Classic Mexican Flan

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

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

   Ongeveer 10 min

2. 2

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

   Ongeveer 1 min

3. 3

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

   Ongeveer 8 min

   Tip van de kok: 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.

   Ongeveer 1 min

   Tip van de kok: 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).

   Ongeveer 2 min

   Tip van de kok: Ensure the cream cheese is softened for a smoother blend.

6. 6

   Blend until the mixture is completely smooth and well combined.

   Ongeveer 1 min

7. 7

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

   Ongeveer 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.

   Ongeveer 1 min

   Tip van de kok: 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.

    Ongeveer 1 uur

    Tip van de kok: 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.

    Ongeveer 30 min

13. 13

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

    Ongeveer 4 uur

    Tip van de kok: 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.

    Ongeveer 1 min

15. 15

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

    Ongeveer 1 min

    Tip van de kok: The caramel sauce will pour over the flan as it releases.