Ingredients
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1 cup sugar, for caramelizing
6 eggs
1 (14 ounce) can condensed milk
1 (12 ounce) can evaporated milk
water (to fill condensed milk can)
1 tablespoon vanilla extract
Preparation
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Heat sugar on low until caramelized; pour into a flan mold or a deep pyrex dish.
Let harden.
I like mine a deep brown, but don't let burn.
Don't let it be too light.
Put eggs, condensed milk, evaporated milk and water into a blender; blend until smooth.
Add the vanilla extract to the mixture and blend in with a spoon.
Pour into mold.
Make a hot water bath by placing the mold in a larger pan with about 2 inches of water.
Bake at 250 degrees about 1 1/2 hours until the sides are solid.
The middle of the flan should be firm but creamy.
Remove flan from the oven and let cool.
Refrigerate at least 2 hours or more.
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