Latin Flan

1. 1

   Preheat oven to 300 degrees. Pour caramel into 8 1/2 x 4 1/2 loaf pan and set the loaf pan aside.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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)

6. 6

   Carefully remove the pans from the oven and leave the flan in the water bath for 1 hour to cool.

7. 7

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.