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Flan Mexicano
A classic Mexican caramel custard, also known as Flan Napolitano when cream cheese is added. This dessert features a silky smooth vanilla custard base topped with a rich, dark caramel sauce. It's a beloved treat often found in Mexican households.
🧂 Ingredientes
- 200 g Granulated Sugar(For the caramel. You can use white or light brown sugar.)
- 5 Large Eggs(At room temperature for easier blending.)
- 375 ml Evaporated Milk(Full-fat is recommended for best texture.)
- 395 ml Sweetened Condensed Milk(Full-fat is recommended.)
- 2 tsp Vanilla Extract(Pure vanilla extract for best flavor.)
- 225 g Cream Cheese(Optional, but highly recommended for Flan Napolitano. Softened to room temperature.)
👨🍳 Instrucciones
- 1
Prepare the Caramel: Pour the granulated sugar into a heavy-bottomed saucepan or directly into your flan mold (a 9-inch round cake pan or a ring mold works well). Heat over medium heat, stirring occasionally at first, then more frequently as it melts. Watch carefully as the sugar melts and turns from white to a golden amber color. Once it reaches a deep amber hue (like dark honey), immediately remove from heat. Swirl the pan to coat the bottom and sides evenly with the caramel. Be cautious, as hot caramel is extremely dangerous. Set aside to cool and harden.
⏱️ 10-15 minutes - 2
Prepare the Custard Base: In a blender, combine the eggs, evaporated milk, sweetened condensed milk, and vanilla extract. If using cream cheese, add the softened cream cheese to the blender as well. Blend on low speed until the mixture is smooth and well combined, about 1-2 minutes. Avoid over-blending, which can incorporate too much air and create bubbles in the flan. For an extra smooth texture, you can strain the mixture through a fine-mesh sieve into a bowl or directly into the prepared mold.
⏱️ 5 minutes - 3
Assemble and Bake: Preheat your oven to 160°C (325°F). Carefully pour the custard mixture over the hardened caramel in the flan mold. Cover the mold tightly with aluminum foil. Place the flan mold into a larger baking pan (a roasting pan works well). Carefully pour hot water into the larger pan, creating a water bath (bain-marie) that comes about halfway up the sides of the flan mold. This water bath ensures gentle, even cooking and prevents the custard from cracking. Bake for 1 hour to 1 hour and 15 minutes, or until the edges are set and the center is just barely jiggly when gently shaken. A knife inserted near the center should come out clean.
⏱️ 1 hour 15 minutes - 4
Chill and Serve: Carefully remove the flan mold from the water bath and let it cool to room temperature. Once cooled, cover the mold with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the custard to fully set and the flavors to meld. To serve, run a thin knife around the edge of the flan to loosen it. Place a serving plate (with a rim to catch the caramel) over the mold, and quickly invert them together. Gently lift the mold; the flan should slide out with the caramel sauce pooling around it.
⏱️ Minimum 4 hours chilling
💡 Consejos de Profesional
- ✓For a perfectly smooth flan, avoid over-blending the custard ingredients. Straining the mixture before baking also helps.
- ✓The water bath (bain-marie) is crucial for achieving a silky texture and preventing cracks. Ensure the water is hot when you add it to the pan.
- ✓Chilling overnight is highly recommended. The flan is not only firmer but also more flavorful after a good rest.
- ✓If the caramel becomes too hard to swirl, gently reheat the mold over low heat for a moment before swirling.
✨ Ideas de "Twist"
Inspiración para tu propia versión de esta receta
- Flan Napolitano: Incorporate softened cream cheese into the custard base for a richer, creamier texture.
- Coffee Flan: Add 1-2 tablespoons of instant espresso powder or 1/4 cup of strong brewed coffee to the custard mixture.
- Chocolate Flan: Add 2-3 tablespoons of unsweetened cocoa powder to the custard mixture.
- Coconut Flan: Substitute some of the milk with coconut milk or add shredded coconut to the custard.