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Ingredients
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Caramel
Custard
Method
Caramel Preparation
- 1
- 2
Cook the Caramel
Once the sugar is dissolved, stop stirring and allow the mixture to boil without stirring until it turns a golden amber color, about 8-10 minutes.
- 3
Coat the Flan Mold
Quickly pour the caramel into a round flan 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 the eggs until well blended. Add the sweetened condensed milk, evaporated milk, and vanilla extract. Mix until smooth.
- 5
Strain the Mixture
For a smoother custard, strain the mixture through a fine-mesh sieve into another bowl.
- 6
Pour into Mold
Pour the custard mixture over the cooled caramel in the mold, ensuring not to disturb the caramel layer.
Baking
- 7
Prepare the Water Bath
Preheat your oven to 350°F (175°C). Place the flan mold in a larger baking dish and fill the baking dish with hot water until it reaches halfway up the sides of the flan mold.
- 8
Bake the Flan
Bake in the preheated oven for about 50-60 minutes, or until the flan is set but still slightly jiggly in the center.
- 9
Cool and Chill
Remove the flan from the water bath and let it cool to room temperature. Cover and refrigerate for at least 4 hours, preferably overnight.
Serving
- 10
Unmold the Flan
To serve, run a knife around the edge of the flan and invert it onto a serving plate. Allow the caramel to drizzle over the top.
- 11
Slice and Enjoy
Slice the flan into wedges and enjoy your creamy caramel custard!