Grandma Sandoval’s Flan
Patricio Sandoval
of Mercadito
Serves 6
1/2 cup sugar
3 eggs, separated
7 ounces condensed milk
7 ounces evaporated milk
1 vanilla bean, seeds scraped
1 teaspoon vanilla extract
Bring 1/4 cup water and the sugar to a boil in a saucepan. Reduce heat to medium and cook until the caramel reaches a light amber color. Divide the caramel into 6 6-ounce ramekins, making sure the bottom of the ramekin is covered with the caramel.
Preheat the oven to 350.
Place egg yolks, condensed and evaporated milk, vanilla-bean seeds, and vanilla extract in a blender, and blend until smooth. Whip egg whites in a large bowl until soft peaks form, then slowly add the egg-yolk mixture to the whites and fold until combined. Fill the ramekins to the rim, and place in a baking pan. Add hot water to come halfway up the sides of the ramekins. Cover the ramekins with foil and bake for 25 minutes. Remove the foil and cook for a further 10 to 15 minutes, or until the custards are barely set in the middle.& |