For as long as I can remember, my Mom has been making this flan for holidays or for family dinners. I figured it was time to learn how to make it, and I was very happy with the results. Just be sure to have all your ingredients out on the counter, your mixer or blender, pans, etc. before you start. This was very easy to make, but keep your eye on the caramel since that can burn quickly. I did it first try so you should be able to as well. This flan is very rich, creamy, and delicious. I hope you make it for your family and let me know how you liked it.
5 Large Eggs
1 Cup Sugar
1 14-ounce can Sweetened Condensed Milk
1 12-ounce can Evaporated Milk
Preheat oven to 350 degrees.
Take 1 tablespoon of lemon zest and put aside.
In a mixer or blender, beat eggs until combined. Add evaporated milk, 1/8 teaspoon of salt, 1 teaspoon of vanilla extract, condensed milk, and blend until smooth.
(Add condensed milk last since it is so thick to make sure it all blends together real well).
Put aside and make the caramel.
In a nonstick, medium saucepan over medium-low heat, melt 1 cup of sugar with 1/4 cup of water. Add 1/8 teaspoon of lemon juice. Swirl around pan occasionally. The caramel should liquefy and have a thick consistency and be golden in color. This takes several minutes.
Bake in the oven for 1 hour.
Let cool completely.
To plate flan, carefully invert on serving plate when it is completely cooled.