Are you looking for a delicious and creamy flan recipe? Here’s one that will impress even your biggest critics! This sweet and creamy dessert is sure to please!
• 1 1/2 cups of sugar (divided into three ½ cup portions)
• 6 Jumbo eggs
• 1 14oz can of sweetened condensed milk
• 2 12 or 13oz cans of evaporated milk
• 1 tsp of vanilla
• 2 8-inch aluminum cake tins
• 2 10-inch cake pans or one pan big enough to set the two 8-inch cake tins inside with room around all sides (I used a ½ sheet cake pan)
Preheat the oven to 325 degrees. Take two 8-inch aluminum cake tins and put 1/2 sugar in each tin along with about 1/4 cup of water. Stir until the sugar is wet. This is going to be the caramelized sugar that gives this flan its golden sauce you see around the one pictured with this article. Take the cake tin and set it directly on the burner. Bring the sugar to a light boil on medium high heat, constantly stirring it with a fork or wire whisk. This is going to take about 10 minutes or so but don’t leave it alone and stir it constantly. Keep stirring it until it starts to turn a golden/amber color. When it reaches this color, take it off the burner immediately and stop stirring it. Just set it aside and within seconds, it will become solid but still extremely hot. Soak your utensils right away.
In a medium mixing bowl, break the six eggs and add all three cans of milk, the third ½ cup portion of the sugar, and the tsp of vanilla. Mix all together until well blended.
Take the two 8-inch cake tins with the now hardened caramelized sugar in them and place them down in the larger pan(s). You will soon be adding water in the larger pan(s) around the 8-inch tins. Your flans will bake using the heat from the water as it heats up outside of the pans. To not bake the flan this way will scorch your eggs and make a terrible eggie concoction.
Pour the egg mixture right on top of the hardened caramelized sugar. Pour evenly between the two 8-inch cake tins that are already sitting down in the larger pan(s). Once full, set them on the middle rack of your oven and then add the water in the larger pan(s) around your flans about ¾ up the sides of your flans. Bake for 45 to 50 minutes. A tooth pick stuck down in the middle should come out clean when it is done.
Very carefully lift the flans out of the water one at a time being careful not to allow the water to flow or splash into your flan. Once your flans are removed, you can dump the water out from your pan. Allow cooling if you desire before dumping your flan out or dump it while hot if you prefer. Just be very careful as it, of course, will be extremely hot. When you dump it, be sure to dump it in a dish that has sides so you will not lose any of your caramel sauce. Not only will this be an unfortunate loss but it will be very messy as well! The easiest way to dump the flan is to place the dish over the top of the flan and then carefully flip them over together, dumping the flan into the dish. Then you can simply lift off the tin and get rid of it. You will notice that not all of the caramelized sugar will be out. This is okay, most of it will be. I usually just throw the tin away as it will just be too annoying to clean!
This dessert is amazing either hot or cold! Enjoy!