Hotel Santa Fe Guanajuato Flan
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 (14 ounce) can sweetened condensed milk
- 1 (5 ounce) can evaporated milk
- 1 1/2 cups half-and-half or 3/4 cup milk and 3/4 cup cream
- 5 eggs
- 1 tablespoon vanilla extract
- Caramel: In heavy saucepan, bring sugars to a boil over medium-high heat. If
crystals form on the sides of the pan, cover the pan for 30 seconds or as long as
5 minutes, so steam rinses off the sides.
- When the sugar begins to darken, swirl the pan to even the color. When sugar
is the color of iced tea, immediately pour it into a tube pan, casserole or shallow,
rounded bowl. Using pot holders, swirl to coat the dish or pan; set aside to harden.
- Flan: Place rack in lower third of the oven and set temperature to 300 degrees F.
- Have a large roasting pan ready for a water bath.
- Empty the milks into a large mixing bowl.
- Beat in eggs, one at a time.
- Add vanilla extract.
- When the mixture is somewhat frothy, pour it into the prepared pan over
the hardened caramel.
- Cover the flan with buttered aluminum foil.
- Place it in the roasting pan and set in the oven. Fill with very hot tap water to within 1 inch
of the top of the flan. Bake for 1 hour and 30 minutes. A knife inserted in the center
should come out clean. If not, continue baking another 5 to 10 minutes, checking
with the knife for doneness.
- Remove from water bath. Cool for 5 minutes.
- Carefully invert flan onto a large, round platter with a rim. The liquefied caramel
will fall out with the flan and pool all around it.
- Serve by the wedge, warm or cold.
Source: Hotel Santa Fe, Guanajuato, Mexico