Ingredients
Caramel:
- 1/2 cup sugar
- 3 tablespoons water
Base:
- 2 cups condensed milk
- 2 cups whole milk
- 3 limes, zested
- 1 vanilla bean
- 6 eggs
Directions
Preheat the oven to 360 degrees F
To make the caramel, heat together the water and sugar gently, over a medium flame, until it is golden brown, about 10 minutes, ensuring the mixture does not burn.
Meanwhile, pour the condensed milk and whole milk into a pan. Add the lime zest. Slice the vanilla pod in half and carefully scrape out the vanilla seeds and add these to the milk mixture. Simmer the milk slowly for 15 minutes to let the flavors combine.
Once the caramel is ready, pour into a cake pan and swirl it around to evenly coat the bottom of the pan. Set aside.
In a bowl, crack the eggs and beat together. Slowly pour a little of the warm milk, vanilla, and lime mixture into the eggs. This will temper the eggs and prevent them from scrambling. Once the warm milk has raised the temperature of the eggs (tempered), pour in the rest of the milk. Pour all of the mixture into the cake pan over the caramel. Cook the cake pan in a water bath by placing the pan inside a larger pan that is filled half-way with water. Place in the oven and cook for 45 minutes to 1 hour.
Once ready, allow to cool and place inside a refrigerator overnight. The flan is then ready to be flipped over gently and served.
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By Amelia J.
Central Or.
on August 31, 2011
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It it the first time I have made Flan. I live at a higher altitude, and cook on propane. After 45 min the caramel was tan.If the caramel seizes, I found out if you add a small amount of water it will return to a liquid. This was for a party and there was high positive reviews for the taste and texture. This is a dense and creamy Flan. I wish that I had added the third lime zest though. The vanilla bean was $$$$$$ but the taste was well worth it. People took seconds. I served it with fresh rasberries on the side and a little whip cream. Thank godness I did NOT add any sugar. This Flan is quite sweet on it's own r/t the condensed milk. Suggest you try it on your family or friends first, before you try and serve it at a party. But this is really a BIG WINNER!
By mandy_4fun_7856310
San jose, CA
on March 27, 2008
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The first time I made this Flan I loved it but my husband thought the lime was too overpowering. Since then, I only use the zest of 2 limes and he loves it. I've made it for several potlucks and everyone raves. Even a friend who doesn't like flan tried it and loved it.
By finypina_418247
Elk Grove, CA
on January 27, 2008
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IS EXCELLENT!! I'm from Mexico and know this recipe from when I was a little child. I never had a steak without finishing with this delicious dessert. I don't understand the reviews where mention "no sugar". Condensed milk have a lot of sugar in it!! I also know this recipe from Cordon Bleu and California Culinary Academy, they don't use the condensed milk,instead they do it from scratch. At the end is the same flavor. You can do the egg yolks, whisked with sugar until very pale and then putting together with milk, but believe it, condensed milk WORKS!!! Of course, don't add extra sugar, the condensed milk have it.
Read all 9 reviews