Mexican flans
serves
6
Mexican flans
“This Spanish dessert was integrated into Mexican cuisine after the Mayans were introduced to it by the conquistadors who landed in the Yucatán Peninsula” - Evan White and Amelia Stokes.
Ingredients (9)
- 1 1/2 cups (330g) caster sugar
- 1 cup (250ml) milk
- 1 cup (250ml) pure (thin) cream
- 395g can condensed milk
- Finely grated zest of 1 lime
- Juice of 1 lime
- 1 tbs cornflour
- 1 tsp vanilla bean paste
- 3 eggs, plus 3 egg yolks
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Preheat oven to 150°C. Grease six 250ml ramekins or ovenproof dishes. Line bases with baking paper. Line a deep baking tray with a clean Chux cloth or thin tea towel.
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2.Divide sugar between 2 large frypans over high heat. Cook, checking constantly and swirling occasionally but not stirring, until sugar is completely dissolved and a light-golden colour (about 5 minutes). Divide caramel among prepared ramekins and place in prepared baking tray.
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3.Whisk remaining ingredients in a large bowl until well combined. Transfer to a jug and divide among prepared ramekins. Pour boiling water into baking tray until halfway up ramekins. Bake flans for 35 minutes or until set with a slight wobble in the centre.
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4.Carefully remove ramekins from tray and stand for 20 minutes to cool slightly. Chill for 4 hours or overnight to set. Dip ramekins into hot water to release the flans, then turn onto serving plates.
Recipe Notes
Begin this recipe at least 4 hours ahead.
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