"A dessert influenced by Cuban culture!"Serves | Prep Time | Cook Time 40 min
Why I Love This Recipe
"This is my Abuela Elidia's recipe. We all love the flan we grew up with, of course, but none will compare to this one for me. It is creamy but has a firm texture, more like cheesecake than pudding. And I don't care what anyone says--if eggs and milk are breakfast foods, then so is flan!" -Dr. Diana Formoso
Ingredients You'll Need
1 1/2 cups sugar
5 whole eggs + 1 egg yolk
1 can condensed milk
1 can evaporated milk
1 cup whole or 2% milk
1 tsp. vanilla extract
Prepare the caramel: Melt sugar over medium heat until caramelized (a rich brown color), stirring constantly.
Pour sugar into an 8 to 9" round glass mold and swirl quickly until sugar coats the bottom and sides about 2" high.
Prepare the flan mixture: Combine eggs and egg yolk, condensed milk, evaporated milk, whole or 2% milk and vanilla and mix until combined.
Pour into mold over sugar.
Cover mold with two layers of aluminum foil and secure well.
Put it into a baño Maria (water bath) by setting the flan mold into a larger roasting pan or cake pan and filling the larger pan with simmering water until it comes about 2/3 up the sides of the mold.
Place into middle rack of oven at 375 degrees for about 40 minutes or until knife comes out clean (The timing varies, so please be sure to check for doneness before removing from oven).
Cool completely for four to six hours (first on stovetop, then in refrigerator).
When you are ready to serve, remove from refrigerator to allow sugar to "soften". Run a knife around the edge of the mold and turn (quickly) into a rimmed plate or serving dish. You can serve immediately or refrigerate overnight.
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