Our mother would make a silky flan with a dark caramel. She would pour the caramel into a pie glass, then add the custard and after it baked, she would invert the flan. A sweet, caramel would flow over the plate.
I am surprised how quick and easy making a flan is. As a child, I wished mom would add more caramel sauce because it is just so sweet and complementary to the custard. In my first flan attempt, I pumped up the amount of caramel for extra flavor and sauce.
Although you can individualize the flans and divide them into ramekins, I prefer the slices of larger custard. The slices remind me of mom.
- 2 cup white sugar
- 3 eggs
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 fluid ounce) can evaporated milk
- 1 tablespoon vanilla extract
- 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, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
- Bake in preheated oven 60 minutes. Let cool completely.
- To serve, carefully invert on serving plate with edges when completely cool.
Evaporated milk, condensed milk, and eggs