I made several recipes for tres leches flan. I prefer to make it with a reduced fat 2% milk and less than a can of condensed milk. The flan is light and has the right amount of sugar.
Tres Leches Mexican Flan
Ingredients
- 1 can condensed milk (14 oz or less 2 tbsp)
- 1 can evaporated milk (12 oz)
- 2 cups whole milk (I used a reduced fat 2% milk in this recipe)
- 1 tbsp orange zest
- 1 tsp vanilla extract
- 1/4 tsp salt
- 5 eggs ( about 1 cup eggs)
Caramel
- 1/2 cup granulated sugar
Instructions
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First, prepare the caramel.
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Put sugar in a saucepan over medium low heat.
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Let cook until it turns brown and becomes caramel.
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Immediately, pour it in a baking pan. Make sure to shake the baking pan so that the caramel coat the bottom and sides of the pan. Set aside.
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In a bowl, put the eggs, salt and vanilla extract.
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Add orange zest then whisk well.
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Add evaporated milk, condensed milk and regular milk.
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Whisk everything really well.
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Pour the batter in the prepared baking pan.
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Place the baking pan in a larger baking pan.
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Pour hot water in the large baking pan to cover the bottom of the small baking pan.
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Let cook for about 1 hour in 350°F preheated oven. The center of the flan may still giggly but no worries it will set later.
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Once cooked, leave it on the counter to cool for about 1 hour then refrigerate for at least 2 hours, preferably overnight.
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Run a knife around the edges of the pan to make sure that the flan will come out from the pan easily.
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Gently flip the flan over a plate.
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Enjoy.
Recipe Notes
- Note that I didn’t use all the condensed milk(I left about 2 tablespoons of condensed milk in the can for less sweetness ).
- I poured the batter in 2 small baking pans but you can pour it in a large baking pan.
- The total time in this recipe didn’t include the chilling time.