by Austin Carter
New Recipe
Course: Dessert Cuisine: Latin American Prep Time:20minutes Cook Time:1hour hour Additional Time:3hours Total Time:4hours 20minutes Calories: 400kcal Author: Austin Carter Servings: 8
– Medium Saucepan – 9-inch round glass baking dish – Deep roasting pan – Wire rack – Plastic Wrap
– 1 cup white sugar – 3 large eggs – 1 14 ounce can sweetened condensed milk – 1 12 fluid ounce can evaporated milk – 1 tablespoon vanilla extract
– Preheat oven to 350°F (175°C). – Melt sugar in a saucepan until golden; pour into baking dish. – Beat eggs, add condensed milk, evaporated milk, and vanilla; mix until smooth.
– Pour egg mixture over caramel in baking dish; place in a roasting pan. – Add hot water to come 1 inch up the sides of the baking dish. – Bake for about 1 hour until slightly jiggly in the center.
– Cool, then refrigerate for 3 hours or up to 3 days. – To serve, invert onto a plate, letting caramel sauce flow over the flan.