Friday, May 29, 2015



This is one of those desserts that either goes unbelievably smooth and turns out perfect, or just ends up as a huge disaster. This was also my first time making it....ever. Please believe me when I say, that this is the EASIEST Flan recipe ever!


2 cans (14.5 oz.) sweetened condensed milk
1% milk, enough to fill both empty condensed milk cans
1 Tbs. vanilla
10 eggs
1/2 tsp. salt
2 c. sugar

Preheat the oven to 350 degrees. Spray a 7 1/2 x 12 inch glass baking dish with non stick cooking spray. Set inside a larger pan and fill the outside pan with water until it reaches half way up the side of the smaller glass pan. In a blender, mix the condensed milk, milk, vanilla, eggs and salt together until well blended.

To make the caramel sauce, pour the two cups of sugar in a medium size saucepan. Heat to medium-high heat and start stirring constantly until the sugar starts to melt. It takes a while, and starts looking like the picture above, like large clumps. Keep stirring until all of the sugar is dissolved and you are left with a smooth caramel. If you burn the sugar in any part of this step, you need to start over or the whole dessert will taste bitter.

Pour the caramel into the prepared 7 1/2 x 11 pan, making sure it covers the entire bottom of the pan. Pour the egg mixture on top of that. Cover the smaller pan with tinfoil making sure it doesn't touch the liquid mixture. Bake in the oven for 1 1/2 to 2 hours until the Flan is set (it only took 1 1/2 hours for me). Let cool fully overnight in the refrigerator. Transpose onto your serving platter, being very careful because the caramel comes out fast. Cut into slices and serve.

No comments: