Mexican Flan, pronounced [FLAHN] is commonly used as a term to describe the Spanish,
Portuguese or Mexican version of Creme Caramel normally baked in a water bath and turned
out of it's mold onto a plate for serving. In England the term usually refers to a
crust with either a sweet or savory filling. The crust is formed and baked in a flan
ring, cooled and filled. The sweet filling frequently includes a custard. Read more about "flan" including history.
Stainless steel flan pan, with lid,
7". Available at
Gourmetsleuth.com
Mexican Flan
Adapted from a recipe by
Jacquiline Higuera McMahan, San Francisco Chronicle, September, 2003
Makes: 12
I N G R E D I E N T S
1 cup sugar
6 egg yolks (room temperature)
2 whole eggs (room temperature)
24 ounces evaporated milk
3/4 cup sugar
2 teaspoons Mexican vanilla
extract
I
N S T R U C T I O N S
Preheat oven to 350 degrees F.
Place the 1 cup sugar in a heavy-bottomed saucepan and caramelize over medium heat At
first, swirl the pan over the heat, but do not stir (this will cause it to clump). After
about 8 minutes, when the sugar has begun to liquefy, stir with a heavy spoon. When the
caramel turns light brown, quickly (and carefully burns are painful) pour into a 2-quart,
high-sided metal flan mold. Tip pan so caramel coats the bottom and up sides of
mold. Work fast; caramel hardens quickly.
Using a whisk, beat together the egg yolks, eggs, evaporated milk, sugar and vanilla.
Mixture should be well-blended but not frothy. Pour into the caramelized mold. Cover with
the flan mold lid and secure with clips. (this prevents the top from overcooking).
Place the mold in a larger pan (such as a roasting pan) and pour in about 1 1/2 inches of
hot water.
Place on the bottom rack of the preheated oven and bake for approximately 65 minutes.
After 55 minutes, open the oven door and test the flan by inserting the thinnest knife you
own into the middle of the flan. Do not go all the way to the bottom. If large curds cling
to the knife the flan is not yet done. Give it about 10 minutes longer. If just a film of
custard clings to the knife, the flan is done. When you jiggle the mold, the custard
should shimmer in the middle but look cooked around the edge.
Remove from oven and cool mold on a rack. The flan will continue to cook for about an hour
after being removed from the oven. During this time it will set up. Refrigerate at least 2
hours before unmolding.
Unmold
Run a thin, sharp knife around the edge of the flan. Move the pan from side to side to see
if the flan is slipping and free from the edges of the pan. Place a flat serving platter
with a raised rim on top of the mold. Holding the platter and mold together tightly, flip
them over. The flan should slip easily onto the platter, along with most of the caramel
sauce. Use a spoon to remove more caramel and spoon it around the custard. The bottom of
the pan will have a hard layer of caramel still on it.
Serve
Cut flan into wedges spooning caramel sauce over each slice.
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