This Flan recipe serves 12 and involves creating a delicious caramel base followed by a smooth custard made from milk, cream, eggs, and vanilla. The flan is baked in a water bath for the perfect texture and is best served chilled with a garnish of berries and extra caramel sauce.
1: Preheat the oven to 350˚F.
2: In a saucepan, add sugar on medium heat and stir continuously to make caramel until it's the color of cinnamon.
3: Immediately pour melted sugar into a round 9' cake pan and quickly tilt the pan to spread the caramel over the bottom.
4: In a blender, add condensed milk, evaporated milk, heavy cream, vanilla, eggs, and salt. Blend for 1 minute on low speed and strain the mixture.
5: Cover the cake pan with foil, making sure it isn’t touching the custard.
6: Set the cake pan inside a large roasting pan and pour hot water into the roasting pan halfway up the sides of the cake pan.
7: Bake at 350°F for 1 hour and 30 minutes.
8: After baking, cool to room temperature, cover with plastic wrap, and refrigerate for at least 6 hours or overnight.
9: To serve, run a knife around the edges, invert onto a rimmed platter, and garnish with berries if desired.
