Prep 25 mins
Cook 35 mins
Using another of my _and why did I buy this_ ingredients - Media Cream, this recipe was shamelessly borrowed from _Daisy Cooks_ as in Daisy Martinez. Media Crema is sold in cans and found in the ethnic aisle of your grocery. It contains 40 calories and 4 g fat per tablespoon. For comparison, per tablespoon, heavy whipping cream contains 50 calories and 5g fat per while half & half checks in at about 18 calories and 1.5 g of fat. Note: chilling time not included in total prep time.
- 1 cup sugar
- 1 (12 ounce) can evaporated milk
- 1 (14 ounce) can sweetened condensed milk
- 3⁄4 cup whole milk
- 3 large eggs
- 3 egg yolks
- 2 teaspoons vanilla extract
- 1 cup table cream, use Nestle's Media Crema or 1 cup you can sub whipping cream
- Preheat the oven to 350°F.
- Bring a tea kettle of water to a boil.
- Make the caramel: Have ready a 9-inch glass pie plate and a pair of potholders or oven mitts.
- Pour the sugar into a small, heavy saucepan. Set it over medium-low heat until the sugar starts to liquefy and form clumps.
- Stir slowly and constantly; the sugar will eventually liquefy completely, then begin to color. Pay careful attention to the caramel at this point; once it starts to color it will darken quickly.
- Pull the pan from the heat when the caramel is the color of a bright, shiny penny. Scrape all the caramel into the pie plate, put on the mitts and grab the pie plate firmly. Carefully but quickly rotate so the bottom and halfway up the sides of the plate are coated with caramel.
- Set the prepared pan into a shallow roasting pan.
- Make the filling: Combine the evaporated milk, condensed milk, milk, eggs, yolks, and vanilla in a blender jar. Blend on very low speed just until the eggs are blended, a few seconds.
- Add the Media Crema and blend a few seconds until smooth. Let stand for a minute then scoop off any foam that rises to the surface.
- Put the roasting pan with the caramel-lined pie plate in the oven. Pour the custard mix into the pie plate.
- Carefully pour enough water from the tea kettle into the roasting pan to come halfway up the side of the pie plate.
- Bake until the center of the flan is set, about 35 minutes. Remove from the oven and cool to room temperature in the water bath.Refrigerate until completely chilled, at least 2 hours or up to 1 day.
- To serve, center a large plate over the flan and, with one quick flip invert the flan over the plate. Give it a few seconds—the flan will slip right out of the mold and onto the plate. Scrape any caramel left in the mold over the flan. Serve chilled.
- Be extremely careful when working with caramel: By the time the caramel is brown enough to pour into the mold it will be very hot—much hotter than boiling water. Handle the pot and pie plate carefully and, when tilting the pan, keep it at arm’s length from you.
I saw the show when Daisy prepared this Flan and decided to give it a try. Haven't done other kind of flan ever since, and everyone loves it. This recipe is simply delicious!!! :)