It’s quick and easy and I’ll bet you already have what you need in your pantry and fridge.
My wife and I went to a Mexican restaurant. After a great meal we decided to share a dessert and chose the flan. We were disappointed. I told my wife I could make better and I was right. I hunted around and after looking a number of recipes, I took the best of suggestions and came up with this recipe. You can adjust the sugar in the custard as some folks may find the sweetened condensed milk has all the sweetness you need.
For the custard you will need the following
1 13oz can Sweetened condensed milk
1 13oz can Evaporated milk
6 large egg yolks
1/2 cup sugar
1 Tablespoon Vanilla extract
For the caramel
1/4 cup table sugar
1 – 2 tablespoons water
Hardware – 9inch deep dish pie pan, baking dish large enough to place the pie pan in,
Start by preheating the oven to 325F and put up a 1 quart of water to boil. Combine all the custard ingredients in a bowel and whisk together until combined and set aside. In a heavy bottomed pan combine the 1/4 cup of sugar and water. Heat on the stove at medium stirring constantly until the sugar is melted and starts to turn a light brown (this is your caramel). Pour the caramel into the pie plate.
Add the custard mixture and place the pie plate into the baking dish. Add boiling water to the baking dish until it is about halfway up on the outside of the pie plate. Cover with aluminum foil and place into oven. Bake for 45-60 minutes until the custard is set. It will feel firm to touch. Place in the fridge to cool for 2 hours.
When you are ready to serve, run a knife around the edge of the custard. Have rimmed serving dish ready to place over the pie plate. Flip the plates. The flan will release after a second or three. Slice and serve.