1can of condensed milk
1can of evaporated milk
1 Tbspvanilla extract
How to Make Flan
- Preheat oven to 325 ° F. Place a small heavy saucepan over medium-high heat and add the sugar plus ½ cup of water. Bring to a boil and stir until the sugar dissolves. Using a wet pastry brush, clean the sugar that sticks to the sides of the pan, and cook without stirring. Slowly turn the saucepan, until the syrup turns a golden color, for approximately 12 minutes. Carefully divide the hot caramel among eight 4-oz molds, place the molds in a deep baking dish, and set aside to rest.
- In a medium bowl and with the help of a mixer, beat the eggs until well mixed. Add the condensed milk, evaporated milk, vanilla extract, and continue beating until everything is completely combined. Divide mixture evenly between ramekins.
- Carefully add enough hot (not boiling) water to the baking pan until it reaches the middle of the ramekins, cover the pan tightly with aluminum foil. Bake until flan is set, but still soft in center, 22 to 25 minutes. Then with the help of tweezers, carefully remove the molds from the water. Transfer to refrigerator to cool completely.
- To serve, lightly run butter knife around edges of flan, invert onto serving plates. Garnish with raspberries and mint leaves, if desired.