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Ingredients
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Custard
Caramel
Method
Caramel
- 1
Prepare the Caramel
In a small saucepan, combine 3 tablespoons of granulated sugar and 1 tablespoon of water. Stir gently to combine, then heat over medium heat.
- 2
Cook the Caramel
Allow the mixture to cook without stirring until it turns a golden amber color. This should take about 5-7 minutes. Remove from heat immediately to prevent burning.
- 3
Coat the Flan Mold
Quickly pour the caramel into a round flan mold or individual ramekins, tilting to coat the bottom evenly. Set aside to cool and harden.
Custard
- 4
Blend the Custard Ingredients
In a blender, combine the 4 large eggs, 1 can of sweetened condensed milk, 1 can of evaporated milk, 1 teaspoon of vanilla extract, and 1 tablespoon of sugar. Blend until smooth and well combined.
- 5
Pour Custard into Mold
Pour the blended custard mixture over the set caramel in the mold or ramekins.
- 6
Bake the Flan
Preheat the 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. Bake for about 50-60 minutes, or until the custard is set and a knife inserted comes out clean.
- 7
Cool and Chill
Remove the flan from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, or overnight.
- 8
Serve the Flan
To serve, run a knife around the edges of the flan to loosen it. Invert onto a serving plate so that the caramel sauce drizzles over the flan. Slice and enjoy!
