Mexican Flan

1. 1

   Caramelize the sugar with a a couple tablespoons of water over high heat, while swirling the mixture around a little to cook evenly until it becomes golden and then starts to darken. Pour into a flan pan or small pyrex dish and coat the bottom.

2. 2

   Pour whole milk, heavy cream, eggs and whites, ****cajeta (or dulce de leche) and vanilla into a blender and blend until smooth.

3. 3

   Strain the mixture into the pan or dish. Put the flan pan into a bain marie.(put the flan pan into a larger roasting pan) and fill with hot water half way up the side of the flan pan, careful not to get any water into the pan. Carefully slide into the middle rack of a preheated 350 degree oven. Bake for about 45 to 60 minutes. Check that the middle is setting by inserting a clean knife.

4. 4

   Remove from the oven and cool and then refrigerate to set more. Run a knife around the edges of the flan and invert the flan pan by placing the serving plate on top and flipping the plate over so the flan is on the plate. Let the caramel drain onto the flan from the pan.

5. 5

   ****If you can't find carmelized cajeta, or dulce de leche, it's easy to make your own. Take the label off a can of sweetened condensed milk. Put it into a pan of water with at least an inch of water over the can and simmer for about 2 hours. (check to make sure the water doesn't evaporate). Cool and open the can.

* Per serving · 4 servings · Values may vary.

No additional tips available.