Mexican Flan
S01E03

Caramel
½ Cup Granulated Sugar
2 Tablespoons of water
Cook in small pan until shiny gold color, do not overcook as it can get burnt pretty easy. Pour over greased flan mold we use a 6” round because we like our flan taller, but you can use a 8” round or a square mold. Set aside. Be carful as pan may get hot with the caramel.

Flan
4 Large eggs (room temperature)
1 can Condensed Milk
1 can Evaporated Milk
115 grams or 4 oz Cream Cheese (room temperature)
1 Tablespoon of Mexican Vanilla Bean paste (Vanilla extract is fine)
1 Pinch of Salt
Pour all ingredients in mixer and blend until smooth and light. Pour over your caramel pre prepared mold. Bake at 325 F on Bain Marie (water bath) for 1 hour or until golden brown on top. Make sure water covers at least ¼ of your flan pan. Let it cool completely and refrigerate in pan at least 2 hours. Unmold by turning over a round semi deep plate. Try it and let’s enjoy it together Around the Table. Buen provecho!

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