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Ingredients
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For the Caramel
For the Custard
Method
For the Caramel
- 1
Prepare the Caramel
In a medium saucepan over medium heat, combine the granulated sugar and water. Stir gently until the sugar dissolves. Once dissolved, stop stirring and allow the mixture to boil. Watch closely as it turns a golden color.
- 2
Finish the Caramel
Once the caramel reaches a deep amber color (about 8-10 minutes), quickly pour it into a round baking dish (approximately 9 inches in diameter), tilting the dish to evenly coat the bottom. Set aside to cool and harden.
For the Custard
- 3
Prepare the Milk Mixture
In a medium saucepan, combine the milk and heavy cream. Heat over medium heat until the mixture is warm but not boiling. Remove from heat.
- 4
Mix the Eggs
In a large mixing bowl, whisk together the eggs, granulated sugar, and vanilla extract until well combined and slightly frothy.
- 5
- 6
Strain the Mixture
Optional: Strain the custard mixture through a fine-mesh sieve into the caramel-coated baking dish to remove any lumps or bits of cooked egg.
- 7
Bake the Flan
Preheat your oven to 350°F (175°C). Place the baking dish with the custard mixture in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the flan dish (this is called a bain-marie). Bake for 50-60 minutes or until a knife inserted in the center comes out clean.
- 8
Cool and Serve
Remove the flan from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight. To serve, run a knife around the edges of the flan to loosen it, then invert it onto a serving plate. The caramel will flow over the flan.
