Ingredients
Units
for the caramel,
- 1 cup of sugar
- 1/2 cup of water
for the flan,
- 4 cups (907 grams) plain yogurt (use normal, non-skim)
- 4 eggs
- 1/4 cup of sugar
- 2 teaspoons of vanilla extract
- pinch of salt
Instructions
- Preheat oven to 350F or 180C.
- For the caramel: Place the sugar in a small pot with wet walls, add the water. The important thing is that all the sugar is underwater—Cook over medium heat and let boil without stirring until it changes color.
- Lower the temperature and do not take your eyes off the pot; as soon as it reaches the color of tea, turn off the heat. Let cool for 1 minute and cover the bottom of a pan that can go to the oven. It can be glass or metal. Be careful. The pan will heat up.
- For the flan: In a bowl, beat the eggs with the sugar until well mixed, about 30 seconds. Add the vanilla, stir. Add the yogurt and mix well.
- Pour over the caramelized mold.
- Bake for 1 hour or until golden and firm. It is usual for the flan to rise high in the oven and then lower when cooling down.
- Let cool completely before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Oven-baked
- Cuisine: Chilean