We had the most amazing flan on a recent short vacation to Puerto Rico. I don’t normally make this at home because I don’t always take the time. But… I just found this super simple recipe that my Grandma Dorothy jotted down for me!
Okay – so it wasn’t as luxurious as the caramel flan from PR, but it WAS yummy in its own right.
3/4 c. granulated sugar
4 large eggs
1 3/4 c. water
1 (14 oz.) can sweetened condensed milk
1/2 tsp. vanilla extract (high quality produces a better taste)
1/8 tsp. salt
Preheat oven to 350 degrees F. In a heavy skillet over medium heat, cook sugar. Stir constantly until melted and caramel-colored. Pour into an ungreased 9-inch round layer cake pan. Cover bottom completely.
In a mixing bowl, beat eggs; stir in water, sweetened condensed milk, vanilla and salt.
Pour mixture on top of the caramelized layer. Set cake pan in a larger pan (like a larger cake pan or a broiler pan). Fill larger pan with 1 inch of HOT water.
Bake for 55 minutes or until knife inserted in center comes out clean. Cool and then chill. Loosen side of flan with a knife and flip carefully onto a serving plate.