Sunday, January 29, 2012


1 cup sugar (for the caramel)
1 can sweetened condensed milk
Equal volume of regular milk (use the can to measure)
3 eggs
1 8-inch ring mold
Put the sugar in non stick skillet and keep turning the pan until the sugar melts into a golden brown caramel and spoon it up the sides of the mold.
Combine the condensed milk, regular milk and eggs in a blender. Whip until smooth. Pour this mixture into the mold and place it in the center of the roasting pan with water. Bake the flan for about 1 hour. It will turn golden brown on top and start separating from the sides of the mold. Let it cool to room temperature and place in refrigerator, preferably overnight (at least 6 hours).

Just before serving, run the tip of a knife around the inside of the mold. Place a deep platter over the mold and invert: the flan should slide out easily. If not, give the mold a firm but careful shake. Spoon the caramel sauce on top and serve. Serves about 10


The Japanese Redneck said...

One of my most favorite desserts!

My Crazy Family said...

I love Flan also.