Dessert
4 - 6 servings
2 hours 15 minutes
45-60 minutes
Chef Ida Rodriguez
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.
