Flan Recipe

Make the Caramel

In a medium saucepan over medium heat, combine 1 cup of granulated sugar and 1 tablespoon of water. Stir gently until the sugar dissolves.

Cook the Caramel

Continue to cook without stirring until the mixture turns a golden amber color. This should take about 8-10 minutes. Keep an eye on it to prevent burning.

Coat the Flan Mold

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

Blend the Custard Ingredients

In a blender, combine 4 eggs, 1 can of sweetened condensed milk, 1 can of evaporated milk, and 1 teaspoon of vanilla extract. Blend until smooth.

Pour the Custard into the Mold

Pour the blended custard mixture over the hardened caramel in the prepared mold.

Prepare the Baking Water Bath

Preheat your oven to 350°F (175°C). Place the flan mold in a larger baking dish and add hot water to the baking dish until it reaches halfway up the sides of the flan mold.

Bake the Flan

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

Cool and Refrigerate

Remove the flan from the oven and allow it to cool at room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight.

Unmold the Flan

To serve, run a knife around the edge of the flan to loosen it. Place a serving plate over the mold and quickly invert it to release the flan onto the plate.

Enjoy

Slice the flan and serve chilled, drizzled with any remaining caramel sauce.