But, this recipe is super easy, and it came out pretty well—it’s worth a shot if you have a passion for custard.
Fail 1: I opted to stir the caramel as it was bubbling… I don’t know why I did it, I know how to make caramel! At any rate, it thickened out of control, and I poured it off into a hot baking pan. After a moment of indecision, I poured my custard into the hot baking pan on top of the custard—no curdles to be seen—and foiled tight.
Fail 2: I think I left my pan in the oven slightly longer than recommended (blame it on the wine), so the outer ring of my flan was a bit bubbly and scrambled egg-like. The center was creamy and the caramel was dark and delicious. The trickiest thing was deciding on the doneness of the caramel, and if it would be okay to pour the custard right over the hot caramel.
At unveil, the flan clung to the pan and a small section ripped out upon inversion. Luckily, the deluge of caramel sauce that followed handily masked the botch…flan-tastic!
really easy flan
don’t flan-it-up (like me)
* 1 cup white sugar
* 3 eggs
* 1 (14 ounce) can sweetened condensed milk
* 1 (12 fluid ounce) can evaporated milk
* 1 tablespoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
Bake in preheated oven 60 minutes. Let cool completely. To serve, carefully invert on serving plate with edges when completely cool. Serves 8.