The copycat recipes you really love probably came from here.

Zoom image

Chevys Flan

By Todd Wilbur


Score: 5.00. Votes: 1
In stock (9969 items available)
  • $0.00
Print
Email
Share
Qty:  

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.

This recipe is available in

Get This

_main
  • 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
  • Do This
    • Restaurant/Brand
      Chevys
    • Instructions

      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.

Reviews
Average rating:

Score: 5.00. Votes: 1
Rating of votes (1)
5
 
1 customers
4
 
 
0 customers
3
 
 
0 customers
2
 
 
0 customers
1
 
 
0 customers
 
Pam
May 22, 2006, 21:00

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!!

What's Hot
Drop items here to shop
Product has been added to your cart