Villa Vainilla Caramel Flan
- 1 cup of sugar
- 1 can of condensed milk
- 1 can of evaporated milk
- 3 eggs
- 1 tsp Villa Vainilla vanilla extract
In a small saucepan over medium-low heat, cook the sugar, stirring, until golden. Pour into a 10 inch round baking dish, tilting to coat bottom and sides. Set aside.
Blend the condensed milk, evaporated milk, eggs and vanilla extract for 2 minutes. Pour into the caramel coated pan and cover with the lid or aluminium foil.
Place the round baking dish into a roasting pan and fill with water to cover the round baking pan halfway up to ¾ and bake in the oven for 60 minutes at 350 °F.
An alternative is to use a pressure cooker. Fill with some water and put the round pan with the mix on the bottom make sure the water is halfway the round pan up to ¾ and cook for 30 minutes.
Let cool the round pan and then place in the refrigerator for at least 30 minutes. For serving invert on a serving platter and you can garnish with some sprinkles of vanilla bean scrap.
