Ingredients
6 eggs
12 ounces evaporated milk
12 ounces whole milk
1 1/2 tablespoons cinnamon
1 1/2 cups sugar
3 cups water
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Italian classic espresso — 58mm portafilter, upgradeable, reliable
Classic thin square waffles — crispy edges, butter pockets
Iconic NYC cocktail bar recipes — technique-focused modern classics
Classic Chinese techniques — wok skills, dim sum, regional styles
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Preheat the oven to 350 degrees. Separate the sugar into 1 and 1/4 cup and 1/4 cup. Take a round, raised-edged, flat bowl and put the sugar in it. spread the sugar out so that there is a nice, thin layer of it on the bottom. Put it on the stove on low heat. This will be the caramel. DO NOT STIR. The sugar must be burned but not to the point of bitterness. This is aprroximately 3-4 minutes, or when it starts turning slightly darker than the color of Clover Honey. After the caramel is done, put the bowl aside. Put the eggs, the two milks, the cinnamon, and the remaining sugar into a blender, and mix on high. Pour the blended mixture into the bowl with the caramel on the bottom. Take a long, flat pan, with raised edges and pour the 3 cups of COLD water into it. Place the bowl in the water and put it in the oven (this is to retain the moisture of the flan). Bake for 30 minutes at 350. Bake for 90 minutes at 200. Chill for AT LEAST 1 hour. cut around the putting, around the edges of the bowl, and flip!