Ingredients for 4 Milk Mexican Flan
- 1 cup granulated sugar
- 1 (12 oz) can evaporated milk
- 1 (14 oz) can sweetened condensed milk
- 1 cup whole milk
- 4 large eggs
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup media crema
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How to Make 4 Milk Mexican Flan
- Preheat oven to 350°F (175°C).
- Boil water in a tea kettle.
- 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.
- Quickly swirl the caramel to coat the bottom and sides of the pie plate. Set aside.
- 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.
- Add 1/2 cup media crema and blend until smooth. Let stand for 1 minute; skim off any foam.
- Place the caramel-lined pie plate in a shallow roasting pan.
- Pour the custard mixture into the prepared pie plate.
- Carefully pour hot water into the roasting pan, halfway up the sides of the pie plate.
- Bake for 35-40 minutes, or until the center is just set.
- Remove from oven and let cool completely in the water bath.
- Refrigerate for at least 2 hours, or up to 1 day, to chill completely.
- To serve, invert the flan onto a serving plate. Scrape any remaining caramel from the mold over the flan.
- Serve chilled. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
214g
Fat
49g
Carbs
19g
