Caramel Flan


3/4 cup sugar
1 3/4 cups water
1 14 oz. can Eagle Brand sweetened condensed milk not evaporated
1/2 teaspoon vanilla extract
1/8 teaspoon salt


Preheat oven to 350 degrees. In heavy skillet, over medium heat, cook sugar, stirring constantly until melted and caramel colored.
Pour into 9" round layer cake pan, tilting to coat bottom completely. In medium mixing bowl, beat eggs; stir in water, sweetened condensed milk, vanilla and salt. Pour into caramelized pan; set in large pan (a broiler pan). Fill pan with 1" hot water. Bake 55 to 60 minutes or until knife inserted near center comes out clean. Cool and chill thoroughly. Loosen sides off the flan (custard) with knife. Invert onto serving plate with rim.


For a rich and creamy caramel flan, try using 5 egg yolks & 2 whole eggs, and only about a cup of water. Avoid creating bubbles when you mix the eggs, water, & condensed milk. Just make sure the eggwhites are blended in.

Another secret to a creamy flan is using a fine meshed strainer. Use this strainer when pouring the mixture in the caramelized flan.


6.0 servings


Tuesday, January 5, 2010 - 5:00pm


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