Name: Luquin's 454s Flan Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 1 cup granulated sugar; 1 cup water; 1 can (14 oz) sweetened condensed milk; 1 can (12 oz) evaporated milk; 4 large eggs; 1 tsp vanilla extract

Aged in American Oak Bourbon Barrels. Tastes just like a pecan praline, eloquently balanced and not overly sweet. The pecan aromas on the nose carry right on through the palate and throughout the finish leaving you craving another sip.

Pecan Praline S.C.

Chia Seeds, Vanilla, Maple Syrup & Coconut Milk, topped with Raspberry Purée, Chesapeake Gold Farms Vanilla Yogurt, Diced Peaches, Toasted Coconut & Sunflower Seeds

Charm City Chia Pudding

Chia seeds soaked in coconut milk, topped with fresh fruit.

Coconut Chia Pudding

Enjoy a creamy and refreshing regular-sized strawberry shake made with ripe strawberries and smooth vanilla ice cream.

Strawberry Shake, regular size

Mexican Custard with a caramelized sugar topping

In a medium saucepan over medium heat, combine the sugar and water. Stir gently until the sugar dissolves and the mixture starts to boil.

Make the Caramel

Continue cooking without stirring until the mixture turns a deep amber color, about 8-10 minutes. Remove from heat immediately to prevent burning.

Caramelize the Sugar

Quickly pour the caramel into a round cake pan, tilting the pan to coat the bottom evenly. Set aside to cool and harden.

Coat the Pan

In a blender, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until smooth and well combined.

Blend the Custard Ingredients

Carefully pour the custard mixture into the caramel-coated cake pan.

Pour into Caramel-Coated Pan

Preheat the oven to 350°F (175°C). Place the filled cake pan in a larger baking dish and add hot water to the baking dish until it reaches halfway up the sides of the cake pan.

Prepare for Baking

Bake in the preheated oven for about 50-60 minutes or until a knife inserted in the center comes out clean.

Bake the Flan

Remove from the oven and let it cool at room temperature. Once cooled, refrigerate for at least 4 hours or overnight.

Cool and Chill

To serve, run a knife around the edges of the flan and invert it onto a serving plate. The caramel sauce will flow over the top.

Serve

granulated sugar

water

sweetened condensed milk

evaporated milk

large eggs

vanilla extract

Flan

Luquin's Mexican Restaurants

Cheese Cakes

Orange, Cranberry, Pineapple, Apple, Tomato

Juice

Coke, Diet Coke, Sprite, Fruit Punch, Root Beer, Unsweetened tea, Flavored Iced tea (Lilikoi or Mango), Shirley Temple, Coffee or Hot Tea, Horritos Soda (assorted Flavors), Horchata, Fever Tree Tonics or Ginger Ale, Red Bull

Sodas

Homemade Pies & Cakes

Salsa Verde

Make Flan Recipe in just 1h 30m. Mexican Custard with a caramelized sugar topping

Flan Recipe

Ingredients

Caramel

Custard

Method

Caramel Preparation