Flan is a dessert that is mostly found in the Dominican Republic. It is most likely made on Christmas Eve (Noche Buena) and other special events.
- ¼ cup of water
- ¼ cup of sugar
- 2 cans of sweetened condensed milk
- ½ can of evaporated milk
- 8 medium sized eggs
1) To make the caramel topping, use a small, non-stick aluminum pot and mix water and sugar and simmer over medium heat until light brown, but making sure its not burnt.
2) After it is ready, take the pot and move it around making sure that the caramel is everywhere around the pot. You may want to use a towel or oven mitts since it is very hot. Set aside and let it cool.
3) In a large bowl, crack eggs and whisk until well combined.
4) Pour sweetened condensed milk and evaporated milk and whisk.
5) Pour mixture in the pot with the caramel and cover it with aluminum foil. Poke about 5 to 6 holes in the foil using a butter knife.
6) Partially fill a larger pot with water and carefully place the other pot inside. This process is called "Baño María".
7) Place lid and let cook under medium heat until fully cooked.
8) In order to know it's fully cooked, use a butter knife and poke it inside the flan. If it does not stick on the knife, it is fully cooked.
9) After the flan is fully cooked, let it cool. After fully cooled, take a large plate and put on top of the pot and flip it over. Carefully remove pot.
10) Let it chill overnight in a fridge.
11) Cut out in triangular pieces and serve.