Directions: |
Directions:1.) Put ½ cup sugar in fry pan and cover with water until just barely floating. Put on stove top on high heat. Don’t touch or stir at all. Bring to boil. Once boiling, turn to medium/ medium-high heat and wait until mixture turns to a medium-brown/caramel color with a thick, glue-like consistency. Pour caramel mixture into bread loaf pan and let cool at room temperature (do NOT cool in refrigerator- it will crack). While caramel mixture is still hot, move bread pan around to get caramel on all sides and to cover bottom and sides to completely coat all the way up to 1” from top on the sides.
2.) While the sugar is carmelizing, add the can of evaporated milk, 2 cups of whole milk, ¾ cup sugar, and the vanilla extract to medium soup pot on medium heat on stovetop. Stir often until sugar dissolves and mixture is boiling, then remove from heat and let cool completely, about 20 minutes at room temperature. Preheat oven to 375º F. Boil water in a separate pot and have ready when mixtures are combined.
3.) In a separate mixing bowl, add 4 eggs and 2 egg yolks and whisk until fully mixed. Stir milk mixture continuously while adding egg mixture to milk mixture and continue stirring until very well mixed. Pour mixture into bread loaf pan, on top of now-solid caramel coating. Place bread loaf pan into casserole dish.
4.) Fill casserole dish with boiling water until water is halfway to three-quarters of the way up the side of the bread loaf pan. Place in oven and bake for 1 hour. After one hour, insert knife in center and if clean once removed, the flan is done. Let cool completely at room temperature, then chill in refrigerator overnight before serving. Before serving, flip pan over onto plate so that the caramel is on top. |
This recipe for Flan is from