how do you make mexican flan?

Answer 1

FLAN (MEXICAN CUSTARD)

1 can evaporated milk
1 can condensed milk
1 tbsp. vanilla
4 eggs, at room temperature
1/4 c. sugar

Melt sugar in a skillet until light brown, pour into a pie pan (glass). Blend milks, eggs and vanilla (don't over blend), pour into pie pan. Put glass pie dish into a large baking pan. Pour water into baking pan so that dish sits in water while cooking. Bake at 325 degrees for 1 hour, cool and refrigerate. Caramel on bottom will be runny.http://www.cooks.com/rec/view/0,1813,152188-249193,00.html

Answer 2

Makes: 12

I N G R E D I E N T S
1 cup sugar
6 egg yolks (room temperature)
2 whole eggs (room temperature)
24 ounces evaporated milk
3/4 cup sugar
2 teaspoons Mexican vanilla extract

I N S T R U C T I O N S
Preheat oven to 350 degrees F.

Place the 1 cup sugar in a heavy-bottomed saucepan and caramelize over medium heat At first, swirl the pan over the heat, but do not stir (this will cause it to clump). After about 8 minutes, when the sugar has begun to liquefy, stir with a heavy spoon. When the caramel turns light brown, quickly (and carefully burns are painful) pour into a 2-quart, high-sided metal flan mold. Tip pan so caramel coats the bottom and up sides of mold. Work fast; caramel hardens quickly.

Using a whisk, beat together the egg yolks, eggs, evaporated milk, sugar and vanilla. Mixture should be well-blended but not frothy. Pour into the caramelized mold. Cover with the flan mold lid and secure with clips. (this prevents the top from overcooking). Place the mold in a larger pan (such as a roasting pan) and pour in about 1 1/2 inches of hot water.

Place on the bottom rack of the preheated oven and bake for approximately 65 minutes. After 55 minutes, open the oven door and test the flan by inserting the thinnest knife you own into the middle of the flan. Do not go all the way to the bottom. If large curds cling to the knife the flan is not yet done. Give it about 10 minutes longer. If just a film of custard clings to the knife, the flan is done. When you jiggle the mold, the custard should shimmer in the middle but look cooked around the edge.

Remove from oven and cool mold on a rack. The flan will continue to cook for about an hour after being removed from the oven. During this time it will set up. Refrigerate at least 2 hours before unmolding.

Unmold
Run a thin, sharp knife around the edge of the flan. Move the pan from side to side to see if the flan is slipping and free from the edges of the pan. Place a flat serving platter with a raised rim on top of the mold. Holding the platter and mold together tightly, flip them over. The flan should slip easily onto the platter, along with most of the caramel sauce. Use a spoon to remove more caramel and spoon it around the custard. The bottom of the pan will have a hard layer of caramel still on it.

Serve
Cut flan into wedges spooning caramel sauce over each slice.

Answer 3

Flan Mexican Recipe courtesy Orlando Ortega
Show: FoodNation With Bobby Flay
Episode: Taos
2 to 3 cups sugar, plus 2 cups sugar
8 eggs
1 teaspoon vanilla
4 cups milk

Preheat the oven to 325 degrees F.
Melt 2 cups sugar in saucepan over low heat and cook until golden brown, about 5 to 8 minutes. Watch the sugar carefully as it can burn quickly. Put the caramel into custard cups to cover the bottom.

In mixing bowl add remaining sugar, eggs, and vanilla. Boil the milk, then slowly add to sugar egg mix whisking well. Strain through a fine strainer. Ladle the mixture into the caramel coated custard cups, filling 3/4 full. Put the filled cups into a water bath 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 4

FLAN (Mexican Custard) 8 eggs 2/3 c. sugar a million/4 tsp. salt 2 cans (12 oz..) evaporated milk 2 tsp. vanilla a million/2 c. brown sugar Beat eggs slightly; upload sugar and salt. combination in milk and vanilla. Sift brown sugar into backside of 8 5 ounce custard cups or a a million a million/2 quart baking dish. Pour custard combination over sugar. place in shallow baking pan of warm water. Bake at 325 stages for 30-40 minutes or till knife inserted close to middle comes out sparkling. chill out in one day. Sprinkle with added brown sugar in the previous serving or unmold to serve. 12 servings. OR MEXICAN FLAN 8 eggs 2/3 c. granulated sugar 2 (14 a million/2 oz..) evaporated milk 2 tsp. vanilla extract OR a million tsp. brandy a million/2 c. packed, easy brown sugar Preheat oven to 350 stages. Beat eggs properly. upload sugar, combination properly. Beat in milk and upload vanilla or brandy. Sift brown sugar into backside of 9 x 5 x 3 inch loaf pan then pour custard gently over it. place loaf pan in shallow baking dish containing warm, yet no longer boiling water. Bake at 350 stages for a million hour, or till knife inserted comes out sparkling. do no longer cover. Refrigerate in one day. in the previous serving, run knife around edge of flan to loosen, then finally end up onto a small platter. Serves 12 OR MEXICAN DESSERT (FLAN) 3/4 c. sugar (could use a million cup) 3 eggs 3 egg yolks a million a million/2 tsp. vanilla 3 oz.. pkg. cream cheese a million (14 oz..) can condensed milk a million (12 oz..) can evaporated milk Caramelize sugar; pour into pie dish and swirl onto components and throughout backside. combination all different components at the same time in nutrition processor; do no longer over whip or combination. upload liquid to dish and place over warm water tub. Bake at 350 stages on center rack for 60 minutes. eliminate from oven and water tub; enable to chill out then refrigerate. Invert to serve. Bueno. JM

Answer 5

Go to this site they have tons of great recipes all rated by people who have made them.
http://allrecipes.com

Answer 6

go to the store, by the ready mix, follow directions on container, eat

Answer 7

I collect recipes, so here are a a few different flavors.

1 3/4 cups whipping cream
1 cup milk (do not use low-fat or nonfat)
Pinch of salt
1/2 vanilla bean, split lengthwise
1 cup sugar
1/3 cup water

3 large eggs
2 large yolks
7 tablespoons sugar

Position rack in center of oven and preheat to 350°F. Combine cream, milk and salt in heavy medium saucepan. Scrape seeds from vanilla bean into cream mixture; add bean. Bring to simmer over medium heat. Remove from heat and let steep 30 minutes. Meanwhile, combine 1 cup sugar and 1/3 cup water in another heavy medium saucepan.

Stir over low heat until sugar dissolves. Increase heat to high and cook without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Quickly pour caramel into six 3/4-cup ramekins or custard cups. Using oven mitts as aid, immediately tilt each ramekin to coat sides. Set ramekins into 13x9x2-inch baking pan.

Whisk eggs, egg yolks and 7 tablespoons sugar in medium bowl just until blended. Gradually and gently whisk cream mixture into egg mixture without creating lots of foam. Pour custard through small sieve into prepared ramekins, dividing evenly (mixture will fill ramekins). Pour enough hot water into baking pan to come halfway up sides of ramekins. Bake until centers of flans are gently set, about 40 minutes. Transfer flans to rack and cool. Chill until cold, about 2 hours. Cover and chill overnight. (Can be made 2 days ahead.)

To serve, run small sharp knife around flan to loosen. Turn over onto plate. Shake gently to release flan. Carefully lift off ramekin allowing caramel syrup to run over flan. Repeat with remaining flans and serve. Serves 6.
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Mexican Chocolate Flan
cool, smooth and not too sweet, this custard dessert is even more elegant with grated orange zest sprinkled on top.

4 ounces Mexican chocolate or
4 ounces unsweetened chocolate plus ¼ tablespoon ground cinnamon
1 1/3 cups sugar, divided
1 cup milk
2 cups heavy cream or whipping cream
3 egg yolks
2 eggs
1 tablespoon orange-flavored liqueur (optional)
Hot water

In top of double boiler, melt Mexican chocolate. Cool slightly.

In 3-quart pot, combine 1/3 cup sugar, milk and heavy cream. Warm over medium heat. Stir in chocolate. (Add cinnamon now if using unsweetened chocolate.) Stir until sugar is melted and chocolate is evenly distributed. When warm, remove from heat.

In bowl, combine egg yolks and eggs. Gently add to milk mixture, whisking continuously. Add liqueur.

In skillet over medium heat, melt remaining 1 cup sugar to make caramel. As sugar begins to liquefy, keep it moving. Stir so all sugar crystals melt. Cook until sugar is melted and amber colored. Remove from heat. Immediately pour among 6 ramekins, turning them to cover bottom and sides.

Divide milk mixture evenly among ramekins. Place ramekins into baking dish. Add hot water halfway up sides of ramekins. Bake for 30 minutes, or until set. Cool to room temperature. Cover each ramekin with plastic wrap. Chill for 3 hours. To serve, run knife around edge of ramekin. Invert plate on top of ramekin and flip. (Caramel will flow over and down side of flan. Serves 6
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Vanilla and Lime Flan
Caramel:
½ c sugar
3 Tbsp water

Base:
2 c condensed milk
2 c whole milk
3 limes zested
1 vanilla bean
6 eggs

Preheat the oven to 360F. To make the caramel, heat together the water and sugar gently, over medium flame, until it is golden brown, about 10 minutes, ensuring the mixture does not burn.

Meanwhile, pour the condensed milk and whole milk into a pan. Add the lime zest. Slice the vanilla pod in half and carefully scrape out the vanilla seeds and add these to the milk mixture. Simmer the milk slowly for 15 minutes to let the flavors combine. Once the caramel is ready, pour into a cake pan and swirl it around to evenly coat the bottom of the pan. Set aside.

In a bowl, crack the eggs and beat together. Slowly pour a little of the warm milk mixture into the eggs. This will temper the eggs. Once the warm milk has raised the temperature of the eggs, pour in the rest of the milk and stir to combine. Pour all of the mixture into the cake pan over the caramel. Cook the cake pan in a water bath by placing the pan inside a larger pan that is filled halfway with water. Place in the oven and cook for 45 minutes-1 hour.

Once ready, allow to cool and place inside a refrigerator overnight. The flan is then ready to be flipped over gently and served.
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These are fun since you can have a variety of "toppings" within one recipe:
1 1/2 cups whole milk
1 cup half-and- half
1 teaspoon vanilla extract
1/2 cup sugar

An assortment of jams, preserves, or dessert sauces such as: Blueberry jam Apricot preserves Butterscotch ice cream topping Hot fudge ice cream topping

6 eggs
Additional Equipment:
Roasting pan large enough to accommodate 8 custard cups with at least 1-inch to spare around
8 custard cups
Glass or stainless steel bowl with a spout
Fine mesh strainer
Small nonreactive saucepan
A kettle boiling water
Whisk

Heat oven to 350 degrees F. In the saucepan, combine the milk, half-and-half, vanilla, and sugar. Bring to a bare simmer over medium-low heat.

Next, place 1 to 2 tablespoons of each topping into each of the custard cups. The topping should come a few millimeters up the side of the custard cup.

Separate 3 of the eggs using the slotted spoon. Reserve the whites. (Note: Freeze the whites in ice trays. After the whites are frozen, place the frozen cubes into zip-top freezer bags. The frozen whites can be frozen up to a year.)

Place a mixing bowl on a rubber pad or a wet towel to prevent the bowl from spinning out of control. In a mixing bowl, combine the remaining whole eggs and the yolks. Whip the eggs with a whisk until slightly thickened and lightened in color. While whisking the eggs, drizzle in about a quarter of the hot milk. Now whisk the tempered eggs back into the saucepan with the remaining milk mixture.

Place a fine mesh strainer over a glass or stainless steel bowl with a spout. Pour the egg mixture through the strainer in order to catch any curdled egg bits or particles that may be in the mixture. Place the custard cups into the roasting pan. Evenly distribute the custard into the custard cups, going short on the first pass. Place the pan on the middle rack of the oven and pour boiling water into the pan just under the level of the custard.

Cook the flans for about 40 minutes, or until they wobble slightly when the pan is wiggled, about 40 minutes. You can also insert a paring knife midway between the edge and the center. If it comes out clean, the flans are done. Using tongs, remove the cups from the pan to a towel-lined sheet pan. Allow the water in the roasting pan to cool before discarding. Cool, cover and chill.
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Pumpkin Flan With Apple Walnut Syrup

Pumpkin Flan
1 can (16 ounces) pumpkin
1 cup evaporated skim milk
1 cup fat-free egg substitute
1/2 cup maple syrup

Apple Walnut Syrup
2 medium apples, peeled, cored and chopped
1/2 cup maple syrup
2 tablespoons chopped roasted walnuts

To make the pumpkin flan: In a large bowl, combine the pumpkin, milk, eggs and maple syrup; mix until blended. Coat a 9" round microwave-safe cake pan with no-stick spray. Pour the mixture into the prepared pan. Microwave on high for 20 minutes, turning every 5 minutes, until set.

To make the apple walnut syrup: Place the apples, maple syrup and walnuts in a medium microwave-safe bowl. Microwave on high for 10 minutes.

To serve, slice the flan into wedges and top with the warm apple walnut syrup.

note: If you don't have a microwave, bake the flan at 350 F for 40 minutes, or until the center is set. To make the sauce, combine the apples, maple syrup and walnuts in a medium saucepan. Cook the mixture over medium heat for 20 minutes, or until the apples are soft.