Flan Recipe

Make the Caramel

In a medium saucepan, combine 1 cup of granulated sugar with 1 cup of water. Stir gently until the sugar is dissolved.

Heat the mixture over medium heat without stirring until it turns a golden amber color. This should take about 10 to 15 minutes.

Once the caramel reaches the desired color, quickly pour it into a round flan mold or individual ramekins, tilting to coat the bottom evenly. Allow it to cool and harden.

Prepare the Custard Mixture

In a large mixing bowl, beat 4 eggs until well combined.

Add the sweetened condensed milk, evaporated milk, and vanilla extract to the eggs. Whisk until the mixture is smooth and uniform.

Pour the custard mixture over the set caramel in the mold or ramekins.

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 dish with hot water until it reaches halfway up the sides of the flan mold.

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

Once done, remove the flan from the oven and water bath, and let it cool to room temperature before refrigerating for at least 4 hours, preferably overnight.

Serve the Flan

To serve, run a knife around the edges of the flan to loosen it from the mold. Invert onto a serving plate, allowing the caramel to drizzle over the top.

Slice and enjoy your traditional Mexican caramel custard!