|For the Caramel:|
|For the Flan:|
|Evaporated Milk||1 12oz can|
|Condensed Milk||1 14oz can|
|ISOPURE® Whey Protein Isolate Unflavored||1 Scoop|
|Vanilla Extract||1 teaspoon|
Preheat your oven to 300 degrees and spray an 8-inch round cake pan with non-stick cooking spray.
To make the caramel:
In a medium saucepan over high heat, combine the water and sugar using a rubber spatula. Increase the heat to medium-high for about 7-8 minutes until this mixture is amber in color, occasionally swirling the pan to distribute the caramel color. As soon as it starts to turn amber pour your caramel into an 8-inch round cake pan. Swirl the mixture around to make sure the bottom is evenly coated.
To make the flan:
In a blender, mix in the evaporated milk, condensed milk, whey protein, vanilla extract and pinch of salt then blend until smooth. Add in the eggs then blend for 10 second until your custard mixture is smooth. Strain the custard mixture into your prepared pan then cover with a piece of foil sprayed with nonstick spray. Place your cake pan in a bigger shallow baking dish and fill the dish with water halfway up the side of the cake pan. Bake for about an hour and 10 minutes to an hour and 15 minutes, until the outer rim of your custard stays firm, but the center jiggles a little.
Remove the cake pan from the water bath and let cool on a wire rack for about 30 minutes. Refrigerate for at least 3-4 hours before serving.
Once you are ready to serve, run a thin and sharp knife along the edge of your flan to make sure it hasn’t stuck to the pan. Place a plate on top of your flan and invert.
This recipe makes 8 servings.