- 2 cups granulated sugar
- 8 egg yolks
- 4 whole eggs
- 1 (14 ounce) can sweetened condensed milk
- 2 2/ 3 cups heavy cream
- 2 2/ 3 cups whole milk
- 2 1/ 2 teaspoons vanilla
- 2 tablespoons Amaretto or dark rum,
Preheat the oven 250°F
Heat a nonstick skillet over medium low heat, add sugar and cook undisturbed until sugar begins to caramelize around the edges. Using a wooden spoon or rubber spatula constantly stir the sugar until deep amber color, translucent and there are no lumps, about 4-5 minutes. Use the back of the spoon to break up any lumps.
Pour the caramel into a 10 inch cake pan and rotate the pan to coat the interior, set aside.
n a large bowl, whisk together yolks and whole eggs until completely homogeneous. Add sweetened condensed milk, heavy cream, whole milk, vanilla and amaretto. Whisk until smooth.
Strain the egg and milk mixture into your prepared cake pan. Set the flan in a roasting pan large enough to fit with extra space surrounding. Pour in enough water to reach about halfway up the sides of the cake pan.
Bake at 250°F for at least an hour or until the surface as begun to set. (It can be up to 2 hours. Bump it up 300°F and cook until fully set in the center, about 30 minutes. It should have a little bit of bounce but it shouldn’t ripple. Remove from oven and place in the fridge overnight to chill. (Please don’t try to flip it warm)
Before serving, run a knife around the edges of the flan if necessary. It should move freely within the pan. Flip, slice and serve