Mom’s Easy Egg Flan

I was blessed to receive a very generous amount of eggs from Davidson’s Safest Choice Safe Eggs. Safest Choice™ eggs are pasteurized in a gentle water bath to eliminate Salmonella. No hormones. No antibiotics. Vegetarian fed hens. So those of you with health concerns about eating runny or raw yolks can feel safe and secure! Check them out for yourself at safeeggs.com

2015-03-24_15.25.10
Serves 6 to 8 people

Ingredients

1/3 cup sugar
1 14 oz can sweetened condensed milk
1 1/4 cups whole milk
4 eggs plus 1 yolk
1/2 teaspoon vanilla
boiling water
8” round baking pan with 2″ sides
10″ pan or larger, any shape with at least 2″ sides

Preheat oven to 325 degrees F and start a full tea kettle or pot of water to boil.
Heat sugar in a heavy bottom skillet over medium-high heat (without stirring).until sugar starts to melt. Shake pan occasionally to move any unmelted sugar into contact with bottom of pan and other melted sugar, until all the sugar is golden brown.

Take off of heat and pour the carmelized sugar into an 8” round baking pan with 2 in sides, coating the bottom evenly, and set aside to cool. In a large bowl, use a rotary beater to mix condensed milk, milk, eggs, and vanilla until smooth.

Place the round baking pan into the larger pan, and place on the oven rack. Pour milk mixture into the smaller pan, and boiling water into the larger pan so it reaches halfway up the sides of the smaller pan. Bake in oven 45 to 50 minutes, or until a knife inserted into the center comes out clean. Let cool to room temp, cover with a larger serving plate, and flip upsidedown onto the serving plate. Chill for at least an hour before serving.

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