Flan is a traditional dessert with a rich history dating back to ancient Rome, where a simple version was prepared with eggs and milk. With the arrival of the Spanish in the Americas, this recipe was adapted and popularized in Mexico, incorporating ingredients that were accessible in the region, thus creating the famous classic Mexican flan. In Latin America, this dessert is known by different names depending on the country, such as "egg flan" in Colombia, "quesillo" in Venezuela, and simply "flan" in countries like Argentina and Chile. Despite the variations, its sweet and creamy essence makes it a highly appreciated culinary symbol throughout the region.
How to prepare Classic Mexican Flan
In a small saucepan, melt the sugar over moderate heat, stirring frequently, until the sugar becomes a dark liquid, caramel in color.
Remove from heat and pour into a 4-cup metal ring mold or into 8 individual molds.
Quickly tilt the mold to coat the bottom and sides with the caramel.
Let it cool so the caramel hardens.
Preheat the oven to 325 degrees Fahrenheit.
Place the condensed milk, milk, eggs, egg yolks, and flavorings in an electric blender.
Cover and blend well.
Pour the mixture into the mold.
Place the mold in a larger pan with water to a depth of 1/2 inch.
Bake for 1 hour.
Remove from the oven and take the mold out of the water.
Cool and then refrigerate for up to 2 days.
Cover the mold with an inverted serving plate.
Hold the mold and plate together and flip them over.
Lift the mold.
The caramel will fall as a liquid sauce over the flan.
Ingredients: Sugar, egg yolks, sweetened condensed milk, almond extract, milk, vanilla extract, eggs.
