The Kitchn: The easiest method for making perfect flan at home
6. Place 1 can sweetened condensed milk, 1 cup heavy cream, 5 large eggs, 2 large egg yolks, and 2 teaspoons vanilla extract in a blender and blend until smooth.
7. Pour the flan mixture over the caramel in the cake pan.
8. Place the roasting pan onto the oven rack, then carefully fill the roasting pan halfway with warm water to create a water bath, being careful not to splash any water into the flan.
9. Bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes.
10. Carefully remove the roasting pan from the oven, remove the cake pan to a wire rack, and let cool at least 30 minutes.
11. Cover the pan with plastic wrap. Refrigerate at least 3 hours or overnight.
12. When ready to serve, carefully run a sharp knife or small offset spatula around the cake pan to loosen the flan. Invert a larger plate over the cake pan and flip over to release the flan.
Recipe notes: The flan can be made up to one day ahead. Leftover flan can be covered in plastic wrap and refrigerated up to four days.
(Vianney Rodriguez is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)
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