Flan Mexicano (Mexican Flan) is a traditional Mexican recipe for a classic dessert of a rich egg-based custard cooked in a bain marie over a caramel base that's inverted before serving. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Mexican Flan (Flan Mexicano).
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Ingredients:
400g tin of sweetened condensed milk
360ml (1 tin) evaporated milk
6 eggs
225g package cream cheese
1 tsp vanilla extract
2 tbsp water
200g sugar
Method:
Pre-heat your oven to 160°C.
In the meantime, prepare the caramel sauce. Mix together the sugar and water in a medium-sized saucepan. Bring to a boil over high heat, coking until all the sugar has dissolved.
As soon as the sugar has dissolved reduce the heat (but keep the syrup boiling) and keep cooking until the caramel darkens slightly to a light brown (about 10 minutes cooking). Take off the heat and immediately pour into the base of the oven-proof pan you’re going to use to cook the flan. Swirl the caramel to ensure it’s evenly coating the base of the pan then set aside to cool.
To prepare the raw custard, simply combine all the remaining ingredients in a blender and process until smooth. Slowly pour the mixture into the baking dish over the top of the cooled caramel. Now cover everything with kitchen foil.
Place the pan in the centre of a deep-sided baking dish. Pour boiling water into the pan until it reaches a depth of about 2cm.
Carefully transfer the flan and the baking tin to the centre of your pre-heated oven. Bake for about 50 minutes, or until set and just firm. Note that the flan will keep cooking even when removed from the oven so don’t leave it in longer than this.
Remove the flan and its water bath from the oven and set aside to cool (do not remove the flan from the water bath until cooled).
Once cool enough to handle, take out of the water bath and remove the foil. Now run a round-bladed knife between the flan and its baking tin.
Invert a large serving plate over the flan and using one quick move invert the flan onto the plate (this helps prevent any liquid caramel from spilling from the tin).
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