Time: 6 hours 25 minutes
Complexity: average
Servings: 6

Step-by-step recipe for Mexican pudding - flan.

Ingredients:

• 1.5 cups of sugar
• 2 tablespoons of water
• Juice of 1/2 lemon
• 2 cups heavy cream
• 1 cinnamon stick
• 1 vanilla bean, cut in half and seeds scraped out
• 3 large eggs
• 2 large egg yolks
• A pinch of salt

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

lemon juice, cream, cinnamon, vanilla pod, eggs, sugar

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Preparation:

Step 1
• Preparing caramel: Prepare a 1.8-quart (1.8-liter) round cake tin and a baking dish. Combine 1 cup sugar and 2 tablespoons water in a heavy-bottomed saucepan. Place over medium-high heat and cook until the sugar begins to melt. Swirl the pan over the heat until the syrup turns amber, about 10 minutes; do not stir with a spoon. Remove from the heat and immediately add the lemon juice, swirling the pan again to combine, and then pour into the pan. Tilt the dish so that the caramel evenly coats the bottom and a little of the sides of the pan. Place the pan in the baking dish and set aside.
Step 2
• Preheat oven to 180°C, boil a kettle for a double boiler and keep it hot.
Step 3
• Combine the cream, cinnamon, and vanilla in a small saucepan and heat over medium heat. Bring the cream to a boil, stirring occasionally. Be careful not to let it reach a full boil, or it will spill out of the pan.
Step 4
• In a large bowl, whisk together all the eggs and yolks with the remaining 1/2 cup sugar; add a pinch of salt. Whisk until the mixture is pale yellow and thick. Gradually pour the egg mixture into the hot custard; do not add it too quickly. Strain the mixture through a sieve into a large measuring cup to ensure a lump-free flan. Pour the custard into the caramel mold.
Step 5
• To create a double boiler: Pour hot (not boiling) water into a baking dish, being careful not to pour the water into the custard. Carefully place the dish in the center of the oven and bake for 30-45 minutes, until the custard has set and jiggles slightly. Let the flan cool in the water bath, then refrigerate for at least 4 hours or overnight.
Step 6
• When you're ready to serve the flan, run a knife around the edges of the pan, then place the dessert dish on top of the pudding and invert it. Try cooking: Coconut flan.

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