Minoo asked me to demonstrate the Japanese Purin, a kind of custard for dessert along Lez Mexican dishes. I thought Mexican dishes and Japanese dessert does not jive. So, I looked up from the internet a Mexican Flan recipe instead.
The Mexican Flan is more dense than the Japanese Purin. Nevertheless, it’s a great dessert to go along the Mexican theme.
- 1 cup granulated sugar
- 1 cup whole milk
- 1 can (295ml/380g) sweetened condensed milk
- 3 eggs
- 3 egg yolks
- 1 tablespoon grated orange peel from 1 large orange
- 1/4 cup freshly squeezed orange juice from 1 large orange
- 1 tablespoon vanilla extract
- 1 tablespoon cornstarch
- 1 cup heavy cream
Source: this recipe is adapted from allrecipes.com
Preheat the oven to 350F.
Place sugar in a heavy saucepan over medium-high heat.
Cook, stirring constantly, until the sugar melts and turns a golden amber color, about 10 minutes.
Watch carefully once the syrup begins to change color, because it burns easily.
Butter a flan mold.
Carefully pour melted sugar syrup into a flan mold.
|Combine whole milk, sweetened condensed milk, eggs, egg yolks, orange peel, orange juice, vanilla extract and cornstarch into a blender and blend for a minute or so, until the mixture is smooth.
You can use a stick blender instead.
|Pour in the cream, and stir to incorporate the cream.
|Pour the mixture over the cooled caramel syrup in the flan mold.
|Line a roasting pan with a damp kitchen towel to prevent rattling. We skip the kitchen towel since we were using aluminium muffin tins in the kitchen.
Place the flan mold on the towel, inside the roasting pan, and place roasting pan on the oven rack.
Fill the roasting pan with boiling water to reach halfway up the sides of the flan mold.
Bake in the preheated oven until the center of the flan is set but still slightly jiggly when moved, 45 minutes to 1 hour.
Let the flan cool. then refrigerate for at least 4 hours.
|To serve, run a sharp paring knife around the inside of the mold to release the flan.
|Invert a plate on the mold, flip the mold over, and gently remove the mold to un-mold the flan and reveal the syrupy caramel topping.