Mexican-style Gluten-Free Flan

local_grocery_store Ingredients

• 1 cup sugar
• 1/4 cup water
• 4 eggs
• 1 can sweetened condensed milk ((14 oz))
• 1 can evaporated milk ((12 oz))
• 1 tsp vanilla extract

restaurant_menu Method

1. 1.Preheat oven to 350°F.
2. 2.In a small saucepan, combine sugar and water. Cook over medium heat, stirring constantly, until sugar dissolves and turns a golden brown color. Pour caramel into a 9-inch round cake pan, swirling to coat the bottom and sides of the pan.
3. 3.In a large bowl, whisk together eggs, sweetened condensed milk, evaporated milk, and vanilla extract. Pour mixture into the cake pan over the caramel.
4. 4.Place the cake pan in a larger baking dish. Fill the larger dish with hot water until it reaches halfway up the sides of the cake pan.
5. 5.Bake for 45-50 minutes, or until the flan is set and a toothpick inserted in the center comes out clean.
6. 6.Remove from oven and let cool to room temperature. Refrigerate for at least 2 hours, or overnight.
7. 7.To serve, run a knife around the edges of the pan to loosen the flan. Invert onto a serving plate, allowing the caramel to flow over the top.

lightbulb_outline Tips

• chevron_rightMake sure to swirl the caramel around the bottom and sides of the pan before pouring in the flan mixture.
• chevron_rightTo make sure the flan is set, insert a toothpick in the center. If it comes out clean, the flan is ready.
• chevron_rightRefrigerate the flan for at least 2 hours, or overnight, to allow it to set properly.