Directions: |
Directions:Caramel:
**If you are using a flanera, the caramel can be done in the same flanera, but if you use a casserole dish, then make the caramel in a sauce pan and once the caramel is of golden color, transfered it to the dish you are using.
1. Melt the sugar to golden color pour it into the bottom of the casserole and the side of the dish as well.
Custard:
1. In a separate bowl, the 5 egg yolks together. A whisk works very well here.
2. Add the evaporated milk and sweetened condensed milk to the eggs and mix together.
3. Add the vanilla extract, either 1/2 teaspoon or 1 teaspoon depending on what strength you prefer, and a pinch of salt.
4. Pour the custard mixture into the flanera or casserole dish over the hardened caramel. Put on the lid if you are using the flanera, but if you are using a dish, then cover the top of the dish with aluminum foil in a way that it does not touch the water. (you don't water in your custard)
5. Put your flan into the ovenproof dish or baking pan and fill with hot water to about half-way up the sides, or as high as you can go and still move the thing without spilling hot water on yourself.
6. Bake in a pre-heated 350 degree oven for 45 minutes. Turn off the oven and let set for another 15 minutes.
7. Remove from the oven and the water-bath and let cool.
Serving:
Run a butter-knife around the outside edge of the flan. Place a plate large enough to handle the liquid caramel over the flan and invert. Chill the flan for at least an hour before serving. |
This recipe for Cuban Flan is from