Cream Caramel

Ingredients:

For caramel:
1 granulated sugar
1/2 C water
For custard:
14 oz can condense milk
12 oz ca evaporated milk carnation rand ( or 14 oz can whole milk)
6 large eggs
1 ½ tbsp. vanilla extract
¼ tsp fine salt
Making:
Caramel: In a heavy sauce pan dissolve the sugar in the water.
Bring on a medium heat. Do not stir now
Once the color turn golden swirl the pan gently until color darkens to cinnamon color. (1-2 minute)
Take of the heat keep swirling for another minute.
Immediately pour into Pyrex pan ( 9x2 inch) and tilt it every for the caramel cover all bottom of the pan
Custard: In a blender (dull blades) bring together evaporated milk, condensed milk, eggs, vanilla and salt
Blend for a minute on low speed -avoid bubbles)
Prepare a water bath: in a bigger Pyrex dish (13 x 8 inches) add hot water to half way and place in an oven already heated to 350 F
Pour the custard on to caramel
Place the pan in the water bath (in the oven)
Bake the flan for 60 min. but cover with foil after 20 min.
Check the middle part if it set already after 50 min.
Take it out of the oven, cool it to room temperature
Cover with lid or plastic wrap. And refrigerate at least 6 hours to the custard.
Run a knife around the edges. Jiggle and tap the Pyrex to feel flan to dislodge of the Pyrex.
Flip it over on to the serving dish.
Serve as it is or with berries aside.
 

6/16/2025

Back to Dessert Page