Flan Recipe

Make the Caramel Sauce

In a medium saucepan, combine 1 cup of sugar and 1 tablespoon of water. Heat over medium-low heat, stirring gently until the sugar dissolves.

Once the sugar has dissolved, stop stirring and increase the heat to medium-high. Allow the mixture to boil until it turns a golden amber color, about 5-7 minutes.

Quickly pour the caramel into a round cake pan (9-inch is ideal), tilting the pan to coat the bottom evenly. Set aside to cool and harden.

Blend the Custard Ingredients

In a blender, combine the milk, sweetened condensed milk, eggs, vanilla extract, and sugar. Blend until smooth and well combined.

Pour the custard mixture gently over the hardened caramel in the cake pan.

Prepare the Water Bath

Preheat your oven to 350°F (175°C). Place the flan pan inside a larger baking dish and fill the outer dish with hot water until it reaches halfway up the sides of the flan pan.

Bake in the preheated oven for 50-60 minutes, or until the custard is set and a knife inserted in the center comes out clean.

Remove the flan from the oven and let it cool in the water bath for about 10 minutes. Then, remove it from the water and let it cool to room temperature. Cover and refrigerate for at least 4 hours, preferably overnight.

Unmold and Serve

To unmold the flan, run a knife around the edges of the pan to loosen it. Place a serving plate over the pan and quickly invert it to release the flan.

Allow the caramel sauce to drizzle over the flan. Slice and serve chilled.