- 2 cups sugar (for caramel)
- 3 cups milk
- 2 cups heavy cream
- 1 can sweetened condensed milk
- 6 egg yolks
- 6 whole eggs
- 1 teaspoon cornstarch
- ½ cup orange juice
- 1 tablespoon vanilla extract
Saul Flores suggests pairing the flan with an ice wine (the chef recommends Inniskillin from Canada as agreat option) — both have a beautiful caramel taste and notes of citrus that play well off one another. He says it’s like you’re drinking the flan and eating it at the same time. Flores explains that this recipe is his take on a traditional Easter dessert. — Molly Aronica
Combine the sugar with 1/3 cup water in a small saucepan and cook over high heat until it becomes a dark amber-colored caramel. Pour the caramel into the bottom 9-inch round metal cake pan; let cool. Preheat the oven to 350 degrees.
Meanwhile, combine the rest of ingredients in a blender for 30 seconds; skim off foam and pour the mixture into the pan over the cooled caramel. Cook the flan in a water bath for 55 minutes. Let it cool completely and then run a knife around edges and flip carefully onto a serving plate.
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