Classic Mexican Flan
Classic Mexican flan, also known as caramel custard, is very popular. It is a lighter version of Mexican custard and is very refreshing served after lunch or dinner. You can serve it with whipped cream or just by itself. There are other varieties of flan, such as chocolate, coconut, or fruit flavored but sometimes the traditional classic recipes are the best.
This flan looks gorgeous when served, as the caramel topping is dripping down the sides and tastes as divine as it appears. The almond and vanilla are typical Mexican recipe ingredients and give it an understated flavor. Classic Mexican flan is served chilled.
Anyone Can Make It
This recipe really is simple. Just take a look at the ingredients list and the preparation steps and you will not find anything confusing there at all. The flan itself is made with milk, sugar, eggs and condensed milk, and then the flavorings are added in the form of vanilla and almond, so you end up with a really great taste. Leave out the almond if you do not have any, but the vanilla is important because that always features in traditional flan recipes.
You will need 6 eggs in total – 3 whole ones and the yolks of the others. Save the 3 egg whites you have left over because you can use them to make another recipe such as meringues or an egg white omelet perhaps. The first thing to do is melt the sugar because that is going to be the brown syrup which drips attractively over the finished flan.
Combine the other ingredients to make the flan itself and then divide that mixture between the 8 molds which you have put the sugar syrup into. Now it is time to bake the desserts in the oven until they are done. Finally you need to chill them, and chilling them well before serving is important. This dessert is served chilled in Mexico and the cold temperature suits the silky texture of the flan, making this a very special eating experience.
- 1 cup milk
- ½ cup white sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 3 egg yolks
- ½ teaspoon almond extract
- 14 oz sweetened condensed milk
- Fresh mint leaves and raspberries, to garnish
- Melt the sugar in a small pan over a medium heat, stirring often, until it goes brown.
- Take the sugar off the heat and pour it into a 4 cup sized metal mold or 8 small molds, turning the molds so the sides and base are covered in the melted sugar.
- Let them cool so the caramel sets.
- Preheat the oven to 325 degrees F.
- Put the milk, eggs, egg yolks, condensed milk, vanilla extract and almond extract in an electric blender and mix well.
- Pour the mixture into the mold and put the mold into a bigger pan filled with ½ inch deep water.
- Bake the Mexican flan for an hour. Take it out of the oven and take the mold out of the water.
- Refrigerate it for up to 2 days. Unmold the flan on to a serving platter.
- The caramel will be liquid.
- This delicious Mexican caramel custard is perfect after any meal and it is a handy make ahead Mexican dessert.
- Garnish it with mint leaves and raspberries just before serving.
Classic Mexican flan is a fine dessert and it goes beautifully after any kind of main dish because it is not too filling but it is satisfying and very tasty. This recipe offers hints of both vanilla and almond so you can expect a very special dessert experience. As the photo shows, garnishing the flan with some fresh fruit and mint leaves gives a beautiful presentation and even though these garnishes are optional they are well worth adding, to enhance the appeal of this iconic Mexican dessert and give it an elegant flair.
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