Flan Recipe
Traditional Mexican caramel custard dessert.
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Ingredients
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Caramel
Custard
Method
Caramel Preparation
- 1
Make the Caramel
In a medium saucepan over medium heat, combine 1 cup of granulated sugar and 1 cup of water. Stir until the sugar dissolves.
- 2
Cook the Caramel
Increase the heat to high and bring the mixture to a boil without stirring. Allow it to boil until it turns a deep amber color, about 10-12 minutes.
- 3
Pour the Caramel
Quickly pour the caramel into a round flan mold or individual ramekins, swirling to coat the bottom evenly. Be careful as the caramel will be very hot.
Custard Preparation
- 4
Blend the Custard Ingredients
In a large mixing bowl, whisk together 4 large eggs, 1 can of sweetened condensed milk, 1 can of evaporated milk, and 1 tsp of vanilla extract until smooth.
- 5
Combine with Caramel
Pour the custard mixture over the caramel in the mold, being careful not to disturb the caramel layer.
- 6
Prepare for Baking
Preheat your oven to 350°F (175°C). Place the flan mold in a larger baking dish and fill the outer dish with hot water until it reaches halfway up the sides of the flan mold.
- 7
Bake the Flan
Bake in the preheated oven for about 50-60 minutes, or until a knife inserted in the center comes out clean.
- 8
Cool the Flan
Remove the flan from the oven and let it cool in the water bath for 30 minutes. Then transfer it to the refrigerator 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 onto a serving plate, allowing the caramel to drizzle over the top. Slice and enjoy!
