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Homemade Caramel Flan

We can’t get enough of this sweet treat!

We love to have friends over for dinner on the weekend – nothing fancy, just good food and good friends. No dinner party is complete without a delicious dessert to polish off a great meal. Our favorite Mexican restaurant serves an amazing caramel flan. When we decided to have a few friends over for fajitas, we wanted to finish the meal with a similar rich, sweet and creamy creation. This recipe isn’t exactly like our local eatery’s version, but it’s just as delicious!

Caramel flan has a rich texture, similar to cheesecake, but really more like a custard. Slightly sweet and definitely creamy, it’s the perfect way to finish off a meal, especially one that’s a little spicy. Use ramekins to make individual servings or a larger angel food cake pan (aka tube pan) for a more dramatic presentation. The fajita bar was a hit at our dinner party, but dessert was the real star of the evening. It’s so good, we plan on making it again this weekend!

Serves 6

1 hour and 25 minutes, plus chilling

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  • 1 cup sugar
  • 2 cans sweetened condensed milk, 14-ounce
  • 3 1/2 cups whole milk
  • 6 large eggs
  • 1 teaspoon cornstarch
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350°F.
  2. Melt sugar over medium heat, continuously stirring until brown caramel sauce forms. Pour warm sauce into bottom of 9-inch tube pan, swirling to coat.
  3. Combine condensed milk and fresh milk in large bowl. Beat in eggs, and stir in cornstarch and vanilla.
  4. Pour mixture into caramel-lined pan, and place dish inside a larger pan to make a water bath.
  5. Boil enough water to fill larger pan to a depth of about one-inch, creating a moist, indirect heat source around the smaller dish. This water bath will prevent a rubbery texture.
  6. Bake in preheated oven 50 to 60 minutes, until center is set but still jiggles.
  7. Cool flan completely, and then refrigerate at least one hour.
  8. To serve: use a knife to loosen sides of flan, then gently flip onto a serving platter, and allow caramel sauce to cover it. Slice into serving-size pieces.

Recipe adapted from The Spruce

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