Ingredientes para Simply The Best Mexican Flan
- Granulated Sugar
- Whipping Cream
- 1 cup (240ml) heavy cream
- 6 large eggs
- 1 teaspoon pure vanilla extract
- Pinch of salt
- Instant Coffee Granules
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Cómo preparar Simply The Best Mexican Flan
- In a small saucepan, heat 1/2 cup (100g) granulated sugar over medium heat, stirring occasionally until it melts and turns into a deep amber caramel. Watch carefully to prevent burning.
- Carefully pour the caramel into five 6-ounce ramekins, swirling to coat the bottom evenly. Set aside to cool and harden.
- In a medium saucepan, heat 2 cups (475ml) whole milk and 1 cup (240ml) heavy cream over medium-low heat until just simmering. Do not boil.
- If making coffee-flavored flan, stir in 2 tablespoons (10g) instant coffee granules until dissolved.
- In a separate bowl, whisk together 1/2 cup (100g) granulated sugar and 6 large eggs until light and frothy.
- Gradually whisk in about 1 cup of the warm milk mixture into the eggs, ensuring to temper the eggs.
- Pour the egg mixture into the remaining warm milk mixture in the saucepan, whisking constantly to prevent scrambling.
- Stir in 1 teaspoon pure vanilla extract and a pinch of salt.
- Pour the custard mixture evenly into the prepared ramekins.
- Place the ramekins in a 13x9 inch baking pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins (bain-marie).
- Bake in a preheated 325°F (160°C) oven for 45-55 minutes, or until the flan is set but still slightly jiggly in the center.
- Remove from oven and let cool completely in the water bath. Then, refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
162g
Fat
96g
Carbs
14g
