Today I want to share a recipe I borrowed from my dear friend Emma. Her Venezuelan aunt made this flan for decade using three amazing tricks:
– sift milk/egg mixture through a mesh strainer (to take out the air bubbles)
– bake the flan in a cookie tin
– bake the flan at bain-marie on the stove
1 cup sugar
2 tablespoons water
1 can (14 ounces) condensed milk
14 ounces whole milk (use the empty condensed milk can to measure)
1 teaspoon vanilla
Prepare the caramel by melting the sugar with water in a saucepan until light golden brown.
Pour the caramel in a cookie tin, making sure that it covers the entire bottom of the tin.
Place all the other ingredients in a medium bowl and mix with an immersion blender for a couple of minutes.
Sift the mixture through a mesh strainer (to take out the air bubbles).
Pour the sifted mixture into the caramel-coated cookie tin,.
Cover the cookie tin with the lid and wrap it with aluminum foil.
Put the tin in a large pan filled half way up with warm water (Baño de Maria).
Cook over medium heat for 1 hour.
Allow the flan to cool completely then place it in the fridge for at least 1 hour.
Remove the lid, invert onto a plate and serve.