Flan
Straight out of Gerardo’s abuela Pina’s legendary recipe stash — her beloved flan recipe. A smooth, creamy custard with a shiny caramel top, a postre that’s been passed through generations. She learned it from her own abuela, who was a true reina in the kitchen, & now it’s your turn to give it a go at home. If you haven’t tried flan before, it’s similar to crème caramel — simple, silky & loved all across México.
SPICINESS
SERVES
6
COOKING TIME
2 hours 15 minutes
Ingredients
- 375ml of condensed milk
- 375ml of evaporated milk
- 250g of thickened cream
- 4 eggs
- ¾ cup raw sugar
Cooking Instructions
- Set the oven to 170°C. Blend the condensed milk, evaporated milk, thickened cream & eggs together until the mixture is smooth with no lumps.
- Pour the sugar into the bottom of a cake tin, enough to spread evenly across the bottom at about half a centimetre thick. Put the cake tin over medium heat until the sugar melts into a dark-brown syrup. Gently pour the creamy mix on top of the melted sugar.
- Cover the top of the cake tin with aluminium foil & put the tin into a larger oven-proof container filled with water. Place in the oven, so it cooks bain-marie style.
- Bake for two hours. You can tell it’s ready when you shake the tin & the flan wobbles in one movement like jelly, without ripples.
¡Buen provecho!
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