Mexican Dessert Recipe
Mexican dessert reicpe provide a custard specialty fitting for a king. Delicious mothwatering rich custard Mexican dessert called flan is one of my favorite. You will find it served throughout Spain, Mexico, South America, the Caribbean and now right out of your own Kitchen.
Thanks to Robin from Cooking Mexican Recipes for allowing us to use this Mexican dessert recipe for Flan, Silky Smooth and Delicious.
1/3 cup sugar
1 can evaporated milk (13 oz.)
1/4 cup sugar
1 tsp. vanilla
Heat a 9 inch pie plate of flan pan in a 200 degree oven.
Boil several cups of water in a kettle (used for the bain-marie)
In a heavy sauce pan heat 1/3 cup sugar on medium heat. Remove the pie plate from the oven and place it near the sugar heating on the stove.
Start stirring the sugar when it begins melting then stir constantly until it turns into a golden brown liquid.
Quickly pour the caramel into the warmed pie plate and tilt the plate to coat the bottom and sides. Work quickly as the sugar hardens within seconds.
Set plate aside.
In a medium size bowl add the eggs and the 1/4 cup sugar. Mix until well blended but not frothy. Add the milk, vanilla and salt and mix again.
Pour into caramel coated plate.
Place flan into a larger pan such as a roasting pan and put in a 325 degree oven. Add hot water up to 1 - 2 inches up the side of the flan plate.
Bake uncovered for 45 -55 minutes or until a thin knife inserted halfway between center and edge comes out clean.
Cool and then refrigerate for at least 2 hours before serving.
Take a sharp knife and cut around the edge of the flan to release it from the dish.
Lay a plate with a lip on top of the custard. Holding both plates tightly together flip them over. The flan should release into the plate. If the custard needs encouragement shake it gently. It should release.
The caramel sugar topping will flow down the sides of the flan which is why the dish should have a good sized lip.
Slice and serve on individual plates. Top each slice with caramel sauce and garnish with a couple of strawberries.
Our flan recipe is the perfect finish to a Mexican dinner.
Note: A bain-marie (or "water bath"; plural bains-marie) is an apparatus used in cooking for applying gentle heat to food. The food is placed in a container which in turn is placed in a shallow dish filled with hot water, which is then usually placed in an oven.
Classic Mexican Flan
- Mexican Dessert Recipe
1/2 Cup Sugar
1 Cup Milk
3 Large Egg yolks
1 Teaspoon Vanilla extract
14 Ounce Sweetened condensed milk
3 Large Eggs
1/2 Teaspoon Almond extract
In a small saucepan melt sugar over moderate heat, stirring frequently,
until sugar is a dark, caramel-colored liquid. Remove from heat and pour
into a 4 cup metal ring mold or 8 individual molds.
Quickly turn mold to coat bottom and sides with the caramel. Let cool so caramel hardens.
Heat oven to 325F.
Put the condensed milk, milk, eggs, egg yolks and flavorings into an electric blender. Cover and blend to mix well. Pour mixture into mold; put mold in a larger pan filled with water to depth of 1/2".
Bake for 1 hour. Remove from oven and remove mold from water. Cool and then
refrigerate up to 2 days.
Cover mold with an inverted serving platter. Hold mold and platter together and turn them over. Lift off mold. Caramel will fall as a liquid sauce over the custard.
Source: The E-Cookbook Library
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