How to Make the Best Mexican Creamy Baked Flan

Por Views on the Road · 50 min

Ingredientes

Modo de preparo

1. Preheat the oven to 350°F (180°C).
2. Blend the sugar, condensed milk, evaporated milk, heavy cream, vanilla, and eggs until smooth.
3. Pour into a 9-inch nonstick pan set in a water bath (1.5 to 2 inches of water, no higher than mid-level of the dish).
4. Bake for 50 to 60 minutes. At the 50-minute mark, give the pan a gentle shake; if it still looks runny, bake 10 more minutes.
5. Keep baking until the flan shows a stiff wobble, which can take up to 1 hour 10 minutes depending on the dish.
6. Cool on the counter for 30 to 45 minutes, then refrigerate overnight (12 to 14 hours) until firm.
7. To loosen, run a sharp-pointed or butter knife around the edge; the liquid you see is the caramel syrup.

Resumido do vídeo de Views on the Road. Assista para ver os detalhes.

Mais receitas com

OvoCreme de leiteLeite evaporadoLeite condensado sem açúcar