Caramel Flan is the creamy custard dessert you need in your life! You only need 7 ingredients to make this Mexican Flan. Each taste is pure heaven and will leave you begging for the next bite of this homemade flan.
6large egg yolks
1/2teaspoongrated zest from 1 lemon
214-ounce cans sweetened condensed milk
3cupslow-fat 2% milk
Adjust an oven rack to the middle position and heat the oven to 350 degrees. Place a kitchen towel in the bottom of a large baking dish or roasting pan and place 8 7-ounce ramekins in the pan.
In a small saucepan over high heat, bring the sugar and water to a boil swirling the pan gently, until the sugar has dissolved. Cook, gently swirling the pan occasionally, until it has the color of straw and measures 300 degrees on a candy thermometer. After the sugar syrup reaches 300 degrees, turn the heat down to medium and continue to cook, gently swirling the pan occasionally, until the caramel turns a deep amber color and registers 350 degrees on the thermometer. Do not stir.
Carefully and slowly divide caramel among the ramekins, being careful not to splash caramel onto yourself or outside of the ramekins, and cool slightly until hardened.
Bring a large saucepan of water to a boil over high heat.
Meanwhile, whisk the whole eggs and egg yolks together in a medium bowl until thoroughly combined, about 1 minute. Whisk in the zest, sweetened condensed milk, and low-fat milk. Pour the mixture evenly among the ramekins.
Being careful not to splash any water inside the ramekins, pour the boiling water into the roasting pan until the water reaches halfway up the side of the ramekins. Bake until the center of the custard is just barely set, is no longer sloshy, and an instant-read thermometer inserted in the center registers 170 to 175 degrees, 20 to 25 minutes (start checking the temperature after 15 minutes).
Carefully remove the roasting pan from the oven and carefully transfer the ramekins to a wire rack and let cool to room temperature, about 2 hours. Wrap the ramekins with plastic wrap and refrigerate the custard until completely chilled, at least 2 hours and up to 24 hours.
Run a knife around the ramekins to loosen the custard. Invert a plate over the top of the ramekin, and grasping both the ramekin and plate, gently flip the custard onto the plate, drizzling any extra caramel sauce over the top (some caramel will remain stuck in the pan). Repeat with remaining ramekins. Serve immediately.