Ingredients
Scale
- 6 large eggs
- 12 oz can evaporated milk
- 14 oz can condensed milk
- 1 teaspoon vanilla extract
- 1 cup sugar (for caramel)
- Hot water (for the water bath)
Instructions
- In a saucepan over medium heat, melt the sugar until it turns golden brown. Pour the caramel into the bottom of your flan mold.
- In a mixing bowl, whisk together the eggs until frothy, then add evaporated milk, condensed milk, and vanilla extract until well combined.
- Carefully pour the custard mixture over the caramel in the mold and place it in a larger baking dish filled halfway with hot water.
- Preheat your oven to 350°F (175°C) and bake for about 50 minutes or until set; check doneness with a knife.
- Allow cooling to room temperature before refrigerating for at least four hours. When ready to serve, invert onto a plate.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 320
- Sugar: 40g
- Sodium: 75mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 160mg