Chef Ana's Flan
Flan is a popular dessert in Central and South America today, but the custard dish actually dates back to ancient Rome, and word “flan” actually translates to “flat cake” in Latin. When the Spanish conquistadors came to what’s now known as Mexico, they brought flan with them, and Latin America quickly made this dish their own, infusing it with a variety of delicious flavors.
This particular flan recipe comes from the kitchen of the wonderful Chef Ana of our Hola Mexico trip. Learn how to make more dishes with a history during a fabulous Mexican cooking vacation.
- 1 can condensed milk (397 g)
- 1 can evaporated milk (356 ml or 378 g)
- 3 eggs
- 1 tsp vanilla extract
- 1 pinch of salt
- 1 3 oz. piece of cheese (Philadelphia, Manchego or Ricotta)
- 7 tbsp of sugar
- few drops of lime juice
1. Place the sugar and lime juice in a small pan and caramelize. Don’t let it burn. Place the carmelized sugar in a flan mold and make sure to cover up to ½ inch of is walls with the caramel.
2. Place the rest of the ingredients in a blender and blend. Add this mixture to the mold with the caramel.
3. Place the mold (or molds) in a bain-marie for 1 hour in a 400° F oven. Remove from oven and let the molds cool enough to be able to handle. Flip the flan onto a plate still in the mold and refrigerate.
4. At the moment of serving remove the mold.
©Chef Ana Isabel Garcia Moreno.