Does any one knows the recipe for a mexican desert call flan?

Question

I WANT TO LEARN HOW TO MAKE IT FROM SCRACH . IT LOOKS LIKE A JELLO BUT IS NOT A JELLO I KNOW IT HAS EGG AND VANILLA. I JUST DON'T KNOW THE STEP BY STEP AND THE AMOUNT OF THE INGREDIENTS

Answer 1

this is my grandmothers recipe....

Ingredients
2 cups sugar
8 eggs
1 tsp vanilla or use a lemon zest
4 cups milk


Directions

Preheat the oven to 325 F. Melt 2 cups sugar in saucepan over low heat and cook until golden brown, about 5 to 8 minutes.

Stir frequently as the sugar can burn quickly. Cover the bottom of 8 custard cups with the caramelized sugar.

Alternate method: You can use a 10 inch pie pan instead of individual custard cups.

In mixing bowl add remaining caramelized sugar, eggs, and vanilla. Boil the milk, then slowly add to sugar egg mix whisking well.

Strain through a fine strainer or a tee shirt. Ladle the mixture into the caramel coated custard cups (or pie pan), filling each 3/4 full.

Put the filled cups into a Bain-Marie and cover. Cook for about 35 to 40 minutes. Check after 30 minutes. Cool to room temperature. To serve, run a knife around the edges to loosen and invert onto plates.

Answer 2

I've always made it from the box because it's too much work from scratch. Royal and Jello brands both make it and it's just like making cooked pudding, but with eggs. It will be as rich as the restaurant kind if you increase the eggs to 4 or 5. If the homemade/scratch recipe is difficult or doesn't work out, look in the Jello pudding boxes section of the grocery store. (I'm Mexican American and love flan.)

Answer 3

FLAN

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 c Granulated sugar
1 1/2 c Milk
1 c Heavy or whipping cream
1 tb Vanilla extract
3 Eggs
3 Egg yolks
3 tb Orange juice

PREHEAT OVEN TO 350F. Warm a 1-quart souffle dish by placing it in oven 5
to 6 minutes. Meanwhile, heat 1/2 cup granulated sugar in a saucepan over
high heat until it begins to melt. Cook, stirring constantly with a wooden
spoon, until sugar liquefies. Reduce heat and cook, stirring constantly,
until deep golden. Remove from heat. Pour caramel into warmed souffle dish,
turning dish to coat bottom and sides. Invert dish onto lightly buttered
aluminum foil. Cool. Heat the milk, cream and vanilla until hot; do not
boil. Remove from heat. Beat the eggs and the egg yolks in a large bowl
until light colored. Whisk in the remaining 3/4 cup sugar and beat until
light and lemon-colored. Stir in the orange juice. Slowly whisk in warm
milk mixture. Pour custard into prepared dish. Place dish in a roasting pan
and pour boiling water into pan to come halfway up the sides of dish. Bake
until a knife inserted in center comes out fairly clean, about 1 hour. Do
not let water boil. Cool on a wire rack; refrigerate, covered, overnight.
To unmold flan: Heat 1-inch water in a large skillet to boiling; turn off
heat. Dip a knife in water and run around edge of flan. Dip bottom of
souffle dish into water for a few seconds. Place a serving dish over top
and invert onto dish. To double recipe, make it twice. For individual
custard cups, increase sugar for caramel to 1 cup.