Flan Mexicano (Mexican Flan)

Raven Higheagle

By
@ravenhigheagle

This recipe was given to me by my mother-in-law, who is from Durango, Mexico. I had to beg her for years to give this recipe to me. Finally, she gave it to me for Christmas. I added orange zest, but the original recipe calls for just pure vanilla. You can use almond extract as well.


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Rating:

Comments:

Serves:

Serves 8

Prep:

6 Hr 15 Min

Cook:

55 Min

Method:

Bake

Ingredients

1 c
white sugar
1 c
whole milk
1 (14) oz
can sweetened condensed milk
3 large
eggs
3
egg yolks
1/4 c
freshly squeezed orange juice
1 Tbsp
grated orange peel
1 Tbsp
vanilla extract
1 Tbsp
cornstarch
1 c
heavy cream

Directions Step-By-Step

1
Preheat oven to 350 degrees.
2
Place sugar in a heavy saucepan over medium-high heat, and cook, stirring constantly, until the sugar melts and turns a golden amber color, about 10 minutes. Watch carefully once syrup begins to change color, because it burns easily. Carefully pour the melted sugar syrup into a flan mold. Let cool.
3
Pour whole milk, sweetened condensed milk, eggs, egg yolks, orange juice, orange peel, vanilla extract, and cornstarch into a blender, and blend for a minute or so, until the mixture is smooth.
4
Pour in the cream, and pulse several times to incorporate the cream. Pour the mixture over the cooled caramel syrup in the flan mold.
5
Line a roasting pan with a damp kitchen towel. Place the flan mold on the towel, inside roasting pan, and place roasting pan on oven rack.
6
Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
7
Bake in the preheated oven until the center of the flan is set but still slightly jiggly when moved, 45 minutes to 1 hour.
8
Let the flan cool, then refrigerate for at least 4 hours.
9
To serve, run a sharp paring knife around the inside of the mold to release the flan. Invert a plate on the mold, flip the mold over, and gently remove the mold to unmold the flan and reveal the syrupy caramel topping.

About this Recipe