Ingredients:
1 1/2 cups sugar
2 -12oz. cans of evaporated milk
2- 14oz. cans of condensed milk
4 Tbsp vanilla (Molina brand)
4 cups heavy whipping cream
10 eggs
4.2 liter baking mold
Roasting pan
Instructions:
To make the caramel for the flan recipe, follow these steps::
Place a pan on medium heat and allow it to warm up for about a minute.
Add one and a half cups of sugar to the pan, smooth it out, and break down any clumps of sugar.
Heat the sugar until it melts and starts to form puddles.
Be careful not to walk away from the pan as the sugar can burn quickly.
Once the sugar has melted and turned into a dark caramel, turn off the burner.
Pour the caramel into a flan mold or baking pan, being cautious not to burn yourself.
Swirl the pan to coat the bottom with the caramel.
How to make the custard:
In a blender, combine eggs, evaporated milk, condensed milk, heavy cream, and vanilla extract. Blend in two batches for better mixing.
Strain the custard mixture into the caramel-coated pan. Cover with foil and place in a larger pan with water reaching halfway up the sides.
Bake in a preheated oven at 350 degrees for 2.5 hours or until the flan has a stiff jiggle.
Allow the flan to cool for 30-45 minutes, then refrigerate for at least 8 hours or overnight.
To serve, run a knife along the edges, flip onto a serving plate, and enjoy the creamy and delicious flan.
Tip:
Use Mexican vanilla blend for added flavor in the custard.
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