Evaporated milk gives full flavor, a dense texture and luxurious color to this classic.
Chef Tip: Using egg whites will make the flan firmer and bouncier while egg yolks will make it richer and softer.
Ingredients
Yield: 48 servings
- 1 #10 can Jerzee Evaporated Milk
- 56.5 oz Spring Farm Sweetened Condensed Milk
- 4 cups Sugar
- 2 cups Water
- 24 Egg Yolks
- 4 Tbsp Vanilla
- 1/2 tsp Salt
Directions
- In a small pot heat the sugar and water until mixture turns to a medium golden caramel. Immediately remove from the heat. Pour the caramel (about ¼-inch thick or less) into the bottom of each of 12 clean ramekins. Swirl to coat and set aside.
- In a medium bowl, whisk the yolks until pale in color, about 3 minutes. Set aside.
- In a large pot, heat the Spring Farm Sweetened Condensed Milk, Jerzee Evaporated Milk, vanilla and salt, stirring occasionally until it comes to a boil. Immediately remove from the heat. Temper the milk mixture, one ladle at a time, into the egg yolks until the yolks are warm. Add remaining milk mixture to the yolks.
- Ladle the custard mixture into each of the prepared ramekins, filling about ¾ of the way up the sides. Place ramekins into a warm water bath (about ½ – ¾ up the sides of the ramekins) and bake in a 325 degrees F oven for about 50 minutes, or until mixture sets.
- Remove entire water bath from the oven and let the ramekins cool in the water bath for about 15 minutes or so. Remove ramekins from the water bath, cover and refrigerate at least 1 hour or until cold.
- To serve, slice around the outside edge of each custard using a sharp knife. Invert a plate on top of the ramekin and flip the entire plate over while holding the ramekin. Let flan slowly come out of the ramekin. If flan is having difficulty coming out of the ramekin, dip the bottoms of each ramekin in warm water for a minute or so, then invert. Serve.
