Most who know me, know that I was born in Miami. Flan is a big part of our family traditions, and it’s something I often crave. I’ve tested a few recipes over the years, and have really come to love this one. Follow along on the recipe card below, for an absolute SHOW STOPPER of a dessert. Every time my sister and I get together, I make it for her, and it’s like a taste of home.
Decadent Flan
Servings: 12
Ingredients
- 2 c sugar
- 14 oz sweetened condensed milk (about 3 cans)
- 3 c whole milk
- 6 eggs
Instructions
To Make the Caramel
- Pour sugar into a medium sauce pan set over medium heat. Cook, stirring constantly, until it melts and become golden brown; about for 12 to 15 minutes. Pour the caramel into a 10-inch mold pan and swirl the caramel to completely cover the base and about 1 1/2-inch up the sides. Allow to cool and harden.
To Make the Flan
- Preheat the oven to 350 degrees F. Mix the condensed milk, whole milk, and eggs in a large blender. Blend for about 20 seconds. If the ingredients do not fit all at once, divide them equally into 2 batches. Strain the milk mix into a large bowl, removing the foam that forms on the surface.
- Pour the milk mix into the mold pan (make sure the caramel is firm so it does not incorporate into the flan) and cover with aluminum foil.
- Place the mold pan in a large ovenproof dish filled up with warm water. Carefully transfer to the oven and bake for about 50 minutes. The flan is ready when you stick a knife in it and it turns out clean when you remove it.
- Remove it from oven and let it cool down completely. Refrigerate for 8 hours or overnight.
To Unmold the Flan
- Gently run a table knife all around the mold pan, and then carefully flip it over a large plate.
- Enjoy it by itself or with a side of freshly beaten whipped cream and mixed berries.