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Ingredients
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Caramel
Custard
Method
Caramel Preparation
- 1
Make the Caramel
In a medium saucepan over medium heat, add 1 cup of granulated sugar and 1 tablespoon of water. Stir to combine, and continue to cook without stirring until the sugar melts and turns a golden amber color, about 8-10 minutes.
- 2
Pour the Caramel
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
- 3
Prepare the Custard Mixture
In a large mixing bowl, whisk together 4 large eggs, 1 can of sweetened condensed milk, 1 can of evaporated milk, 1 teaspoon of vanilla extract, and a pinch of salt until fully combined and smooth.
- 4
Pour the Custard into the Mold
Carefully pour the custard mixture over the cooled caramel in the flan mold or ramekins.
- 5
Bake the Flan
Preheat your oven to 350°F (175°C). Place the flan mold or ramekins in a larger baking dish, and fill the baking dish with hot water until it reaches halfway up the sides of the flan mold. Bake for 50-60 minutes, or until the custard is set and a knife inserted into the center comes out clean.
- 6
Cool and Refrigerate
Remove the flan from the oven and let it cool in the water bath for about 30 minutes. Then, refrigerate for at least 4 hours, or overnight, to set completely.
- 7
Serve the Flan
To serve, run a knife around the edges of the flan to loosen it, then invert onto a serving plate. The caramel will flow over the flan as it is inverted.