To pay homage to my beautiful Mom, I am sharing her flan recipe today. Give it a try. You won’t be disappointed.
RECIPE FOR FLAN
Ingredients for the Caramel:
1 cup of sugar
3 tablespoons of water
Ingredients for the Flan:
6 large eggs
1 can of sweetened condensed milk
2 cans of evaporated milk
1 teaspoon of Pure Vanilla Extract
Pinch of Salt
For the Caramel:
Combine 1 cup of sugar and 3 tablespoons of water in a round glass pie plate or heavy-bottom pan. Place over medium-high heat and cook until the sugar begins to melt and turns to a medium amber color. (Do not let the sugar get darker than that) Swirl the pan over the heat so that the caramel evenly coats the bottom and sides, about 10 minutes; don’t stir with a spoon. Remove from the heat and set aside.
Preheat the oven to 350 degrees F. Bring a kettle of water to a boil for the water bath and keep it hot.
For the Flan Mixture:
In a blender, combine the eggs, sweetened condensed milk, evaporated milk, vanilla and salt and give it a whirl. Just enough to combine all the ingredients. Pour the mixture into the caramel-coated mold.
Pour the hot (not boiling) water into a roasting pan to come halfway up the side of the mold; be careful not to get water into the flan mixture. Carefully transfer to the middle oven rack, and bake for 45 minutes to an hour, until the custard is barely set and just jiggles slightly. Let the flan cool in the water bath, then refrigerate for at least 4 hours or overnight.
When you are ready to serve, run a knife around the inside of the mold to loosen the flan. Place a dessert plate on top of the flan and invert to pop it out.