Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Custard
Caramel
Method
Caramel Preparation
- 1
Make the Caramel
In a medium saucepan over medium heat, combine 1 cup of granulated sugar and 1 tablespoon of water. Stir until the sugar is dissolved.
- 2
Continue to cook without stirring until the mixture turns a deep amber color, about 8-10 minutes. Be careful not to burn it.
- 3
Quickly pour the caramel into a round mold or individual ramekins, tilting to coat the bottom evenly. Set aside to cool and harden.
Custard Preparation
- 4
Prepare the Custard Mixture
In a large mixing bowl, whisk together 4 eggs until well beaten.
- 5
- 6
Strain the mixture through a fine-mesh sieve to ensure a smooth custard.
Baking
- 7
Bake the Flan
Preheat your oven to 350°F (175°C).
- 8
Pour the custard mixture over the hardened caramel in the mold.
- 9
Place the mold in a larger baking dish and add hot water to the larger dish until it reaches halfway up the sides of the flan mold.
- 10
Bake for about 50-60 minutes, or until a knife inserted in the center comes out clean.
Cooling and Serving
- 11
Cool and Unmold
Remove the flan from the oven and let it cool to room temperature.
- 12
Refrigerate for at least 4 hours, or overnight.
- 13
To serve, run a knife around the edges of the mold, invert onto a serving plate, and gently lift off the mold to reveal the flan with caramel sauce.
