Flan de Leche

From the Kitchen of Mayra Diaz Ballard of Mayfield, KY


  • 4 Large Eggs

  • 2 Large Cans of Evaporated Milk

  • 1 Tbsp. Vanilla Extract

  • 1/2 Tsp. Cinnamon

  • 1/2 Tsp. Salt

  • 1/4 Cup Sugar

  • 1 Cup Water


Preheat oven to 325ºF. Blend first six ingredients in a mixer and set aside. In a 2 quart round baking casserole dish, blind sugar and water. Bring to a boil and keep stirring constantly until mixture is a golden caramel color. Set aside to cool. Pour batter into cooled casserole dish containing the caramelized sugar. Place casserole in roasting pan that has been partially filled with water. Bake for 1¼ to 1½ hours until custard is set. Remove from oven and cool. Refrigerate overnight or for at least 4-5 hours. Once cooled, loosen from sides of casserole with flat knife and carefully invert into round deep-sided dish.