Flan

A vanilla egg custard with a light caramel sauce. Can be flipped onto a serving dish for easier cutting and presentation. Serve with whipped cream.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350° F

Step 2

Bring water to a boil for a bain-marie.

Step 3

Place saucepan on medium-low heat and add sugar. When the sugar starts to turn amber in color, stir continuously to dissolve the remaining sugar.

Step 4

Once the caramel sauce is done, quickly add it the pan and swirl around to cover the bottom. Set aside.

Step 5

In a mixing bowl, whisk together the eggs and egg yolks until fully incorporated.

Step 6

Add evaporated milk, condensed milk, and vanilla extract. Whisk together.

Step 7

Using a fine mesh strainer, strain mixture twice to ensure it’s smooth.

Step 8

Add mixture to the pan over the hardened caramel sauce. Cover with aluminum foil.

Step 9

Place pan into a hotel pan and then the oven. Slowly add the boiled water to cover up to half the height of the pan.

Step 10

Bake for 1 hour covered. Remove from bain-marie and let cool.

Step 11

Once cooled, cover and refrigerate for up to 4 hours or overnight before eating.