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Easy Mexican Flan

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Why I Love This Recipe

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.

Ingredients You'll Need

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!

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