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Chevys Flan Copycat Recipe
Chevys Flan
By Todd Wilbur

Recipe Type: Dessert
Calories: 506
Cook Time: 1 hour 40 minutes
Recipe Rating: 5.0 (1 reviews)
 

Abiding by this large Mexican food chain's "no cans in the kitchen" edict, we'll craft our clone of the delicious flan dessert with fresh whole milk, rather than canned sweetened condensed milk required by most flan recipes out there. The canned stuff has a bit of a funky taste to it anyway, plus it's much too sweet to be an accurate Chevys knockoff. When you're ready to clone this one, be sure to get some parchment paper. When laid over the top of the baking pan, the parchment paper helps the flan cook faster and more evenly than if left uncovered. Aluminum foil doesn't seem to work as well since it tends to reflect the heat away from the ramekins of sweet, creamy goodness.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

2 1/2 cups granulated sugar
1/2 teaspoon ground cinnamon
1/4 cup hot water
3 cups whole milk
4 large eggs
3 egg yolks
1 teaspoon vanilla extract

1. Preheat oven to 300 degrees F. 

2. Combine cinnamon with 2 cups granulated sugar in a medium saucepan over medium/low heat. When the sugar begins to melt, stir often until all sugar has dissolved and solution is light brown. Add water to the pan and stir until smooth. Pour about 1/4 cup sugar solution into each of six 6-ounce ramekins (custard cups). Swirl the sugar around the inside edge of each of the ramekins. Arrange the ramekins in a 9x13-inch baking pan. 

3. Heat the milk in another medium saucepan over medium heat until it starts to bubble. 

4. As the milk heats up whisk together eggs, egg yolks, vanilla and remaining 1/2 cup sugar in a large bowl. Mix until the sugar has dissolved.

5. When the milk starts to bubble remove it from the heat. Carefully pour about 1/4 cup of hot milk into the egg mixture while stirring. This will temper the eggs so they don't cook while adding the rest of the hot milk. Slowly add the remaining milk while mixing.

6. Fill the ramekins to the top with the custard mixture. Remove any foam from the top of each ramekin. Add water to the pan so that it goes halfway up the outside of the ramekins. Place a piece of parchment paper over the ramekins and bake for 75 to 90 minutes or until the custard is firm and a knife inserted into the middle of the custard comes out clean. 

7. Cool the flan and cover each one with plastic wrap. Chill thoroughly before serving. To serve, simply cut around the inside edge of the ramekin with a knife, then turn the flan over onto a plate. If all goes well, the golden, caramelized sugar will spill down over the edges of the flan. Looks great, tastes amazing.

Makes 6 servings.





        
Pam  
Submitted on: 05/23/06
This recipe was absolutely delicious. I only had four ramekins on-hand, so I ended up baking the flan in a souffle dish and it STILL came out awesome. I served it with some fresh strawberries on top and YUM!!