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Ok my wife just made some flan yesterday and today. I figured I would share the recipe with you guys. Yesterdays turned out great but todays got pulled a little to soon. We are still learning the convection oven thing. but here is the basic recipe that they usse in the part of mexico where she is from.
1-12oz can of carnation evaporated milk
1-14oz can of la lechera (made by nestle)
4 eggs
2 teaspoons vanilla(or to taste)
1 cup sugar
add everything but sugar and mix well. (she uses the blender)
boil one medium pot of water
once water boils place in a pan big enough to fit a glass pie pan and the water level needs to be about half way up the pie pan.
in another pan put sugar in and stir constantly until it carmelizes.
next pour carmelized sugar in to pie pan then add the rest of the ingredients and place in the oven at 350 for 1 hour. elevation may change the times a little bit.
you can do the normal tooth pick check for doneness.next remove and flip on to a plate. sometimes you need to go around the edges with a knife first. After this let cool for around 20 minutes in the fridge or over night.
Now tonights didn't get cooked long enough and the carmelized sugar stay in the pan after we flipped it out on to the plate. Any of you with a convection oven we think the time is around 40 minutes or so to cook. Here are some pics right after finished. I don't have any of the process because I didn't think about posting this till after.
here you can see a fork test.
after flip on to plate and ready for the fridge
1-12oz can of carnation evaporated milk
1-14oz can of la lechera (made by nestle)
4 eggs
2 teaspoons vanilla(or to taste)
1 cup sugar
add everything but sugar and mix well. (she uses the blender)
boil one medium pot of water
once water boils place in a pan big enough to fit a glass pie pan and the water level needs to be about half way up the pie pan.
in another pan put sugar in and stir constantly until it carmelizes.
next pour carmelized sugar in to pie pan then add the rest of the ingredients and place in the oven at 350 for 1 hour. elevation may change the times a little bit.
you can do the normal tooth pick check for doneness.next remove and flip on to a plate. sometimes you need to go around the edges with a knife first. After this let cool for around 20 minutes in the fridge or over night.
Now tonights didn't get cooked long enough and the carmelized sugar stay in the pan after we flipped it out on to the plate. Any of you with a convection oven we think the time is around 40 minutes or so to cook. Here are some pics right after finished. I don't have any of the process because I didn't think about posting this till after.
here you can see a fork test.
after flip on to plate and ready for the fridge
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