Mexican Flan

About Mexican Flan

Ingredients

• Caramel
• Sugar ½ cup
• Flan mixture
• Eggs 3
• Condensed milk 1 can
• Milk 1 cup
• Vanilla essence 1 tsp

How to Make Mexican Flan (Stepwise Photos)

Method

1. Preheat oven to 180º C.
2. Put sugar in a mould and melt it on high heat. Cook further till it turns golden and caramelizes.
3. Turn the mould so that the caramel spreads evenly. Keep aside to cool.
4. Put eggs, condensed milk, milk and vanilla essence in a mixer and blend. Once sugar/caramel has cooled and become solid, pour the flan mixture into the mould.
5. Half fill a baking tray with ½ inch of warm water, keep the mould in it and cover with aluminium foil.
6. Keep the tray in the preheated oven and bake for 30-40 minutes.
7. Take the mould out of the oven and set it aside to cool down to room temperature.
8. Keep it in the refrigerator for about ½ hour.
9. To demould, run a knife carefully around the edge of the mould. Invert the mould onto a plate and tap the inverted mould gently so that it does not break.
10. Serve immediately.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps