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Condensed milk flan is one of the most delicious and easiest desserts to prepare. Just beat all the ingredients together and bake in water bath. Simple like that! The hardest part is to control yourself and not eat all at once.

I personally think that the condensed milk here is not too muck sweet, so I decided to add one more cup of sugar on the recipe. But this is up to you to decide it.

You can also substitute the whole milk for skin milk, if you want. The taste will change a little bit, but it will still delicious. Just be careful when you remove it from the pan, because it won’t be too much firm.




Condensed Milk Flan

1 cup granulated sugar
2 tablespoon water
1 can sweetened condensed milk
2 measures can of whole milk 
3 eggs
1 cup granulated sugar


Preheat the oven to 325 degrees F.


Place the sugar in a heavy-bottomed saucepot over low heat. Let the sugar dissolve. When the sugar turns golden brown add 2 tablespoons of water and let dissolve. Remove from the heat and carefully divide the hot caramel among cake pan or ramekins. Let cool for at least 2 minutes.
In a blender, beat the condensed milk, eggs, sugar and milk about 5 minutes. Place the mixture in a pan or ramekins. Carefully pour boiling water into the baking dish until 2/3 of the way up the sides of the ramekins. (Be careful not to get any water on the mixture.) Cover the baking dish with aluminum foil and very gently slide it towards the center of the rack. Bake for about 35 minutes, or until the custard are almost fully set. Remove from the oven. Let stand at room temperature for 5 minutes, then refrigerate until well chilled.
To serve, dip the ramekin or pan in very hot water for 15 to 20 seconds. Run a sharp knife around the sides of the ramekin. Invert the custards onto serving plates. The caramel will pool around the inverted custards. Serve immediately.


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