{"id":18201,"date":"2014-04-30T10:00:00","date_gmt":"2014-04-30T10:00:00","guid":{"rendered":"https:\/\/lagourmandista.pixelbot.com.mx\/vanilla-flan-mexican-style-custard\/"},"modified":"2014-04-30T10:00:00","modified_gmt":"2014-04-30T10:00:00","slug":"vanilla-custard","status":"publish","type":"post","link":"https:\/\/lagourmandista.pixelbot.com.mx\/en\/vanilla-custard\/","title":{"rendered":"My Mom&#8217;s Vanilla Custard"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">There is nothing more appetizing than a homemade vanilla custard on the weekend, I think. Therefore, on Saturday we prepared a very easy and quick version of this classic dessert made my mothers and grandmas everywhere and steam-cooked it, just like they used to do it a traditionally.<\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"600\" height=\"450\" src=\"https:\/\/lagourmandista.pixelbot.com.mx\/wp-content\/uploads\/2011\/09\/flan-de-vainilla-02.jpg\" alt=\"Vanilla Flan (Mexican-Style Custard)\" class=\"wp-image-18198\" srcset=\"https:\/\/lagourmandista.pixelbot.com.mx\/wp-content\/uploads\/2011\/09\/flan-de-vainilla-02.jpg 600w, https:\/\/lagourmandista.pixelbot.com.mx\/wp-content\/uploads\/2011\/09\/flan-de-vainilla-02-300x225.jpg 300w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Vanilla Flan (Mexican-Style Custard)<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Simple, yet flavorful. Worthy of the most difficult palates to be pleased.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Prep Time 5 minutes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cook Time 45 minutes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Resting Time 2 hours 10 minutes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Total Time 3 hours<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Course: Dessert<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Keyword: custard, dessert, flan, Homemade, mom\u2019s recipe, Papantla vanilla, recetas de mam\u00e1, vanilla<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Servings: 6<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Equipment<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Blender or big bowl with a whisk<\/li>\n\n\n<li>Can opener<\/li>\n\n\n<li>Steamer<\/li>\n\n\n<li>Mold<\/li>\n\n\n<li>Aluminum foil<\/li>\n\n\n<li>Refrigerator<\/li>\n\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 (1 ) can evaporated milk<\/li>\n\n\n<li>1 (1 ) can condensed milk<\/li>\n\n\n<li>3 (3 ) eggs<\/li>\n\n\n<li>1 teaspoon (1 teaspoon) natural vanilla essence or the grains of a vanilla pod, from Papantla evidently<\/li>\n\n\n<li>Caramel, dulce de leche, or cajeta (soft fudge) as you may wish<\/li>\n\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">To Prepare<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Mix the condensed milk, evaporated milk, eggs, and vanilla with either the blender or just by using a bowl and a whisk.<\/li>\n\n\n<li>In a medium-sized mold or in several individual molds (about 6) serve a base of caramel, dulce de leche, or cajeta depending on what you chose or had available. If you\u2019d rather prepare a homemade caramel, this is possible, just put 4 tablespoons sugar per tablespoon of water in a small pot and let it melt to the desired color. However, pay close attention when you\u2019re preparing caramel, since it can severely burn you in case of an accident, and this is very painful. Also, consider that burnt caramel becomes tart.<\/li>\n\n\n<li>Pour the mixture in the mold(s) and cover with aluminum foil.<\/li>\n\n\n<li>Steam-cook or put in the oven in a Bain Marie for about 45 minutes. To check if they are ready, use the tip of a knife or a toothpick in the center. If it comes out clean, then the custard(s) is\/are ready.<\/li>\n\n\n<li>Let it rest for 10 minutes and then put in the refrigerator for a couple of hours for your dessert to be served cool.<\/li>\n\n<\/ol>\n\n\n\n<h2 class=\"wp-block-heading\">Notes<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">If you decide to bake it in a Bain Marie, I suggest you use a maximum temperature of 160\u00b0C or 320\u00b0F. The baking time might increase from the 45 minutes, but the custard\u2019s<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">texture will be silkier and without bubbles.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Nutrition<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Calories: 34kcal | Carbohydrates: 1g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 82mg | Sodium: 34mg | Potassium: 32mg | Vitamin A: 120IU | Calcium: 14mg<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">I think it came out really good.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>There is nothing more appetizing than a homemade vanilla custard on the weekend, I think. Therefore, on Saturday we prepared a very easy and quick version of this classic dessert made my mothers and grandmas\u2026<\/p>\n","protected":false},"author":2,"featured_media":18199,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1055,1052],"tags":[1372,1489,1490,1314,1491,1315,1492,1493,1494,1495],"class_list":["post-18201","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-to-cook","tag-casero-en","tag-custard","tag-dessert","tag-fait-maison","tag-flan-en","tag-homemade","tag-mammas-recipe","tag-papantla-vanilla","tag-postre-en","tag-recetas-de-mama-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>My Mom&#039;s Vanilla Custard - La Gourmandista<\/title>\n<meta name=\"description\" content=\"Custard recipes can be found in every culture. 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