Vanilla Flan

     This is the first flan recipe that I learned how to make. It is simple, delicious with a creamy texture that melts in your mouth. Use the best vanilla you can find it is worth it.
            

     This photo was taken a few years ago when I was in culinary school. That day the teacher wanted everybody to bring something from home to share an I was so happy that everybody loved my flan including my teacher.


             

 Ingredients:
1 can condensed milk
1 can evaporated milk
1 cup of heavy cream
4 eggs
4 eggs yolks
1 tablespoon vanilla extract

 1 Caramel recipe, refer to the post of 
'Caramel for flan or bread pudding'

 1- 8 x 8 x 2 cake pan
1 large roasting pan for (Bain Marie)

 Carefully pour the caramel into the cake pan and coat the bottom and the sides of the pan with the caramel. Set aside to cool.  

 Combine the condensed milk and evaporated milk into the blender. Mix for 1 minute and scrape down the mixture. Mix for 30 seconds. Add the eggs, yolks, vanilla and heavy cream and blend for 30 seconds. Scrape down the sides of the blender and blend for 30 more seconds. Strain the mixture through a fine sieve into the prepared cake pan.

Place the cake pan into a hot water bath(Bain Marie) making sure the water level is 3/4 of the way up the sides of the pan. 

 Place in the oven and bake at 325°F for 55 minutes or until set but still jiggly in the middle. 


 Allow to cool to room temperature before covering and placing in the refrigerator. Chill for at least 8 hours or overnight before serving.

To serve the flan:
 Run the knife around the pan. Gently shake the pan and invert onto a serving plate. Pour the caramel over the flan.

 Serve alone or with scoop of vanilla ice cream


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