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Dessert
4 - 6 servings
2 hours 15 minutes
60 minutes
Melissa’s Corporate Chefs
½ cup Dessert Sauces, use Caramel Dessert Sauce
21 ounces condensed milk
6 whole eggs
1½ cups milk
1 tablespoon vanilla extract
Pre-heat oven to 375 degrees.
Pour caramel dessert sauce into a 6-cup (9 x 13) baking pan, swirl pan to coat bottom completely.
To make custard, combine all remaining ingredients in a blender, blend until smooth.
Pour custard mixture over caramel, do not fill pan more than ¾ full.
Place in pre-heated oven, bake 45-60 minutes. Flan is done when top is golden but the flan still jiggles slightly.
When flan is cool, run a knife around the edges of pan to release flan from pan. Invert flan onto large serving platter and remove pan. Refrigerate to chill, a minimum of 2 hours, but overnight is best.
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