Traditional Mexican Flan
La Cocina Mexicana de Pily
6
700
60
Smooth and creamy, you simply have to try this recipe for Traditional Mexican Flan. With a layer of caramelized sugar on top, this flan is light, smooth, and creamy with a rich vanilla flavor. Make the day before you plan to serve as this Traditional Mexican Flan should be chilled for at least 24 hours before serving. This custard is best served cold and we guarantee whatever leftovers you have will not last long. Bake time is 1 hour.
Ingredients
- 1/4 cup sugar
- 378 grams evaporated milk
- 225 grams table cream
- 397 grams condensed milk
- 5 eggs
- 1 teaspoon vanilla
Directions
- Preheat the oven to 180 degrees Celsius.
- In a saucepan, heat the sugar until it caramelizes.
- Pour the caramel into a flan mold.
- In a blender, add the evaporated milk, table cream, condensed milk, eggs, and vanilla. Puree until smooth.
- Pour the mixture into the flan mold.
- Cover the mold with aluminum foil.
- Bake for 1 hour.
- Let it cool and then refrigerate for 24 hours.
- Carefully unmold and serve.
NutritionView more
700Calories
Sodium14%DV340mg
Fat51%DV33g
Protein47%DV24g
Carbs26%DV79g
PER SERVING *
| Calories700Calories from Fat300 |
| % DAILY VALUE* |
| Total Fat33g51% |
| Saturated Fat18g90% |
| Trans Fat |
| Cholesterol365mg122% |
| Sodium340mg14% |
| Potassium810mg23% |
| Protein24g47% |
| Calories from Fat300 |
| % DAILY VALUE* |
| Total Carbohydrate79g26% |
| Dietary Fiber |
| Sugars67g134% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(1)
Yummly User
Laurel O. 16 Jun 2015
Flan is so smooth and creamy. When we make it at my house, we always drizzle caramel sauce over the top. It compliments it so well. The custard dessert doesn't last long refrigerated. For that reason it is best to only make it in small batches. It can't be frozen either.
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