Flan Recipe Silky Smooth and Delicious2014-08-04
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Creme caramel recipe, flan recipe, Mexican flan or even leche flan. You may have heard of all these terms and wondered what the difference was. These names are all interchangeable. They mean the same thing. Flan is an egg based custard that is baked in a caramel- lined dish in a bain-marie.
It is creamy, smooth and oh so delicious.
If you are not familiar with a bain-marie it’s really nothing more than a water bath. The custard is placed in a baking dish and then placed into another pan with water in it. The water helps the flan cook evenly by distributing the heat and insulates the custard so that it cooks slower for that creamy, silky texture.
After cooking, the flan is turned out onto a plate for serving. You can use a 9 inch pie plate for baking the flan or individual ramekins. You will notice I used the individual ramekins in the video.
Flan is commonly found on many Mexican restaurant menus. Now you can make our easy flan recipe right in your own home. If you ever wondered how to make flan I will show you how easy it is.
Watch My Flan Video
Creme Caramel Flan Recipe:
- 1 cup sugar
- 3 eggs
- 1 can evaporated milk (13 oz.)
- 1 can sweetened condensed milk (14 oz.)
- 1 tsp. vanilla extract
- 1/2 tsp. almond extract
Heat one 9 inch pie plate or 6 ramekins in a 200 degree oven.
Boil several cups of water in a kettle or pan for use in the bain-marie.
In a heavy sauce pan heat the sugar on medium heat. Remove the warmed dishes from the oven and place it near the sugar heating on the stove.
Start stirring the sugar when it begins melting then stir constantly until it turns into a golden brown liquid.
Quickly pour the caramel into the warmed pie plate or ramekins and tilt the plate to coat the bottom and sides. Work quickly as the sugar hardens within seconds.
Set plate(s) aside.
In a medium size bowl add the eggs and the vanilla and almond extracts. Mix until well blended but not frothy. Add the evaporated and sweetened condensed milks, and mix again until well combined.
Pour the mixture into a strainer into another bowl to remove any clumps. Remember, we want our custard to be very smooth.
Now pour the mixture into the caramel coated plate(s). Place flan into a larger pan such as a roasting pan and put in a 325 degree oven. Add hot water up to 1 – 2 inches up the side of the flan plate.
Bake uncovered for 45 -60 minutes or until a thin knife inserted into the flan comes out clean.
Cool and then refrigerate for at least 2 hours before serving.
Serve It Up
To serve, take a sharp knife and cut around the edge of the flan to release it from the dish.
Lay a plate with a lip on top of the custard. Holding both plates tightly together flip them over. The flan should release into the plate. If the custard needs encouragement shake it gently. It should release.
The caramel syrup topping will flow down the sides of the flan which is why the dish should have a lip to hold back the syrup.
You can garnish with a couple of strawberries if you like.
Our flan recipe is the perfect finish to a Mexican dinner.