Prep 20 mins
Cook 50 mins
It is a normal flan that is easy to make.
- 1⁄2 cup sugar
- 3 eggs
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 ounce) can evaporated milk
- 1⁄2 teaspoon vanilla
- In a saucepan over meadium heat place the sugar and stir ocasionally during 8 minute or until caramel is a golden brown.
- Then immediately pour caramel into a 9-inch round cake pan and even out the caramel quickly before it hardens. Set it asaide.
- Preheat oven at 325 degrees.
- In a bowl mix the sweetened codensed milk, the evaporated milk, the vanilla, and the eggs.
- Place the mix in the cake pan and then in the oven and cook for abot 40-50 minutes or until inserted toothpick comes out clean.
- Refrigerate for 24 hours.
- Serve and enjoy:).
This recipe turned out just like the flan we used to buy at a Mexican supermarket. I like that it has fewer eggs than other flan recipes because I don't like eggy-tasting desserts. Refrigerating it for 24 hours, or at least overnight, for some reason seems to get rid of the eggy taste as well. The only thing I did differently was add a little water before carmelizing the sugar (it evaporates out anyway). I might try putting it in a water bath next time to give it a smoother texture.
I made this Flan for our Spanish language class today. It was an instant hit. Very fast and easy to make. I let it cool in the fridge 5 hours and it set nicely. This recipe doesn't mention if, but I believe the Flan needs to be flipped over to serve properly. Run a warm knife blade around the sides to loosen it from the pan and then set the pan in warm to hot water for about 5 mins to loosen the caramel on the bottom. Place a large plate over the Flan and invert. The Flan should drop out nicely with the caramel on top. This makes for a beautiful presentation. Our Spanish teacher is from Mexico and stated that this Flan "is the real thing." I am going to make another tomorrow for my Son's Christmas dinner. Great recipe and definatly a keeper. Tnx.
This tasted very good, but the recipe was not clear. Doesn't say when to take it out of pan. Also, when I tried the sugar to caramelize the way it says in the recipe, I had to do it three times--I finally was able to make it work, but I had to add a bit of water to the pan. The other way it just went immediately solid!