The first attempt at flan went so well, we knew we would make individual sized servings shortly thereafter. Goya offers individual packets of three flan for a few dollars, but it is much more satisfying to make flan at home.
The simplicity of ingredients, egg, condensed milk, evaporated milk and caramel yields a lightly sweet custard. This time we used a bit less sugar for the caramel and omitted vanilla and the individual flans turned out just as creamy and luscious.
Adapted from AllRecipes
- 1 and 1/2 cup white sugar
- 3 eggs
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 fluid ounce) can evaporated milk
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
- In a large bowl, beat eggs. Beat in condensed milk and evaporated milk until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
- Bake in preheated oven 45 (for ramekins) and 60 minutes (for large flan). Let cool completely.
- To serve, carefully invert on serving plate with edges when completely cool.
