Known as flan throughtout parts of South America and some Spanish-speaking-countries, this cheater's creme caramel uses condensed milk and is as sublime as its classic namesake.
Impress guests with a cheater’s crème caramel
Caramel Place 9-inch round cake pan close at hand. In small saucepan, bring sugar and water to boil over mediumhigh heat. Without stirring but brushing down side of pan with pastry brush dipped in cold water, cook just until syrup turns light caramel colour, about 7 minutes.
Remove from heat and pour immediately into cake pan; swirl to evenly coat bottom. Let cool until set. Custard Preheat oven to 325°F. In large bowl, whisk together eggs, egg yolks and sugar; whisk in condensed milk, homogenized milk, vanilla and salt. Strain through fine-mesh sieve into separate bowl; pour over caramel.
Place cake pan in roasting pan; pour in enough hot water to come halfway up side of cake pan. Bake until edge is set yet centre is still slightly jiggly, about 70 minutes. Transfer cake pan to rack; let cool completely. Cover with plastic wrap; refrigerate until chilled, about 4 hours.
To serve, run paring knife along edge of custard to release from pan; set bottom of pan in warm water to loosen caramel, about 1 minute. Place serving plate over top; quickly invert and remove pan.
PER EACH OF 10 SERVINGS about 257 cal, 8 g pro, 9 g total fat (4 g sat. fat), 38 g carb (0 g dietary fibre, 38 g sugar), 153 mg chol, 155 mg sodium, 243 mg potassium. % RDI: 16% calcium, 4% iron, 11% vit A, 2% vit C, 11% folate.