-
1
Pre-heat your oven to 350 degrees. **I put my flan in a water bath to make sure that the oven remains moist. If you choose to do the flan by this method, make sure that you get your flan casserole to fit into a bigger pan so that you are able to add water to the bigger pan to create the water bath. If you choose not to it's fine to just bake the flan without the water bath as well.
-
2
Combine the eggs, condensed milk, evaporated milk and vanilla. Beat with a whisk until all of the ingredients are well combined and set the custard aside.
-
3
In a small pan heat the sugar, water and vanilla until the mixture boils and becomes a light brown color. When the brown/amber color begins to develop immediately remove the caramel from the heat and pour it directly onto the flan casserole. Give it a swirl so that all sides of the casserole get coated with the flan.
-
4
At this point you can also add your raisins to the caramel so that they can stick to it and be held in place.
-
5
Once the caramel has had a few minutes to rest and harden, strain the egg mixture through a fine strainer(to remove any egg residue)and then over the top of the caramel.
-
6
Cover casserole with foil and place into the bigger pan and add hot water into the bigger pan until it reaches midway up the casserole with the flan mixture.
-
7
Bake for an 1 hour and 20 minutes. Midway through the baking process remove the foil from the casserole and let it continue to bake. At the end just to check the middle of the flan with a toothpick. If the toothpick comes out clean, take the flan out of the oven and let it cool.If it does not, let it go for a few more minutes.
-
8
Once the flan is completely cool run a knife around the edges to loosen the flan, put a plate on the top of the casserole and invert! Good luck. It should come out with ease! Enjoy.
