Flan

Yield: 1 8" Pan / 8 servings

Category: Custards & Puddings

Cuisine: Latin American

Reference: A Cozy Kitchen

Ingredients

• 4 Large eggs
• 2 Large egg yolks
• ½ tsp Salt
• 397g (14oz) Sweetened condensed milk, 1 can
• 354ml (12oz) Evaporated milk, 1 can
• 1 tsp Vanilla extract
• 200g (1 cup) Granulated sugar
• 60ml (¼ cup) Water

Steps

1. Preheat oven to 177°C (351°F). Prepare a water bath using a large roasting pan.
2. In a saucepan over medium-low heat, add the 200g (1 cup) granulated sugar and 60ml (¼ cup) water. Cook until the sugar dissolves completely.
3. Once dissolved, do not stir. Turn the heat to high and cook for about 5 minutes, until the mixture boils and turns a light golden brown. Immediately lower the heat to medium-low and cook until it becomes a deep golden brown.
4. Immediately pour the hot caramel into the 8-inch cake pan, tilting to coat the bottom in an even layer. It hardens quickly. Let it harden for 5 minutes.
5. Make the custard: In a blender, add the 4 large eggs, 2 large egg yolks, ½ tsp salt, 397g (14oz) sweetened condensed milk, 354ml (12oz) evaporated milk, and 1 tsp vanilla extract. Blend until very smooth, about 30 seconds. Avoid over-blending.
6. Pour the blended custard over the hardened caramel in the pan. Cover the pan tightly with foil.
7. Place the covered pan in the prepared water bath. Carefully fill the bath with hot water from a kettle until it reaches halfway up the sides of the cake pan.
8. Bake for 40-45 minutes, until the custard is set but still slightly jiggly in the center.
9. Carefully remove from the oven and the water bath. Let it cool on the counter for 30 minutes, then transfer to the refrigerator to chill for at least 4 hours or overnight.
10. To serve, run a thin knife around the edge of the pan. Invert a large plate over the pan, then flip it over in one motion. Gently tap the pan to release the flan. Lift the pan away, slice, and serve.