Flan

Ingredients

• •500 ml Condensed milk
• •250 ml Evaporated milk
• •5 whole Egg
• •100 g Sugar
• •10 ml Vanilla extract
• •2 g Salt

Instructions

1. 1

   Preheat oven to 350°F (175°C). In a small saucepan, combine 100g sugar with 30ml water over medium heat. Cook without stirring until amber colored, about 8-10 minutes. Carefully add 60ml hot water (it will splatter) and swirl until caramel dissolves. Pour into a 9-inch round baking dish and set aside.

   💡 Watch the caramel closely - it goes from golden to burned in seconds. Remove at amber color.

2. 2

   In a blender, combine 500ml condensed milk, 250ml evaporated milk, 5 egg yolks, 2 whole eggs, 10ml vanilla extract, and a pinch of salt. Blend until smooth and frothy.

   💡 Use a water bath (bain-marie) to ensure gentle, even cooking throughout.

3. 3

   Pour custard mixture over caramel in baking dish. Place dish in a larger roasting pan and fill pan with hot water halfway up the sides (water bath).

   💡 The flan is done when edges are set but center still jiggles slightly - carryover cooking finishes it.

4. 4

   Bake for 45-55 minutes until edges are set but center still jiggles slightly. A knife inserted 1 inch from edge should come out clean.

   💡 Run a knife around the edge immediately after removing from oven to prevent cracking.

5. 5

   Remove from water bath and cool to room temperature, about 1 hour. Refrigerate for at least 4 hours or overnight until fully chilled and set.

   💡 Chill for at least 4 hours or overnight for the flavors to meld properly.

6. 6

   To serve: run a thin knife around edges of dish. Invert onto a serving plate and spoon any remaining caramel sauce over the flan. Serve cold.

   💡 Use whole eggs plus extra yolks for richest, creamiest texture.