Flan is one of the most universal and classic of all Latin desserts, enjoyed throughout the hemisphere. This version will leave you asking for seconds, creamy, sweet, it simply caresses your taste buds!
112-oz. can of evaporated milk
112-oz. can of condensed milk
1 condensed milk can’s worth (12 oz.) of cow milk (1% fat is OK, whole milk is better)
Pour a cup of sugar in your mold (you can use a meatloaf pan).
Add 3-4 tablespoons of water.
Place over direct heat and melt the sugar until it begins to boil and turns into caramel. Keep moving the pan to coat the bottom and sides of the mold.
Set aside to cool. At this point, preheat your oven to 375ºF and place in the oven a large roasting pan with 1.5 inches of water.
In a blender, mix the eggs, the 3 kinds of milk, the 1.5 cups of sugar, and the vanilla extract.
Mix on medium for about 30 seconds.
Strain contents and pour into cooled mold.
Place mold into water bath and bake for about 90 minutes, checking doneness by poking with a knife or skewer. If nothing sticks to the skewer, the flan is done. (If you want to split your mix into smaller molds for individual flan portions, they will cook faster and require less cooling.)
Cool in the fridge for at least 6 hours.
With a small knife, gently pry the flan away from the mold’s sides, wiggling the mold to help the flan loose. Place the serving platter on top of the mold and flip upside-down in one quick motion.
Time in oven will depend on how big a flan you are making. This is a big one. You can split up this recipe into smaller containers for smaller flans, and the cooking is faster. If you’re going with the smaller ones, it’s important to test doneness after about 40 minutes.
For greater creaminess, add half a pack of cream cheese to the blender mix. Another option would be to add a can of pumpkin pie filling for pumpkin flan, which you can enjoy at Thanksgiving.