Easy Mexican Flan

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Easy Mexican Flan

Of course you can replace the bottom layer of brown sugar with the more traditional caramel sauce (1/2 c of sugar carefully melted over medium heat), but this much MUCH-easier approach will be almost as delicious.

  • 8 eggs
  • 2/3 c sugar
  • 1/2 tsp Diamond kosher salt
  • 3 c evaporated milk (2 12-oz cans)
  • 2 tsp vanilla
  • 1/2 c light brown sugar or 1/2 c dark brown muscovado sugar, if you can find it and like the more exotic flavor
  • cubed or sliced and lightly-sugared mango to serve along side (optional but D-lish)

Heat the oven to 350 degrees.

Beat eggs until well blended. Add the 2/3 c sugar and salt, then beat in the evaporated milk and vanilla.

Sprinkle brown sugar evenly into the bottom of an 9″x 5″ loaf pan; gently pour the custard mixture over the brown sugar. Place the loaf pan into a larger 9″x13″ baking pan; put the pans into the oven and then add hot water to the outer pan until it reaches about 1/2 way up the sides of the loaf pan.

Bake the flan for 70-75 minutes or until a knife inserted in the center comes out clean. Remove the flan from the oven and let it cool in the water bath. After the flan cools, refrigerate it overnight. When ready to serve, run a knife around the edge of the pan and turn the flan out onto a small platter. Slice and serve.

Leftovers can be refrigerated for up to 3 days.

Recipe brought to you by BigLittleMeals.com and Andy and Ann.

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