2 cups sugar
3 cans sweetened condensed milk (14 ounces each)
3 cups whole milk
6 eggs
Make the Caramel: Pour sugar into a medium sauce pan set over medium heat. Cook, stirring constantly, until it melts and become golden brown; about for 12 to 15 minutes. Pour the caramel into a 10-inch mold pan and swirl the caramel to completely cover the base and about 1 1/2-inch up the sides. Allow to cool and harden.
Preheat the oven to 350 degrees F. Mix the condensed milk, whole milk, and eggs in a large blender. Blend for about 20 seconds. If the ingredients do not fit all at once, divide them equally into 2 batches. Strain the milk mix into a large bowl, removing the foam that forms on the surface.
Pour the milk mix into the mold pan (make sure the caramel is firm so it does not incorporate into the flan) and cover with aluminum foil.
Place the mold pan in a large ovenproof dish filled up with warm water. Carefully transfer to the oven and bake for about 50 minutes. The flan is ready when you stick a knife in it and it turns out clean when you remove it.
Remove it from oven and let it cool down completely. Refrigerate for 8 hours or overnight.
How to unmold: gently run a table knife all around the mold pan, and then carefully flip it over a large plate.
Enjoy it by itself or with a side of freshly beaten whipped cream and mixed berries.
23 авг 2024
