When I was younger. dinner was never complete until we had chai, which is how you say tea in Russian. Chai was always accompanied by varenya (jam), cookies, and sometimes fruit. I loved this after-dinner ritual. Usually, my dad and brother would leave the table after 5-10 minutes, and my mother and I would sit for another 20-30 minutes and have girl time. This habit certainly didn't help my sweet tooth, because I would eat spoon after spoon of jam, honey, and even sweetened condensed milk.
My mom loved sgushenka (sweetened condensed milk) and so we would eat it right out of the can. This recipe for flan hones in on the wonder that is sgushenka, or as I like to think of it, nectar of the dessert gods. It uses 3 types of milk, and has never failed me. It requires little notice, money, or expertise. And it's the perfect ending to a Cinco de Mayo party! If you make it in a deep pie pan, you won't even have to stress about flipping it.
The ultimate creamy flan made with three types of milk and sweetened with homemade caramel. Irresistible.
1 ½ cups sugar
6 large eggs
1 14oz can sweetened condensed milk
1 16oz can of evaporated milk
2 teaspoon vanilla extract
10 oz whole milk
Preheat your oven to 325 degrees. This makes enough for one 9-inch diameter pie plate, with a bit extra. I like to bake the extra in a small ramekin as an immediate treat 🙂
Add 1 cup of sugar to a thick, heavy pot pot, and turn the heat to low. As soon as the sugar starts melting, stir. Stir for 10-15 minutes until all the sugar has browned and melted. Do not walk away from the sugar.
Pour this into your flan pan. Then whisk together the remaining ingredients, and pour them over the caramel sauce. Bake for about an hour, or until the custard has set.Remove it from the oven and let it chill at least 4 hours or overnight in the fridge. Dig in!
- Prep Time: 30 minutes
- Cook Time: overnight cool (ideally)
- Category: Dessert
- Method: Cook + Chill
- Cuisine: Mexican
Keywords: flan, creamy flan, tres leches, tres leches flan, flan recipe