• Shannon Bard

Flan de Vanilla Classic Mexican Vanilla Flan

Flan is a customary custard dessert served throughout Mexico. This recipe is the one that my partner at the restaurants, Sergio, has used for his family for years and it is by far the best vanilla flan that I have ever eaten.

It is incredibly simple and the caramelized sugar creates a golden syrapy topping. Don’t be put off, as I originally was, by the use of canned evaporated and sweetened condensed milk, they work very well here and the finished dessert is incredible creamy and silky.

Yield: 2 – 9 Inch Round Flans

2 Cups / 389g Sugar

2 – 13 oz. / 396mL Cans Evaporated Milk

2 – 14 oz. / 414mL Cans Sweetened Condensed Milk

8 Eggs, Lightly Beaten

4 TBS / 60mL Vanilla Extract

2 TBS / 24g Sugar

Fresh Berries, Optional Garnish

Preheat Oven to 325 degrees F / 163 degrees C.

Place 2 cups / 389g of sugar in a medium saute pan over medium-low heat. Slowly melt the sugar until it is a golden brown, swirling the pan when needed to melt evenly. Resist the temptation to stir the sugar as this will cause the caramel to have clumps.

Carefully pour the caramel into 2 – 9 inch round cake pans to evenly coat the bottom. Set Aside Do not touch the sugar as it is extremely hot.

In a large mixing bowl, whisk together the eggs, condensed milk, evaporated milk, vanilla and 2 tablespoons of sugar. Pour the mixture into the prepared baking dishes.

Place the cake pans in an extra-large baking dish and pour 1-2 inches of hot water around the flan pans.

Bake the flan in the preheated oven for 45 – 50 minutes until the flan has set.

Remove the flans from the water bath and chill for 2 hours until cool. Invert the pans onto a serving platter allowing the caramel to flow over the custard.

Serve garnished with fresh berries.

#Dessert #Glutenfree #Mexican

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