• 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,

Method

• Step 1

  Preheat the oven 250°F

• Step 2

  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.

• Step 3

  Pour the caramel into a 10 inch cake pan and rotate the pan to coat the interior, set aside.

• Step 4

  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.

• Step 5

  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.

• Step 6

  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)

• Step 7

  Before serving, run a knife around the edges of the flan if necessary. It should move freely within the pan. Flip, slice and serve