Latin Flan recipe | Epicurious.com

Step 1

Preparation Preheat oven to 300 degrees. Pour caramel into 8 1/2 x 4 1/2 loaf pan and set the loaf pan aside. Whisk the 2 whole eggs with the 5 yolks in a large bowl until combined. Add the sweetened condensed milk, evaporated milk, whole milk, vanilla and salt and whisk until incorporated. Strain the mixture through a fine-mesh strainer (or cheese cloth) into a large bowl to remove any bits of egg. Then pour the strained custard into the loaf pan over the caramel. Placd the loaf pan in the center of a 9x13 baking or roasting pan (preferably with high sides) to make a water bath. Place the nested pans in the oven; then, pour hot water around the loaf pan until it reaches about halfway up the side of the loaf pan. Bake for 75-90 minutes, until the custard is set around the edges but still a bit jiggly in the center. (Don't worry that it seems under cooked. The custard will continue to cook as it cools, and the center will set completely) Carefully remove the pans from the oven and leave the flan in the water bath for 1 hour to cool. Remove the loaf pan from the water bath and wipe the pan dry. Cover tightly with plastic wrap and chill in the fridge overnight or up to 4 days.

Step 2

Preparation Preheat oven to 300 degrees. Pour caramel into 8 1/2 x 4 1/2 loaf pan and set the loaf pan aside. Whisk the 2 whole eggs with the 5 yolks in a large bowl until combined. Add the sweetened condensed milk, evaporated milk, whole milk, vanilla and salt and whisk until incorporated. Strain the mixture through a fine-mesh strainer (or cheese cloth) into a large bowl to remove any bits of egg. Then pour the strained custard into the loaf pan over the caramel. Placd the loaf pan in the center of a 9x13 baking or roasting pan (preferably with high sides) to make a water bath. Place the nested pans in the oven; then, pour hot water around the loaf pan until it reaches about halfway up the side of the loaf pan. Bake for 75-90 minutes, until the custard is set around the edges but still a bit jiggly in the center. (Don't worry that it seems under cooked. The custard will continue to cook as it cools, and the center will set completely) Carefully remove the pans from the oven and leave the flan in the water bath for 1 hour to cool. Remove the loaf pan from the water bath and wipe the pan dry. Cover tightly with plastic wrap and chill in the fridge overnight or up to 4 days.