Directions
Flan, It is a normal flan that is easy to make , This tasted very good, but the recipe was not clear Doesn’t say when to take it out of pan Also, when I tried the sugar to caramelize the way it says in the recipe, I had to do it three times–I finally was able to make it work, but I had to add a bit of water to the pan The other way it just went immediately solid!, This recipe turned out just like the flan we used to buy at a Mexican supermarket I like that it has fewer eggs than other flan recipes because I don’t like eggy-tasting desserts Refrigerating it for 24 hours, or at least overnight, for some reason seems to get rid of the eggy taste as well The only thing I did differently was add a little water before carmelizing the sugar (it evaporates out anyway) I might try putting it in a water bath next time to give it a smoother texture
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Steps
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1
Done
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In a Saucepan Over Meadium Heat Place the Sugar and Stir Ocasionally During 8 Minute or Until Caramel Is a Golden Brown. |
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2
Done
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Then Immediately Pour Caramel Into a 9-Inch Round Cake Pan and Even Out the Caramel Quickly Before It Hardens. Set It Asaide. |
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3
Done
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Preheat Oven at 325 Degrees. |
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4
Done
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in a Bowl Mix the Sweetened Codensed Milk, the Evaporated Milk, the Vanilla, and the Eggs. |
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5
Done
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Place the Mix in the Cake Pan and Then in the Oven and Cook For Abot 40-50 Minutes or Until Inserted Toothpick Comes Out Clean. |
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6
Done
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Refrigerate For 24 Hours. |
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7
Done
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Serve and Enjoy:). |
