Mexican Flan Recipe
1 cup of white sugar,
1/4 teaspoon salt,
26 oz. evaporated milk,
1 cup fresh whole milk,
2 tablespoons vanilla extract.
Flan is a type of tart, with a base of shortcrust pastry. The custart is a filling for the flan, and its main ingredient. A somewhat thick custard is used for flan filling. My Mexican flan recipe is not as thick, but it can be consumed on its own. It closely resembles creme caramel. It can be made much thicker if required, by replacing the whole milk with condensed milk in the recipe.
Flan is usually made with a layer of caramelized sugar on the bottom of the baking dish. Use 1/3 of the sugar to caramelize it for that purpose. Heat 1/3 of the white sugar in a heavy pan until it melts and turns light brown, then quickly and steadily pour it into the baking cups or remekins. Beat the eggs lightly in a mixing bowl, mix in sugar and salt, and keep beating until the sugar is disolved. Add the milk and vanilla, and fold them into the mixture.
Pour the flan mixture in the baking cups and set them in a pan of warm water in the oven at 350 degrees F. Bake uncovered for 1 hour or until solid. When the flan is ready, let it cool down and serve it upside-down in a plate.