 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
This is a recipe for flan or spanish egg custard...this is my first time making it from scratch the way my mom does Ingredients:
5 eggs |
1 can evaporated milk |
1 can sweetened condensed milk |
1/2 tsp vanilla extract |
1/2 tsp almond extract |
pinch of salt |
1 cup sugar |
Directions:
1. beat eggs in a bowl
2. add evaporated milk and keep beating
3. strain the mixture through a strainer
4. add can of condensed milk, vanilla and almond extracts and mix
5. preheat oven 350 degrees
6. heat cup of sugar over medium-high heat until melted/ caramelized ***do not burn sugar...continue to stir until it turns brown and all sugar is melted
7. immediately pour caramel into heat proof mold and tilt to coat bottom evenly
8. slowly pour egg and milk mixture over caramel
9. cover mold with aluminum foil or with lid if it has one..just makesure it is also heat proof
10. place covered mold into a large baking dish
11. fill large baking dish with hot water until it reaches halfway up the sides of the smaller mold
12. bake for about 50 minutes...knife inserted in center should come out clean...otherwise bake a bit longer
13. once done cool flan completely ***if using glass mold carefully place on a wire rack or towel but avoid by all means anything cold because glass mold will crack into pieces***
14. once cooled place large plate over mold and carefully flip over to invert the flan ***make sure plate is also large enough to hold extra caramel that drips down the sides of the flan
15. refrigerate atleast 2 hours or until cooled completely
|
|