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Epicurious

Mexican Flan

Recipe information

  • Yield

    serves 8

Ingredients

8 eggs
2/3 cup granulated sugar
1/4 teaspoon salt
Two 12-ounce cans evaporated milk
teaspoon vanilla extract or brandy
1/2 cup packed brown sugar

Preparation

  1. Preheat the oven to 350 degrees. In a large bowl, beat the eggs well until fluffy. Beat in the sugar and salt, then beat in the milk. Stir in the vanilla. Sift the brown sugar into the bottom of a 5 × 9-inch loaf pan, covering the entire bottom. Carefully pour the custard into the pan. Place the loaf pan in a 13 × 9 × 2-inch pan and pour in enough hot water to reach halfway up the sides of the pan. Bake for 1 hour, or until a knife blade inserted in the center comes out clean. Let cool, then refrigerate overnight. Unmold the flan onto a platter.

Paula Deen's Kitchen Classics
TagsFlanCustardDessertMexicanLatin AmericanGluten FreeNut FreeBakingCookbooks
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