Flan
(Spanish egg-custard)
1 can evaporated milk
1 can condensed milk
5 whole eggs
½ cup of sugar
1 tsp vanilla
pinch of salt
1 1/2 cups sugar (for the caramel)
Stove Top Caramel - Melt 1 1/2 cups sugar in a non-stick pan, over low heat. Keep your eye on it. If it burns you will have to start over. It just needs to melt that's all. Using a non stick pan will cause the caramel to just slip off the pan when pouring - easy to clean later. As the caramel melts, stir gently until it is all liquidized, but don't let it burn.
Immediately pour the caramel into a metal pan (or cupcake pan) and swirl it around to cover the bottom and sides. Your have to be quick because once it starts to cool down you don't stand a chance. Be careful because melted sugar is extremely hot.
Flan
- Blend all ingredients until completely mixed. Pour the flan mixture into
the caramelized pan. The caramel should have cooled down before you
pour the egg mixture in it.
Set the mold in a broiling pan (baño de María). Cook in a 350º oven for 45
minutes. At 30 minutes check to see if it's getting too brown on top - if so
cover loosely with foil.
Test the flan to see if it's done by inserting a knife in the center. If the flan is still soft, let it cook longer until a knife inserted again comes out clean. Remove from the oven carefully and let it sit on the counter until it cools. Then cover with foil and refrigerate for at least 3 hours.
To serve lay a plate on top of the mold then carefully flip it over and slide the mold off.
