A traditional custard native to Mexico, drizzled with caramelized sugar
- Carbohydrate 26.1588828349251 g
- Cholesterol 216.319418927 mg
- Fat 6.20351925485 g
- Fiber 0 g
- Protein 7.411538638605 g
- Saturated Fat 2.327179918633 g
- Serving Size 1 1 Serving (129g)
- Sodium 233.3916971685 mg
- Sugar 26.1588828349251 g
- Trans Fat 0.897475426975 g
- Calories 188 calories
Step-by-step
- Preheat oven to 350*
- In a blender, add 1 can of evaporated milk, (save 1/2 the can to clean out the can of condensed milk) 1 can of condensed milk, 8 eggs, a pinch of salt, and a tablespoon or two of vanilla & blend
- While you are blending you can prepare the burned sugar (add the 2 cups of sugar in a pot and heat until the desired color (carmelization is achieved) Remove from heat, pour the sugar into the flan pan (a 9 inch round approx) you will be using for flan and then into another bigger pan with water, careful not to fill so much that it will overflow when you add the flan pan. (This prevents sticking or burning of the flan)
- Add contents of blender to the pan of sugar and then put into the oven for about 1-1 1/2 hours (varies by oven) You may check with a toothpick for "doneness"
- Let cool, separate the edges with a knife for easy removal from pan (like with Jell-o) and then flip onto a decorative plate and allow the sugar to drizzle all over.
Thermal control is the singular variable that determines whether baked custard emerges silky or porous. Sugar liquefies and browns between 320°F and 350°F; exceeding this threshold converts the syrup from amber to acrid carbon instantly. Pouring the hot caramel directly into a cold 9-inch round metal pan causes immediate hardening, which shatters the sugar layer prematurely. This crystallization is normal and resolves once the liquid dairy mixture is added and thermal transfer resumes inside the oven. Employing a water bath surrounds the custard container with gentle, ambient steam, buffering the delicate proteins in the eight eggs against direct conductive heat from the metal. Blend the evaporated milk, condensed milk, eggs, salt, and vanilla thoroughly to incorporate air uniformly, then strain the mixture through a fine-mesh sieve if a completely glass-smooth mouthfeel is preferred. Baking takes between 60 and 90 minutes at 350°F, monitored until a wooden pick inserted into the center emerges clean without wet batter clinging to the wood. Chilling the set dessert for at least four hours firms the structure sufficiently for inversion onto a rimmed serving plate. Leftovers keep under refrigeration for up to five days, though freezing is discouraged because emulsion breakdown ruins the texture upon thawing.
