September 26, 2010
I tried a flan recipe today and had a wildly successful attempt. I've made flan several times before with nearly no success. I switched up a few things here, so hopefully it will help you too.
For the caramel: I tried one batch and failed, so I read an article in an old cookbook about caramel. The key tips were (1) don't add water, sugar melts on its own; (2) don't stir with a spatula, just swirl the pan around, and (3) cook over medium heat until sugar starts to cook, then turn the heat down. I cooked one cup of sugar over medium heat, and swirled the pan around as it started to carmelize. Once the sugar cooked to a dark amber, I poured the caramel immediately into 6 large ramekins. Set these aside.
For the flan: heat oven to 355. Set up a water bath for the ramekins--I usually use a roasting pan to hold the water. In a large bowl combine 1 can evaporated milk, 1 c fresh whole milk, 1 can condensed milk, 1 tbsp vanilla, and 6 fresh eggs. Stir this very well. Pour into ramekins, and place ramekins into water bath. Cook for 60 minutes. Leave in oven to cool off. Refridgerate, then serve cold. Just flip the ramkein over onto a plate and enjoy!