I made this and a Puerto Rican detective friend tried it and said, don't tell his Buelah, but this is the best flan he ever had in his life. I got the recipe from Daisy Martinez. I watched her cooking show on pbs years ago and bought her book. She is wonderful. You can find her on you tube.
She said this was sold outside of her church on any given Sunday.
Media Crema from Nestle is the secret to a good flan. She was given that advice from one of the church ladies. You CAN use sour cream in its place, but don't do that. It won't be this good with sour cream.
Ingredients:
1 C sugar
One 12 oz can of evaporated milk
One 14 oz can of sweetened condensed milk
3/4 C whole milk (farm fresh, raw is what I use)
3 large eggs
3 egg yolks
2 vanilla extract
1 cup Nestle media Crema, or sour cream
Preheat oven to 350°F
Have a glass pie pan ready.
1. First, to make the caramel, pour the 1 C sugar into small saucepan. Set burner to medium-low heat, and let the sugar start to liquify, and form clumps. Stir slowly and constantly, using wooden spoon. This process is tedious but do not turn up the burner and stir until it is liquid and the color of a copper penny.
Pour carefully and quickly into pie plate and immediately tilt around to cover the whole bottom of the pie plate. Careful. This is very hot thick liquid and will burn you badly. It will harden up quickly too.
Start a teapot of water for the next step.
2 Combine, evaporated milk, milk, condensed milk, eggs, yolks and vanilla. Blend on low for a few seconds to combine eggs. Stop and add media crema and blend a few more seconds. Let it stand a minute or two, then skimoff some of the foam.
3. Put baking pan on oven rack, and place pie plate with caramel on it in the baking pan. Pour the custard mix into the pie plate and carefully pour the boiling water around the pie plate, into the baking pan. Water should come halfway up the side of the plate.
4. Bake one hour, until custard is set in the middle. Remove from oven and keep in the water bath unti it cools completely, Refrigerate for at least 3 hours and up to one day.
To serve:
Put serving platter with edges, over pie plate and flip. Let flat fall onto platter from pie plate. There will be caramel liquid, so having edges on platter is necessary.
Slice and serve.
