4 Milk Mexican Flan Recipe

Ingredients for 4 Milk Mexican Flan

• 1 cup granulated sugar
• 1 (12 oz) can evaporated milk
• Sweetened Condensed Milk
• Whole Milk
• 4 large eggs
• Egg Yolks
• Vanilla Extract
• Table Cream

How to Make 4 Milk Mexican Flan

1. Preheat oven to 350°F (175°C).
2. Boil water in a tea kettle.
3. Prepare caramel: In a 9-inch glass pie plate, make the caramel using 1 cup granulated sugar in a small, heavy saucepan over medium-low heat. Stir constantly until melted and a light amber color.
4. Quickly swirl the caramel to coat the bottom and sides of the pie plate. Set aside.
5. Make the filling: In a blender, combine 1 (12 oz) can evaporated milk, 1 (14 oz) can sweetened condensed milk, 1 cup whole milk, 4 large eggs, 4 large egg yolks, and 1 teaspoon vanilla extract. Blend on low speed until just combined.
6. Add 1/2 cup media crema and blend until smooth. Let stand for 1 minute; skim off any foam.
7. Place the caramel-lined pie plate in a shallow roasting pan.
8. Pour the custard mixture into the prepared pie plate.
9. Carefully pour hot water into the roasting pan, halfway up the sides of the pie plate.
10. Bake for 35-40 minutes, or until the center is just set.
11. Remove from oven and let cool completely in the water bath.
12. Refrigerate for at least 2 hours, or up to 1 day, to chill completely.
13. To serve, invert the flan onto a serving plate. Scrape any remaining caramel from the mold over the flan.
14. Serve chilled. Enjoy!