For father's day I normally made my husbands favorite dessert and his favorite breakfast dish, " CHILAQUILES ", a recipe that I will share with you later.
Once a month I will be sharing a recipe in english for my fans from my Etsy shop, "The Cookie Couture" and this time will be my husband's favorite dessert. "
1 cup of pure cane sugar
1 14-oz can sweetened condensed milk ( La Lechera is my favorite)
1 can of evaporated milk ( carnation)
2 teaspoons o pure vanilla extract ( or more)
Souffle dish (flanera)
Preheat oven to 350 F. Place the sugar in a pan over low heat. When the sugar has melted and turn light golden color, pour the caramel into a 1 1/2 quart souffle dish and swirl it around so the caramel coats the bottom and sides of the mold.
If you are in a hurry, you can place the souffle dish with the caramel on the fridge, so it will crack faster.
Let them cool, until the caramel cracks!! Meanwhile, place the condensed milk, the eggs, the evaporated milk and the vanilla extract in a blender and process until smooth. Pour the custard mixture into a mold that is coated with the caramel and cover loosely with foil. Place the custard mold into a larger pan; pour hot water into the pan to a depth of 2 in. (Bain Marie)
Bake for 60 - 75 min. ( test with a toothpick; if it comes out clean, the custard is done). Take the custard
out of the oven and let it cool. At this point you can refrigerate it and keep it there for a few days until ready to serve. Use a knife to go around the custard to loosen it from the mold. Place an inverted serving plate over the mold and flip it over the mold, to place the custard on the serving plate.
I love how soft and smooth this flan is… is really DELICIOUS!!
Que tengas bonito dia!
Have a beautiful day!