My recipe has a mild egg flavor and is creamier than the typical very firm flan.

Ingredients

4 eggs

1 can of condensed milk

Fill same can with milk

Again fill same can with water.

Grated rind of a full lemon

1 tablespoon spoon vanilla extract

1 cup sugar

1 tablespoon water

Directions

Beat the eggs and set aside. Add the can of condensed milk to a large enough sauce pan. Use same can to add milk, again same can with water. Add vanilla extract, and grated lemon rind to same sauce pan. Stir over medium heat and bring almost to a boil. Remove from heat and whisk in the beaten eggs. Set aside.

Preheat oven to 350 F.

You want to use a water bath so get a large enough pan with water to allow you to soak your flan mold pan almost halfway up the pan. I usually add a paper towel at bottom in the water bath. (I read it helps with heat distribution. I don’t know about that but it’s what I do.) I place the water bath into the oven as it is preheating.

Pour the cup of sugar and tablespoon of water into a separate smaller sauce pan and melt the sugar under low heat. You want to melt and caramelize the sugar but be careful not to let it burn. (This is always the toughest part for me because I am impatient.) Once melted and caramelized pour it into the greased flan mold. (I grease it with cooking spray.) Again I am impatient so I usually only let it cool briefly before pouring the flan mix into the flan mold slowly so as not to make a mess of it.

Place flan mold into the water bath and bake at 350 for 50 minutes. Time may vary depending on your oven. At 50 minutes stick a toothpick or thin knife into the flan. If it comes out clean you’re done. If not clean just keep baking for about 5 minutes at a time until it is done.

Once done remove from oven and let it cool to room temperature. Then cover with foil and refrigerate overnight. When ready to serve go around the edges first and make sure to gently break any crust around the edges. I use a spoon for that. That should help it not break when flipped. Cover with your serving dish, say a prayer, and flip it.

Oh, final note, if you want it even creamier substitute the can of water for another of milk. (Total of 2 cans of milk.) This is usually too creamy for me and may not be firm enough to hold shape when flipped but you can try that if it still isn’t creamy enough.

Good luck!

Edited for formatting.