Recipe

Mexican Flan Recipe

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Ingredients

Directions

Step #1 Caramel.
Step #2 Put the sugar & water in a small saucepan & stir over low heat/flame until the sugar dissolves.
Step #3 Bring to the boil & cook this until golden.
Step #4 Pour into an 18cm sandwich pan or 6 individual moulds (coated lightly with oil).
Step #5 Rotate the pan or moulds until the caramel coats the sides & base.
Step #6 Set aside.
Step #7 Heat the evaporated milk & fresh milk with the split vanilla pod - but don't boil.
Step #8 Remove from the heat & let this stand for 5 mins.
Step #9 Beat the eggs & sugar together until mixed.
Step #10 Pour the egg/sugar mix slowly into the milk, stirring constantly.
Step #11 Remove the vanilla pod & pour the filling into the caramel lined pan or moulds.
Step #12 Put the custard into a baking dish with hot water to come halfway up the sides.
Step #13 Bake in a moderately warm oven 160C (325F) for 25 mins (individual moulds) or 45 mins (pan) - or until a knife inserted in the centre comes out clean.
Step #14 Cool, then chill for a few hrs or overnight.
Step #15 Unmould on to a serving dish or individual plates.
Step #16 Serve with pouring cream.
Enjoy the Mexican Flan recipe