Flan is one of those desserts you either love or hate and there are good and bad versions. However for me, I happen to love this particular taste and when I spent some time with David’s family over the holidays, his Mom made us her rendition and I must say it’s the best one I’ve had. Though you can find it on every menu here, I prefer a fresh batch stored in my fridge in the event of the occasional sweet tooth.
She kindly shared the recipe for all of us to enjoy her traditional Mexican Flan. Thank you Abui!!!
1 Philadelphia cheese
1 can of “La Lechera” (which is this really sweet milk)
2 cans of Carnation milk
1 teaspoon of vanilla
-Add all ingredients into blender, leaving out 1 can of Carnation milk because it doesn’t all fit. Once you blend, then mix in the other can of Carnation.
-In a larger pot, boil 3 cups of water (for later use)
-While water is boiling, melt 1 cup of white sugar in a round metal pan. *The amount of sugar can vary depending on the size of the dish. Adjust accordingly.
-Do not leave sugar unattended or it can burn quickly. Stir the sugar until it’s completely melted and caramelized.
-As soon as the sugar has completely melted, pour the mixture from blender slowly on top of caramelized sugar filling the pan. (Do not mix)
-Very carefully place the pan over the boiling water (as if to steam it from underneath) this will cook the flan from the bottom.
-Let the flan cook for 1-2 hours (again depending on the size of your dish)
-Once it’s ready, flip your pan over on a plate and let the Carmel glaze the top adding strawberries or raspberries for garnish!
*Tip: to determine if the flan is ready shake the pot slowly and you can see if the center is still liquidy. If it’s taking too long and outside is cooked, remove dish from boiling water and place in fridge.
Drop a comment if you have any tips or tricks to recreating Flan? I’d love to try it.