mexicandessert· 6 servings
≈643 kkal · P 20.1g · L 52.9g · KH 23.9g (per recipe, TKPI estimate)
Flan Meksiko
MBG-eligible
Mexican Flan
Ingredients
- 1 cup granulated sugar (for caramel)
- 2 tablespoons water
- 4 large eggs
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 fl oz) evaporated milk
- 1 cup whole milk
- 1 tablespoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- 11. In a saucepan, combine sugar and water; heat over medium until it turns golden amber, then pour the caramel into a 9‑inch round baking dish, swirling to coat the bottom.
- 22. In a large bowl, whisk eggs lightly, then add condensed milk, evaporated milk, whole milk, vanilla, cinnamon, and salt; mix until smooth.
- 33. Strain the mixture through a fine sieve into the caramel‑lined dish to remove any egg solids.
- 44. Place the dish in a larger roasting pan and add hot water to the pan until it reaches halfway up the sides of the flan dish (water bath).
- 55. Preheat the oven to 350°F (175°C) and bake the flan for 45‑55 minutes, or until a knife inserted near the center comes out clean.
- 66. Remove the flan from the water bath, let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
- 77. To serve, run a thin knife around the edges, invert onto a serving plate, and let the caramel sauce flow over the flan.
Source: llm-generated