Flan Recipe

Preparing the Flan

1. 1

   Make the Caramel

   In a medium saucepan over medium-low heat, add the granulated sugar. Stir continuously until the sugar melts and turns a golden amber color. Quickly pour the caramel into a round flan mold or individual ramekins, tilting to coat the bottom evenly. Set aside to cool and harden.

2. 2

   Prepare the Custard Mixture

   In a large mixing bowl, whisk together the eggs until well beaten. Add the sweetened condensed milk, evaporated milk, and vanilla extract. Mix until smooth and well combined.

3. 3

   Combine and Blend

   Pour the custard mixture through a fine-mesh strainer into the prepared mold(s) over the hardened caramel. This will ensure a silky texture by removing any bits of cooked egg.

4. 4

   Prepare for Baking

   Preheat the oven to 350°F (175°C). Place the flan mold or ramekins in a large baking dish and fill the baking dish with hot water until it reaches halfway up the sides of the flan mold. This creates a water bath that ensures even cooking.

5. 5

   Bake the Flan

   Carefully transfer the baking dish to the preheated oven. Bake for about 50 to 60 minutes, or until the custard is set but still slightly jiggly in the center.

6. 6

   Cool and Serve

   Once baked, remove the flan from the oven and the water bath. Allow it to cool at room temperature for about 30 minutes, then refrigerate for at least 4 hours, or overnight. To serve, run a knife around the edges of the flan, invert it onto a plate, and allow the caramel to drizzle over the top.