Rich Mexican Custard Recipes

MEXICAN FLAN (BAKED CARAMEL CUSTARD)

Steps:

• Heat 1/2 cup sugar in a heavy skillet or saucepan, stirring constantly until it melts and turns a dark golden color.
• Remove from heat and immediately pour into a 4 1/2 cup metal ring mold, swish it around so it evenly coats the bottom of the ring mold.
• In a large mixing bowl, lightly beat the eggs.
• Stir in milk,1/2 cup sugar, vanilla and orange peel.
• Place caramel coated ring mold in another pan and place on an oven rack.
• Pour egg mixture into the ring mold and pour the hottest tap water possible around the ring mold to a depth of 1 inch.
• Bake at 325Ffor close to l hour or until a knife comes out clean.
• Cool flan on a wire rack, Chill for at least 3 1/2 hours.
• To unmold the flan loosen edges with a spatula, slip spatula down the sides to let air in.
• Place the serving platter over the mold and flip to allow the flan to slip onto the platter.
• Spoon the caramel that may remain in the mold on top of the flan.
• Pile sliced fruit in the center and serve.

RICH PUMPKIN CUSTARD

Steps:

• In a large bowl, beat the egg whites, sugar, cinnamon, salt, ginger, nutmeg and cloves. Add pumpkin and vanilla; mix well. Gradually beat in milk. Pour into eight ungreased 6-oz. custard cups. , Place the cups in a 13x9-in. baking pan; add 1 in. of water to pan. Bake at 325° for 35-40 minutes or until a knife inserted in the center comes out clean. Serve warm or chill.

NATILLAS (MEXICAN CUSTARD)

Steps:

• Dissolve 3/4 cup sugar and cornstarch in 1 cup of milk. Beat egg yolks. Add beaten egg yolks, 1 tablespoon nutmeg, and salt. This makes a thick paste.
• Put the rest of the milk in a heavy pan over low heat. Add the paste mixture and stir constantly. Cook until mixture comes to a boil and thickens or coats a spoon.
• Beat egg whites until stiff and then add 1 tablespoon sugar as you continue beating. Fold this mixture into hot custard.
• Pour into individual ramekin serving dishes (sometimes I use thick martini glasses if I want to get fancy).
• Chill for a minimum of 5 hours and sprinkle remaining nutmeg over chilled dessert for presentation.

RICH CUSTARD

Steps:

• Whisk together 1/4 cup sugar, cornstarch, and a pinch of salt in a 2-quart heavy saucepan. Whisk in 1/4 cup milk until smooth, then stir in remaining milk and zest. Bring to a boil over moderate heat, whisking frequently.
• Have ready a bowl filled with ice and cold water. Whisk together yolks and remaining 1/2 cup sugar in a large bowl. Gradually whisk in hot milk mixture, then transfer custard to saucepan. Cook, stirring constantly, until mixture registers 170°F on an instant-read thermometer, 3 to 4 minutes. (Do not boil.)
• Immediately pour custard through a fine sieve into a metal bowl set in ice water. Stir in vanilla. Cool, stirring frequently.

RICH BAKED CUSTARD

Steps:

• Preheat oven to 325°F.
• Combine all ingredients thoroughly, being careful to avoid incorporating too much air.
• Divide custard between 6 ramekins. Place ramekins in a roasting pan. Place roasting pan on oven rack; pour hot water around ramekins until 1" deep. Slide rack into oven.
• Bake 45 min, or until custards are set, but the center still jiggles slightly, and the tip of a knife comes out clean when inserted into the center.
• Serve warm or cold.

CLASSIC MEXICAN FLAN - CUSTARD WITH CARAMEL TOPPING

Steps:

• Heat oven to 325°F.
• Melt 1/2 cup sugar in small saucepan over medium heat, swirling pan occasionally, until sugar becomes amber in color, 10 minutes (do not stir).
• Pour caramel into the bottom of a 5-cup souffle dish.
• Bring milk, cream, remaining 3/4 cup sugar and cinnamon stick to boil in small saucepan over medium heat.
• Remove from heat; cover and let stand 10 minutes.
• Meanwhile, whisk together eggs, vanilla and salt in large bowl.
• Strain milk mixture through a sieve into eggs; whisk to combine.
• Discard cinnamon stick.
• Strain mixture again into prepared dish.
• Place dish in a roasting pan, making sure there is at least one inch of space between the edge of the dish and pan.
• Add enough hot water to roasting pan to come halfway up side of dish.
• Bake until custard is just set, 60 to 65 minutes (mixture will jiggle slightly, but that's okay).
• Remove flan from oven.
• Let flan cool in hot-water bath 15 minutes.
• Remove dish from water bath and cool completely on wire rack.
• Cover with plastic wrap and refrigerate overnight.
• To serve:.
• Run a knife around edge of baking dish.
• Place a serving plate slightly larger than dish on top.
• Invert flan onto plate. Makes 8 servings. Makes a luxurious finale to your favorite Mexican meal!

RICH MEXICAN CUSTARD

Steps:

• Preheat oven to 300°F.
• Beat together eggs & cream cheese until very well combined. Add brown sugar through salt & beat until very well combined. Add milk & combine thoroughly.
• Pour into a 2 quart baking dish. Sprinkle the top with the mini chocolate bits.
• Place in a larger dish & add water to a depth of 1/2 way up the sides of the dish with the custard.
• Bake for 30 minutes. It's ok if it's a little wobbly in the center. Depending on your oven, it may take a few minutes more (5-10).