Flan
Ingredients
Caramel
Flan Custard
-
3
large
eggs
-
4
large
egg yolks
-
1
can
sweetened condensed milk
-
1
can
evaporated milk
-
½
cup
whole milk
-
1
tbsp
bourbon (optional)
-
1
tbsp
vanilla extract
-
½
tsp
salt
Instructions
- Preheat the oven to 300°F (149°C).
- Mix sugar and water in a saucepan and stir until dissolved, then boil and cook until it turns golden brown.
- Pour the caramel into an ungreased loaf pan and let it stand for about 10 minutes.
- Whisk together eggs and yolks in a bowl, then add condensed milk, evaporated milk, whole milk, bourbon, vanilla extract, and salt.
- Strain the mixture into a bowl to remove any bits of egg, then pour it into the loaf pan over the caramel.
- Cover the loaf pan tightly with aluminum foil.
- Place the loaf pan in a larger baking dish and pour boiling water into the larger pan to a depth of about 1 inch.
- Bake at 350°F for 60-70 minutes until the center is just set.
- Let it cool in the water bath for about an hour, then cool at room temperature.
- Refrigerate until firm, about 2 hours or up to 4 days.
- To serve, loosen the edges with a knife and invert onto a platter.
Nutrition Facts (estimated)
Servings
6-8 slices
Calories
163
Total fat
3g
Total carbohydrates
28g
Total protein
4g
Sodium
240mg
Cholesterol
85mg
You might also like