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Easy Mexican Flan


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

Caramel:
2 cups of white sugar

Flan:
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


Notes

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.

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