Ingredients for Mexican Caramel Flan
– Condensed Milk: 1 can (Sweetened)
– Castor Sugar ¾
– Butter: 2 Tb-sp
– Eggs: 4
– Vanilla Extract: ½ tea-sp
– Salt: a pinch
– Water 1 ¾ cup (Normal Tap Water )
Method to Make Mexican Caramel Flan:
First of all preheat the oven on 350 degrees.
Now take a sauce pan, heat the butter and add the ¾ cup sugar in it. Stir the sugar until it gets changed in caramel sauce. When the sugar starts melting, stir the spoon constantly.
Take the 9-inch ring pan or any of your choice. Just make sure the pan ring mold so that at the end we can remove the ring easily.
Pour the above caramel sauce in 9-inch pan. Put it in aside.
Now take a bowl. Beat eggs with electrical beater. It will be good if you add eggs one by one and beat them for 8 to 10 minutes. Add water, condensed milk, salt and vanilla essence and beat again. Pour this mixture over the caramel sauce, which you have set in 9-inch pan.
Take a deep empty oven dish also called a broiler pan. Fill the oven dish with 2 inch of water. Put the above mixture pan in the water filled oven dish.
Place the dish in preheated oven and bake for 55 to 60 minutes. After the given time, check the Mexican Caramel Flan with knife or fork, if it is set the Mexican Caramel Flan is ready. Take out the dish from oven and give it rest. Refrigerate the Mexican Caramel Flan for overnight or 8 to 10 hours.
This is very simple Mexican Caramel Flan so leave it without any garnishing, and if you want to then simple garnish with pineapple chunks.
Have sweetened tooth with Mexican Caramel Flan.
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