Updated Flan Recipe!! 🍮⬇️ 3/4 cup granulated sugar 6 eggs yolks 3 whole eggs 1 (14 ounce) can sweetened condensed milk 2 cups heavy cream 2 cups whole milk 1 tablespoon of vanilla A generous splash of Amaretto (optional) Preheat the oven 275°F Heat a nonstick skillet over medium heat. Add sugar and cook undisturbed until sugar begins to caramelize around the edges. Using a wooden spoon or rubber spatula stir the sugar until it’s amber in color, translucent and there are no lumps, about 4-5 minutes. Use the back of the spoon to break up any lumps if necessary. Pour the caramel into a 9 inch cake pan and rotate the pan to coat the interior, set aside. (Make sure to use oven mitts — sugar burns are the worst!!) In a large bowl, whisk together yolks, whole eggs, and sweetened condensed milk until smooth. Add heavy cream, whole milk, vanilla and amaretto. Whisk to combine. Strain the custard base into the prepared cake pan and transfer to as roasting rack. Pour in enough water to reach about 3/4 up the sides of the cake pan. Bake at 275°F for 3 hours or until set. It should have a little bit of bounce but it shouldn’t ripple when you poke it! Remove from the oven and chill overnight (Please don’t try to flip it warm 😐) Remove the flan from the fridge 30 minutes before serving. If necessary, run a knife around the edges of the cake pan. It should move freely within the pan when you try to twist it. Flip, slice and serve 😋 Buen Provecho #flan #flanrecipe #hispanicheritagemonth #flandecaramelo #postre #dessert #entertaining #holidaybaking
