Flan Recipe

Time2h

Serves8

Traditional Mexican caramel flan.

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Ingredients

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1
Prepare the Caramel
In a medium saucepan, combine the granulated sugar and water. Heat over medium heat, stirring gently until the sugar dissolves. Once dissolved, stop stirring and let it boil until it turns a golden amber color, about 8-10 minutes.
2
Coat the Flan Mold
Quickly pour the caramel into the bottom of a round flan mold or individual ramekins, tilting to coat the bottom evenly. Set aside to cool and harden.

3
Blend the Flan Ingredients
In a blender, combine the eggs, sweetened condensed milk, evaporated milk, and vanilla extract. Blend on high until the mixture is smooth and well combined, about 1-2 minutes.
4
Pour into Mold
Carefully pour the flan mixture over the hardened caramel in the mold. Tap the mold gently on the counter to release any air bubbles.

5
Prepare the Water Bath
Preheat your oven to 350°F (175°C). Place the flan mold inside a larger baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the flan mold.
6
Bake the Flan
Bake in the preheated oven for about 50-60 minutes, or until the flan is set and a knife inserted in the center comes out clean.

7
Cool the Flan
Once baked, remove the flan from the water bath and let it cool at room temperature for about 30 minutes. Then refrigerate for at least 4 hours, or overnight for best results.
8
Unmold and Serve
To serve, run a knife around the edges of the flan. Invert the mold onto a serving plate, allowing the caramel to drizzle over the flan. Cut into slices and enjoy!