Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Caramel
Custard
Method
Caramel Preparation
- 1
Make the Caramel
In a medium saucepan, combine the granulated sugar and water. Cook over medium heat, stirring gently until the sugar dissolves.
- 2
Caramelize the Sugar
Once the sugar dissolves, stop stirring and allow the mixture to boil. Continue cooking until it turns a deep amber color. This should take about 10 minutes. Be careful not to burn it.
- 3
Coat the Baking Dish
Quickly pour the caramel into a round 9-inch baking dish, swirling it around to coat the bottom evenly. Set aside to allow the caramel to harden.
Custard Preparation
- 4
Preheat Oven
Preheat your oven to 350°F (175°C).
- 5
Mix the Custard Ingredients
In a large mixing bowl, whisk together the eggs until well beaten. Then add the sweetened condensed milk, evaporated milk, and vanilla extract. Mix until smooth and fully combined.
- 6
Pour the Custard into the Dish
Pour the custard mixture over the hardened caramel in the baking dish.
- 7
- 8
Bake the Flan
Carefully place the pans in the preheated oven and bake for about 50-60 minutes, or until the custard is set and a knife inserted in the center comes out clean.
- 9
Cool and Chill
Once baked, remove the flan from the oven and let it cool for about 30 minutes at room temperature. Then refrigerate for at least 4 hours, or overnight for best results.
- 10
Serve
To serve, run a knife around the edges of the flan, then invert it onto a serving plate. The caramel will flow over the top. Slice and enjoy!