I’ve been obsessed with mini desserts lately because they are too cute and the perfect bite size. A smaller dessert portion helps me to not overdue and still have that feeling of ‘I want more’, simply because it’s too good. When I don’t go for seconds I end up getting more satisfaction out of it for some random reason.
I’m passionate about authentic Mexican flan and yesterday I was courageous enough to give it a try and make it myself. They turned out beautiful, firm and super delicious.
Mexican Flan Recipe
1 can of evaporated milk
1/2 can of condensed milk
1 cup of sugar
1 teaspoon of vanilla
How to make it: In a small pan, add 1/2 cup of sugar and stir constantly over medium heat until it melts and turns into a watery caramel color. Be careful to not burn the sugar. Pour that caramel into each muffin mold, about 10-12 molds.
In a bowl, add the evaporated milk, 1/2 can of condensed milk and the 3 eggs, mix them well with a whisk until it’s combined together, then add 1/2 cup of sugar and 1 teaspoon of vanilla extract. Mix well and place that mixture into the muffin molds. If you prefer your flan less sweet, simply use a bit less vanilla and less sugar during this stage.
Preheat oven at 325 degrees.
Place the muffin baking sheet carefully into a larger baking sheet filled with 1 to 2 inches of water. Bake for 45-55 minutes or until toothpick or knife comes out clean. Place them in the fridge for 2 hours before unmolding. To unmold, gently slide a knife around the edges.