|Sugar||1 1⁄2 Cup (24 tbs)|
|Evaporated milk||1 Can (10 oz)|
|Condensed milk||1 Can (10 oz)|
Preheat oven to 325 degrees.
Place the sugar, butter and water into a heavy small pan. Melt the sugar, stirring the pan, until it gets a dark amber color. Do not burn the caramel!
Pour the caramel into a flan pan. Swirl it around the sides of the pan and set aside.
Place the milks, eggs and vanilla into a blender. Blend for 3 to 4 minutes until well mixed. Pour the mixture into the flan pan. Place flan pan in a large glass or ceramic baking dish and fill with about 1-2 inches of hot water. Bake for 45 minutes in the water bath and check with a knife just to the side of the center. If knife comes out clean, it’s ready.
Remove and let cool. Cool the flan in refrigerator for 1 hour. Invert the pan onto a large plate, the caramel sauce will flow over the custard. Serve.
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Calories 690 Calories from Fat 148
% Daily Value*
Total Fat 17 g25.8%
Saturated Fat 8.9 g44.3%
Trans Fat 0 g
Cholesterol 256.8 mg85.6%
Sodium 235.3 mg9.8%
Total Carbohydrates 121 g40.4%
Dietary Fiber 0 g
Sugars 121.2 g
Protein 17 g33.5%
Vitamin A 12.1% Vitamin C 5.3%
Calcium 41.4% Iron 6.6%
*Based on a 2000 Calorie diet