Flan is a dessert that is similar to a custard tart.
It has a sweet, caramel flavor and is creamy, savory and scrumptiously filling!
It is easy to prepare, although you do have to be very careful to continously mix the sugar so it cooks correctly.
The other ingredients take no time!
It is a family favorite. My friend Esther was kind enough to share it with me.
I am happy to pass it on to you!
Ingredients for the Flan
1 1/2 quart round, shallow baking dish
3/4 cup sugar
1 (14 oz) can sweetened condensed milk
1 cup whipping cream (heavy cream)
1/2 cup milk
4 eggs
1 cinnamon stick
Heat sugar in a 7-inch skillet over medium-high heat. When sugar begins to melt, (about 3-4 minutes), reduce the heat to medium. Continue to cook sugar, stirring often. Keep your eyes on the sugar during this process so it does not burn.
When sugar is melted and browned (about 3-4 minutes), immediately spoon over the bottom of a shallow 1 1/2 quart baking dish. Quickly swirl around the sugar so the sides of the baking dish get coated as well.
Set aside for caramel to cool.
Preheat oven to 325.
Combine the condensed milk, heavy cream, milk and eggs in a blender. Process until thoroughly mixed.
Pour into baking dish lined with caramelized sugar.
Drop cinnamon stick into middle of mixture.
Place baking dish in into a baking pan a little larger than the one with the flan ingredients. Pour hot water into larger pan halfway up the sides of the baking dish. I used a large aluminum pan for this.
Bake for about 1 hour 50 minutes or until a knife inserted in center comes out clean.
Check the flan after one hour to make sure it is not browning too much.
You may need to cover the flan loosely with aluminum foil to prevent excessive browning. Make sure aluminum foil does not touch the top of the flan.
Remove baking dish from pan of hot water.
Cool, then refrigerate for at least 3 hours (this part can be done 24 hours in advance).
To serve, run a knife around the edge and invert pan to place flan on a serving plate.
It’s that simple!
