- 1/2 cup sugar
- 3 eggs
- 14oz can of condensed milk
- 28 oz of regular milk
- Put a larger glass Pyrex bowl on the counter.
- Take about 1/2-2/3 cup of white sugar. Put it in a nonstick pan. With a wooden spoon, and don’t use something else, stir the sugar over the heat. Do this until it’s caramel like. Immediately, pour it into the bottom of the Pyrex bowl and move the bowl around so that the caramel covers the bottom and some of the sides, if possible.
- In a food processor, put 3 eggs, one container of condensed milk and then, fill the empty condensed milk can twice with regular whole milk. Mix.
- Put this into the Pyrex bowl above the caramel. If you hear crackling noises, it’s the mixture hitting the caramel.
- I suggest covering the Pyrex bowl with a lid and sometimes I put under the lid, a layer of tin foil.
- Put the Pyrex bowl in a Le Creuset pot that has about two inches of water in it. That water should be boiling. Bear in mind the height of the water mustn’t exceed the height of the Pyrex bowl. And you will want to make sure that there is always water in the pot. Don’t ignore it and think everything is fine.
- The tricky part is knowing how long to cook the flan. Generally, I think you’re fine if you put the bowl in the bowl when the water is boiling, keep it on a low boil about 45 minutes. Then, turn off the flame. Don’t try to remove the glass bowl. Let it cool there and when it’s cooler, remove it.
- When the flan is room temperature, put it in the fridge overnight.
- Next day, run a knife around the edge of the dish. Get a plate larger than the bowl. And probably larger than you think you need. Holding it over the sink, flip the flan onto the plate.
- 10. Most flans taste eggy. This doesn’t. If you use a smaller Pyrex bowl and make two smaller flans, I’d suggest cooking it for 30 minutes.