Flan Mexicano Mexican Flan Food

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FLAN MEXICANO (MEXICAN FLAN)



Flan Mexicano (Mexican Flan) image

This recipe was given to me by my mother-in-law, who is from Durango, Mexico. I had to beg her for years to give this recipe to me. Finally, she gave it to me for Christmas. I added orange zest, but the original recipe calls for just pure vanilla. You can use almond extract as well.

Provided by Amy Shurts

Categories     World Cuisine Recipes     Latin American     Mexican

Time 6h5m

Yield 8

Number Of Ingredients 10

1 cup white sugar
1 cup whole milk
1 (14 ounce) can sweetened condensed milk
3 eggs
3 egg yolks
¼ cup freshly squeezed orange juice
1 tablespoon grated orange peel
1 tablespoon vanilla extract
1 tablespoon cornstarch
1 cup heavy cream

Steps:

  • Place sugar in a heavy saucepan over medium-high heat, and cook, stirring constantly, until the sugar melts and turns a golden amber color, about 10 minutes. Watch carefully once syrup begins to change color, because it burns easily. Carefully pour the melted sugar syrup into a flan mold. Let cool.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Pour whole milk, sweetened condensed milk, eggs, egg yolks, orange juice, orange peel, vanilla extract, and cornstarch into a blender, and blend for a minute or so, until the mixture is smooth. Pour in the cream, and pulse several times to incorporate the cream. Pour the mixture over the cooled caramel syrup in the flan mold.
  • Line a roasting pan with a damp kitchen towel. Place the flan mold on the towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
  • Bake in the preheated oven until the center of the flan is set but still slightly jiggly when moved, 45 minutes to 1 hour. Let the flan cool, then refrigerate for at least 4 hours. To serve, run a sharp paring knife around the inside of the mold to release the flan. Invert a plate on the mold, flip the mold over, and gently remove the mold to unmold the flan and reveal the syrupy caramel topping.

Nutrition Facts : Calories 434.2 calories, Carbohydrate 56.3 g, Cholesterol 207 mg, Fat 19.8 g, Fiber 0.1 g, Protein 8.9 g, SaturatedFat 11.3 g, Sodium 115.3 mg, Sugar 54.1 g

FLAN MEXICAN



Flan Mexican image

Provided by Food Network

Categories     dessert

Time 55m

Yield 8 servings

Number Of Ingredients 4

2 cups sugar
4 eggs
1/2 teaspoon vanilla extract
2 cups milk

Steps:

  • Preheat the oven to 325 degrees F.
  • Melt 1 cup of the sugar in saucepan over low heat and cook until golden brown, about 20 minutes. Watch the sugar carefully as it can burn quickly (adding 2 tablespoons of water to the sugar will also help it not burn). Put the caramel into custard cups to cover the bottom.
  • In mixing bowl add the remaining 1 cup sugar, eggs, and vanilla. Boil the milk, then slowly add to sugar egg mix whisking well. Strain through a fine strainer. Ladle the mixture into the caramel coated custard cups, filling 3/4 full. Put the filled cups into a water bath and cover. Cook for about 50 minutes. Check after 30 minutes. Cool to room temperature.
  • To serve, run a knife around the edges to loosen and invert onto plates.

MEXICAN CINNAMON AND COCONUT ROMPOPE FLAN RECIPE



Mexican Cinnamon and Coconut Rompope Flan Recipe image

Delight in this sweet, creamy Mexican Cinnamon and Coconut Rompope Flan. Perfect for the holidays and other special occasions, this Mexican Cinnamon and Coconut Rompope Flan Recipe will put a smile on everyone's face.

Provided by My Food and Family

Categories     Dairy

Time 6h15m

Yield 12 servings

Number Of Ingredients 8

1 cup sugar, divided
1/4 cup water
1 cup rompope
1/2 cup lite coconut milk
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, cubed, softened
4 eggs
1 tsp. ground Mexican cinnamon (canela)
1/2 cup toasted BAKER'S ANGEL FLAKE Coconut, divided

Steps:

  • Heat oven to 350°F.
  • Cook 3/4 cup sugar and water in saucepan on medium heat 7 min. or until mixture is golden brown and of syrup-like consistency, gently swirling pan every few minutes. (Do not stir.) Pour into 9-inch round pan; cool slightly.
  • Blend rompope, coconut milk, Neufchatel, eggs, cinnamon and remaining sugar in blender until smooth; stir in 1/4 cup coconut. Pour over syrup in pan. Cover; place in larger shallow pan. Add enough water to larger pan to come halfway up side of 9-inch pan.
  • Bake 50 min. or until knife inserted 1 inch from edge of flan comes out clean. Remove flan from water bath; cool completely. Refrigerate 4 hours. Loosen flan from side of pan; unmold onto plate just before serving. Sprinkle with remaining coconut.

Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 90 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g

SIMPLY THE BEST MEXICAN FLAN



Simply the Best Mexican Flan image

I had this when I was in Sanfo visiting a friend. its so light and sweet. Try it, you' ll know what I mean.

Provided by shygirl

Categories     Dessert

Time 1h5m

Yield 5 ramekins, 5 serving(s)

Number Of Ingredients 7

1 cup granulated sugar, divided
1 1/3 cups whipping cream
1 cup half-and-half
4 eggs, slightly beaten
1 teaspoon vanilla
1/4 teaspoon salt
1 teaspoon instant coffee granules (optional)

Steps:

  • Heat 1/2 cup sugar in sauce pan to make caramel.
  • Watch closely till it turns amber, swirl now and then.
  • Pour to individual 5 ramekin cups.
  • Let cool to form base of the flan.
  • In a pan, heat milk with half and half just till barely simmering.
  • If making it coffee flavor, now is the time to put the coffee granules.
  • Add the 1/2 cup remaining sugar and stir till dissolved.
  • Pour some of the milk mixture to eggs and beat (just to temper eggs).
  • Pour the warm egg mixture back to the pan and keep whisking.
  • Add in vanilla and salt.
  • Pour to ramekins.Place all ramekins in a big pan 13x9.
  • Bake 325 oven for 45 minutes bane maria.
  • (pouring hot water on the 13x9 pan, working up to 1 inch of water on the ramekins.).

Nutrition Facts : Calories 497.8, Fat 33, SaturatedFat 19.3, Cholesterol 274, Sodium 216.3, Carbohydrate 44.3, Sugar 40.5, Protein 7.8

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