Flan is a baked custard quite similar to crème caramel made with eggs and milk, including a layer of burnt caramel in the bottom. Latin American cuisine makes distinction between regular flan and dolce de leche, which served with a milk caramel sauce.
Prepared and Photographed by: Claudia Davis
Recipe Source: Translated and adapted from Teo's Kitchen
- 8 eggs
- 4 cups of milk
- 1¼ cup of sugar for the caramel
- ¾ cup of sugar for the flan mixture
- 2 tablespoons of vanilla extract
- Put the sugar for caramel in a sauce pan with thick walls (Dutch oven) on low to medium heat, allowing it to melt slowly. Stir with wooden spoon when the sugar started melting. By stirring it while it is melting will prevent the sugar to burn.
- When the sugar is completely melted, using kitchen mittens, take the pot off the heat.
- Pour caramel in a baking ware with high walls and large enough to accommodate the flan mixture. Be very cautious as caramel is very hot and might cause severe burns if it gets in contact with skin. Hold the baking ware from its sides and swirl the caramel on the bottom and the sides, creating a caramel lining the walls of the dish. You need to work quickly since the caramel will solidify very quickly. When the dish has been completely lined with the caramel, set the baking ware aside and let it to completely cool for about 30 minutes.
- In a large bowl , whisk well the eggs, add sugar, mix well.
- Add vanilla and milk, mix well.
- Pour the flan mixture in the baking dish and bake in preheated oven at 350 F for 45 -50 minutes.
- Test to see if baked, remove from oven, allow to cool before serving. Enjoy!
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