Saturday, April 14, 2012

Tequila Flan

Tequila Flan
Serves: 12

Flan... Okay not the best name, but caramel coated custard probably doesn't sound much better...

It is amazing, especially when made from scratch and not a box.... and so easy there is really no reason to ever do so.

I spent a fair amount of time in Mexico growing up, my grandparents retired there, and got to sample the dessert of the gods A LOT, so believe me when I tell you this is the best recipe I have come up with.


1 can sweetened condensed milk
1 can evaporated milk
3 whole eggs
3 egg whites

1/2 cup cane sugar
2 oz tequila

Preheat oven to 325 degrees.

Mix custard ingredients

While that is mixing, place sugar and tequila in non-stick sauce pan and heat on medium-high.

The sugar will bulk up and look crystallized, and then melt down into a caramel liquid. The alcohol boils off, and your left with an extra delicious tequila caramel.

Once it is melted pour into a pie pan, then pour custard mixture on top. 

Make a bain-marie (larger roasting pan filled with water) halfway up the side of the pie pan, and place it in the oven. 

Cover with foil and bake for 45-60 minutes, until the custard sets - and a knife will pull out clean.

Once you take the pan out of the oven place a large plate or platter that is larger than the pie pan on top, and then flip it over - to flip the flan out of the pan. Then you will see it for all its glory, the dessert of the gods.

It will not dry out, but I like to create an aluminum foil tent to cover it and keep it safe. Chill at least 4 hours before serving.
Nutrition Estimated on

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