Flan is a delicious and popular dessert in Mexico….and it’s easy to make! My recipe is ideal for that special occasion that calls for a true indulgence. This Flan is a delectable treat, infused with vitamin D and Calcium in the form of those old-fashioned ingredients, milk and eggs.
6 large eggs
1 – 14 oz. can Condensed Milk
1 – 12 oz. can Evaporated Milk
2 cups 2% milk
1 tbsp. vanilla
Cake pan (to use for a water bath to bake the flan in)
Large mixing bowl
Preheat oven to 350 degrees
Place the sugar in a small, stove-top (oven safe), Flan making pan, and melt it over a low flame. While keeping an eye on the sugar, combine the rest of the Flan ingredients in the mixing bowl, and mix thoroughly at high-speed, set aside. By now the sugar should have started to turn golden along the edges, and you can turn the flame up to medium, stirring it frequently. When it begins to bubble and quickly becomes a rich liquid brown, remove sugar from heat. Very carefully rotate the pan, so that the burnt sugar coats the bottom, as well as 3/4 of the way up its sides. Set it aside for a few minutes, and then pour the Flan mixture into the pan.
Fill the cake-pan halfway with water and place it in the oven. Then place the Flan pan inside the cake pan.
Bake uncovered for 1 – 1/2 hours, remove from oven and allow to cool for 1 hour.
Cover Flan pan and refrigerate over-night – preferably. (3 hours minimum is o.k. too)
Remove from refrigerator and loosen the edges of the flan with a knife or a narrow metal spatula.
Place a dish with a slight lip over the Flan pan and invert it as you would a cake you baked. It will come out a very rich dark brown, with a nice sauce.