Flan, also known as crème caramel, is a traditional Mexican dessert and there are many versions to it. My Filipino coworker shared this simple, elegant recipe with me that could be a great end to any meal. The creamy caramel sauce over the silky custard is a classy treat.
Serves 6
6 egg yolks
1 can evaporated milk (12 oz.)
1 can condensed milk (14 oz.)
1 tsp. vanilla
3/4 cup sugar
6 round 6 oz. ramekins or any custard cups.
Preheat oven to 325F.
Add sugar to a saucepan and on medium heat let it melt, constantly stirring it.  The sugar will become liquid and a rich medium brown color (caramelized)
Carefully pour caramelized sugar into each of the ramekin, swirl until it coats the bottom of each ramekin. The caramel will get hard at this point and will melt again later as the flan cooks.
In a bowl gently mix together egg yolks, vanilla, evaporated and condensed milk. (Do not over mix it)
Pour custard mixture in your ramekins over caramel. Place them in a larger baking pan and fill the larger pan with hot water 3/4 up the ramekins (Steam bake).  Bake in this water bath for 45-50 minutes, the center should be slightly soft.
Take out from oven and let it cool completely at room temperature. When you are ready to serve, run a knife around the edge of the flan, and carefully invert to serving dish, let the caramel flow over the flan.
*** You can use a 9” round oven-safe glass dish for baking your flan.
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