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Mexican Flan 
Recipe yields: 4 servings


  • Half a cup of sugar (for caramel)
  • 3 slightly beaten whole eggs
  • ⅓ cups of sugar for the flan
  • 2 teaspoon of vanilla
  • ⅛ teaspoon of salt
  • 1 can of evaporated milk (12 fl oz)

1. Preheat the oven to 350 degrees Fahrenheit.
2. The first part of this recipe is to make the caramel. Heat half a cup of sugar in a medium, heavy saucepan over low-medium heat. Stir constantly with a spatula or spoon until the sugar has melted and is golden brown.
3. Next, pour the prepared caramel in 4 (5oz) custard cups. Make sure that the entire bottom is covered. Allow the caramel to harden for up to 5 minutes.
4. For the flan mixture, mix the 3 slightly beaten eggs, remaining sugar, 2 teaspoons of vanilla, ⅛ teaspoon of salt, and can of evaporated milk in a bowl until evenly mixed throughout.
5. Pour mixture in the custard cups over the hardened caramel.
6. Place custard cups into a baking pan (about 3 inches deep).
7. Flan requires a hot water bath to bake. Start by pouring very hot water into the pan until it fills up about an inch of the baking sheet.
8. When the oven is done preheating, insert the pan into the oven and bake for 40 to 50 minutes.
9. When 40 minutes pass check the flan to see if it’s ready. They must reach 160 degrees Fahrenheit, or it should be slightly golden and firm (not solid) to touch.
10. Carefully remove the baking sheet from the oven and remove the custard cups.
11. If you want to serve the flan warm, let it sit for 3 minutes then flip it carefully onto the plate that it’ll be served in.
If you want to serve it cool, let it sit for 3 minutes then cover the cups and let them sit in the fridge for about 2 hours. Flan can be stored in the fridge for about 2 days.


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