Two classic Mexican desserts have been combined into an exquisitely rich and creamy custard delight. Enjoy flan cooked with three kinds of milk and topped with sweet, syrupy caramel.
How To Make Tres Leches Mexican Flan
Preheat the oven to 350°F.
In a large saucepan over medium-low heat, gently stir the sugar from time to time until it dissolves into a golden-brown liquid.
Pour the caramel into either a loaf pan, baking casserole, or ramekin of your choice, making sure it completely and evenly coats the bottom and set aside.
In a food processor or large blender, blend together the evaporated milk, sweetened condensed milk, milk, eggs, vanilla extract, and salt until smooth.
Pour into your chosen containers.
Place this into a large, deep baking dish with hot water.
Cover with foil and bake for 1 hour, or until set around the edges but still loose and jiggly in the center.
Remove flan cake from the water bath and let cool for 1 hour.
Refrigerate for 4 hours, best if overnight.
Gently run a palette knife around the side of the pan to separate it from the cake.
Carefully invert the loaf pan onto a serving dish.
Let sit for 15 minutes before completely unmoulding. Serve garnished with strawberries.
- Calcium: 340mg
- Calories: 399kcal
- Carbohydrates: 59g
- Cholesterol: 158mg
- Fat: 13g
- Iron: 1mg
- Monounsaturated Fat: 4g
- Polyunsaturated Fat: 1g
- Potassium: 440mg
- Protein: 13g
- Saturated Fat: 7g
- Sodium: 218mg
- Sugar: 59g
- Trans Fat: 1g
- Vitamin A: 511IU
- Vitamin C: 2mg
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