Ingredients
1 cup sugar, granulated
12 oz evaporated milk, (1 can)
14 oz sweetened condensed milk, (1 can)
2 cups milk
6 eggs
1 tsp vanilla extract
⅛ tsp salt
water, very hot, for baking
Preparation
Preheat the oven to 350 degrees F.
In a large saucepan set over medium-low heat, gently stir the sugar from time to time until it dissolves into a golden-brown liquid.
Pour the caramel into a loaf pan, baking casserole, or ramekin of your choice; making sure it completely and evenly coats the bottom and set aside.
In a food processor or large blender, blend together the evaporated milk, sweetened condensed milk, milk, eggs, vanilla extract, and salt until smooth.
Pour into your chosen containers.
Place this into a large, deep baking dish with hot water.
Cover with foil and bake for 1 hour, or until set around the edges but still loose and jiggly in the center.
Remove flan cake from the water bath and let it cool for 1 hour.
Refrigerate for 4 hours, best if overnight.
Gently run a palette knife around the sides of the pan to separate it from the cake.
Carefully invert the loaf pan onto a serving dish.
Let it sit for 15 minutes before completely unmoulding. Serve and garnish with strawberries. Enjoy!
