The Akumal Foodie – Mexican Flan

This month we have another great entry by local chef Daveed Placencia of Daveed Personal Chef Service.

As noted last month, cooking is an imprecise process. There are just too many variables to stress out about the exact temperature or time of something. Cooking is more of an art and less of a science. Go with it and enjoy the process, above all HAVE FUN!

With that introduction, it is time to make something that is thought of quintessential Mexican. I say “thought of” because flan actually dates back to the ancient Romans, though theirs was much more of a savory dish. From there it moved to Europe and added more sweet flans. Now it is a favorite in many Mexican restaurants in the States.

Mexican Flan

Shopping List

• 1 can of condensed milk
• 1 can of evaporated milk
• 7 eggs (room temperature)
• 1 tbsp of vanilla
• 1 cup of white sugar
• 1 cup water
• Aluminum Foil
• Two baking dishes, one that fits inside of the other, the smaller being about 10″

Preparation

Fill the larger baking dish about halfway with water and then insert the smaller dish. Adjust the water as necessary so it does not overflow when the smaller dish is inserted. Place the larger dish into the oven (with water) and preheat to 350 F (175 C).

In a small saucepan place the cup of water and sugar, heat on low until is begins to caramelize (you will know is ready when it starts to make thicker bubbles and takes a golden color). Be careful not to burn it!

Once ready, pour the caramel into a 10″ round glass baking dish. You can use most any dish that is deep or even small ramekins. Turn the dish to ensure you coat evenly the bottom and sides. Let the dish cool down.

In a blender, place the condensed milk, evaporated milk, vanilla and 7 eggs (you can add some Rum or Kahlua too if you like, 1/2 cup). Blend until mixed well. Pour the mixture into your caramel coated dish. Cover with aluminum foil.

Place dish into the preheated water bath and cook at 350 F (175 C) for 45 min to an 1 hour. Remove the dish and let it cool down. Once cool, invert onto a plate to remove and enjoy.