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.
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