Flan is definitively superb, outstanding in any table. What other dessert has this texture, this impressive shiny look, the colors and the pleasing flavor? No wonder that when my mother-in-law told me she also had a recipe for flan, my immediate reaction was: “Bring it on!”.
Besides, I would have another opportunity to test my Flan Mold, which I’m pretty sure is going to have great use in the years to come. What a wonderful purchase!
This recipe is totally different than My Mom’s Flan, and only requires three whole eggs. The lack of eggs is compensated by using sweetened condensed milk. Another difference is adding vanilla instead of lemon zest. If you tried my mother’s “Pudim” and make this one now you’ll taste the distinctness of each one, as I did. Don’t you love the variety, the novelty, the opportunity to challenge your palate?
Thank you family for introduce me to new recipes. There is certainly something I can’t never get enough. And to celebrate that I’ll have another slice. I say the recipe serves eight, but I’m not sure anymore. Probably it is way too many people for this preciousness, it would be cruel to give just one piece to each one. I would say it satisfies plenty about four. Or two. You’ll tell me if you agree.
Note: You’ll need a flan mold with locking top
Preparation time: 20 minutes
Cook time: 50-60 minutes
1 cup of sugar
1 can (14 0z) sweetened condensed milk
1 can (13 oz) evaporated milk
3 large eggs
1 tsp vanilla extract
Caramelize 1 cup of sugar in the flan mold at medium-heat, stirring frequently until it becomes amber color and liquid. Tilt the flan mold to make sure that both the bottom and sides are coated with the caramel. Let it cool down. As it gets hard the sugar may crack a little, that’s normal to happen and nothing to worry about. Set aside.
Preheat oven to 350F.
In a large bowl of a stand or hand mixer, whisk the eggs. Add the milks and the vanilla, whisking slowly until well blended.
Pour in the flan mold (after the sugar cools), lock the cover, and place flan mold in a large glass or ceramic baking dish. Fill the baking dish with about 2 inches of hot water.
Bake in the oven for 50 to 60 minutes in the water bath.
Take out of oven and let it cool completely. Cool in refrigerator for one hour before inverting onto a plate. The caramel will flow over the custard. Serve and enjoy!