Flan, super easy recipe from Nigella Lawson

I was pretty hesitant of this recipe when I first read it, because canned milks freak me out… but it is AWESOME. The flavour and texture are spot-on. My El-Salvadorian dude loves it and is disappointed when I don’t make it (or make it at someone else’s house and don’t have any to bring home… sorry Gen!). It is super easy, but it does take some patience, it needs to set for four hours, or overnight. But it is worth it.

Flan

Recipe found through this great blog, originally from Nigella Express 

Ingredients

  • 3/4 cup sugar
  • 1 (12 oz) can evaporated milk
  • 1 (14 oz) can sweetened condensed milk
  • 3 large eggs
  • 2 tsp vanilla

Directions

  1. Preheat oven to 325°F.
  2. Pour the sugar into a 9″ metal pie plate (must be metal, you are heating this directly on the stove). Place the pan over low heat until the sugar begins to caramelize, becoming liquid, syrup. Swirl the sugar every now and then as it melts. Press the larger chunks of unmelted sugar down to encourage their melting. Your spoon will be coated in hard caramel, run it under hot water to clean it after. The sugar will begin to caramelize-just before the sugar reaches the color of maple syrup, take the pan off the heat and place it on a cool surface. This process isn’t kind to your pie pan, it doesn’t wreck it, but it will likely discolour after a couple times. I used two reusable pie plates when I was over at my friend’s and they worked well.
  3. Swirl the caramel up the sides of the pan and set aside
  4. Boil a kettle of water (for the water bath).
  5. Whisk together the evaporated milk, sweetened condensed milk, eggs, and vanillas.
  6. Place your pie pan into a roasting pan (or another deep oven-safe dish)
  7. Pour the milk mixture into caramel-coated pie pan (it will go right to the top, this is why you put it in the roasting pan first).
  8. Pour the boiling water into the roasting pan, up to 1 inch deep.
  9. Carefully slide the whole shebang into the oven (some might slosh, that’s cool). Cook for 45-50 minutes, until set. It may still seem wobbly after 50 minutes, but don’t leave it longer.
  10. Let the flan cool on the counter, out of the roasting pan. When cool, cover with plastic wrap and put in the fridge for 4 hours, or overnight.
  11. Eating time?! Place a large plate over the pie pan, carefully and quickly flip it over and let the flan fall out (you might have to run a butter knife down the side to encourage movement). Cut in wedges and spoon the syrup over each slice.

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