This is my go-to dessert recipe. It reminds me of my childhood and it’s a recipe that I feel I have mastered. It’s super easy and quick to make and you can really change up the flavors. Traditional is vanilla, but I have done coconut before and just recently tried making a Turkish coffee version. They are all delicious! Try the original or get creative, either way you won’t be disappointed in this recipe and Abuela would be proud.
Abuela Hilda’s Flan
1 cup sugar
1 can evaporated milk
1 can sweetened condensed milk
2 tsp vanilla
Preheat oven to 325 degrees.
Caramelize sugar in an 9” cake pan- spread evenly around the pan. Be careful not to burn the sugar and make sure that it is all melted and evenly coating the pan and around the sides. Set aside.
Whisk eggs in a bowl until blended well so you don’t see any chunks of whites or yolks.
Add both cans of milk and vanilla. Whisk until combined.
Pour over cooked sugar in pan. Cover with foil.
Bake in a water bath for 45 minutes or until set. Let it cool slightly before putting in the fridge to cool completely.
Scrape the edges of the pan to make sure that it flips easily. Place a plate on top of the flan and then invert the pan. Serve cold with a nice cuban coffee.
*If you do the Turkish coffee version- heat the evaporated milk slightly with 2 teaspoons of Turkish coffee- do not boil! Cool slightly before adding it to the egg mixture.
*Coconut flan is another great flavor option. You can use 1-2 T of creamed coconut melted. Garnish with shaved coconut.