I have had Flan one other time, and it was a coffee flavor but I didn't know it. It was also a little mushy which totally turned me off on it. I decided to try again when I found this easy recipe. It came out great! Nice and thick, great density and flavor.
1 cup white sugar
1 (14 ounce) can sweetened condensed milk
1 cup milk
2 tsp vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a warm* 8 inch round glass or ceramic baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
In a large bowl, beat eggs. Beat in condensed milk, milk and vanilla until smooth and well combined (another tip I saw was to use a blender*). Pour egg mixture into baking dish.
Bake in preheated oven 60 minutes. Let cool completely. Store in fridge for at least 3 hours or over night to firm up.
To serve, run a knife around the edges and carefully invert on serving plate that has an edge. The caramel syrup will drizzle the flan itself.
Caramel topping Tips:
-Heat the sugar until it melts. Don't stir, which promotes crystallization--the caramel will seize up and be grainy, not clear--but you may swirl the pan slightly to help redistribute any sugar that's starting to brown.
-*Tips from allrecipe user: Keep your baking dish warm/hot in the oven while you make the flan, so that when you do pour your caramel (melted sugar) into it, the caramel doesn't harden as quickly. When melting sugar, be patient and keep the heat LOW because the sugar may brown too dark. Don't fret if you still have small lumps of sugar in the end.. they will desolve when you bake the flan. As for the flan mixture, blend everything in a blender (adding the condensed milk last because its thicker) for the most effective and fastest way of mixing.
-I found these tips until after I made mine. Mine took forever to dissolve, and my recipe said to keep stirring it! It was not so pourable, but I did my best, and it sort of came out ok. The sugar caramel will dissolve from the moisture of the Flan once it's cooled in the fridge.
-adapted from Ralph's flyer and allrecipes