I love this flan! It is cooling, light, and smooth. I always have the ingredients on hand and so I never have to prepare for it ahead of time. I also like that I am able to make this the day before I am serving it so that I don’t have to worry about dessert tomorrow. Enjoy!
Preparation Time: 8 minutes
Cooking Time: 65 minutes and 5+ hours for cooling
Serving Size: 12
Ingredients:
- 8 eggs
- 2 egg yolks
- 1 litre whole milk
- 1/2 cup whipping cream
- 1 tsp vanilla extract
- 1 cup sugar
- 3/4 cup sugar for caramel
Directions:
- Preheat your oven to 350F degrees.
- First make the caramel by browning the 3/4 cup sugar in a dry small pan on medium/low heat.
- Once the sugar dissolves and becomes light caramel in colour, quickly pour it over the bundt cake mould. Be careful to transfer immediately when you see it browning to ensure you do not burn the sugar.
- In a large bowl, whisk together the eggs, yolks, vanilla extract, and cup of sugar.
- Then add in the milk and cream to the bowl as you continue to whisk.
- When well combined, pour this mixture over the caramel and in to the bundt mould.
- Create a water bath by taking a large pan and placing it on the middle oven rack. Fill it up with about 1 cm of water . Now place your flan on the pan and close oven to bake for 60 minutes.
- After an hour, remove from the oven and leave at room temperature for 30 minutes.
- Next, let cool in the fridge for at least 4 hours, but overnight is preferred.
- When completely cold, get a round dish larger than your mould, and invert your flan on to the dish. Be sure to catch all the yummy caramel sauce in your dish.
Serve Cold.
Chefzar Blog 