1 cup of sugar
1 can (14 0z) sweetened condensed milk
1 can (13 oz) evaporated milk
3 large eggs
1 teaspoon vanilla extract
Caramelize 1 cup of sugar in the flan mold at medium-heat, stirring frequently until it becomes
amber color and liquid.
Tilt the flan mold to make sure that both the bottom and sides are coated with the caramel.
Let it cool down. As it gets hard the sugar may crack a little, that’s normal to happen and
nothing to worry about.
Preheat oven to 350°F.
In a large bowl of a stand or hand mixer, whisk the eggs.
Add the milks and the vanilla, whisking slowly until well blended.
Pour in the flan mold (after the sugar cools), lock the cover, and place the flan mold in a large
glass or ceramic baking dish.
Fill the baking dish with about 2 inches of hot water.
Bake in the oven for 50 to 60 minutes in the water bath.
Take out of oven and let it cool completely.
Cool in refrigerator for one hour before inverting onto a plate.
The caramel will flow over the custard.
Serve cool and enjoy!
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