Flan
A smooth and creamy custard dessert baked over a layer of golden caramel, then chilled and flipped to create a rich caramel sauce over the top.
Yield: 8 slices
Prep Time: 15 minutes
Cook Time: 1 hr 15 minutes
Special Equipment: Flanera
Ingredients
1 cup sugar
4 large eggs
1 14 oz can sweetened condensed milk
1½ cups whole milk
1 Tbsp vanilla extract
Directions
Preheat oven to 350°F. Melt the sugar in a skillet over medium heat, stirring until completely melted and golden brown. Carefully pour the caramel into a 7 inch cake pan or flanera and spread evenly across the bottom.
Whisk together the eggs, sweetened condensed milk, whole milk, and vanilla until combined. Pour over the hardened caramel.
Cover the pan tightly with foil or the flanera lid. Place inside a larger baking dish and add hot water until it reaches halfway up the sides of the flan pan.
Bake for 1 hour and 15 minutes. Carefully remove from the water bath and allow to cool to room temperature.
Refrigerate for at least 4 hours or overnight.
Run a knife around the edges of the chilled flan. Place a serving plate over the pan and carefully flip. Lift off the pan and allow the caramel sauce to flow over the flan before slicing.
