Hi everyone! I have been off line for a while but I am back! I was in the Dominican Republic and only left the balmy 80 degree weather because I HAD to share this recipe with you! (Well, not really but I did miss you all).
It is a modified version of the flan recipe by Maria (who we met there) who gave it to me. She did it all on the stove top but I couldn’t find a pot big enough to stick in another pot to do a water bath so I just baked it. Maria also used Tequila instead of Kahlua and used canola oil instead of avocado but feel free to use whatever oil you want or even butter. Enjoy!!
1 can condensed milk
1 can evaporated milk
1 tsp vanilla
1 tsp Kahlua
2 tbsp sugar
1 tsp oil (I used avocado oil)
In a blender, combine the eggs, milks, vanilla and Kahlua. Set aside.
In a non stick pan over medium heat, heat up the oil and the sugar and stir until liquid.
Quickly, while still a liquid, pour the caramel sauce into a glass 9″ pie dish and spread it all over the bottom and side of the dish. Act FAST! before it hardens.
Pour in the egg mixture and place on the middle rack in the preheated oven.
Bake for 40 minutes.
Let sit for a few minutes until it cools and then go along the sides with a butter knife to loosen it.
Jiggle it from side to side, gently until it starts to move away from the sides.
Place a large plate on top of the flan and then invert it.
Place in the fridge to serve cold and serve with a caramel sauce if you like.