In this section
It’s only 6 ingredients and gets its light yet firm texture from egg yolks rather than gelatin. So it’s easy and vegetarian friendly! Enjoy.
½ cup granulated sugar (for caramel)
2 cups whole milk or goat’s milk
14-ounce can sweetened condensed milk
3 large eggs
4 large egg yolks
1½ teaspoons pure vanilla extract
Preheat oven to 300
Combine all ingredients except the sugar in a large heavy saucepan, then whisk until the custard mixture is well-blended and frothy.
Heat the custard over medium-low until it is just warm throughout; do not let it boil. Divide the custard among the ramekins
Set ramekins in a roasting pan or other large baking pan. Make a water bath for the cups, pouring hot water into the baking dish to a depth of about 1 inch.
Bake about 1 hour and 10 minutes, until the flan is barely firm. The tops may have colored lightly.
Remove from the oven and let the flan cool in the hot water bath. Remove ramekins from the roasting pan, discarding the water.
Cover the ramekins and refrigerate for at least 3 hours.
Unmold the flan. Run a knife between the edge of each flan and ramekin. Invert each onto a dessert plate, letting caramel run down the sides. Serve cool.