🍮 Trending Flan (Venezuelan Crème Caramel) Recipe

In a separate bowl, mix the condensed milk, evaporated milk, and milk powder until combined.
​Slowly add the milk mixture to the egg mixture while stirring gently. Do not blend this in a machine (like a blender) as too much air will create bubbles and affect the creamy texture.
​Strain the mixture through a fine-mesh sieve to catch any undissolved egg bits or froth.
​Pour the strained mixture over the hardened caramel in the mold.
​3. Baking (Bain-Marie)
​Preheat your oven to 160-170^\circ\text{C} (325-340^\circ\text{F}).
​Cover the flan mold tightly with aluminum foil.
​Place the covered mold inside a larger, wide baking dish. Fill the larger dish with hot water, reaching about halfway up the sides of the flan mold. This is called a Bain-Marie (water bath) and is crucial for slow, even cooking.
​Bake for approximately 50 to 70 minutes.
​To check for doneness, gently shake the mold; the center should be mostly set and jiggle slightly, not liquid.
​4. Chilling and Serving
​Once cooked, remove the flan from the oven and let it cool to room temperature.
​Cover it well and refrigerate for at least 6 hours, or preferably overnight.
​To unmold, remove the foil, run a knife around the edges of the mold, place your serving plate on top, and flip it over quickly. The caramel will drizzle down the sides./