Mother’s day approaching, I wanted to share a recipe my mom gave my sister and I for Pudim, but my sister makes is much better than I do!! At least that is what my husband says….Feliz Dia das Maes!!!!
Flan is a traditional Mexican dessert and there are many versions. This Flan recipe is prized for it’s simplicity. If you’ve never made flan before, now is the time to try this recipe.
Prep Time: 20 minutes
Cook Time: 1 hour
Ingredients:
- 1 cup and 1/2 cup sugar
- 6 large eggs
- 1 14oz can sweetened condensed milk
- 2 13 oz cans evaporated milk
- 1 teaspoon vanilla
Preparation:
Preheat oven to 325 degrees. You will need 6 ramekins or other specialty flan cook ware and a large baking pan to put them in.Pour 1 cup sugar in warm pan over medium heat. Constantly stir sugar until is browns and becomes caramel. Quickly pour approximately 2-3 tablespoons of caramel in each ramekin, tilting it to swirl the caramel around the sides. Reheat caramel if it starts to harden.In a mixer or with a whisk, blend the eggs together. Mix in the milks then slowly mix in the 1/2 cup of sugar, then the vanilla. Blend smooth after each ingredient is added.
Pour custard into caramel lined ramekins. Place ramekins in a large glass or ceramic baking dish and fill with about 1-2 inches of hot water. Bake for 45 minutes in the water bath and check with a knife just to the side of the center. If knife comes out clean, it’s ready.
Remove and let cool. Let each ramekin cool in refrigerator for 1 hour. Invert each ramekin onto a small plate, the caramel sauce will flow over the custard.
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