I’m a very picky eater. I mean, VERY picky.. (Sad face) I blame my mother, my abuelita, and all the members of my family. Yes, they are or were amazing cooks. Even the male members of my family can tear it up in the kitchen … Well, with the exception of my gringo. He knows how to reheat leftovers (sometimes). LOL. Whenever I see flan at a party or a restaurant, I have a hard time eating it. It’s one of those dishes that no one can make better than my family. So, I decided to publish our family recipe. My friends, you are in for a real treat.
This flan comes together very, very easily. It’s the baking part, then the long hours of letting it chill that takes forever. Put the eggs in a large bowl and whisk away.
Did you know that vanilla grows native in Mexico? It’s one of those grocery items that I hardly ever buy in the US. If you’re visiting Mexico anytime soon, buy some vanilla. It’s a lot cheaper there than anything you’ll find state-side. Also, I’m using whole milk in this recipe. You can also use half and half.
Truth is, I don’t like oranges. I had way too many oranges growing up, and now, I’d rather eat a well-done steak with a rubbery texture than oranges. That might be another reason why I’m so picky about my flan. Some people will even add orange juice to their flan recipe. I’m only adding orange zest. We just want a hint of orange not a strong “knock-your-socks-off” orange-y flavor.
It all goes into the oven for 1 hour then you have to let it cool for 3 hours. Patience is truly a virtue when it comes to my family’s flan. Rich and decadent. Sweet and so hard to resist. It’s hard to see flan the same way after you taste this recipe!
- ½ cup sugar
- 6 eggs
- 3 cups whole milk (or half and half)
- ½ cup sugar
- 1½ teaspoon vanilla
- 1 teaspoon orange rind, grated
- Heat ½ cup sugar in a skillet, stirring constantly until it melts.
- It will turn a dark golden color.
- Remove from heat.
- Immediately pour the melted sugar into a round tart pan or round pie pan.
- Swirl it around the pan to evenly coat the bottom.
- In a large bowl, beat the eggs.
- To the bowl, add milk (or half and half), ½ cup sugar, vanilla, and orange peel.
- For the water bath:
- Place a large roasting pan on an oven rack.
- Inside the roasting pan, add the caramel coated pan to the center.
- Pour egg mixture into the caramel coated pan.
- Run the tap water until it gets hot.
- Carefully add the hot tap water in the roasting pan and around the uncooked flan pan to a depth of 1 inch.
- Bake at 325 F for close to l hour, or until a knife comes out clean.
- Cool the flan on a wire rack.
- Then chill for at least 3½ hours.
- To unmold the flan:
- Use a spatula and gently go around the sides of the pan.
- Place the serving platter over the pan.
- Flip the pan and the platter and allow the flan to come down.
- Spoon any of the caramel that may remain in the pan on top of the flan.
- Slice and Enjoy!