Saturday, May 31, 2014

Mexican Flan (Tres Leches)

For a group rotation dinner (Mexican theme), I made a wonderful dessert called Tres Leches Mexican Flan. Tres leches means three milks. 

I usually make my cream cheese flan (http://monicacooks.blogspot.com/2008/05/cream-cheese-flan.html) but wanted something more traditional. 

This is an outstanding dessert!

Adapted from: http://whatscookingamerica.net/Desserts/MexicanFlan.htm 

Tres Leches Mexican Flan 
                                                                                                    
My notes in [ … ]

Yields: 6 servings [More like 10-12 servings]
Prep time: 30 min
Carmel cook time: 10 min
Flan cook time: 60 minutes

1 cup granulated sugar
Drop of lemon juice  [This didn’t help at all so you can skip it]
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
Zest of one orange
2 cups whole or 2% milk [I used half and half]
5 large eggs [I used extra large]
1 teaspoon pure vanilla extract
Pinch of salt

Heavy-bottom, high-sided saucepan
8 1/2-inch rectangular loaf pan  [I used an 8 x 8 baking dish]
Large high-sided pan (to set the loaf pan in)

Prepare Caramel - Caramelized Sugar:

In the saucepan over low to medium-low heat, combine 1 cup sugar and a drop of lemon juice (the lemon juice keeps the mixture from hardening or crystalling). Keep it on a low heat and watch that the sugar doesn't burn. 

Stir constantly with a wooden spoon until the sugar dissolves, about 8 to 10 minutes. Pour quickly into the pan (be very careful not to get any on you) and coat the entire bottom. Set aside. 

Prepare Flan:

Preheat oven to 350 degrees F. or 180 degrees C. Adjust oven rack to center position.

In a blender, combine evaporated milk, condensed milk, orange zest, whole or 2% milk, eggs, vanilla extract, and salt; process until smooth. Let the flan mixture sit approximately 10 to 15 minutes. After resting, remove any top foam that formed when blending the ingredients and discard. Stir the flan mixture just before pouring in your loaf baking pan.

Pour the prepared flan mixture into the loaf pan. Place the filled loaf pan into an ovenproof roasting or baking pan. If cooking custards in a metal pan, cover the bottom of the pan with a layer of newspaper to ensure an even temperature on the bottom.

Bring the water for the water bath to a light simmer on top of the stove; carefully pour hot water into the baking pan to come half-way up the sides of the loaf pan. For ease of carrying, first place the larger pan (containing the filled loaf pan) on the oven rack, then pour the boiling water into the large baking pan. It is so much easier than moving the pans with water in them.

Bake 60 to 70 minutes (depending on depth of your pan) or until set around the edges but still loose in the center. When the center of custard is just set, it will jiggle a little when shaken, that's when you can remove it from the oven (the flans will continue to set as they cool). If using a digital instant-read thermometer, inserted in the centers, it should register 180 degrees F. Begin checking temperature about 10 minutes before recommended times.

Remove from oven and remove the flan pan from the water bath. Place on your counter and let cool approximately 60 minutes.

Refrigerate at least 4 hours  [6 hours for me] or overnight.

To Unmold and Serve:

When ready to serve, remove from refrigerator at least 1 hour before unmolding. [Oops, I missed this step - I don't see the need for this]

Using a thin knife, separate the edge of the flan from the pan to make sure that the flan edges are not sticking to the sides of the pan.

Place a flat bottom plate on top of the pan and flip over. Let sit for about 15 minutes before removing the pan. The caramel will drip over the top and sides of the flan. Any leftover in the pan, just scrape on top of the flan.

Yum!! This is now one of my favorite desserts to make. Very easy to make and so delicious!! I love the hint of the orange zest.

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