Flan Crema Volteada

Ingredients for 6 servings:

• 6 eggs
• 1 tbsp vanilla extract or 3 sachets vanilla sugar
• 1 can/n condensed milk, sweetened
• 1 tbsp rum
• 1 can/n milk , (use can of condensed milk as a measure)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

A firm egg-milk flan from Venezuela/Peru

Pour the sweetened condensed milk into a bowl (add an additional 50g of sugar to taste, but it’s not absolutely necessary), add the same amount of milk (use the can for measuring), the 6 eggs, the vanilla extract, and the rum. Mix well with a mixer. Melt the sugar in a stovetop-safe dish on the stovetop until a caramel forms, then let it cool for 10 minutes. Pour the egg-milk mixture over the mixture. Bake in the oven, either in a bain-marie or directly (like a cake), until the mixture is firm to the touch (test with a skewer). Let it cool in the dish, then turn out onto a plate. Oven bake (without a bain-marie): 20 minutes, covered with aluminum foil, at 220°C; 20 minutes, covered with aluminum foil, at 200°C; 20 minutes, without aluminum foil, at 180°C to brown. Best served with dulce de leche (see recipe there).