1 cup sugar
¾ cup water
1 (12 ounce) can evaporated milk
1 (14 ounce) can condensed milk
2 cups half and half
2 teaspoons vanilla extract
½ teaspoon ground cinnamon
1 Food Prep
Combine the sugar and water in a small grill-safe, heavy-bottomed saucepan.
2 Grill Prep
- Fuel: We recommend Kingsford® Original Charcoal Briquets
- Method: Two-Zone Method
- Temp: 350°F (Medium Heat) & 300°F(Low Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
- When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
- To start the caramel, place the saucepan with the sugar and water on the cooler side of the grate, and put the grill lid down. Bring to a simmer over medium heat.
- Swirl the pan occasionally (careful to not overstir) until the caramel is lightly browned, which takes about 10–15 minutes.
- Immediately pour the caramel into a sealable, oven-safe container that’s suitable for the flan. Tilt the dish to evenly coat the bottom and set aside to cool.
- To make the custard, combine all the custard ingredients, except the eggs, into a medium grill-safe saucepan.
- Place the saucepan on the grill and bring to a simmer over low heat at 300°F, stirring occasionally until it simmers for 5–8 minutes.
- Remove from the grill and let stand for 15 minutes.
- Whisk the eggs in a medium bowl. Slowly add the cooled-down custard liquid to the eggs and whisk slowly until well combined. Then, pour the mixture over the caramel in the sealable, oven-safe container.
- Make a water bath by placing the baking dish with the flan mixture into a large, deep roasting pan. Fill the pan with enough hot water to come a little more than a third of the way up the baking dish.
- Place in your grill and bake for about 60 minutes, until the custard is set but jiggles slightly in the center.
- Place a toothpick in the middle — if it comes out clean it’s finished cooking.
- Transfer the pan to a rack and let it cool for an hour.
- Then, transfer the pan to the refrigerator until the flan is completely chilled, or overnight.
- Serve and enjoy.
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