I made this flan recipe on Cinco de Mayo. It is a Mexican and Spanish tradition, though you may find some slight differences in recipes. It is naturally gluten free. This is my personal version which omits sweetened condensed milk. I find it too sweet. You can easily make flan using evaporated milk only and control the amount of sugar you add. I have leftovers of this luscious dessert and can’t wait to have some again tonight. Yum!
Flan Recipe Using Only Evaporated Milk
A delicious, but not overly sweet flan recipe. It is naturally gluten free and has contains lots of protein from its eggs.
Ingredients:
- 1/2 cup + 2 1/2 Tablespoons granulated sugar, divided
- 2 large eggs, beaten
- 5-oz can evaporated milk
- 1/4 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Instructions:
- Oil two 4-inch non-stick spring-form pans; and set aside.
- Add 1/2 cup sugar to a heavy saucepan over low heat. Allow sugar to melt and stir occasionally. (It may appear that the sugar is too hard or forming clumps, but if you continue to stir and cook the sugar, it will dissolve. However, if it smells like you burned it, do start over.) Once it reaches an amber color, remove from the heat, divide equally between the prepared pans. Set aside to cool.
- Preheat oven to 325°F.
- Add remaining ingredients to a bowl and whisk until sugar dissolves.
- Place pans in a large baking dish; and place the dish in the oven.
- Fill half to two-thirds way up the top of the spring-form pans with hot water.
- Bake for 1 hour to 1 hour 15 minutes or until a knife inserted into the custard comes out clean.
- Allow the flan to cool in the pan for about 1 hour.
- Refrigerate overnight or at least 2 hours.
- Invert onto a saucer; and serve immediately.
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Sounds easy and delicious can I make in ramekins? I don’t have a spring form that size. And if I water bathed it maybe? hate to make and then not get the beautiful look