A delectable, cold, creamy custard from Mexican. Very simple to prepare and excellent!
7 Egg Yolks
2 cup Sugar
1/2 cup Milk
2 tsp Vanilla
1 Can Condensed Milk
1 Can Evaporated Milk
assemble your ingredients, tools, and eggs; and (save your egg whites for a meringue or an angel food cake). You’ll need 12 little jars; however, you could also use a 9-inch deep pan. Both still work with the recipe) and a larger dish to put your jars (pan) in. Heat the oven to 375°F (200C)
Put 1 1/2 cups of sugar in a pan and warm it up slowly. You should melt the sugar until it takes on a gorgeous golden hue. Please take care not to burn it. Could you pay attention to it? Remove from heat if the color is achieved before all sugar melts. Don’t worry too much; the sugar will keep melting (and it will melt in the oven). Add boiling water to dissolve any sugar that has gotten onto your pan. It can take a few tries, but the hot water will make it easily disappear.
POUR YOUR SUGAR
Fill your jars or pan with sugar, working fast. If it doesn’t reach the edges, don’t be concerned. It will spread and melt once more in the oven.
WHISK ALL INGREDIENTS
In a bowl, whisk together the milk, yolks, vanilla, and last 1/2 cup of sugar until well combined.
ADD MIXTURE AND BOILING WATER
Fill your jars with the flan mixture. After that, you should put the pan in the oven and fill it with boiling water so that it comes about 3/4 of the way up the jars. Doing this can prevent getting hurt while carrying a large pan to the oven. 30 to 45 minutes of baking. One hour to fifteen minutes if you’re baking it in a large pan. When a knife is inserted, the cooked flan should stick to it and come out with a jiggly consistency. It can get lumpy if you overcook it, so be careful. Although it won’t be smooth, it will still taste nice.
Pull out your prepared flans and allow them to cool to room temperature. When the jars are cool, cover them with a lid, turn them over, and store them overnight in the refrigerator. When you’re ready to serve, simply flip the large pan upside down onto your tray after placing it in the refrigerator for the night. To carefully release the edges, you might need to use a knife. Important: Avoid freezing! I am aware that some people prefer to freeze their desserts in order to allow them to cool more quickly (I am guilty of this myself), but you cannot do so with this recipe. It’s difficult to clean, and the sugar will freeze on the jar. The sugar won’t harden if you let it reach room temperature and then refrigerate; instead, it will remain a liquid (which is what you want). Enjoy!:)Tags: flan cup, flan in a cup, flan mini, individual flan recipe, INDIVIDUAL FLANS, mini flan cups, mini flan recipe, mini flans, Mini Flans Recipe, USA