Ingredients for Ultimate Flan
- ½ cup (or ¾ cup for extra caramel) granulated sugar
- 4 large egg yolks
- Sweetened Condensed Milk
- 1 (12 ounce) can evaporated milk
- Whipping Cream
- Milk
- 1 teaspoon vanilla extract (or 1 tablespoon grated lime/orange zest)
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How to Make Ultimate Flan
- Preheat oven to 350°F (175°C).
- Caramelize sugar: In a medium saucepan over medium heat, combine ½ cup (or ¾ cup for extra caramel) granulated sugar. Cook, swirling the pan occasionally, until the sugar melts into an amber-colored liquid. Avoid burning! Immediately pour the caramel into a 9-inch pie dish or similar oven-safe dish, swirling to coat the bottom and sides evenly.
- Whisk together eggs, yolks, condensed milk, evaporated milk, vanilla extract (or lime/orange zest): In a large bowl, whisk together 4 large eggs, 4 large egg yolks, 1 (14 ounce) can of sweetened condensed milk, 1 (12 ounce) can of evaporated milk, and 1 teaspoon vanilla extract (or 1 tablespoon grated lime/orange zest). Whisk until well combined and slightly frothy.
- Pour custard over caramel: Carefully pour the custard mixture over the caramelized sugar in the prepared dish.
- Bake: Place the dish in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the flan dish (this creates a water bath).
- Bake for 75 minutes, or until the flan is set but still slightly jiggly in the center.
- Cool: Remove the flan from the oven and let it cool completely in the water bath. Then, refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set.
- Invert and serve: To serve, carefully run a thin knife around the edge of the flan to loosen it. Invert a serving plate onto the top of the dish and carefully flip it over. The caramel sauce will now be on top. Slice and serve!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
158g
Fat
47g
Carbs
15g
