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Ingredients
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Custard Base
Caramel
Method
Caramel Preparation
- 1
Make the Caramel
In a small saucepan, combine the granulated sugar (3 tablespoons) and water (1 tablespoon). Cook over medium heat, stirring gently until the sugar dissolves.
- 2
Color the Caramel
Once the sugar has dissolved, stop stirring and allow the mixture to boil until it turns a golden amber color. This should take about 5-7 minutes. Be careful not to burn it.
- 3
Coat the Flan Dish
Quickly pour the caramel into a round flan mold or pie dish, tilting the dish to coat the bottom evenly. Set aside to cool and harden.
Custard Preparation
- 4
- 5
Pour Custard into Mold
Pour the blended custard mixture over the cooled caramel in the mold.
Baking
- 6
Prepare Water Bath
Preheat your oven to 350°F (175°C). Place the flan mold in a larger baking dish and fill the larger dish with hot water until it reaches halfway up the sides of the flan mold.
- 7
Bake the Flan
Bake in the preheated oven for about 50-60 minutes, or until a knife inserted in the center comes out clean.
- 8
Cool and Refrigerate
Once baked, remove the flan from the oven and allow it to cool at room temperature. Then refrigerate for at least 4 hours, preferably overnight.
Serving
- 9
Unmold and Serve
To serve, run a knife around the edges of the flan to loosen it. Place a plate over the mold and invert it to release the flan. The caramel will flow over the top. Slice and enjoy!