Flan Recipe

Make the Caramel

In a medium saucepan, combine the granulated sugar and water. Cook over medium heat, stirring gently until the sugar dissolves. Stop stirring and allow the mixture to boil until it turns a deep amber color, about 8-10 minutes.

Coat the Pan

Quickly pour the caramel into a round cake pan or individual ramekins, tilting the pan to coat the bottom evenly. Set aside to cool and harden.

Mix the Custard

In a large mixing bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, and vanilla extract until well combined and smooth.

Pour into Caramelized Pan

Gently pour the custard mixture over the hardened caramel in the pan, being careful not to disturb the caramel layer.

Prepare the Water Bath

Preheat your oven to 350°F (175°C). Place the flan pan into a larger baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the flan pan.

Bake the Flan

Bake in the preheated oven for 50-60 minutes, or until a knife inserted into the center comes out clean.

Cool and Chill

Remove the flan from the water bath and let it cool at room temperature. Then refrigerate for at least 4 hours or overnight.

Unmold and Serve

To serve, run a knife around the edges of the flan, place a serving plate on top, and invert to release. The caramel will flow over the flan. Slice and enjoy!