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Ingredients
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Caramel
Custard
Method
Caramel Preparation
- 1
Make the Caramel
In a medium saucepan, combine the granulated sugar and water. Heat over medium heat, stirring gently until the sugar dissolves and the mixture begins to boil.
- 2
Cook the Caramel
Allow the mixture to boil without stirring until it turns a golden amber color, about 8-10 minutes. Be careful not to let it burn.
- 3
Coat the Flan Mold
Quickly pour the caramel into a round flan mold or individual ramekins, tilting the mold to coat the bottom evenly. Set aside to cool and harden.
Custard Preparation
- 4
Mix Custard Ingredients
In a large mixing bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, vanilla extract, and a pinch of salt until well combined and smooth.
- 5
Pour Custard into Mold
Carefully pour the custard mixture over the hardened caramel in the flan mold.
- 6
Prepare for Baking
Preheat the oven to 350°F (175°C). Place the flan mold in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the flan mold, creating a water bath.
- 7
Bake the Flan
Bake in the preheated oven for about 50-60 minutes, or until the custard is set but still slightly jiggly in the center.
- 8
Cool and Chill
Remove the flan from the oven and allow it to cool in the water bath for about 30 minutes. Then, refrigerate for at least 4 hours or overnight.
- 9
Serve the Flan
To serve, run a knife around the edges of the flan to loosen it. Invert the mold onto a serving plate and let the caramel sauce flow over the top. Slice and enjoy!
