How do you make traditional flan?
- BruceLv 58 years agoFavorite Answer
Ingredients ; 1 cup and 1/2 cup sugar
6 large eggs
1 14oz can sweetened condensed milk
2 13 oz cans evaporated milk
1 teaspoon vanilla
Preheat oven to 325 degrees. You will need 6 ramekins or other specialty flan cook ware and a large baking pan to put them in.
Pour 1 cup sugar in warm pan over medium heat. Constantly stir sugar until is browns and becomes caramel. Quickly pour approximately 2-3 tablespoons of caramel in each ramekin, tilting it to swirl the caramel around the sides. Reheat caramel if it starts to harden.
In a mixer or with a whisk, blend the eggs together. Mix in the milks then slowly mix in the 1/2 cup of sugar, then the vanilla. Blend smooth after each ingredient is added.
Try searching more on the internet if this doesnt work!
But i have the website on where i got it, and i also have a mexican cookbook, and i've made it before and it worked fine? If you have more questions, ( incase your confused about how to make it ) feel free to ask!
Pour custard into caramel lined ramekins. Place ramekins in a large glass or ceramic baking dish and fill with about 1-2 inches of hot water. Bake for 45 minutes in the water bath and check with a knife just to the side of the center. If knife comes out clean, it's ready.
Remove and let cool. Let each ramekin cool in refrigerator for 1 hour. Invert each ramekin onto a small plate, the caramel sauce will flow over the custard.
- shadowbearLv 48 years ago
I have a great easy recipe
1 cup skim milk
1 cup low fat evaporated milk
1/4 cup sugar
mix above ingredients
in a non stick fry pan add 1/4 cup sugar - cook until melted and browned - do not stir - just let it melt
pour this sugar into a 9" cake pan - you do not need to spread it out - just leave it alone - pour in your egg and milk mixture - place into a hot water bath - bake in 350 preheated oven for 30-35 minutes - remove cake pan and let it set until cooled - run knife around edges , place serving dish over your pan and invert onto you serving dish - This recipe turns out lovely every time. Be sure your serving dish has a lip as the carmelized sugar runs over the flan and on your dish also.