Vanilla Flan Recipe

Vanilla Flan Recipe

Vanilla Flan Recipe

Vanilla Flan Recipe

Vanilla Flan Recipe

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

8 eggs

1 can (14 oz.) sweetened condensed milk

1 can (14 oz.) evaporated milk

1 cup regular milk

1 Tbsp. vanilla

Directions:

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!!!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s