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That's what my mom called this recipe - "ultimate" , so I am assuming it's very good. Recipe was in her own writing. You can subsitute the vanilla with grated lime zest or orange zest (according to mom). If you want more caramel syrup, use 3/4 cup sugar instead of 1/2. Also, when caramelizing the sugar, do NOT let it get too dark - it will turn bitter. NOTE: Prep time is estimated.
- Preheat oven to 350*. Put sugar in a heavy skillet over medium heat. When the sugar starts to melt, gently stir with a wooden spoon so the sugar on top flows to the bottom to melt. Heat until caramelized. Pour in a 2 quart baking dish or mold, tilting to coat bottom and part of the sides.
- Whisk egg yolks. Whisk in the milks, cream and vanilla until smooth, but not bubbly. Pour into the caramel-lined pan and cover with foil.
- Place this pan in a slightly larger pan. Pour hot water in the larger pan until it comes halfway up the side of the "flan" pan. This is easier to do if you place the pans on the oven rack (that way you don't have to worry about spilling the water when you carry to the oven).
- Bake @ 350* for 60-70 minutes, until knife comes out clean. Cool before unmolding.
There are hundreds of flan recipes, and I've tried more than a few! This one is now my go-to flan. It's totally dependable, easy, rich and creamy. One tip I've found over the years is to make flan a day or two before you serve it. You'll have more of the wonderful caramel to drizzle over the flan!
I just had to try this one. I made half a recipe and it turned out great. Served it for dessert with our Mexican meal.
This was the best flan recipe I've ever made! I used to think I didn't like flan because most taste like sweet scrambled eggs. This one was sweet, creamy, rich and so incredibly easy to make.