Oh my goodness…this recipe is for the most delicious and creamy flan you will ever taste in your life. A signature staple at all of my family gatherings – it is always a hit! Make it for your next gathering and blow everyone away! Or just make the whole darn thing for yourself like I did. 🙂
- 1 ½ cups of sugar
- 8 eggs
- (2) 14 oz cans of condensed milk
- 1 Lime
- A splash of Rum (2-3 Tablespoons depends how you like it)
- 2 cups Milk (2% or whole milk)
- Vanilla Extract (2 Tablespoons)
Preheat oven to 350 degrees
In a heavy saucepan or medium sized pot bring 1 ½ cups sugar with 1 ½ cups of water to boil over medium heat. The caramel will take 15-20 minutes until it melts and turns golden brown. Stay close and Do NOT walk away from the pot; it can burn in seconds. The darker the caramel, the more bitter it will be. Quickly poor the caramel into an ungreased round baking or souffle dish. Coat the bottom and the sides of the dish with the caramel. Let stand for 10 minutes or cool it down with cold water.
Add the condensed milk, 8 eggs, milk, vanilla extract and rum to your blender.
Pour the mixture into the dish.
Taste the mixture to make sure it is to your liking.
Add lime zest to the mixture with a cheese grated (use the smallest grater you have). You can add as much lime zest as you would like (this is the secret ingredient).
Place the dish in a larger baking dish. Fill the baking dish with water (about half way).
Add the baking dish to the oven for 45-60 minutes (depending on your oven) or until the center is set-jiggle it to see. Test it by adding a knife to the center of the flan. When you pull the knife out nothing should remain on it.
Once it’s ready quickly transfer it to your serving dish.
Let it cool on your counter for (3-4) hours before placing it in the fridge. Once you are ready to serve add some fresh strawberries for garnish.
This dish can be enjoyed the same day or prepared several days in advance. I usually prepare it a day or two before an event.