Latin Flan

Another great flan recipe! This one is made in a 81/2 x 4/1 inch loaf pan. I baked this 1 hour and 20 min.

PERFECT LATIN FLAN RECIPE (~from America’s Test Kitchen)

Serves 8 to 10

This recipe should be made at least one day before serving. An  8 1/2 x 4 1/2-inch loaf pan is recommended for this recipe. If your pan is 9 x 5 inches, begin checking for doneness at 1 hour. Serve the flan on a platter with a raised rim to contain the liquid caramel.

INGREDIENTS

• 2/3 cup (4 2/3 ounces or 130g) granulated sugar
• 2 large eggs plus 5 yolks
• 1 (14-ounce) can sweetened condensed milk
• 1 (12-ounce) can evaporated milk
• 1/2 cup whole milk or 2% milk
• 1 1/2 tablespoons vanilla extract
• 1/2 teaspoon sea salt

INSTRUCTIONS

1. Stir together sugar and 1/4 cup water in medium heavy saucepan until sugar is completely moistened. Bring to boil over medium-high heat, 3 – 5 minutes, and cook, without stirring, until mixture begins to turn golden, another 1 – 2 minutes. Gently swirling pan, continue to cook until sugar is color of peanut butter, 1 – 2 minutes. Remove from heat and swirl pan until sugar is reddish-amber and fragrant, 15 – 20 seconds. Carefully swirl in 2 tablespoons warm tap water until incorporated; mixture will bubble and steam. Pour caramel into 8 1/2 x 4 1/2-inch loaf pan; do not scrape out saucepan. Set loaf pan aside.
2. Adjust oven rack to middle position and heat oven to 300 degrees F. Line bottom of 13 x 9-inch baking pan with dish towel, folding towel to fit smoothly, and set aside. Bring 2 quarts (8 cups) water to boil.
3. Whisk eggs and yolks in large bowl until combined. Add sweetened condensed milk, evaporated milk, whole milk, vanilla, and salt and whisk until incorporated. Strain mixture through fine-mesh strainer into prepared loaf pan.
4. Cover loaf pan tightly with aluminum foil and place in prepared baking pan. Place baking pan in oven and carefully pour all of boiling water into pan. Bake until center of custard jiggles slightly when shaken and custard registers 180 degrees F, 1 hour 15 min to 1 hour 30 minutes. Remove foil and leave custard in water bath until loaf pan has cooled completely (for approximately 90 minutes). Remove loaf pan from water bath, wrap tightly with plastic wrap, and chill overnight or up to 4 days.
5. To unmold, slide paring knife around edges of pan. Invert serving platter on top of pan and turn pan and platter over. When flan is released, remove loaf pan. Using rubber spatula, scrape residual caramel onto flan. Slice and serve. (Leftover flan may be covered loosely with plastic wrap and refrigerated for up to 4 days.)