I have a secret love affair with (Shh don’t tell) Mexican food. We are close I mean, really close. If it were up to me we would have Mexican food for dinner every night. OK… I am pretty close with Indian food also but that’s for another day.
Here in Sweden they honestly don’t know what Real Mexican food is… I mean seriously they put cucumbers in their tacos… WTF! It has been my mission ever since we moved here to teach as many Swedes what real Mexican food tastes like. When you think Mexican dessert what comes to mind? Tres Leches and Flan, right? Well… Have I got a Flan recipe for you! I am sort of a Flan snob and I can honestly tell you I would choose this Flan over a crème Brule any day. The best part is, it’s actually really simple. Who says you have to be Mexican to cook good Mexican food?
1 Cup and ½ Cup Sugar
1 Can 14 oz. Sweetened condensed milk
1 Cup Heavy cream
½ Cup Milk
1 tsp Vanilla
Exchange the heavy cream and milk for 2 13 oz. cans of evaporated milk.
1. Put 1 cup sugar into a small sauce pan over medium heat stirring constantly. It will slowly melt down to a caramel color liquid. Be careful not to let it burn.
2. Once all of the sugar is liquid equally pour into ramekins (6 to 8 depending on their size). Swirl the liquid around until it has covered the sides. You will have to hurry it cools very quickly. (I never get all of them perfect and it works out just fine)
3. Blend the eggs together, add the milks then slowly add the ½ cup sugar and vanilla. Stir until combined.
3. Pour the milk mixture into the prepared ramekins. Place them into a large baking dish filled with 1 to 2 Inches (2.54 to 5cm) of water. Bake at 325°F/163°C for 45 minutes or until a toothpick or a knife comes out clean.
4. Cool the ramekins in the refrigerator for at least one hour before serving.
5. Slide a knife around the edge then tip the ramekin over onto a plate the caramel sauce will spill over the custard. Serve with fresh berries or just alone. YUM!