Taken from the Mexican Family Cookbook by Aida Gabilondo.
Recipe type: Dessert
- ⅔ cup sugar for caramel
- 1 can sweetened condensed milk
- Equal amount fresh milk (pour into empty condensed milk can to measure)
- 4 eggs
- ½ tsp. vanilla extract
- ½ tsp. almond extract
- ¼ tsp. salt
- 1 tsp. amaretto (I leave this out)
- To make the caramel heat ⅔ cup sugar in a medium-sized skillet over medium heat. When sugar begins to melt, reduce heat to low and continue cooking until it has melted and browned. Spoon or pour over bottom and sides of a 1½ quart baking dish and tilt the dish so that caramel spreads evenly. Work quickly! The caramel hardens fast as it cools.
- Fill blender container with all remaining ingredients and blend. Pour this mixture into cooled caramel-coated baking dish. Set in a larger pan of warm water (water must reach at least half the depth of the baking dish). Cover flan loosely with thick broiling foil to prevent it from overbrowning. (I usually use regular foil.)
- Bake in a preheated 325⁰ oven for 1½ hours or until a knife inserted in the center comes out clean. Remove from larger baking pan and allow to cool. The flan tastes better when served chilled, so place in refrigerator for at least an hour before serving.
- To serve, run a knife around the edge of the pudding and invert it on a round dessert platter. After syrup has settled around the pudding add a teaspoon of Amaretto liqueur and stir carefully so that all the syrup will be flavored.
If you omit the Amaretto and want a stronger almond flavor, double the extract. Also, if you want more caramel, increase sugar to 1 cup.