I'm not much of a custard lover myself but I had yen for flan.
My sister, Cathy, really liked flan.
If a Mexican Restuarant didn't serve flan for dessert, she didn't think it was a real Mexican restaurant.
I dedicate this post to my sister.
While looking for a recipe on the internet I found a LOT of variations. Heavy cream, half and half, condensed milk, 3 eggs, 5 eggs.
Below is the recipe I settled on and I like it. I like creaminess that sweetened condensed milk adds. I always make my pumpkin pie with sweetened condensed milk.
I also thought it would be fun to use a real vanilla bean. What a messy pain that is. Good vanilla extract is fine.
Preheat oven to 325
Start with the top, or the bottom. This is the best part of flan - the caramel on top.
Watch this video to learn how to cook it.
This works perfectly. I used a glass pie tin and melted the sugar right it.
DO NOT stir the sugar before it melts, it will just get hard.
When it begins to melt, stir it in a circular motion, just like the video. I found it worked better to let it cool and thicken and then move the pan around to coat the sides.
While it's cooling, mix the custard.
- 1 14 oz can sweetened condensed milk
- 1 12 oz can evaporated milk
- 1 Tbl vanilla extract
Put the pan in the pan you are going to bake it in. BEFORE you put the custard in it. I learned that trick the hard way.
Pour boiling water to fill the pan halfway.
I spilled some custard in the water while moving it to the oven but I don't think that hurt anything. Back 50-60 minutes until the center is still soft but not runny
After it cools what you are supposed to do is run a knife around it and turn it upside down on a plate. That didn't go so well for me. Oh well. It's not the prettiest flan anyone ever made. But it does taste pretty good.