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Ingredients
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Caramel
Custard
Method
Caramel Preparation
- 1
Make the Caramel
In a medium saucepan, combine 1 cup of granulated sugar and 1 cup of water. Stir gently to combine, but do not stir after it starts boiling.
- 2
Cook the Caramel
Bring the mixture to a boil over medium heat. Allow it to boil until it turns a deep amber color, about 10 minutes. Remove from heat immediately to prevent burning.
- 3
Pour Caramel into Mold
Quickly pour the caramel into a round flan mold or individual ramekins, swirling it around to coat the bottom. Set aside to cool and harden.
Custard Preparation
- 4
Prepare the Custard Mixture
In a large mixing bowl, whisk together the 4 large eggs until well beaten. Add the sweetened condensed milk, evaporated milk, and vanilla extract. Mix until fully combined and smooth.
- 5
Strain the Mixture
Strain the custard mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps.
- 6
Pour Custard into Mold
Carefully pour the strained custard mixture over the hardened caramel in the mold.
Baking
- 7
Prepare the Water Bath
Preheat your oven to 350°F (175°C). Place the flan mold or ramekins in a larger baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the flan mold.
- 8
Bake the Flan
Bake in the preheated oven for about 50-60 minutes, or until the custard is set and a knife inserted into the center comes out clean.
- 9
Cool and Chill
Remove the flan from the water bath and let it cool at room temperature. Once cooled, refrigerate for at least 4 hours or overnight.
Serving
- 10
Unmold the Flan
To serve, run a knife around the edges of the flan to loosen it. Invert the flan onto a serving plate and gently shake to release. The caramel will flow over the custard.
- 11
Slice and Enjoy
Slice the flan into wedges and serve chilled. Enjoy your classic caramel custard dessert!