Ingredients
-
1 cup dark brown sugar
1 cup water
12 egg yolks
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1 1/2 tablespoons vanilla
Preparation
-
Caramel:.
Put brown sugar and water in a saucepan. Caramelize on high heat. It will be ready when you see big bubbles popping and the texture is thick.
Line cake tin with caramel. Be sure to line the sides of the pan. A tip for getting the caramel to stick to the sides is to line it and then throw it in the freezer for a few minutes.
Custard:.
Blend all ingredients in a big bowl with a hand mixer or spoon as not to create bubbles.
Pour mixture into caramel lined cake pan.
Cover with aluminum foil.
Place tin in a larger baking pan half filled with water.
Place pan in pre-heated oven at 350 degrees and bake flan for about 1 hour or until firm.
Take the foil off in the last 5 minutes of baking.
Place serving deep dish over top of the cake pan, and invert. Flan will easily plate, and the caramel provides a wonderful sauce.
Leave a comment