MEXICAN FLAN INGREDIENTS RECIPES

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FLAN MEXICANO (MEXICAN FLAN) RECIPE | ALLRECIPES



Flan Mexicano (Mexican Flan) Recipe | Allrecipes image

This recipe was given to me by my mother-in-law, who is from Durango, Mexico. I had to beg her for years to give this recipe to me. Finally, she gave it to me for Christmas. I added orange zest, but the original recipe calls for just pure vanilla. You can use almond extract as well.

Provided by Amy Shurts

Categories     Mexican Recipes

Total Time 6 hours 5 minutes

Prep Time 10 minutes

Cook Time 55 minutes

Yield 8 servings

Number Of Ingredients 10

1 cup white sugar
1 cup whole milk
1 (14 ounce) can sweetened condensed milk
3 eggs
3 egg yolks
¼ cup freshly squeezed orange juice
1 tablespoon grated orange peel
1 tablespoon vanilla extract
1 tablespoon cornstarch
1 cup heavy cream

Steps:

  • Place sugar in a heavy saucepan over medium-high heat, and cook, stirring constantly, until the sugar melts and turns a golden amber color, about 10 minutes. Watch carefully once syrup begins to change color, because it burns easily. Carefully pour the melted sugar syrup into a flan mold. Let cool.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Pour whole milk, sweetened condensed milk, eggs, egg yolks, orange juice, orange peel, vanilla extract, and cornstarch into a blender, and blend for a minute or so, until the mixture is smooth. Pour in the cream, and pulse several times to incorporate the cream. Pour the mixture over the cooled caramel syrup in the flan mold.
  • Line a roasting pan with a damp kitchen towel. Place the flan mold on the towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
  • Bake in the preheated oven until the center of the flan is set but still slightly jiggly when moved, 45 minutes to 1 hour. Let the flan cool, then refrigerate for at least 4 hours. To serve, run a sharp paring knife around the inside of the mold to release the flan. Invert a plate on the mold, flip the mold over, and gently remove the mold to unmold the flan and reveal the syrupy caramel topping.

Nutrition Facts : Calories 434.2 calories, CarbohydrateContent 56.3 g, CholesterolContent 207 mg, FatContent 19.8 g, FiberContent 0.1 g, ProteinContent 8.9 g, SaturatedFatContent 11.3 g, SodiumContent 115.3 mg, SugarContent 54.1 g

ORIGINAL MEXICAN FLAN NAPOLITANO RECIPE | ALLRECIPES



Original Mexican Flan Napolitano Recipe | Allrecipes image

This original Mexican recipe for flan napolitano is an incredibly rich and creamy creme caramel, a type of custard, that is steamed instead of baked.

Provided by gem

Categories     Mexican Recipes

Total Time 1 hours 30 minutes

Prep Time 10 minutes

Cook Time 1 hours 0 minutes

Yield 12 servings

Number Of Ingredients 6

¼ cup white sugar
1 (14 ounce) can sweetened condensed milk
1 (14 ounce) can evaporated milk
5 eggs
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract

Steps:

  • Place sugar into a 9-inch ring mold and cook over medium-high heat, stirring constantly, until sugar melts and turns golden, about 10 minutes. Watch carefully for syrup to start to change color as it burns easily. Let caramel cool and harden, about 20 minutes.
  • Combine sweetened condensed milk, evaporated milk, eggs, cream cheese, and vanilla extract in a blender; blend until smooth, about 1 minute. Pour mixture over the hard caramel syrup in the tin and cover with aluminum foil. Pierce foil in the center hole of the ring with a knife; peel back foil, leaving hole uncovered for steam to circulate.
  • Place a metal rack inside a large pot over medium heat. Add water to almost reach the rack; bring to a boil. Place the mold on the rack, cover the pot, and steam until flan is set and firm, about 45 minutes. Unmold flan onto a serving plate and let cool before serving.

Nutrition Facts : Calories 261.2 calories, CarbohydrateContent 26 g, CholesterolContent 118.7 mg, FatContent 13.9 g, ProteinContent 8.9 g, SaturatedFatContent 8.1 g, SodiumContent 160.9 mg, SugarContent 25.5 g

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