Restaurants›Garcia's Méxican Restaurant›Caramel Flan Recipe

Caramel Flan Recipe

Inspired by Garcia's Méxican Restaurant
Time2h
Serves6

*One day notice required.

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Ingredients

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Flan Base

Caramel

Method

Caramel Preparation

1

Make the Caramel

In a medium saucepan, combine 1 cup of sugar and 1 cup of water. Place the saucepan over medium heat and stir gently until the sugar is dissolved.

2

Cook the Caramel

Once the sugar is dissolved, stop stirring and allow the mixture to come to a boil. Continue boiling for about 10-15 minutes, or until the mixture turns a deep amber color. Be careful not to let it burn.

3

Pour Caramel into Molds

Quickly pour the caramel into a round flan mold or individual ramekins, swirling to coat the bottom evenly. Set aside to cool and harden.

Flan Mixture Preparation

4

Blend the Flan Ingredients

In a blender, combine 1 cup of sweetened condensed milk, 1 cup of evaporated milk, 3 whole eggs, 1 tsp of vanilla extract, and 1 tbs of sugar. Blend until smooth and well combined.

5

Pour the Mixture into Molds

Carefully pour the blended flan mixture over the hardened caramel in the molds, filling them about ¾ full.

Baking

6

Prepare for Baking

Preheat your oven to 350°F (175°C). Prepare a water bath by placing the flan molds in a larger baking dish and filling it with hot water until it reaches halfway up the sides of the molds.

7

Bake the Flan

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

8

Cool and Refrigerate

Remove the flan from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight for best results.

Serving

9

Unmold and Serve

To serve, run a knife around the edges of the flan to loosen it. Place a serving plate over the top of the mold and quickly invert it to release the flan. The caramel will flow over the top. Slice and enjoy!