How to make THE BEST MEXICAN CREAMY BAKED FLAN | LA MEJOR RECETA DE FLAN AL HORNO

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*affiliate link- I earn commissions from my sponsored links. Thank you for your support ❤️ For more delicious recipes, visit our website https://www.viewsontheroad.com Hello & welcome to the Views Kitchen! Today we’ll be showing you how to make the best creamy baked flan. The list of ingredients can be found below, thank you for subscribing and liking our content. As always #viewsclub we love and adore you 💕 Stephanie and, Cloud
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TIP- Look for the stiff giggle!
Ingredients
3/4-1 Cup Sugar
1 Can Condensed Milk (Lechera) 14 oz can
1 Can Evaporated Milk (Carnation) 12 Oz can
2 Cups Heavy Whipping Cream
2 Tbs Vanilla (Mexican Vanilla Blend Extract)
5 Eggs

All Ingredients used are room temperature
It’s important to use Heavy Whipping Cream for that amazing creamy Texture
Bake at 350 Degrees for 50-60 Minutes
I used a 9-inch nonstick pan
TIP! When your flan is ready you will see a stiff giggle
Depending on dish used you might need to cook it 1 hour 10 minutes to achieve the stiff giggle
Remember the flan will firm up in the refrigerator

Water Bath, Use 1 1/2 to 2 inches of water (Max Mid-level of your baking dish). Do not overfill water. You don’t want it to get into your Flan
When you get to the 50 Minute mark do the little shake I mentioned in the video. If your blend is still runny. Keep another 10 Minutes in the oven. Keep in the oven until you achieve a stiff giggle : )
When your flan is done. Let cool 30-45 minutes on the counter or your location of choice. Place in the refrigerator overnight (12-14 Hrs) Until your Flan Sets to a firm consistency. I know it’s hard to resist. Love takes time and so does a delicious flan.
When you are ready to separate your flan from pan. Use a sharp-pointed knife or a butter knife. As it separates you’ll notice liquid. Don’t get scared. That liquid is the sugar that turned to a delicious syrup
*DO NOT over layer your water bath. If you do you will be baking this for a long long long time LOL Don't do it, friends,
You got this friend
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🛑 I'm Stephanie and behind the camera, you have my sister Cloud. I started cooking at 4 years of age. What?! Yes (LOL) I pulled up a chair and my first choice was to fry an egg. I was hungry and that’s all I have to say about that experience. I would like to say I’m completely self-taught in the kitchen, but I have the lovely women in my family to thank. They taught me to honor my ancestors and to make my Mexican Cuisine comfortable for my home. I thank our creator for my curiosity and my never-ending search for the next gastronomic satiation. Cooking is a huge part of my daily life as I prepare breakfast, lunch, dinner, and snacks for my two American Korean/Mexican boys. I know who does that these days? Me, I homeschool my two boys and I’m grateful for every moment spent. ❤️ If you love our spectacular homemade recipes, Please take the time to Subscribe and support our channel. Don't forget to click the bell for notifications. We upload new recipes Monday - Thursday. After all, we wouldn't be here without you 😘 Thank you 💕
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