VR Cookbook

DIRECTIONS Preheat Oven: Set your oven to 350°F (175°C). 1. Caramelize Sugar: Heat the sugar in a medium saucepan over medium-low heat, stirring constantly until it melts into a golden caramel. 2. Quickly pour the caramel into a round glass baking dish, tilting the dish to coat the bottom evenly. Set aside. 3. Prepare the Custard: In a large bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, and vanilla extract until smooth. 4. Pour this mixture over the caramelized sugar in the baking dish. 5. Bake in a Water Bath: Place the baking dish in a larger baking pan. 6. Fill the larger pan with hot water until it reaches halfway up the sides of the smaller dish. 7. Bake for 50–60 minutes, or until the flan is set and a knife inserted in the center comes out clean. 8. Remove the dish from the water bath and let it cool to room temperature. 9. Refrigerate for at least 4 hours or overnight. 10.

Spanish Flan by Jessilin Estevez

INGREDIENTS

1 cup white sugar 3 eggs 1 (14 oz) can sweetened condensed milk 1 (12 oz) can evaporated milk 1 tablespoon vanilla extract

NOTES To serve, run a knife around the edges of the dish, invert the flan onto a serving plate, and enjoy!