Mexican desserts are usually cookies, cakes and breads, but flan is always a popular choice for after dinner. It tends to be a little difficult to make and that is probably why it isn’t usually seen coming out of the kitchen after dinner typically. But here is an easier technique for making this scrumptious Mexican custard.
Cookies, cakes and sweet breads are all standard Mexican desserts. But flan, now that is a true favorite! Here is an easier way to make it using blender.
2/3 cup cane sugar (make sure it is cane sugar and not beet sugar)
14 ounce can sweetened condensed milk
2 cups heavy cream
1 cup milk
2 teaspoons vanilla extract
Preheat oven to 350F.
The first step in making flan is to caramelize the sugar. This gives this dessert its distinct flavor. Pour the sugar into a small pan and heat it until it turns a golden brown, but not burned. Swirl occasionally. Immediately pour it into a 1-1/2 quart casserole dish and let cool. This makes the brown top to the flan.
Put all the other ingredients into a blender. Blend on high for a minute then pour over the browned and now hard sugar.
Put 1” hot water into a pan that is larger than your casserole dish. Place your casserole dish in the hot water pan and put this into the oven.
Bake for 50 minutes. It will be stiff when you shake it and look like it is done all the way through. Remove from oven and let it sit for 10 minutes. Remove from water bath and cover with plastic wrap. Refrigerate overnight.
To serve, first run a butter knife around the edges, place a plate on top of the flan’s pan. While holding the plate edges and flan pan tightly, quickly turn upside down. The flan will fall out onto the serving plate.