| Ingredient | Amount |
|---|---|
| Condensed Milk | 1 can |
| Evaporated Milk | 3/4 can |
| Heavy Cream | 1/2 cup |
| Eggs | 4 |
| Vanilla Beans | 2 |
| Ingredient | Amount |
|---|---|
| Sugar | 1 cup |
- First throw the sugar into a sauce pan over medium heat, remembering to stir continuously to prevent burning. Cook until dark brown and smooth. (Consider adding 2 tablespoons of tequila, bourbon or rum). Add syrup to the bottom of a flanera or disperse among custard cups.
- Preheat oven to 350F
- In a blender, add the condensed milk, evaporated milk, heavy cream, eggs, and the seeds from two vanilla beans. Pulse until smooth.
- Transfer mixture to flanera or oven-safe custard cups and place inside a shallow baking dish. Add some hot water from a kettle to the bottom of the baking dish before placing inside oven.
- Bake for 50 minutes
- Remove baking dish and let cool until room temperature, then transfer to fridge and let sit overnight.
- Carefully extract flan from pans / cups with a flat knife or thin spatula; try to use one motion to avoid creating jagged edges on the flan.
The texture of this recipe reminds me a tiny bit like the one from Otro Cafe in Phoenix, AZ. A smidge thicker in consistency than some other recipes due to the heavy cream. brb gonna go make one 🍽