Classic Mexican Flan

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 180°C (350°F).

   Ca. 10 min.

2. 2

   In a heavy-bottomed saucepan, combine the granulated sugar and water for the caramel over medium heat.

   Ca. 1 min.

3. 3

   Cook the sugar mixture without stirring, swirling the pan occasionally, until it turns a rich amber color.

   Ca. 8 min.

   Kokkens note: Watch carefully as it can burn quickly once it starts to color.

4. 4

   Immediately pour the hot caramel into a 9-inch round baking dish or a flan mold, tilting the dish to coat the bottom evenly.

   Ca. 1 min.

   Kokkens note: Work quickly as the caramel sets fast.

5. 5

   In a blender, combine the sweetened condensed milk, evaporated milk, large eggs, vanilla extract, and cream cheese (if using).

   Ca. 2 min.

   Kokkens note: Ensure the cream cheese is softened for a smoother blend.

6. 6

   Blend until the mixture is completely smooth and well combined.

   Ca. 1 min.

7. 7

   Carefully pour the custard mixture over the cooled caramel in the baking dish.

   Ca. 1 min.

8. 8

   Place the baking dish into a larger roasting pan.

9. 9

   Pour hot water into the roasting pan until it comes about halfway up the sides of the flan dish.

   Ca. 1 min.

   Kokkens note: This creates a water bath (bain-marie) which helps the flan cook gently and evenly.

10. 10

    Carefully transfer the roasting pan with the flan to the preheated oven.

11. 11

    Bake for 50-60 minutes, or until the edges are set but the center still jiggles slightly.

    Ca. 1 t.

    Kokkens note: A knife inserted near the edge should come out clean.

12. 12

    Remove the flan from the water bath and let it cool completely on a wire rack at room temperature.

    Ca. 30 min.

13. 13

    Once cooled, cover the flan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.

    Ca. 4 t.

    Kokkens note: Chilling is crucial for the flan to firm up and for the caramel to liquefy.

14. 14

    To serve, run a thin knife around the edge of the flan to loosen it.

    Ca. 1 min.

15. 15

    Place a serving plate upside down over the flan dish and carefully invert the flan onto the plate.

    Ca. 1 min.

    Kokkens note: The caramel sauce will pour over the flan as it releases.