Flan Recipe

Time2h

Serves8

crème caramel

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Ingredients

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1
Make the Caramel
In a medium saucepan, combine the granulated sugar and water. Stir gently over medium heat until the sugar dissolves.
2
Cook the Caramel
Once the sugar has dissolved, increase the heat to medium-high and bring the mixture to a boil without stirring. Swirl the pan occasionally until the mixture turns a deep amber color.
3
Pour Caramel into Mold
Immediately pour the hot caramel into a round flan mold or individual ramekins, tilting to coat the bottom evenly. Set aside to cool and harden.

4
Prepare the Custard Mixture
In a large mixing bowl, whisk together the whole eggs, egg yolks, sweetened condensed milk, evaporated milk, and vanilla extract until smooth and well combined.
5
Strain the Mixture
To ensure a silky texture, strain the custard mixture through a fine-mesh sieve into another bowl to remove any lumps.
6
Pour Custard into Mold
Carefully pour the strained custard mixture over the hardened caramel in the flan mold or ramekins.

7
Prepare for Baking
Preheat your oven to 350°F (175°C). Place the flan mold or ramekins in a large baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the flan mold.
8
Bake the Flan
Carefully place the baking dish in the preheated oven and bake for 50-60 minutes, or until the custard is set but still slightly jiggly in the center.
9
Cool the Flan
Remove the baking dish from the oven and let the flan cool in the water bath for about 30 minutes. Then, remove the flan mold from the water and refrigerate for at least 4 hours, or overnight.

10
Unmold the Flan
To serve, run a knife around the edges of the flan to loosen it. Place a serving plate over the top, and quickly invert the mold to release the flan onto the plate, allowing the caramel to flow over the top.
11
Enjoy!
Slice and serve the flan chilled, drizzled with the caramel sauce.