Dessert
Flan de leche
Caramel custard. Every Cuban and Venezuelan table at the end of the meal.
70 minServes 8
Ingredients
Grab it in the aisles — or shop this store on Instacart.
- 1 cupDomino sugar, for caramel
- 1 can (12 oz)Carnation evaporated milk
- 1 can (14 oz)La Lechera sweetened condensed milk
- 4eggs
- 1 tspMcCormick vanilla extract
How to make it
- 1
Put the sugar in a light-colored pan over medium heat. Do not stir at first. When the edges melt, swirl the pan until all the sugar is liquid and amber, 6–8 minutes. Immediately pour into a flan mold or 8-inch round pan and tilt to coat the bottom. Work fast — caramel hardens.
- 2
Heat the oven to 350°. In a blender, combine evaporated milk, condensed milk, eggs, and vanilla. Blend 20 seconds until smooth. Pour over the set caramel.
- 3
Set the mold in a larger pan. Pour hot water into the outer pan until it comes halfway up the flan mold (baño de María). Bake 50–60 minutes until the center jiggles like gelatin, not liquid.
- 4
Cool to room temperature, then refrigerate overnight. Run a knife around the edge. Invert onto a plate with a rim so the caramel sauce stays on the flan.