El Fogón de Frakie

Classic Vanilla Flan has been one of my father’s favorite desserts since he was a kid. No holiday table in our home is complete without this silky, creamy custard and its signature golden caramel topping. It’s a timeless tradition that never fails to bring a smile to his face.   Ingredients:  

• 1 can (14 oz) Sweetened Condensed Milk
• 1 can (12 oz) Evaporated Milk
• 5 to 6 Large Eggs
• 1 tbsp Vanilla Extract
• 1 cup White Sugar (for the caramel)

  Methods:  

• Prepare the Caramel: Place the 1 cup of sugar in a small saucepan over medium-low heat. Stir constantly until the sugar melts into a smooth, golden, amber liquid. Be careful, it’s very hot! Immediately pour the caramel into your baking mold (flanera) and tilt it to coat the bottom and sides. Set it aside to harden.
• Mix the Custard: In a large bowl or blender, combine the condensed milk, evaporated milk, eggs, and vanilla. Blend or whisk until completely smooth.
• Strain (Pro Tip): Pour the mixture through a fine-mesh strainer into the caramel-lined mold. This removes any air bubbles or bits of egg for a perfectly «silky» texture.
• The Baño de María: Cover the mold tightly with aluminum foil. Place the mold inside a larger baking pan and fill the larger pan with hot water until it reaches halfway up the side of the flan mold.
• Bake: Place the pans in a preheated oven at 350°F for about 50 to 60 minutes. The flan is done when the edges are set, but the center still has a slight «jiggle.»
• Cool and Chill: Remove from the oven and the water bath. Let it cool to room temperature, then refrigerate for at least 4 hours (overnight is best!).
• The Flip: To serve, run a knife around the edge of the mold. Place a large plate over the mold and quickly flip it over. Let the golden caramel drizzle all over the top!