Flan from South and Central America

Flan from South and Central America may be similar to our Norwegian caramel pudding, but the recipe is a little different and it has a slightly grated orange peel. This recipe is suitable for 8 servings.

2.5 dl sugar

2.5 dl milk

1 can sweetened condensed milk

3 egg

3 egg yolks

1/2 dl juice from freshly squeezed orange

1 tablespoon grated orange peel

1 tbsp vanilla extract

2.5 dl cream

1 ss maizenna

Melt sugar to caramel in a frying pan over medium-high heat. Make sure it does not burn. Pour the caramel into a casserole dish and let it cool.

Mix milk, condensed milk, eggs, egg yolks, orange juice, orange peel, vanilla extract and cornstarch in a blender, and blend for about a minute, until the mixture is completely smooth. Add the cream, and pulse several times to mix everything together. Pour the mixture into the baking pan.

Put the form in a long pan and fill with boiling water until halfway up the sides of the bread form. Bake in a preheated oven at 200 degrees for 10 minutes, then 100 degrees until the flan is firm but still dissected when you push it, approx. 45 minutes to 1 hour.

Allow the flan to cool, then cool for min. 4 hours.

When serving, cut along the edge of the mold to loosen the flange. Turn it over on a platter so the caramel comes on top.

Garnish with fruit, berries or flowers (make sure they are edible) of your choice.

Mexican flan
Mexican flan


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