This delicious rich custard dessert, well known throughout Central and South America is very easy to make; in some other countries you can find it under different names, like Crema Volteada.
When making flan, consider the time involve in waiting before unmolding. It is best to make it the night before. The follow recipe is been proof several times and it never fails.
1 Cup Granulated White Sugar
A few drops of lime juice
Water, as need it
1 can sweet condensed milk
2 cans of evaporated milk
1 tsp vainilla
Pinch of Salt
1. In a heavy bottom pot, place the sugar and cover with just enough water and a few drops of lime juice. Cook the sugar until it takes a nice caramel color.
2. Carefully spread the caramel into the flan mold, use a spoon to aid you with the sides. Pre-heat oven to 350*F.
3. Over a large bowl place a sieve and break the eggs in it, immediately add the sweet condensed milk. Using a wire whisk, help the mixture go through. Add both cans of milk and keep helping the mixture pass through.
4. Add the vanilla and a pinch of salt to the egg/milk mixture and whisk thoroughly.
5. Immediately transfer the egg/milk mixture into the prepared mold.
6. Fill a roasting pan or a different large mold with water and place the flan mold inside. (This is called to cook in a Bain Marie)
7. Cook in the Bain Marie at 350*F for 1 hour and 15 minutes, check and add 15 more minutes if necessary.
8. Let cool completely, about 8 hours, 4 hours in the fridge if you are in a hurry, should work as well. Unmold in your serving platter.
9. If you want to recover the caramel from the mold, add a little water to the mold and place it on the fire for a little bit. Be careful.