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Ingredients
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Caramel
Custard
Method
Caramel Preparation
Make the Caramel
In a medium saucepan, combine the granulated sugar and water over medium heat. Stir gently until the sugar dissolves.
Cook the Caramel
Continue to cook without stirring until the mixture turns a deep amber color, about 10 minutes. Remove from heat immediately to prevent burning.
Pour Caramel into 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
Pour Custard into Mold
Carefully pour the custard mixture over the hardened caramel in the mold. Tap gently to release any air bubbles.
Prepare for Baking
Preheat your oven to 350°F (175°C). Place the flan mold in a large baking dish and fill the dish with hot water until it reaches halfway up the sides of the mold.
Bake the Flan
Bake in the preheated oven for 50-60 minutes, or until the flan is set and a knife inserted comes out clean.
Cool and Serve
Remove from the oven and let cool for at least 1 hour. Refrigerate for at least 4 hours or overnight before serving. To unmold, run a knife around the edges and invert onto a serving plate.