This caramel flan recipe is the perfect to serve at any occasion. You can serve this during a casual dinner or you can serve this even during a fancy dinner. This caramel flan recipe is elegant and casual at the same time so you can never go wrong with this.
Our friend over at Toot Sweet 4 Two has this to say about this recipe:
“Rosa’s Caramel Flan is rich and decadent, but extremely easy to make! With only 4 ingredients, 10 minutes prep time and 2 hours of baking time, this dessert can feed a crowd at your next party!”
I love the fact that this is easy to make. Thank you so much Rosa! I love flans! I grew up eating them because for every occasion, mom used to make flans. This one is another version of those flans, but it’s really good too. It’s perfect with a cup of coffee. The caramel flan tastes so good with freshly brewed black coffee.
Ingredients
½ cup Domino granulated sugar
7 large or extra large Eggland’s eggs (if you use smaller eggs, add one)
2 cans Eagle Brand sweetened condensed milk
2 cans Eagle Brand evaporated milk
Instructions
Preheat oven to 350 degrees.
Put sugar in the bottom of a Bundt pan.
Place directly on stove top and heat over medium heat, watching constantly.
Using hot pad gloves, swirl melting sugar around to evenly coat bottom of Bundt pan.
The melting sugar will foam and turn brown; remove from heat and set aside to cool and harden.
In a blender, add 4 eggs and one can each of sweetened condensed milk and evaporated milk.
Blend on high for a few seconds until well blended.
Pour into Bundt pan on top of harden sugar.
Repeat: 3 eggs and one can each of the milks, blended in blender and poured into Bundt pan.
Fill the 13-quart stainless steel bowl with hot water.
Carefully add Bundt pan to bowl; don’t slosh the water!
Water should be almost to the top edge of Bundt pan (if you touch the Bundt pan, it will feel like it is floating).
Add more water, with a pitcher or measuring cup that has a pour spout.
Adjust oven rack to fit stainless steel bowl.
Carefully carry filled stainless steel bowl to oven and place in preheated oven.
Bake for 2 hours.
Using hot pads, remove stainless steel bowl from oven, carefully, not sloshing water.
Using hot pads, carefully remove Bundt pan from water bath in the stainless steel bowl; carefully discard hot water.
Allow prepared flan to cool slightly and then refrigerate for at least two hours or overnight.
Invert a plate or platter, larger than the Bundt pan, on top of the Bundt pan.
Quickly turn over to “plate” the flan; if the flan doesn’t drop immediately, give it a slight jiggle to release.
Slice and serve.
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Quick Tip: This calls for the use of a Bundt pan in the 13-quart stainless steel bowl. But if you don’t have it, you can make it in a smaller baking dish, that you submerge in a larger baking dish.
Thanks again to Toot Sweet 4 Two for this amazing recipe.
