When I first visited a Mexican restaurant, I ordered a desert called “flan” and to my pleasant surprise they served what I know as “caramel custard”, which was one of my favorite. My mom used to make it in the pressure cooker. My daughter loved it and so I frequently make it these days but I use the oven.
You can either make it in small individual ramekins to give it a nice shape or you can make it in a big baking dish, which is what I have done here.
- 1 cup evaporated milk
- 1/2 cup sweetened condensed milk
- 1/4 cup heavy cream
- 1/2 cup granulated sugar
- 3 large eggs
- 1tsp. vanilla extract
Position rack in the entre of the oven and preheat to 350F.
In a sauce pan heat the sugar till it melts and turns golden brown. This is the caramel sauce. Quickly pour caramel into a oven proof baking pan and immediately tilt the pan to coat the base. In another mixing bowl whisk all the other ingredients without creating lots of foam. Pour the mixture through small sieve into the prepared baking pan.
Set the pan into a larger baking tray and pour enough hot water into the baking tray so that it comes halfway up the side. Bake until the center is set. This will take about 25 minutes.
Cool on a wire rack and then chill in the refrigerator till you serve.
Run a small knife around the custard to loosen. Place desert dish on top of the custard pan and holding tightly turn dish and pan upside down. Shake the pan gently to loosen custard. Caramel syrup will run down sides of custard forming a sauce.