Venezuelan Flan

Venezuelan Flan

This is a creamy Venezuelan flan recipe made with 7 eggs, condensed milk, powdered milk, liquid milk, unsalted cream cheese, vinegar, vanilla, and sugar for the caramel. The caramel is prepared first in the mold or pyrex dish, then the remaining mixture is blended and strained. It is then baked in a water bath in a 200°C oven with bottom heat only for about 1 hour. After baking, it is cooled thoroughly, then refrigerated overnight and inverted after being placed in hot water to loosen the caramel.

A smooth caramel custard dessert in the Venezuelan style.

Like baked caramel flan or crème caramel.

Let the caramel set before adding the custard mixture for a neat finish.

Ingredients

  • 1 cup (300 g) condensed milk
  • 1 cup powdered milk
  • 7 eggs eggs
  • 500 ml milk
  • 150 g unsalted cream cheese
  • 1 tablespoon vinegar
  • 1.5 tablespoons vanilla
  • 200 g (1 cup) sugar
  • 1 piece, placed in the baking tray cloth
  • to about halfway up the baking tray hot water

Instructions

  1. Prepare the caramel in a pot or frying pan over low heat using 1 cup sugar (200 g), without stirring, until it melts and caramelizes.
  2. Immediately pour the caramel into the pyrex dish or suitable serving dish, then swirl it around the sides before it cools so it does not harden.
  3. Place 7 eggs in the blender.
  4. Add 1 cup powdered milk to the blender.
  5. Add 1 cup condensed milk to the blender.
  6. Add 150 g unsalted cream cheese to the blender.
  7. Add 1.5 tablespoons vanilla to the blender.
  8. Add 1 tablespoon vinegar to the blender.
  9. Add 500 ml liquid milk to the blender.
  10. Blend the ingredients for about 3 to 4 minutes, until the mixture is smooth and uniform.
  11. Strain the mixture into a bowl before pouring.
  12. Place the caramel-coated pyrex dish inside a suitable baking tray, and place a piece of cloth at the bottom of the tray to stabilize the pyrex dish.
  13. Cover the pyrex dish with aluminum foil.
  14. Pour hot water into the baking tray until it reaches approximately halfway up the tray.
  15. Place the baking tray in the oven on the lower rack.
  16. Set the oven to bottom heat only at 200°C.
  17. Leave the flan in the oven for about 1 hour.
  18. Check whether the flan is done by inserting a knife into the center; if it comes out clean, it is cooked.
  19. Leave the flan to cool at room temperature for 3 to 4 hours.
  20. Refrigerate the flan overnight.
  21. When serving, place the mold in hot water for about 10 minutes, until the caramel softens.
  22. Loosen the edges with a thin knife.
  23. Invert the flan onto a suitable serving plate.

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