La Hacienda Flan Recipe

Time1h 30m

Serves8

Our original homemade vanilla and caramel custard recipe. Perfect to share!

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Ingredients

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1
Prepare the Caramel
In a medium saucepan, combine the granulated sugar and water. Heat over medium-high heat, stirring gently until the sugar dissolves. Once dissolved, stop stirring and allow the mixture to boil undisturbed until it turns a deep amber color, about 8-10 minutes.
2
Pour the Caramel
Quickly pour the caramel into a 9-inch round cake pan, tilting the pan to evenly coat the bottom with caramel. Set aside to allow the caramel to harden.

3
Blend the Flan Mixture
In a blender, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend on medium speed until the mixture is smooth and well combined, about 1-2 minutes.
4
Pour the Flan Mixture
Carefully pour the flan mixture over the hardened caramel in the cake pan.
5
Bake the Flan
Preheat the oven to 350°F (175°C). Place the cake pan in a larger baking dish and fill the larger dish with hot water until it reaches halfway up the sides of the cake pan. Bake for 50-60 minutes, or until the flan is set and a knife inserted into the center comes out clean.
6
Cool and Serve
Once baked, remove the flan from the water bath and allow it to cool to room temperature. Cover and refrigerate for at least 4 hours, or overnight. To serve, run a knife around the edges of the flan, place a plate on top, and invert to release the flan onto the plate.