While recently on vacation in Cabo, I tasted the best flan I have ever had! I used to hate flan because I had only tasted it in the United States where some restaurants use a package mix that contains gelatin. Meanwhile, I developed a recipe for flan using only evaporated milk not too long ago, without any gelatin. It was much better. However, this latest recipe is amazing! The recipe was given to me by Chef Caesar at El Molina restaurant at the Hyatt Ziva in San Jose del Cabo, Mexico. (Soon, I’ll share more about this all-inclusive resort in regards to gluten free menus.)
Carla Spacher & Chef Caesar of Hyatt Ziva Cabo:
You can make traditional flan or make different flavors. Learn how to make them all including traditional, chocolate, coffee, lemon, etc.
The Best Flan Recipe – Traditional Mexican Flan in Every Flavor
A recipe for the richest and best flan you'll ever have! Plus additional flaovrs. All from Chef Caesar from El Molina restaurant at Hyatt Ziva Cabo.
- 7 ounces gluten-free cream cheese* (Philadelphia brand) (190 g)
- 7 large eggs
- 13.5 oz. sweetened condensed milk (or dolce de leche) (380 g)
- 1 12-oz. can evaporated milk (355 ml)
- 1-1/2 cups whole milk (355 ml)
- 1/2 to 1 cup** granulated sugar (I used superfine/bakers' sugar, not powdered) (125 to 250 g**)
- Flavoring of choice, if any (See instructions - (optional)
- Mix the eggs, evaporated milk, cream cheese, whole milk, and condensed milk in a blender.
- Add desired flavoring such as melted chocolate, cocoa, instant coffee, lemon juice, vanilla extract, puréed fruit, to name a few, and combine. (Just be sure your chocolate or other ingredients are gluten-free.) Set it aside.
- Sprinkle the sugar in a 9-inch (22 cm) spring-form pan. Cook on the stovetop, over low heat until caramelized/becomes caramel in color. Set aside to cool until firm.
- Pour custard over the caramelized sugar.
- Add boiling water to baking pan. Add spring form pan to the water and bake at 180c for 25-30 minutes. (The water should come about halfway up the sides of the pan.)
- Remove from the water and set aside to reach room temperature, about 1 hour or more. Refrigerate until cold, overnight or at least 2 hours.
- When ready to serve, remove outside ring from pan and place upside down on a serving plate. Slice and serve.
- If you allow your guests to serve themselves, consider garnishing the flan with whatever you used for flavoring. Add a tiny bit of sweetened whipped cream topped with shaved chocolate, a slice of lemon, vanilla beans, or fresh berries.
*Xanthan Gum is derived from corn. However, manufacturers claim that because it so heavily processed that no corn remains. However, if you are allergic to corn you may wish to avoid it. Philadelphia brand cream cheese contains xanthan gum.
**The more sugar you add, the more liquid you will make. When making far in advance, consider adding additional sugar to keep the flan moist.
Be aware that flavorings will effect the texture of the flan. When you add pureed fruit, the flan becomes lighter and fluffy. Just add a little flavor until you can taste it.
If you only have evaporated milk on hand, try this recipe instead. Or you can use half evaporated milk and condensed milk.
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