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Delicious, smooth Mexican flan.
Place the sugar in the flanera over a medium-low heat until it becomes caramel. With a wooden spoon, evenly distribute the caramel, taking care not to burn yourself because it is pretty hot. Let cool and set aside.
In a blender, add the condensed milk, evaporated milk, vanilla extract, and eggs. Blend until smooth. Pour it into the flanera.
Close the flanera and cover with foil until you see it is tightly closed. Put in a water bath in a pressure cooker for 1 and 30 hour.
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