Flan

I've never made a dish that has three names before! I've always just thought of this dish as flan, and that it is South American. But when I was playing "Sushi GO!" with my kids one of the special cards is pudding. So I looked it up, and it's roughly flan.

Caramel Syrup
2/3 c. sugar
1/4 c. water
2 Tbsp. water

Pre-heat oven to 300*F.

Combine the sugar and 1/4 cup water in a small sauce pan. Boil until the sugar is dissolved. Keep boiling until the sugar is light golden color. Boil another minute keeping a close eye on it so it doesn't get too dark. Remove from the heat and swirl the pan for 15 - 20 seconds until uniform in color. Add the additional 2 tablespoon of water and keep swirling until fully incorporated. Pour in to a 8 1/2 by 4 1/2 in sized loaf pan. The exact size is not important, just somewhere in that ballpark.

Custard
2 whole eggs plus 5 egg yolks
1 (14 oz) sweetened condensed milk
1 (12 oz) can evaporated milk
1/2 c. heavy cream
2 tsp. vanilla
pinch salt
1/4 - 1/2 c. sugar, to taste

Whisk the eggs until smooth. Whisk in everything else until smooth. Pour through a fine mesh strainer in to the pan with the caramel. 

Place the flan pan in a casserole dish and cover with tin foil. Place the pan in the oven and fill the pan with water. 

Bake for 1 hour. Turn the heat to 325 and keep baking until the custard is set. Turn off the heat and crack the door until the oven is cool. Place the custard dish in the fridge. 

Chill overnight or at least 8 hours. 

Run a knife around the edges of the pan and invert on to a plate with edges to collect the caramel. 

Original Picture - Post Updated 5/2/2018