The Ketsali team and family members are staying active in mind and spirit while sheltering in place.
Easy-to-Prepare Recipe for Authentic Mexican
I’ve always loved keeping family and friends happy by preparing comfort food from my beloved Latin America. This week I’m cooking with my daughters, and one of our favorite recipes is Mezcal flan desert. It’s easy to make, great for celebrating and will impress your family!
Mezcal is the national spirit of Mexico)
Flanera mold (jello or custard mold – a pyrex mold will work)
Shallow pan larger than the flanera mold
Step 1: Place the sugar in a heavy saucepan over low to medium heat. Stir the sugar until it melts and dissolves into a clear, amber/caramel color. Empty into a flanera mold (similar to jello or custard mold – a round pyrex mold will also work). Hold and rock the mold containing the melted sugar solution with both hands so that as you rock it, the sugar sticks on all sides of the mold. Set aside.
Step 2: Blend the eggs together with sweetened condensed milk, the mezcal and evaporated milk until they are integrated (optional: blend in cream cheese). You can either hand stir/whisk or place in a blender on “blend” – On my blender I place on “level 3.”
Step 3: Pour the blended ingredients into the mold that contains the melted sugar. Cover with aluminum foil. Pre-heat oven to 350 degrees.
Step 4: Place your shallow pan filled with 3/4 hot water. Let it continue to heat up, steam in the oven
Step 5: Place the mold that is filled with your blended ingredients in the shallow pan inside your oven that is filled with 3/4 parts hot water. This is also called a bain-marie (also known as a water bath or double boiler). Place the bain-marie containing the flan in the oven.
Step 6: Bake for 1 to 1 1/2 hours on 325 F or until firm. Remove from oven and remove mold from pan. Allow mold to cool. Once cooled, place a dinner plate or comparable sized plate that covers the top of the flan mold/dish. Place one hand on top of the plate and one on the bottom of the mold. Flip the plate-covered mold so that the bottom of the mold is on top and the plate is on the bottom. Slowly lift the mold pan off the flan. (see photos).
You’ve just made a Ketsali Mexican flan! Congratulations.
Refrigerate until time to serve. Enjoy!