This is a “flan loaf”, from which you will slice and serve. Most flan recipes create individual servings.

Should be made the day before serving. We recommend an 8 1/2 by 4 1/2-inch loaf pan for this recipe. If your pan is 9 by 5 inches, begin checking for doneness at 1 hour and 15 minutes. You may substitute 2 percent milk for the whole milk if desired, but do not use skim milk. Select a platter with a raised rim for serving to contain the liquid caramel.