MEXICAN FLAN
We love Mexican food! And I have heard that Americans are really the ones that celebrate Cinco de Mayo, not Mexico so much. There is some history about that you can research if you want, but it’s an interesting study.
I have made flan with several different recipes, but this one is by FAR the BEST FLAN you will every try! Here is the recipe…
MEXICAN FLAN
Milk Reduction:
- 2 quarts whole milk (8 cups)
- 1 cup sugar
- 2-inch cinnamon stick
Caramel:
- 1 cup sugar
- 1/3 cup water
Custard:
- 6 large eggs
- 6 large egg yolks
- 1 tsp. vanilla extract
- 2 teaspoons Kahlua (optional)
- 2 teaspoons dark Jamaican rum (optional)
Step 1 – the Milk:
Bring the milk, sugar and cinnamon stick to a boil in a large saucepan. Adjust the heat to a brisk simmer without boiling over; stirring regularly. Let reduce to 1 quart (4 cups), about 45 minutes.
Step 2 – Prepare the Molds:
Place 10 ceramic 6-ounce ramekins or heavy duty custard cups in a baking pan deep enough to hold 2 inches of water. Preheat oven to 350℉ and place rack in the middle of the oven.
Step 3 – the Caramel:
Bring to a boil, wash down the sides of the pan with a brush dipped in water, then simmer over medium heat, without stirring, until the syrup begins to color. Swirl the pan continually over the flame until the syrup is an even deep amber. Immediately pour the caramel into the ramekins, then tilt the ramekins to distribute it over the bottom and sides. This must be done very quickly, before the caramel hardens.
Step 4 – the Custard:
Beat the eggs, yolks, vanilla, Kahlua and rum in a large bowl until liquidy. Slowly beat in the hot reduced milk, strain through a fine-mesh sieve, then pour into the ramekins.
Step 5 – Baking the Flan:
Fill the baking pan with the custard cups with 2 inches of simmering water, being careful not to get water into the custard cups; cover lightly with foil and bake until the custard has just set (a knife inserted near the center will come out clean), about 30 minutes. Remove from the oven and let cool in the water bath (the custard will set completely as it cools). Once cooled, thoroughly chill in the refrigerator.
Step 6 – Unmolding the Flan:
Run a non-serrated knife around the edge, penetrating to the bottom, then twist the dish back and forth to ensure that the custard is free from the mold. Invert a plate over the top, reverse the two and give the mold a gentle shake from side to side to release any suction holding the flan in. If there is still caramel on the bottom of the mold, either scrape it out onto the flan, or set the mold in very hot water until it softens enough to pour out.
Optional: Splash flans on serving dishes with a sprinkle of additional Kahlua.
Makes 10 servings.
***For more recipes, you can purchase our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorite Recipes“.***
And stay with us at our Bed and Breakfast Inn and we’ll cook you one of our signature 3-course gourmet breakfasts, which may include this flan as our 3rd course dessert!
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