Flan is a custard dessert associated with Mexican cuisine. This recipe is the
easiest and the tastiest of the many I have prepared. My family loves it. I have
been making this recipe for many years and I don't remember where I got it from.
If it's yours, please forgive me for not giving credit where it's due.
Caramel:
1/2 c sugar
1/4 c water
In a small sauce pan mix the sugar and water and stir until the sugar dissolves. Heat over medium high heat without stirring until the mixture turns to the desired shade of brown. (Not too dark, that's burnt, not caramel.) Pour into oven safe ramekins or an oven safe loaf pan and move the containers around so that the caramel coats the bottom and about 1/2 inch up the sides of the containers. Be very careful, caramel is extremely hot and extremely sticky.
Flan:
2 cans sweetened condensed milk
2 c milk
3 eggs
dash of vanilla extract
Whisk together all the ingredients, making sure the yolks are broken up. Pour the mixture into the caramel coated containers. Place the container into a bain marie and place the bain marie into a preheated 325 degree oven. Bake for about 35 minutes and then start checking the flan. When done, it should be scorched in spots on top and jiggly like Jello under the surface. Remove from the oven, allow to cool and then refrigerate until cold.
Caramel:
1/2 c sugar
1/4 c water
In a small sauce pan mix the sugar and water and stir until the sugar dissolves. Heat over medium high heat without stirring until the mixture turns to the desired shade of brown. (Not too dark, that's burnt, not caramel.) Pour into oven safe ramekins or an oven safe loaf pan and move the containers around so that the caramel coats the bottom and about 1/2 inch up the sides of the containers. Be very careful, caramel is extremely hot and extremely sticky.
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Flan:
2 cans sweetened condensed milk
2 c milk
3 eggs
dash of vanilla extract
Whisk together all the ingredients, making sure the yolks are broken up. Pour the mixture into the caramel coated containers. Place the container into a bain marie and place the bain marie into a preheated 325 degree oven. Bake for about 35 minutes and then start checking the flan. When done, it should be scorched in spots on top and jiggly like Jello under the surface. Remove from the oven, allow to cool and then refrigerate until cold.
