespoons cornstarch
2 teaspoons vanilla extract (you can use almond also or any flavor)
2 whole eggs
3 egg yolks

FLAN MEXICAN

Provided by Food Network

Categories     dessert

Time 55m

Yield 8 servings

Number Of Ingredients 4



Flan Mexican image

Steps:

  • Preheat the oven to 325 degrees F.
  • Melt 1 cup of the sugar in saucepan over low heat and cook until golden brown, about 20 minutes. Watch the sugar carefully as it can burn quickly (adding 2 tablespoons of water to the sugar will also help it not burn). Put the caramel into custard cups to cover the bottom.
  • In mixing bowl add the remaining 1 cup sugar, eggs, and vanilla. Boil the milk, then slowly add to sugar egg mix whisking well. Strain through a fine strainer. Ladle the mixture into the caramel coated custard cups, filling 3/4 full. Put the filled cups into a water bath and cover. Cook for about 50 minutes. Check after 30 minutes. Cool to room temperature.
  • To serve, run a knife around the edges to loosen and invert onto plates.

2 cups sugar
4 eggs
1/2 teaspoon vanilla extract
2 cups milk

SIMPLY THE BEST MEXICAN FLAN

I had this when I was in Sanfo visiting a friend. its so light and sweet. Try it, you' ll know what I mean.

Provided by shygirl

Categories     Dessert

Time 1h5m

Yield 5 ramekins, 5 serving(s)

Number Of Ingredients 7



Simply the Best Mexican Flan image

Steps:

  • Heat 1/2 cup sugar in sauce pan to make caramel.
  • Watch closely till it turns amber, swirl now and then.
  • Pour to individual 5 ramekin cups.
  • Let cool to form base of the flan.
  • In a pan, heat milk with half and half just till barely simmering.
  • If making it coffee flavor, now is the time to put the coffee granules.
  • Add the 1/2 cup remaining sugar and stir till dissolved.
  • Pour some of the milk mixture to eggs and beat (just to temper eggs).
  • Pour the warm egg mixture back to the pan and keep whisking.
  • Add in vanilla and salt.
  • Pour to ramekins.Place all ramekins in a big pan 13x9.
  • Bake 325 oven for 45 minutes bane maria.
  • (pouring hot water on the 13x9 pan, working up to 1 inch of water on the ramekins.).

Nutrition Facts : Calories 497.8, Fat 33, SaturatedFat 19.3, Cholesterol 274, Sodium 216.3, Carbohydrate 44.3, Sugar 40.5, Protein 7.8

1 cup granulated sugar, divided
1 1/3 cups whipping cream
1 cup half-and-half
4 eggs, slightly beaten
1 teaspoon vanilla
1/4 teaspoon salt
1 teaspoon instant coffee granules (optional)

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