Recipe by MsPia
I can eat a whole flan all by myself.
Top Review by Galley Wench
Takes longer to make than other recipes. But worth every minute of it! 5 STAR ALL THE WAY! I've never been a big Flan Fan, but I am of this recipe! I cut the recipe in half for the two of us, with the exception that I still used 1/2 cup of sugar for the caramel and used individual custard cups. When removed from the oven it was a bit like a creme bruelle on the top of the cups, but once cooled and inverted, it was the perfect flan all the way. What I liked most about this recipe is it used no processed milk, i.e. condensed or evaporated milk. Very clean, and pure tasting!
Directions See How It's Made
- Heat 1/2 cup sugar in a heavy skillet or saucepan, stirring constantly until it melts and turns a dark golden color.
- Remove from heat and immediately pour into a 4 1/2 cup metal ring mold, swish it around so it evenly coats the bottom of the ring mold.
- In a saucepan mix milk and sugar and simmer for 1 hour.
- Let it cool.
- Mix eggs, egg yolks and vanilla. Add to the cooled milk and pour on the ring mold.
- Place ring mold in another pan and place on an oven rack. Pour water on the pan around the ring mold to a depth of 1 inch.
- Bake at 325Ffor close to l hour or until a knife comes out clean.
- Cool flan and chill for at least 3 hours.
- To un-mold the flan loosen edges with a spatula, slip spatula down the sides to let air inches
- Place the serving platter over the mold and flip to allow the flan to slip onto the platter.
- Spoon the caramel that may remain in the mold on top of the flan.