Operation Kitchen: Mexican Flan

I love Flan! It’s smooth, not too sweet and the homemade caramel is scrumptious! Not to mention – it is so easy to make!

Here’s a Flan recipe that I’ve made several times and give it 5 stars each time! To view the original recipe click here.

Ingredients:

• 1 cup and 1/2 cup sugar
• 6 large eggs
• 1 14oz can sweetened condensed milk
• 2 13 oz cans evaporated milk
• 1 teaspoon vanilla

Directions:

1. Preheat oven to 325 degrees. You will need 6 ramekins or other specialty flan cook ware and a large baking pan to put them in.
2. Pour 1 cup sugar in warm pan over medium heat.  Constantly stir sugar until is browns and becomes caramel. Quickly pour approximately 2-3 tablespoons of caramel in each ramekin, tilting it to swirl the caramel around the sides.  Reheat caramel if it starts to harden.
3. In a mixer or with a whisk, blend the eggs together.  Mix in the milks then slowly mix in the 1/2 cup of sugar, then the vanilla.  Blend smooth after each ingredient is added.
4. Pour custard into caramel lined ramekins.  Place ramekins in a large glass or ceramic baking dish and fill with about 1-2 inches of hot water.  Bake for 45 minutes in the water bath and check with a knife just to the side of the center. If knife comes out clean, it’s ready.
5. Remove and let cool.  Let each ramekin cool in refrigerator for 1 hour. Invert each ramekin onto a small plate, the caramel sauce will flow over the custard.