Lynda Reeves’ Family Flan Recipe
This flan recipe was passed down from Lynda's grandmother to her mother. It uses wholesome ingredients and is best served with fresh berries and almond thins.
1 cup sugar, plus 2/3 cup for custard
4 cups whole milk
6 large eggs
1/2 tsp vanilla
Step 1: Heat a full kettle of water and set the oven temperature to 325°F.
Step 2: While the oven is heating, heat 1 cup sugar on medium in a small heavy bottom saucepan — stirring so that nothing burns — until the sugar is melted. Pour the melted sugar into a nonstick Bundt pan. Let it cool until it crackles, or you may place in the fridge to speed up cooling.
Step 3: Make the custard. In a large saucepan, heat 4 cups of milk to a simmer. While the milk is heating, beat the eggs with 2/3 cup of sugar in a large mixing bowl with a whisk. Then add the vanilla. When the milk is hot, pour it into the custard mixture and mix well.
Step 4: Put the Bundt pan — which is now cool — into a large roasting pan and pour the hot water from the kettle into the pan. It should come almost half way up the side of the Bundt pan.
Step 5: Bake for 1 hour. The top of the flan should be slightly firm but wobbly, just beginning to brown.
Step 6: Remove the Bundt pan from the bain-marie and chill for several hours or overnight.
Step 7: To serve, invert the pan into a large platter. You can skim off any of the brown sugar “sauce” over the flan. Serve cold or at least cool, it will keep for several days covered in the fridge.