Flan Recipe
Creamy caramel custard dessert.
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Ingredients
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Caramel
Custard
Method
Caramel Preparation
Make the Caramel
In a medium saucepan over medium heat, combine the granulated sugar and water. Stir until the sugar is dissolved.
Cook the Caramel
Allow the mixture to come to a boil without stirring. Continue boiling until the sugar turns a deep amber color, about 8-10 minutes. Remove from heat.
Coat the Mold
Quickly pour the hot caramel into a round baking dish or flan mold, tilting to coat the bottom evenly. Set aside to cool and harden.
Custard Preparation
Prepare the Egg Mixture
In a large mixing bowl, beat the eggs until well blended. Add the sweetened condensed milk, evaporated milk, vanilla extract, and a pinch of salt. Mix until smooth.
Combine the Mixtures
Pour the egg mixture through a fine sieve into the caramel-coated mold to remove any lumps.
Bake the Flan
Preheat your oven to 350°F (175°C). Place the flan mold in a larger baking dish and fill the larger dish with hot water until it reaches halfway up the sides of the flan mold. Bake for 50-60 minutes, or until the center is set.
Cool the Flan
Remove the flan from the oven and let it cool in the water bath for 30 minutes. Then refrigerate for at least 4 hours, or overnight.
Serve the Flan
To serve, run a knife around the edges of the flan, place a serving plate on top, and invert. The caramel sauce will flow over the flan. Slice and enjoy!