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I don't know where my mind was the last time I made flan, because I did not remember how much I loved it! While preparing another recipe,I found myself with leftover evaporated milk and sweetened condensed, so I decided to make a small batch of flan. And who doesn't love a recipe where you add all the ingredients to the blender and it's pretty much done! The hardest part of this recipe is waiting for the flan to chill. I did not have cream cheese for the recipe, but had some sour cream instead. Turned out to be the creamiest plate of flan I have had!
Yields 6 servings
1 cup evaporated milk
6 ounces sweetened condensed milk
1/8 cup light sour cream
4 large eggs
Juice of 1 orange
1 teaspoon vanilla
3 tablespoons sugar
For Pineapple Topping
2 cups fresh pineapple, finely diced
1/4 cup sugar
1 tablespoon pineapple preserves
1/2 tablespoon lemon juice
1 1/2 tablespoons corn starch
3 tablespoons water
1. Preheat oven to 325ºF. Prepare six 1-cup ramekins by adding 1/2 tablespoon of sugar to the bottom of each one. In the blender, combine the evaporated milk, condensed milk, eggs, orange juice, and vanilla and blend until smooth. Carefully fill each ramekin and transfer to a large baking dish.
2. Add hot water to the baking dish to create a water bath for the flan. Just enough water so it comes up halfway up to ramekins. It will be heavy, so carefully transfer the entire pan to oven. Bake for 1 hour. Remove from oven and cool slightly before removing ramekins from water. Chill for at least 3 hours.
3. While the flan chills, make the pineapple topping. In a medium saucepan, add the pineapple, sugar, preserves, lemon juice, and vanilla. Cook on low/medium heat until the pineapple starts to break down and soften. Whisk the corn starch into the water to create a slurry. Add to simmering pineapple. Stir well to combine and cook for another few minutes until sauce becomes thick. Remove from heat and let cool.
4. Once flan has chilled, take a small knife and go along the inside edge of ramekin to loosen the flan. Top ramekin with serving plate, and carefully turn over to release the flan. Top with pineapple topping and fresh fruit. Yields 6 servings.
Other recipes by Sonia:
Beef, Black Bean & Rice Albóndiga Soup
Tilapia In a Green Chile Sauce With Coconut Lime Rice
Chile Relleno with Serrano Shrimp
Tequila Lime Shrimp
Steak Ranchero and Potato Tacos
Annatto-Citrus Marinated Chicken
Kickin' Sloppy Joe & Cheddar Pie
Chile Garlic Shrimp Kabobs
Chicken Enchilada Soup with Chayotes
Chocoflan / Pastel Imposible
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