Flan

Smooth, rich, creamy, and full of vanilla flavor - you can't get much better than flan. Also sometimes called crème caramel, flan is a sinful combination of egg yolks and condensed milk that forms a perfect custard with a light caramel sauce.

Software

• 13 ounce can sweetened condensed milk
• 13 ounce can evaporated milk
• 4 eggs
• 1 tablespoon vanilla extract or vanilla bean paste
• 1/2 cup sugar
• 1/2 cup water
• 1 tablespoon light corn syrup

Hardware

• Medium sauce pan
• Wooden spoon or spatula
• Measuring cups and spoons
• Medium mixing bowl
• Whisk
• Tart or flan pan, or a large ramekin, or 4 smaller ramekins
• Baking dish larger than your flan pan

1. Combine sugar, corn syrup, and 1/4 cup water in the sauce pot over medium heat
2. Allow to bubble and boil until the mixture begins to darken slight around the edges
3. Swirl the pan gently to mix
4. Carefully add the remaining 1/4 cup of water and stir to combine
5. Pour the caramel mixture into the bottom of your flan pan (or ramekins)

1. Preheat oven to 400 degrees Fahrenheit
2. Carefully separate 4 eggs by passing the yolk back and forth between the two halves of the shell
3. Place the 4 egg yolks in the mixing bowl
4. Add vanilla paste, sweetened condensed milk, and evaporated milk
5. Stir until well combined
6. Pour the mixture carefully into the flan pan or ramekins
7. Place the flan pan or ramekins into a baking dish and add water around them
8. Bake for 1 hour

1. Remove flan from oven and allow to cool slightly
2. Refrigerate for at least an hour or up to overnight
3. Run a knife around the edge of the flan to loosen it from the pan
4. Invert a plate over the top of the flan and flip, shaking gently to release the flan
5. Remove the flan pan or ramekin
6. Top with sliced strawberries, whipped cream, or caramel sauce
7. Enjoy!