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"The delicious dessert everyone is going to love!"Serves 6 | Prep Time 15 min | Cook Time 60 min
Why I Love This Recipe
This recipe is so delicious and my friends and family love it!! When I am invited to a friends get together they always ask me to make a flan for them, it is always a conversation piece!
Just beware, after you bring one flan to a party you might be invited to too many parties.
Ingredients You'll Need
1 cup of pure cane sugar
1 14-oz can sweetened condensed milk ( La Lechera is my favorite)
1 can of evaporated milk ( carnation)
2 teaspoons o pure vanilla extract ( or more)
1 Cinnamon stick
Walnuts or pecans (opcional)
Souffle dish (flanera)
Pan or Bain Marie
Preheat oven at 350ºF and prepare the caramel for your soufflé dish.
Put the sugar in a little pot over medium heat and stir constantly. When the sugar starts to melt stir the sugar until it melts completely and starts to caramelize to a light golden color, pour the caramel into a 1 1/2 quart souffle dish and swirl it around so the caramel coats the bottom and sides of the mold.
If you are in a hurry, you can place the souffle dish with the caramel on the fridge, so it will crack faster, if not let it cool until you hear that is starting to crack.
Meanwhile, place the condensed milk, the eggs, the evaporated milk and the vanilla extract in a blender and process until smooth. Pour the custard mixture onto your shuffle dish, put the cinnamon stick and pecans or walnuts and cover loosely with foil. Place the shuffle dish into a Bain Marie and put it in the oven.
Bake for 60 - 75 min. ( test with a toothpick; if it comes out clean, the custard is done). Take the custard
out of the oven and let it cool.
When is cold I like to refrigerate it for at least 8 hours.
Use a knife to go around the custard to loosen it from the mold. Place an inverted serving plate over the shuffle dish and flip it over the mold, to place the custard on the serving plate.
Pairs Well With
With a cup of hot unsweet cappucino