Easy Mexican Flan
2 cups of white sugar
1 14 oz can of sweetened and condensed milk
1 12 oz can of evaporated milk
4 large eggs
1 Tbsp vanilla extract
Pre-heat oven to 350 degrees.
Place a heavy bottom sauce pan over medium heat and add sugar.
After 5 minutes the sides and bottom will start to melt, stir gently with a wooden spoon or swirl the pan around.
Cook until sugar has melted and turns dark amber in color.
Press down with a spoon any big clumps of sugar. It doesn't really matter if the caramel turns out a little bit grainy.
Pour the caramel over the bottom of a of 8" by 4" round baking dish, coating the bottom completely. Set aside.
Place the flan ingredients in a blender and blend until well combined. Pour over caramel.
Place over a larger baking dish and fill with about 2 inches of hot water.
Cook, covered for 30-35 minutes. The flan will look "shaky", but a knife inserted in the middle should come out clean.
Cool on a baking rack for an hour.
Refrigerate preferably over night or at least 3 hrs.
When ready to serve, run a knife around the edges, caramel should sip through all the sides.
Invert into a serving plate and enjoy!
Pairs Well With
This a delicious traditional Mexican dessert that is simple to make and definitely a crowd pleaser!
Caution: Be carful while making the caramel, IT IS HOT! Have a bowl of icy water just in case you get it on your skin.
*Variations include adding a Tbsp granulated instant coffee to blender OR 1 Tbsp of cocoa powder.