Classic Flan
I like to offer a mixture of tangy tropical fruits to cut the flan’s sweetness a bit. You could also serve flan as part of a spread of Mexican dessert recipes. It’s a great follow-up to tacos, Puerto Rican pernil or some easy Cuban picadillo.
Ingredients
- 3/4 cup sugar
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 5 large eggs
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt