Your sweetie will be purring in no time after sampling this rich concoction.
Cuban FlanServes 6 to 8
- 3 eggs
- 1 can condensed milk
- 1 can evaporated milk
- 1 teaspoon vanilla extract
- 1 cup white sugar
- 1/2 lemon, juiced
Prep time: 10 minutes
Total time: 1 hour 30 minutes, plus refrigeration
Preheat oven to 350 degrees Fahrenheit.
Combine eggs, condensed milk, evaporated milk and vanilla extract in blender. Process until smooth, about 10 seconds.
Heat sugar in heavy-bottomed skillet over medium-high heat. Avoid temptation to stir. Add lemon juice to prevent sugar from crystallizing. As sugar begins to caramelize, gently tilt skillet from side to side. Carefully pour caramelized sugar into ovenproof bowl. Turn bowl to coat sides evenly.
Pour flan mixture into bowl. Cover bowl with aluminum foil.
Carefully pour boiling water into shallow-sided baking dish about halfway. Place covered bowl on baking dish. Carefully slide custard mix into preheated oven. Cook for about 60 minutes. Remove from heat. The flan is done when a toothpick poked in center comes away cleanly. Allow to cool and refrigerate overnight.
To prepare for serving, remove foil and run sharp knife around edges to release flan from bowl. Cover bowl with serving plate and invert. Serve immediately.