Cuban Milk Flan

Ingredients

• 1 Tasse Granulated sugar (for caramel)
• 1/4 Tasse Water (for caramel)
• 1 Dose (397g) Sweetened condensed milk
• 1 Dose (354ml) Evaporated milk
• 5 Large eggs
• 2 Eigelb Large egg yolks
• 1 Esslöffel Vanilla extract
• 1/2 Teelöffel Salt

Instructions

1. Preheat oven to 175°C (350°F). Prepare an 8-inch round baking dish (or 6-8 individual ramekins).
2. For the caramel: In a small saucepan, combine sugar and water over medium heat. Cook, swirling occasionally, until the sugar melts and turns a golden amber color (about 8-10 minutes). Immediately pour the hot caramel into the prepared baking dish, tilting to coat the bottom and partially up the sides. Be careful, the caramel is very hot.
3. For the flan: In a large bowl, whisk together condensed milk, evaporated milk, whole eggs, egg yolks, vanilla extract, and salt until well combined and no lumps remain. Do not over-whisk to avoid too much air.
4. Carefully pour the flan mixture through a fine-mesh sieve into the caramel-coated dish to remove any air bubbles or egg solids.
5. Place the flan dish into a larger baking pan. Pour hot water into the larger pan until it reaches about halfway up the sides of the flan dish. This creates a water bath.
6. Bake in the preheated oven for 60-75 minutes, or until the flan is set around the edges but still slightly jiggly in the center. A toothpick inserted into the center should come out clean or slightly moist.
7. Carefully remove the dish from the water bath and let it cool completely on a wire rack. Then, refrigerate for at least 4 hours or overnight.
8. To serve, carefully run a knife around the edges of the flan. Place a serving plate over the dish and quickly invert both together. The flan should slide out easily, with the caramel on top.

Nutrition