4 Milk Mexican Flan

Description

Using another of my
_and why did i buy this_ ingredients – media cream, this recipe was shamelessly borrowed from _daisy cooks_ as in daisy martinez. Media crema is sold in cans and found in the ethnic aisle of your grocery. It contains 40 calories and 4 g fat per tablespoon. For comparison, per tablespoon, heavy whipping cream contains 50 calories and 5g fat per while half & half checks in at about 18 calories and 1.5 g of fat. Note: chilling time not included in total prep time.

Ingredients

• Sugar
• Evaporated Milk
• Sweetened Condensed Milk
• Whole Milk
• Eggs
• Egg Yolks
• Vanilla Extract
• Table Cream

Instructions

1. Preheat the oven to 350f
2. Bring a tea kettle of water to a boil
3. Make the caramel: have ready a 9-inch glass pie plate and a pair of potholders or oven mitts
4. Pour the sugar into a small, heavy saucepan
5. Set it over medium-low heat until the sugar starts to liquefy and form clumps
6. Stir slowly and constantly
7. The sugar will eventually liquefy completely, then begin to color
8. Pay careful attention to the caramel at this point
9. Once it starts to color it will darken quickly
10. Pull the pan from the heat when the caramel is the color of a bright, shiny penny
11. Scrape all the caramel into the pie plate, put on the mitts and grab the pie plate firmly
12. Carefully but quickly rotate so the bottom and halfway up the sides of the plate are coated with caramel
13. Set the prepared pan into a shallow roasting pan
14. Make the filling: combine the evaporated milk, condensed milk, milk, eggs, yolks, and vanilla in a blender jar
15. Blend on very low speed just until the eggs are blended, a few seconds
16. Add the media crema and blend a few seconds until smooth
17. Let stand for a minute then scoop off any foam that rises to the surface
18. Put the roasting pan with the caramel-lined pie plate in the oven
19. Pour the custard mix into the pie plate
20. Carefully pour enough water from the tea kettle into the roasting pan to come halfway up the side of the pie plate
21. Bake until the center of the flan is set, about 35 minutes
22. Remove from the oven and cool to room temperature in the water bath
23. Refrigerate until completely chilled, at least 2 hours or up to 1 day
24. To serve, center a large plate over the flan and, with one quick flip invert the flan over the plate
25. Give it a few secondsthe flan will slip right out of the mold and onto the plate
26. Scrape any caramel left in the mold over the flan
27. Serve chilled
28. Be extremely careful when working with caramel: by the time the caramel is brown enough to pour into the mold it will be very hotmuch hotter than boiling water
29. Handle the pot and pie plate carefully and, when tilting the pan, keep it at arms length from you