THE BEST FLAN EVER!! "El imposible"

Flan is a traditional Mexican custard - somewhat akin to a creme bruleé.  In Mexico, it is called "el imposible" which translates as 'the impossible', because it is SO hard to get it right.  

My family, well, we REALLY like flan, and for years I've used a fussy and very elaborate recipe.  The draw back was that it used a ton of cream, and took a lot of time, and sometimes the texture was just a bit off.  Yesterday however, - New Year's day no less, I found THE FLAN recipe.  I'll never look back.  

It is the HOLY GRAIL of flan.  Flavor, creaminess, TEXTURE..., and ease, oh my - this is it. 

We invited some friends from Mexico join us for dinner (I'm always nervous serving my Mexican cooking to natives since I know so many great Mexican cooks), and served carne asada (marinated in mojo), black beans and rice, with pico de gallo, along with the tortilla land tortillas from Costco that you have to cook yourself (if you  haven't tried them yet, you really should).  

 One of our guests, Ben said this, "you know when you go to an opera and the whole thing is exquisite, but then there are those few super high notes that you savor and they take you to a whole new level, and you go home completely content - especially because of those few exceptionally amazing notes?  That's what the carne asada and flan were for me tonight".  High praise indeed.   

Really - the picture above was taken by one of our guests - he couldn't cut into it until he took a photo.   

I think my guests might be embarrassed if they knew that I told everyone that they each ate 3-4 servings of the flan.  So, I won't tell you - I'll just let you wonder how much they really did eat.  

Did I mention the ease of this recipe?  

If not - here it is.  This is a non-fussy very easy 5 ingredient flan recipe.  And I had everything on hand - and chances are, you do too. 

Here we go

1.5 c. white sugar

2 cans evaporated milk

1 can sweetened condensed milk

6 eggs

2 t. vanilla

Heat oven to 325*

Place sugar in a heavy medium saucepan. Begin to heat on low and allow sugar to melt. This is a slow process, and you must tilt and turn the pan swirling the sugar back and forth to help the melting process. Continue until syrup turns a deep amber. Quickly pour into an 8 x 8 glass pan or ramekins. Tilt and coat the bottom and sides before it hardens. 

Place the milks, eggs, and vanilla into a blender.  Blend until well mixed. 

Pour into prepared (with sugar coating) pan (or ramekins). 

Place 8x8 pan (or ramekins) into a 9x13 glass pyrex or similar type pan and place in oven.  Carefully  add approx. 3 cups of water to the 9x13 pan to create a water bath - water should surround and nearly reach the top of the sides of the 8x8 baking dish.  

Bake for 60 minutes. 

Remove from oven (carefully) and gently remove flan baking dish from water bath.  Flan may still seem jiggly.  Allow to cool on wire rack for approx. 30 minutes, then cover gently with plastic wrap (lightly sprayed with cooking spray to prevent sticking), and place on wire rack in refrigerator for an additional 2-3 hours or more so that it can completely set.  

To serve, run small sharp knife around flan to loosen. Set in hot water for a few minutes, or gently heat bottom of baking dish on the stove for a few seconds to thin the syrup. Invert onto a serving dish, allowing syrup to run over flan.  Spoon syrup onto each serving.  

Flan

While I posted the microwave flan recipe earlier, this is a full real flan recipe. I believe it is originally from Emeril Legasse, but I made a few changes. This is one of my husband's favorites.

1 3/4 c. whipping cream
1 c. milk
pinch of salt
1/2 vanilla bean, split lengthwise

1 c. sugar

3 large eggs
2 large yolks
7 T. sugar

Combine cream, milk and salt in heavy medium sized saucepan. Scrape seeds from vanilla bean into cream mixture; add bean. Bring to simmer over medium heat. Remove from heat and let steep 30 minutes.

Meanwhile, place sugar in another heavy medium saucepan. Begin to heat on low and allow sugar to melt. This is a slow process, and you must tilt and turn the pan swirling the sugar back and forth to help the melting process. Continue until syrup turns a deep amber. Quickly pour into an 8 x 8 glass pan or ramekins. Tilt to coat the bottom and sides before it hardens.

Heat oven to 350.

Whisk eggs, yolks, and sugar in medium bowl just until blended. Gradually and gently whisk cream mixture into egg mixture without creating lots of foam. Pour through small sieve and then into syrup coated 8 x 8 glass pan, (or ramekins.) Place baking dish within a 9 x 13 baking dish and fill halfway with hot water.

Bake until the center is set - generally about one hour (or 40 minutes for ramekins.) Transfer to rack and cool. Chill until cold, approximately 2 hours. Cover and chill over night. (Can be made 2 days ahead)

To serve, run small sharp knife around flan to loosen. Set in hot water for a few minutes, or gently heat bottom of baking dish on the stove for a few seconds to thin the syrup. Invert onto a serving dish, allowing syrup to run over flan.