So, why is the inspired dish flan? No, none of the characters in Sexo, Pudor, y Lágrimas ever cooked flan. Honestly, it wasn’t even mentioned or shown in the movie whatsoever.
When I saw this Mexican film for the first time, all I could think was that these ignorant couples needed to learn the value of patience. And, they’re all bitter and unhappy, too. Flan immediately popped into my head. As a possible remedy for bad attitudes and relationship woes, I chose to cook this traditional Mexican dessert.
- 6 eggs
- 1 80z. package of cream cheese
- 1/4 can of sweetened condensed milk
- 1/2 can of Lechera (usually found in the Mexican aisle of a grocery store)
- 2-3 drops of vanilla
- 1 cup of sugar
There are two basic parts to this recipe: (1) Caramelizing the sugar and (2) Using the bain-marie
(or water bath) method to cook the flan.
First, caramelizing the sugar. NOTE: Caramelizing the sugar involves very high heat. It can be very dangerous if you burn yourself, so please be careful.
Take your sugar and put it in a smaller to medium sized pot. Since we are doing a water bath, the smaller pot needs to be able to fit into a larger pot without touching the bottom (see below).
Keep the heat at a med-low. It will take a while, but the sugar will began to get chunky. Use chopsticks or something disposable to stir the sugar. Keep stirring to avoid burning the sugar. The sugar will be fully caramelized once it turns a rich amber color.
Pretty! Now, put the caramel aside and let it cool. Get a little on the sides so all of your flan will be covered.
While you wait for it to cool, take the rest of the ingredients and blend them together. You can add more Lechera if you want to make it sweeter! Don’t add too much vanilla. Vanilla is really strong, so 2-3 drops is more than enough.
Once your caramel is completely solid (you can try and flip the pot over to check), pour the flan mix into the pot.
Okay, here’s the hard part. Take a large pot, fill it about 1/3 of the way with water and bring it to a rolling boil. Lower the heat to med-high. Then, place your other pot, the one with the caramel and flan mix, on top of the water. Again, make sure the bottom of the small pot is not touching the bottom of the larger pot! It will burn your sugar and flan!
If it’s too much water, dump some out. If it’s too little (or has reduced due to evaporation) add more. Just make sure that water isn’t splashing into your flan. Cook for 45 mins-1 hour. Keep a good eye on your flan! Check on it every 5 minutes or so.
Check to make sure it’s ready. Get a knife, stick it in the middle of the mix. The knife should come out somewhat clean. Also, you will notice that your flan is no longer jiggly, but solid.
Refrigerate for 4-5 hours.
Take it out, put a plate on top of the pot, and flip it over. It should come out looking beautiful and absolutely delicious.
This was also a difficult recipe for me. I had to keep checking and making sure there was enough water to cook the flan. Because I didn’t check as much as I should have, I ended cooking the flan for 1.5 hours. Not fun.
Just a side note, flan is not typically made with cream cheese. This is a much easier way to make it. Trust me, I will be exploring some different flan recipes in the future- chocolate flan anyone?
For a beginner like me, this was great. I loved the taste and texture of it. YUM. I feel more Mexican already.