Caramel Flan
Yield
6 servingsPrep
15 minCook
75 minReady
9 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
sugar
|
|
| 3 | large |
eggs
|
|
| ⅓ | cup |
brown sugar, dark
packed |
*
|
| 2 | teaspoons |
vanilla extract
|
|
| ¼ | teaspoon |
almond extract
|
*
|
| 12 | ounces |
evaporated milk
whole |
|
| ½ | cup |
milk
whole |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
sugar
|
|
| 3 | large |
eggs
|
|
| 79 | ml |
brown sugar, dark
packed |
*
|
| 1E+1 | ml |
vanilla extract
|
|
| 1.3 | ml |
almond extract
|
*
|
| 346.8 | ml/g |
evaporated milk
whole |
|
| 118 | ml |
milk
whole |
|
Directions
Preheat the oven to 300℉ (150℃)
In a small saucepan, combine the granulated sugar with 1 tablespoon water.
Stir over moderate heat until the sugar turns a medium caramel color, about 3 minutes.
Working quickly, pour the caramel into six (6-ounce) custard cups; don't worry if they're not evenly coated.
In a medium bowl, beat the eggs. Whisk in the brown sugar, vanilla and almond extract.
Gradually whisk in the evaporated and whole milk.
Strain the mixture through a sieve and then pour it into the custard cups.
Place the cups in a baking pan and add enough hot water to reach halfway up the sides.
Bake for about 1 hour or until set.
Let the flans cool to room temperature in the water bath.
Cover and refrigerate overnight.
Run a knife tip around the edge of each flan and invert onto Serve cold.
