|15 min||45 min||6|
|3 1/2 cup||Milk, fat-free (skimmed) (You can use reduced fat milk)|
|8 large egg||Egg|
|8 tbsp||Cane sugar|
|2 tbsp||Cane sugar (For the caramel)|
Preheat oven to 400ºF.
Heat some water to cover ¼ of a large container. Place the water once is hot in a large container
Mix all the ingredients except the sugar for the caramel. Place the mix in a small container. Cover the container with aluminum paper
Place the small container inside the large container (which holds the water)
Set the two containers in the oven for 45 minutes covered
Check if the flan is ready with punching it with a knife. The knife should be almost clean
Once the flan is cooked, remove the aluminum paper and let it cook 5 more minutes or until the top is toasted.
Let it cold completely
Serve with a bit of dulce de leche
You can prepare some caramel in the base of the small container (the one that holds the mix for the flan).
The base of the caramel is sugar and 2 tablespoons of water. There are two ways to prepare the caramel:
Let the caramel cool before adding the flan mix
REMEMBER that the caramel and its container will get VERY HOT. Act with precaution.
NOTE: Containers will need to be oven-resistant