My friend Pedro decided to venture out into the baking world and it didn't go so well. He was making flan when he messed up the caramel sauce. He used brown sugar instead of sugar and it was a disaster. The caramel was stiff and there was no saving it. He texted me right again with threats of throwing all of it in the garbage. I texted him off the BAKING CLIFF, with an easy solution. I told him to turn his flan into Cream Brulee. If that makes any sense? So he baked the flan with no caramel sauce. After letting it sit for maybe a half hour, (we should have waited longer but we didn't have all night). He sprinkled maybe 2 tablespoons of WHITE sugar evenly on top of the custard. He put it back in the oven and broiled the sugar, it maybe took 2 to 3 minutes. You can't take your eyes off it because it can burn. You will have to turn it a couple time to get all the sugar to melt.
He brought some to my house to share and it was DELICIOUS! My whole family loved it.
I have never liked flan but I will use this recipe, skip the caramel sauce & do the burnt sugar on top.
Recipe courtesy of Herb Mesa Food Network Star
- 2 cups fat-free evaporated milk
- 2 cups fat-free sweetened condensed milk
- 1 teaspoon vanilla extract
- 3 egg whites
- 3 whole eggs
- 1/2 cup pure cane sugar
In a bowl, beat together the evaporated milk, condensed milk, vanilla extract, egg whites, and whole eggs. Set aside. In a medium saute pan on medium heat, heat the sugar until syrup-like and brown in color, about 8 to 10 minutes. Keep stirring the sugar as it can burn easily. Pour the melted sugar caramel into a 9 by 13-inch baking dish, coating around the bottom and sides. Pour in the milk mixture. Place the entire baking dish in a larger dish filled halfway up the smaller baking dish with water, but be sure not to let any water spill into the flan mixture. Cover with foil. Bake in the oven for 45 minutes to 1 hour, or until the custard is set. Cook's Note: Insert a knife into the center, and if it comes out clean, it is fully cooked.
Let the custard cool 2 hours before serving.