Vanilla Flan
Ingredients
1/2 cup sugar
5 eggs
1 1/12 cups milk
1 1/2 cups heavy cream
1 14oz can condensed milk
1 tbsp vanilla powder/paste
Instructions:
In an 8in round baking dish (preferably metal or ceramic), add sugar.
Place the pan on the stove on medium low heat and let it come to a boil. Swirl the pan gently to melt all the sugar. Let the sugar cook until it turns a light amber color, about 8-10 minutes, then immediately remove from the heat. (The sugar is VERY hot at this point and should be handled with extreme care to avoid burning yourself.)
Gently swirl the sugar in the pan so that it covers the bottom and sides of the pan evenly. The sugar will thicken and harden completely as the pan cools. Set aside and let it cool completely.
In a blender, add the remaining ingredients.
Place the 8in pan in a larger baking dish/tray. Fill the larger baking dish with enough water so that it comes halfway up the sides of the round pan. The water bath will ensure the custard cooks evenly.
Pour the flan mixture into the pan. Cover the flan with foil. Carefully transfer everything to the oven making sure the water doesn’t spill over.
Bake at 350 degrees for 70-75 minutes. The sides will be set but the inside will still jiggle.
Remove from the oven and cool completely. Then place in the fridge and let it set for at least 3-4 hours.
When you are ready to serve, warm the bottom of the pan by placing it on warm water for 1-2 minutes. Run a sharp knife along the edges of the pan, then invert the flan quickly onto a serving dish (something with an edge because there will be extra caramel).