This Recipe is really, really easy and quick to prepare. I will let you know, however, that it is not a last minute recipe, because it takes a little while to cool and refrigerate it. Anyway, I like this recipe quite a bit. It has a sweet, syrupy sauce and a vanilla pudding-like consistency. Not to mention that it has the Authentic Mexican Stamp of Approval from my sister. :)
At the Epiphany, my sister and I made a bread called Rosca de Reyes (Three Kings Bread) that had a small baby Jesus doll in it. The tradition is that whoever receives the piece of bread with the Jesus doll in it has to make Tamales for everyone when the Festival of the Virgin of Calendaria starts. My Dad found the doll in his bread, so at the start of the Festival of the Virgin of Calendaria, he made Tamales for everyone. We made an authentic Mexican night out of it and my sister and I made this flan for dessert. What I found most hilarious, though, was that my brother who does not even like desserts (he would much rather snack on raw carrots) loved the flan! He had two servings of it and found out the next morning , to his dismay, that the flan was almost gone.
Vanilla Flan Recipe (from Yucatecan Cuisine):
1 1/2 cups white sugar
6 Tbsp. water
1 can (14 oz.) sweetened condensed milk
1 can (14 oz.) evaporated milk
1 cup regular milk
1 Tbsp. vanilla
1. Preheat the oven to 350 degrees and set out an ungreased 8 inch round pan that is 3 3/4 inches deep.
2. Cook sugar and water over medium heat until the mixture melts and turns a golden brown. Pour the sugar/water mixture into the prepared pan and allow the sugar to cool, patting down any bubbles or uneven areas that form as it cools.
3. In a large bowl, beat eggs, milk, evaporated milk, sweetened condensed milk, and vanilla together until well blended. Be sure that the egg/milk mixture is still thoroughly mixed before you pour it into the prepared pan, otherwise, the flan will bake unevenly. Pour the egg/milk mixture into the prepared pan and set the pan onto a cookie sheet.
4. Bake the flan for 60-65 minutes or until the top turns a golden brown. It will be a little bit like jelly when you take it out, but it should not be runny. Allow the flan to cool for 1 hour.
5. When the hour is up, flip the flan onto a platter and put it into the refrigerator until you serve it. Remember to scoop the syrup back over the flan before you serve it.
6. Bon appetit! Er, I mean… Buen apetito!
Happy Fat Tuesday!!!