Flan Mexican

Recipe courtesy Orlando Ortega

Show: FoodNation With Bobby FlayEpisode: Taos

Rated: 4 stars out of 5Rate itRead users' reviews (20)

RECIPE
COMMENTS & REVIEWS(20)

Cook Time:
45 min
Level:
Easy
Yield:
8 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 45 min
Total:: 55 min

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Ingredients

2 to 3 cups sugar, plus 2 cups sugar
8 eggs
1 teaspoon vanilla
4 cups milk

Directions

Preheat the oven to 325 degrees F.

Melt 2 cups sugar in saucepan over low heat and cook until golden brown, about 5 to 8 minutes. Watch the sugar carefully as it can burn quickly. Put the caramel into custard cups to cover the bottom.

In mixing bowl add remaining sugar, eggs, and vanilla. Boil the milk, then slowly add to sugar egg mix whisking well. Strain through a fine strainer. Ladle the mixture into the caramel coated custard cups, filling 3/4 full. Put the filled cups into a water bath and cover. Cook for about 35 to 40 minutes. Check after 30 minutes. Cool to room temperature.

To serve, run a knife around the edges to loosen and invert onto plates.

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Comments & Reviews

recipe Flan Mexican
janet conway, SC 04-14-2009
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Turned out great!
Rated: 5 stars out of 5

I read the reviews before I made the flan and it was wonderful. It was even better the second day. The trick is having the... water hot before placing the flan into it. I also made just half the recipe. No problem!Read more
recipe Flan Mexican
Island Gal Hilton Head, SC 02-17-2009
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Recipe is flawed!
Rated: 4 stars out of 5

Re: The reason your flan is a SOGGY MESS and didn't set up, is because the cooking directions are FLAWED! To properly cook... a flan in a water bath, the bath water MUST BE NEAR-BOILING! This is best accomplished by bringing the water to a boil in a TEA KETTLE on top of the stove, then carefully pouring the hot water around the flan(s), which have been positioned to sit inside a large roasting pan, (or any such pan which will accommodate your flan pan or ramekins.) Do not splash any water into the flan(s)!!!! Read more
recipe Flan Mexican
Barbara Genoa, IL 01-29-2009
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Very Good
Rated: 4 stars out of 5

This was my husband's second attempt at this recipe. The first batch he didn't even get past making the caramel before he... had a huge mess. Since then we have learned from Alton Brown to "use jarred caramel sauce". So we used jarred caramel sauce this time (a real good quality one), then made the rest of the flan. The key to adding the hot milk to the egg mixture is to constantly whisk while you very slowly add the hot milk. If you add it too fast you will scramble the eggs which will ruin it. Do not add the egg mixture to the boiling milk, add the boiling milk to the egg mixture. It does turn out very eggy but very good in the end. It also does make a bunch. We made 14 souffle cups full so halve the recipe if you have to.....or bring it to work for your co-workers like I did!!Read more
recipe Flan Mexican
Corella Alliance, OH 09-07-2007
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Not what I expected
Rated: 1 stars out of 5

This simple recipe is much harder than it reads. If you cook the sugar too long it becomes hard. When I added the egg mixture... to the boiling milk there was a curdled mess. I cook quite alot, and have never had results this poor before.Read more
recipe Flan Mexican
kathy Flowood, MS 07-27-2007
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good texture
Rated: 4 stars out of 5

I thought the texture was perfect, but my husband thought it tasted "too eggy". I kind of think the "cage free" eggs I... purchase have a stronger egg taste so perhaps that was the culprit. This makes a ton. Since my husband would not eat it, I have been feasting on this flan for a week :) probably would feed 12 people easily.Read more
recipe Flan Mexican
Ann Portland, OR 05-06-2007
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A Big Hit
Rated: 5 stars out of 5

Used 1 cup less sugar and cooked for about 35 minutes...... ABSOLUTELY PERFECT. A huge hit. Recipe made 8 custard cups & a... pie tin full!Read more