Doris’ Delicious Flanby:Lindsay, March 3rd, 2011
One of the creamiest custards I have ever tasted – this is a must have recipe. I made it the other day and was happy to find that it is not only great, but pretty easy to put together.
Thanks Doris for sharing your delicious flan.
Yield About 10 Servings
- 1 Cup Sugar
- 4 Eggs
- 2 Tablespoons of Vanilla Extract
- 2 Cans Evaporated Milk (Nestles)
- 1 Can Condensed Milk (Magnolia)
Place the sugar in a saucepan. Cook over medium until the sugar becomes a deep golden brown*. Pour the caramelized sugar into an 8 inch ramekin, a glass loaf pan or any Pyrex baking dish. Let cool slightly.
Whisk together the remaining ingredients. Pour the mixture into the dish with the caramelized sugar in it. Bake the custard in a water bath (place the dish in a larger pan and fill the pan with hot water).
Bake at 350° for an 1 hour to an hour 15 minutes, until the flan is set, but still jiggles slightly in the middle. Remove from the oven. Let cool at room temperature for 1 hour then place in the refrigerator for at least 4 hours.
To serve, slide a knife around the edge of the dish to loosen then invert onto a plate.
* I was told that to melt sugar without it crystallizing, you must stir it with a little water until the sugar dissolves, then with a pastry brush, dipped in water, brush all of the remaining sugar crystals into the simmering liquid. Then do not touch or agitate the pot or stir the mixture again, just let the liquid boil. Much to my surprise as I watched this being made, there was none of the brushing down of the sides and it did not crystallize. I am not sure if I would be able to control myself from cleaning the sides and not touching the pan again, but it may be unnecessary.