Tia Teresa Giral’s and Abuela’s Flan

Ingredients

2 cans sweetened condensed milk 

4 large eggs 

2 cans of whole milk (see instructions)

4 egg yolks  

2tsp vanilla extract 

¾ cup sugar  

Preparation

Preheat the oven to 350 degrees.

 Melt the sugar in a small amount of water over medium heat in  

a saucepan.

 Stir until the sugar turns into a dark caramel. 

Careful not to burn the sugar. 

Pour into a flan mold or 9-inch nonstick fluted tube pan (or 9.5-inch pie plate) and set aside to cool.  

In a mixing bowl, pour condensed milk and vanilla.

Pour milk into the empty condensed milk  

cans and pour into a separate bowl. 

Beat milk with an electric mixer for 30 seconds. 

Pour milk  slowly into the mixture and blend well.

 Add eggs, one at a time, beating for about 30 seconds  after each egg. 

Transfer to caramelized pan. 

Place in a shallow pan of hot water and bake for 1  hour at 350 degrees (if desired, bake 45 minutes at 400 degrees- use foil if top browns too  

quickly). 

Remove the pan from the shallow water, let the dish cool, and then place in the  

refrigerator for 2 hours. 

When ready to serve, run a flat knife around the side of the pan.Place 

a plate over the top of the baking pan and turn upside down to release the custard flan.

Be sure to use a plate/platter that can retain the liquid caramel. 

Tip: Strain your custard before baking - for a smoother texture.