Happy Mother’s Hay. Make your mom this super smooth and rich custard that is delicious and satisfying. It’s really easy and takes no time to prep with minimal clean up.
- 2/3 cup granulated sugar
- 1 cup heavy whipping cream
- 1/2 cup milk
- 3 whole eggs and 2 egg yolks
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- pinch of salt
- Place a rack onto the middle rack and preheat the oven to 325° F or 160° C.
- In a pan over medium low heat, melt all the granulated sugar. Tilt the pan around to mix the sugar instead of stirring with a spoon. The spoon could cause the sugar to crysralize. Cook the sugar until it brcomes deep golden brown. Don’t burn the sugar or else it’ll taste bitter.
- Pour the caramel into a 6 inch cake pan or into ramekins. Spread the caramel around while it’s still hot around the base.
- In a large bowl, mix all the ingredients together with a whisk, but try not to whip it. Whipping the mixture will cause air bubbles and can add unwanted texture to the flan once it’s baked.
- Place a strainer over a bowl with a spout and pour the mixture through to catch any large bits of un mixed egg whites.
- Pour the strained mixtured into the pan with the caramel then place the pan in a water bath filled with hot tap water. The water should reach halfway up the pan.
- Carefully place the pan in the water bath into the preheated oven careful not to splash any water. Bake the pan for 40 minutes. If you’re using ramekin bake for 30 minutes.
- Once the flan is done baking, it should still be a little jiggly in the middle. Let the pan cool down completely, then run a knife around the edge of the pan to loosen it. Place a plate over the pan, then flip it over. Remove the pan and enjoy.