Tia Luisa’s Flan de Leche (Milk Custard)
Photo: Heather Bilyeu
Submitted by Mayra Diaz-Ballard - West Kentucky RECC consumer-member
Ingredients
- 1/4 C sugar*
- 1/4 C water*
- 4 large eggs
- 2 (14 oz) cans evaporated milk
- 1 (14 oz) can condensed milk
- 1 Tbsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 tsp salt
- * If you want more caramelized sugar syrup, increase sugar and water to 1/2 cup each.
Directions
Preheat oven to 325°. Combine water and sugar in saucepan and bring to boil, stirring constantly, until golden brown and caramelized. Pour into 2-quart round Pyrex dish to cool. Blend remaining ingredients, then pour over cooled caramel in dish. Fill a roasting pan with 2 inches of warm water and set flan dish into it. Bake 1 1/4 to 1 1/2 hours, until set (a knife inserted in the center should come out clean). Remove and cool on a rack, then refrigerate 4–5 hours or overnight. To serve, run a knife around the edges and carefully invert onto a large plate. Serves 8–10.
