Easy Mexican Flan Recipe- Creamy, Delicious Leche Flan by Rockin Robin

Heat one 9 inch pie plate or 6 ramekins in a 200 degree oven.

Boil several cups of water in a kettle or pan for use in the bain-marie.

In a heavy saucepan, heat the sugar on medium heat.

Remove the warmed dishes from the oven and place them near the sugar heating on the stove.

Start stirring the sugar when it begins melting, then stir constantly until it turns into a golden brown liquid.

Quickly pour the caramel into the warmed pie plate or ramekins and tilt the plate to coat the bottom and sides.

Set plate(s) aside.

In a medium size bowl, add the eggs and the vanilla and almond extracts.

Mix until well blended but not frothy.

Add the evaporated and sweetened condensed milks, and mix again until well combined.

Pour the mixture into a strainer into another bowl to remove any clumps.

Now pour the mixture into the caramel coated plate(s).

Place flan into a larger pan such as a roasting pan and put in a 325 degree oven.

Add hot water up to 1 – 2 inches up the side of the flan plate.

Bake uncovered for 45 -60 minutes or until a thin knife inserted into the flan comes out clean.

Cool and then refrigerate for at least 2 hours before serving.

To serve, take a sharp knife and cut around the edge of the flan to release it from the dish.

Lay a plate with a lip on top of the custard.

Holding both plates tightly together, flip them over.

The flan should release into the plate.

Equipment Needed

Allergens