Ingredients
- A total of 10 rich and creamy egg yolks,
- A can of sweetened condensed milk, boasting a sumptuous 14 ounces,
- Another can, this time of evaporated milk, with a generous 12 ounces,
- 3 tablespoons of margarine to enhance the richness,
- 3 tablespoons of delightful brown sugar for that perfect touch of sweetness.
Step 1
Combine the yolks, condensed milk, and evaporated milk in a bowl, giving it a gentle whisk before setting it aside. In a small saucepan, let the margarine melt over medium heat. Add the brown sugar, stirring continuously until it dissolves into a smooth consistency. Spread this sugary mixture evenly on the bottom of a pie plate, then pour in the custard blend. Cover the plate with foil for later steps (refer to Cook's Note for more guidance).
Step 2
Prepare a large pot, filling it about three-fourths full with water, and let it reach a gentle simmer on the stove. Position the pie plate on top of the simmering water and let it cook for about 65 to 70 minutes until the flan sets perfectly. Once done, remove the flan from the hot water and let it cool for a minimum of 30 minutes.
Step 3
When ready to serve, run a knife along the edges of the pie plate to release the flan gently before flipping it onto a serving plate. Enjoy the flan either at room temperature or chilled, as you prefer.
Extra Tips & Suggestions
- 1. Keep your eggs and milk fresh by storing them in the coldest part of your refrigerator, preferably in the back. This will ensure that they maintain their quality for when you're ready to whip up another batch of delicious flan.
- 2. Invest in some airtight containers to store your caramel sauce separately from the flan. This will prevent any unwanted mixing of flavors and ensure that each component retains its unique taste and texture.
