Caramel Flan
1/2 cup sugar
1-2/3 cups sweetened condensed milk
1 cup milk
3 eggs
3 egg yolks
1 tsp vanilla extract
In large skillet, over medium heat, cook sugar until melted - about 12 minutes. Don’t stir. When sugar is melted, reduce heat to low and continue to cook, stirring occasionally - until syrup is golden brown (about 2 minutes).
Quickly pour into an ungreased 2 quart round souffle dish, tilting to coat the bottom. Allow to stand for 10 minutes.
In a blender, combine the condensed milk, milk, eggs, yolks, and vanilla. Cover and process for 15 seconds or until well blended. Slowly pour over syrup.
Place the souffle dish in a larger baking pan. Add 1 inch of boiling water to baking pan. Bake at 350 degrees for 55-60 minutes or until center is just set - mixture will jiggle. Remove souffle dish from larger pan. Place on a wire rack and cool for 1 hour. COver and refrigerate overnight.
To unmold: Run a knife around edge and invert flan onto a large rimmed serving platter. Cut into wedges or spoon onto dessert plates; spoon sauce over each serving.
By all means, serve with whipped cream and slivered (toasted) almonds.
Even gas prices won’t get you down when this Mexican dessert like this is in front of you!
Joi
{ 1 comment… read it below or add one }
Thanks for this recipe of flan it really helped me alot .before my flan used to taste too much like eggs. It was like eating eggs with caremel. But know it just perfect.thanks
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