Red Meat Allergy Friendly Classic Flan

Total time5 hr 15 min

Prep time20 min

Cook time55 min

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Ingredients

8 servings

For the caramel

1 cup granulated sugar
C&H Pure Cane Granulated White Sugar 10LB Domino Sugar Pure Cane Granulated - 10 Lb C&H Premium Pure Cane Granulated Sugar 4LB Domino Sugar Pure Cane Granulated - 32 Oz Imperial Sugar Granulated Pure Cane Sugar
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3 tbsp water

For the custard

2 cups whole milk
1 cup heavy cream
4 large eggs
2 large egg yolks
½ cup granulated sugar
1 ½ tsp vanilla extract
¼ tsp fine salt

Instructions

1
Preheat the oven to 325°F (165°C). Place a 9-inch round cake pan or pie dish in a large roasting pan and set aside.
2
Combine 1 cup granulated sugar and 3 tbsp water in a medium saucepan over medium heat. Stir just until the sugar dissolves, then stop stirring and cook, swirling the pan occasionally, until the caramel turns a deep amber — the color of dark honey — about 10–12 minutes. Watch closely once it begins to color, as it can darken quickly.

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