I rarely use condensed milk. Don´t get me wrong, I love it, especially laying in a Brazilian beach and having it with a tropical fruit salad inside a pineapple… I need a vacation ASAP!
But anyway, I just don´t see recipes using it and when I do, they seem a bit too sweet, and as you must know by now, I don´t mind a bit of sugar at all, but sometimes it can be too much, like here in Argentina when they basically use dulce de leche as THE ingredient in a dessert, it can get so sweet that my teeth basically start screaming.
And that can be the case with desserts using condensed milk, but when I saw this flan recipe, I knew it was just a matter of time before I tried it. And while it was sweet, in fact, quite sweet, it was still delicious. I used a vanilla bean inside the flan to flavor it and served it with unsweetened whipped cream with a bit of lemon zest.
Also, it´s a cinch to make and can be made a day in advance and kept in the fridge, unmolding it just before serving.
Condensed milk flan (adapted from the recipe Cris posted in her blog)
1 can sweetened condensed milk (not evaporated milk) – (usually 400grams)
1 can regular milk (use the can to measure)
1 teaspoon cornstarch (optional)
1 vanilla bean (optional)
1 cup sugar
1/4 cup water
1) Add 1 inch (2.5 cm) of water in a roasting pan. Place the pan in the oven and preheat to 350F degrees (about 180 C) to boil.
2) In a ring mold (approx. 7.5 in (20 cm) round):
Add 1 cup sugar and place the mold directly over medium heat. Hold the mold with an oven mitt and keep turning it until the sugar melts into a golden brown caramel. Add 1/4 cup water, boil for about five minutes. Let the mold cool.
3) In a blender:
Mix condensed milk, regular milk, corn starch, vanilla bean or extract (if using), and eggs. Whip until smooth. Pour this mixture into the mold and place it in the center of the roasting pan with boiling water. Bake the flan for 45 minutes. It will turn golden brown on top and start separating from the sides of the mold. Let it cool to room temperature and place in refrigerator, at least 4 hours or overnight.
Just before serving, warm up the mold on medium heat for a few seconds and run the tip of a knife around the inside of the mold. Place a deep platter over the mold and invert: the flan should slide out easily. Spoon the caramel sauce on top and serve.