Latin American Caramel Flan
Flan is a traditional desert from Mexico and is popular all over South and Central America. It is an excellent finish for a spicy dinner.
Emma Wells and Corey Odell made this recipe for the ExperiencePlus! Christmas dinner party. Because the staff all loved it so much, we are publishing it for you to enjoy as well.
Serving Size: 10
Preparation time: 2 hours
- For the caramel:
- 2/3 cup sugar
- 1/4 cup water
- For the Custard:
- 2 cans evaporated milk (28 oz)
- 3/4 cup sugar
- 6 whole eggs
- 6 egg yolks
- 1 teaspoon vanilla extract
- Place a large mold into a larger pan that could hold about two inches of water. Boil water in a teakettle, and preheat the oven to 350 degrees.
- To make the caramel, mix the 2/3 cup sugar and 1/4 cup of water together in a small heavy-bottomed saucepan. Bring the mixture to a boil, while stirring continually. Brush the sides of the saucepan periodically with water, as needed. After it boils, stop stirring and let it simmer until the syrup begins to turn a pale gold. Then, swirl the pan briskly over the burner until the syrup is colored a very deep amber. Quickly pour the caramel into the prepared mold. Tilt the mold so that the caramel evenly coats the bottom of the pan.
- To make the custard, beat all of the eggs and vanilla together in a bowl.
Mix in the evaporated milk. Pour the custard into the prepared mold.
- Fill the larger baking pan(with the mold inside it) with two inches of the boiling water from the teakettle. Cover the two pans with a tinfoil “tent” to lock the moisture in.
- Bake the flan at 350 degrees for 40-50 minutes. Remove from the oven and let the flan cool in its mold in the water bath.
- To remove the flan, run a dull knife around the edge of the custard, and then flip it onto a deep serving dish. Refrigerate until it is served.