Creamy, Dreamy Flan/Creme Caramel

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This is the first time ever I am trying a flan recipe. I have always been intimidated by the use of a water bath while baking. But I must admit that I was worried about nothing! This is the easiest flan recipe I got from my aunt. You just blend everything in a blender and pour the mixture in a caramel covered pan. Bake the custard for about an hour and voila – a creamy and rich dessert is ready!

I didn’t have a lot of time on hand when I decided to make this, and I didn’t calculate the time to make the caramel. Also I accidentally added water in the sugar thinking that the caramel might burn. Do not add the water to the sugar. It will then take forever to turn into a golden-brown color. Like mine which was just a pale, sugary solution.

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I can’t stress enough on the creaminess of this creme caramel. This is because of the addition of both evaporated milk and whipping cream. My caramel was not as golden brown as should be due to the lack of time. Don’t judge the quality of the flan by the picture as it doesn’t do any justice to the taste. You have to try it to believe it đŸ™‚

Happy hump day people!

Ingredients:

4 eggs

1 can evaporated milk (the big one that is ~ 14-15 fluid oz.)

1/2 can 14 oz. condensed milk

1 cup heavy whipping cream

vanilla extract to taste (optional)

1 cup white sugar

Preparation:

In a heavy saucepan, pour the 1 cup of sugar and melt it on medium-high heat. Cook till the sugar is caramelized. The sugar will form lumps just before melting and getting a golden-brown color. Again, my pictures don’t do any justice as the caramel didn’t turn to the proper color.

Pour the caramel in a 9 inch pan. Square or circle both will do. Swirl quickly to coat the whole pan with the caramel.

Pre-heat the oven at 350 degrees F. Put all the other ingredients in the blender. Blend for about a minute till everything is combined well. Pour the blended mixture carefully on top of the caramel. Put this pan in a larger pan and place them in the oven. Carefully pour some water in the larger pan till it is halfway of the smaller pan. Make sure that the water doesn’t get in the custard.

Bake for 50-60 minutes. The top will turn a little brown and when you shake the custard, it will jiggle but will seem set. Chill for at least an hour or so and take out the custard in a platter upside down.

Preparation Time: 2 hours including chilling time

 

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