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My Mother-in-Law's Flan
(recipe, Roxanna Font)
For this recipe, the sugar can actually be melted to taste — some people like the burnt sugar flavor more than others. The darker the sugar, the more burnt the flavor. The key is to take it off of the flame immediately once it reaches the desired tint, and because it will continue to cook in the hot pan, pour it quickly into the tube pan.
- 2 cans (14 ounces each) sweetened condensed milk
- 2 cans (12 ounces each) evaporated milk
- 4 eggs
- 3 Tbsp. vanilla extract
- ½ cup sugar
- Preheat the oven to 350 degrees. Have a smooth-side tube pan (not a Bundt pan) ready to use.
- Put the condensed milk, evaporated milk, eggs, and vanilla in the bowl of a stand mixer or a large bowl. Using the whisk attachment or an electric mixer, beat on high for 1 minute. Set aside.
- Put the sugar in a heavy saucepan over medium-high heat. Watch the sugar closely; as soon as it begins to caramelize, pour it into the tube pan and swirl the pan around so the sugar evenly coats the pan.
- Pour the whipped mixture into the sugared tube pan. Place the tube pan in a water bath — a larger pan containing an inch or so of water — and cover the tube pan with aluminum foil. Place it in the preheated oven.
- Bake for two hours. Lift the foil to check for doneness; the custard should be firm to the touch, but not browned or cracking. If it’s still not ready, continue baking, checking every 10 minutes.
- When the flan is done, remove the pan from the water bath, and place it on a wire rack until cool. If you like, you can refrigerate the baked flan up to 1 day before serving it.
- When you're ready to serve the flan, run a knife along the edges of the tube pan. Invert a large plate on the pan and flip. Jiggle gently. If the flan does not immediately release, turn it over and repeat the knife and flip steps.
- Pour any excess sugar from the pan over the flan. Slice into wedges to serve, spooning a little extra caramel sauce over each serving.