- 2 tsp powdered gelatin
- 1 can sweetened condensed milk
- 2 cups heavy cream
- ½ cup evaporated milk
- 1 cup brewed tea
- ¼ cup water
- 1 cup granulated sugar (200 g)
- 1 cup water (240 ml)
- 1 tsp corn syrup
- 1 tsp pure vanilla extract
- 1/8 tsp salt
- 1. Mix gelatin and water in a small bowl. Let the mixture rest for 5 – 7 minutes.
- 2. Mix sweetened condensed milk, heavy cream, tea and evaporated milk, in a
- medium saucepan. Bring to a boil over medium-low heat while constantly
- 3. Add the set gelatin and continue mixing until the gelatin is melted and there
- are no lumps, about 3 minutes. Then, reduce heat to low and let it simmer 1
- more minute, still whisking.
- 4. Remove pot from heat.
- 5. Pour the flan mixture into the tea glasses. Let the mixture cool at room
- temperature for 1 hour. Then place it in the refrigerator, loosely covered, and
- chill for at least 4 hours, preferably overnight.
- 1. In a small, sturdy pot, combine the sugar, 1/4 cup of water, and the corn
- syrup. Stir over low heat until dissolved.
- 2. Once the sugar has dissolved completely, turn the heat to medium, and let boil
- for 2 to 3 minutes; stir vigorously as the caramel continues to cook and the
- mixture is light amber.
- 3. Remove the pot from heat. Carefully pour in the remaining 1/2 cup of water.
- Next, stir in the vanilla and salt; mix to incorporate.
- 4. Pour the caramel sauce into a glass jar and let it cool completely before use.
- 5. Once the flan has set in the refrigerator and the caramel sauce is cooled, pour
- the caramel sauce over the flan.
- 6. To unmold, carefully run a knife around the edges and invert onto a large,
- rimmed serving platter.
- 7. Slice the flan and serve with the caramel sauce.