Name: Vanilla Flan (Mexican-Style Custard)
Prep time: 5 min
Cook time: 45 min
Total time: 180 min
Ingredients: 1 can evaporated milk; 1 can condensed milk; 3 eggs; 1 teaspoon natural vanilla essence or the grains of a vanilla pod (from Papantla evidently); Caramel (dulce de leche, or cajeta (soft fudge) as you may wish)

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There is nothing more appetizing than a homemade vanilla custard on the weekend, I think. Therefore, on Saturday we prepared a very easy and quick version of this classic dessert made my mothers and grandmas everywhere and steam-cooked it, just like they used to do it a traditionally.

Vanilla Flan (Mexican-Style Custard)

Simple, yet flavorful. Worthy of the most difficult palates to be pleased.

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Prep Time5

Cook Time45

Resting Time2 10

Total Time3

Course: Dessert

Keyword: custard, dessert, flan, Homemade, mom’s recipe, Papantla vanilla, recetas de mamá, vanilla

Servings:

Equipment

Ingredients

1 (1) can evaporated milk
1 (1) can condensed milk
3 (3) eggs
1 teaspoon (1 teaspoon) natural vanilla essence or the grains of a vanilla pod, from Papantla evidently
Caramel, dulce de leche, or cajeta (soft fudge) as you may wish

To Prepare

Mix the condensed milk, evaporated milk, eggs, and vanilla with either the blender or just by using a bowl and a whisk.
In a medium-sized mold or in several individual molds (about 6) serve a base of caramel, dulce de leche, or cajeta depending on what you chose or had available. If you’d rather prepare a homemade caramel, this is possible, just put 4 tablespoons sugar per tablespoon of water in a small pot and let it melt to the desired color. However, pay close attention when you’re preparing caramel, since it can severely burn you in case of an accident, and this is very painful. Also, consider that burnt caramel becomes tart.
Pour the mixture in the mold(s) and cover with aluminum foil.
Steam-cook or put in the oven in a Bain Marie for about 45 minutes. To check if they are ready, use the tip of a knife or a toothpick in the center. If it comes out clean, then the custard(s) is/are ready.
Let it rest for 10 minutes and then put in the refrigerator for a couple of hours for your dessert to be served cool.

Notes

If you decide to bake it in a Bain Marie, I suggest you use a maximum temperature of 160°C or 320°F. The baking time might increase from the 45 minutes, but the custard’s texture will be silkier and without bubbles.

Nutrition

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I think it came out really good.