Description
This recipe was given to me by my mother-in-law, who is from Durango, Mexico. I had to beg her for years to give this recipe to me. Finally, she gave it to me for Christmas. I added orange zest, but the original recipe calls for just pure vanilla. You can use almond extract as well.
Ingredients
- 1 cup white sugar
- 1 cup whole milk
- 1 (14 ounce) can sweetened condensed milk
- 3 eggs
- 3 egg yolks
- ΒΌ cup freshly squeezed orange juice
- 1 tablespoon grated orange peel
- 1 tablespoon vanilla extract
- 1 tablespoon cornstarch
- 1 cup heavy cream
Instructions
- Place sugar in a heavy saucepan over medium-high heat
- and cook
- stirring constantly
- until the sugar melts and turns a golden amber color
- about 10 minutes. Watch carefully once syrup begins to change color
- because it burns easily. Carefully pour the melted sugar syrup into a flan mold. Let cool.
- Preheat oven to 350 degrees F (175 degrees C).
- Pour whole milk
- sweetened condensed milk
- eggs
- egg yolks
- orange juice
- orange peel
- vanilla extract
- and cornstarch into a blender
- and blend for a minute or so
- until the mixture is smooth. Pour in the cream
- and pulse several times to incorporate the cream. Pour the mixture over the cooled caramel syrup in the flan mold.
- Line a roasting pan with a damp kitchen towel. Place the flan mold on the towel
- inside roasting pan
- and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
- Bake in the preheated oven until the center of the flan is set but still slightly jiggly when moved
- 45 minutes to 1 hour. Let the flan cool
- then refrigerate for at least 4 hours. To serve
- run a sharp paring knife around the inside of the mold to release the flan. Invert a plate on the mold
- flip the mold over
- and gently remove the mold to unmold the flan and reveal the syrupy caramel topping.
Prep Time: 10 mins
Cook Time: 55 mins
Total Time: 6 hrs 5 mins
Servings: 8