Eagle Caramel Flan; if you want smoother edges than this, spray your cups or plate with a bit of Pam before preparing.
Everybody’s favorite Mexican-style flan is the same recipe found on the Eagle Brand Condensed Milk website. Just be sure to have everything ready before you start with the sugar because that’s the tricky part. 8 servings.
Ingredients:
3/4 c sugar
4 large eggs
1 3/4 cups water
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Method: Preheat oven to 350 degrees F. Have ready a 9-inch pie plate or 8 individual serving ramekins, sitting in an oven pan big enough to hold them without touching. Beat eggs; mix in water, milk, vanilla and salt and beat again till smooth.
When everything is ready, heat the sugar in a heavy pan or skillet over low to medium heat. Stir constantly until it melts and turns a light brown. Pour immediately into the plate or cups; if you don’t do this quickly it will begin to cool and you’ll have to return it to heat and it might get bitter. The sugar will harden as it contacts the plate or cups; don’t worry about it because it will soften in the oven. Pour the custard mixture on top of the sugar and then pour an inch of water into the pan holding the plate/cups and place in the preheated oven. Cook about 55 minutes or until the custard is firm.
Remove from oven and cool on wire rack for 1 hour; refrigerate and chill thoroughly before serving. To serve, run a knife around the edge of the plate cups then unmold onto a serving plate, inverting the plate above the custard then flipping them over so the flan is on the top.
