There is nothing like the sweet taste and creamy texture of this homemade flan. This desert is perfect for any occasion and accompanies Mexican food just right. After enjoying a spicy meal it is nice to sooth your mouth with a cool creamy flan. Read on to learn how to prepare this fabulous desert dish.
Ingredients You Need
• 14 Ounce Can of Sweetened Condensed Milk
• 6 Ounce Can of Evaporated Milk
• ¾ Cup Milk
• 4 Eggs
• 1 Teaspoon Pure Vanilla Extract
• ¾ Cup Sugar
• 3 Tablespoons Water
Supplies You Need
• 1 ½ Quart Baking Dish
• 3 Quart or Larger Baking Dish
• Medium Platter
• Electric Blender
• Measuring Cups
• Measuring Spoons
• Can Opener
• Small Saucepan
• Medium Mixing Bowl
Making the Caramel Topping
• Preheat your oven to 350 degrees Fahrenheit to begin the whole process. Then take out your small saucepan and whisk to make the caramel.
• Put the sugar and water in the saucepan and turn your stove on medium to medium-high. Stir constantly until the mixture begins to bubble and turns caramel brown. It can burn easily so be careful.
• Once the caramel is ready pour it into your 1 ½ quart baking dish and set aside.
Making the Flan
• Take out your electric blender and start by putting the eggs in and blending on high until fully whipped. This is important for the flan because eggs hold the mixture together when cooked.
• Next add the can of sweetened condensed milk, evaporated milk, milk and vanilla to your blender. Turn on low for about 3 minutes or until fully blended together.
• Pour the blended mixture slowly into the 1 ½ quart pan on top of the caramel topping on the bottom. If you pour too fast it may mix into the flan mixture.
• Place the baking dish into a larger making dish and then add water to the larger baking dish making sure not to get any in the flan mixture.
• Place the double baking dish into the oven and bake for 55 to 65 minutes or until pudding is softly set. Once finished remove the baking dish from the larger dish of water and allow the pan to cool.
• Place the baking dish with the flan into the refrigerator and allow it to chill completely. Store the flan in the refrigerator until you are ready to serve it.
• Once ready to serve the flan set the chilled baking dish in your large baking dish and pour hot water in the larger dish so that the chilled pan warms. This step helps your flan come out of the dish more easily.
• Slide a butter knife around the edge of the flan while it is still in the dish as well to help it slide out more easily. Then once the custard is ready place the platter on top of the baking dish and hold it tight to the top as you flip the dish upside down.
• The flan should drop out of the dish onto the platter and then you can spoon the remaining caramel sauce onto the top. Serve immediately.