It is an ultimate comfort dessert in multiple Latin cultures. This goes out to all the flan lovers out there.
Prep Time: :20
Cook Time: 1 hour
- 1 cup and 1/2 cup sugar
- 6 large eggs
- 1 14oz can sweetened condensed milk
- 2 13 oz cans evaporated milk
- 1 teaspoon vanilla
Preheat oven to 325 degrees. You will need 6 ramekins or other specialty flan cook ware and a large baking pan to put them in.Pour 1 cup sugar in warm pan over medium heat. Constantly stir sugar until is browns and becomes caramel. Quickly pour approximately 2-3 tablespoons of caramel in each ramekin, tilting it to swirl the caramel around the sides. Reheat caramel if it starts to harden.
In a mixer or with a whisk, blend the eggs together. Mix in the milks then slowly mix in the 1/2 cup of sugar, then the vanilla. Blend smooth after each ingredient is added.
Pour custard into caramel lined ramekins. Place ramekins in a large glass or ceramic baking dish and fill with about 1-2 inches of hot water. Bake for 45 minutes in the water bath and check with a knife just to the side of the center. If knife comes out clean, it’s ready.
Remove and let cool. Let each ramekin cool in refrigerator for 1 hour. Invert each ramekin onto a small plate, the caramel sauce will flow over the custard.
For More Flan recipes visit about.com:
Photo Credit: vrdcimage.restaurant.com
As an entrepeneur, I love this story. This is much more than a review. When a person goes from dish washer to owner of two successful Mexican restaurants, it should make us all say, “Si se Puede!” Find out the story behind Tequila’s restaurants in Van Nuys, CA and Burbank.- Crysal A. Johnson, MCCN Editor
Two of the more popular choices for Mexican food in Los Angeles tends to be El Torito and Acapulco’s; however, Tequila’s owner, Tony Castillo takes a page from these restaurants and opening Tequila’s restaurant in Van Nuys in 2000. Tequila’s became such as success that he opened another location on Magnolia Blvd in Burbank. Castillo began as a disher washer working in the Mexican restaurant industry then worked his way up ownership of two restaurants. Isn’t that the American dream? Castillo is passionate and proud of the food served in his restaurant. You may even see the owner serving if he is short staffed. That seemed to be case when, I went. The staff is friendly but the service extremely slow.
Read link below for more: