Recipe ingredients
- 1/2 cup sugar
- 1 cup milk
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 14 ounce sweetened condensed milk
- 3 large eggs
- 1/2 teaspoon almond extract
Recipe method
- In a small saucepan melt sugar over moderate heat, stirring frequently, until sugar is a dark, caramel-colored liquid.
- Remove from heat and pour into a 4 cup metal ring mold or 8 individual molds.
- Quickly turn mold to coat bottom and sides with the caramel. Let cool so caramel hardens.
- Heat oven to 325F. Put the condensed milk, milk, eggs, egg yolks and flavorings into an electric blender. Cover and blend to mix well.
- Pour mixture into mold. Put mold in a larger pan filled with water to depth of 1/2". Bake for 1 hour.
- Remove from oven and remove mold from water. Cool and then refrigerate up to 2 days.
- Cover mold with an inverted serving platter. Hold mold and platter together and turn them over. Lift off mold. Caramel will fall as a liquid sauce over the custard.
Other mexican recipes:
Classic mexican flan recipe
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