Authentic Mexican Flan does not contain Cream Cheese, since there is no cream cheese down in Mexico. Now, this recipe is from my mother in law who lives in Durango, Mexico. It's been passed down for 4 generations. And after begging her she let me see her make it. It's absolutely DIVINE! -by Chef #1349697
1¼ hours | 20 min prep
SERVES 6 -8 , 1 flan
For the Caramel Sauce
- 1 1/2 cups white sugar
- 1/2 cup water
Custard
- 2 cups whole milk
- 1 (14 ounce) can condensed milk
- 1 (12 ounce) can evaporated milk
- 1-7 5/8 ounce media crema, table cream (it will be in the international aisle, if you can't find it, you can use creme fraishe, or if you ca)
- 2 tablespoons cornstarch
- 2 teaspoons vanilla extract (you can use almond also or any flavor)
- 2 whole eggs
- 3 egg yolks
- Put all of your ingredients in a blender, blend on low until you can see that everything is well incorporated.
- Then add your milk mixture to the cooled sugar.
- Place flan carefully in to a water bath, the water should be cool and so should your oven.
- Bake at 400' for 45 min to an hour or until you can insert a knife and it comes out clean, time will vary depending on your oven.
- Let the flan sit in the fridge for a good 4 hours or even better overnight.
- Serve with whipped cream and Delish!
