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Ingredients
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Caramel
Custard
Method
Caramel Preparation
- 1
Make the Caramel
In a medium saucepan, combine the granulated sugar and water. Over medium heat, stir gently until the sugar dissolves completely.
- 2
Cook the Caramel
Once the sugar has dissolved, stop stirring and let it boil undisturbed. Watch closely as it turns a golden amber color, about 8-10 minutes.
- 3
Pour the Caramel
As soon as the caramel reaches the desired color, quickly pour it into a round flan mold or individual ramekins, swirling it around to coat the bottom evenly. Set aside to cool and harden.
Custard Preparation
- 4
Prepare the Custard Mixture
In a large mixing bowl, whisk together the eggs until well beaten. Add the sweetened condensed milk, evaporated milk, vanilla extract, and a pinch of salt. Mix until smooth and fully combined.
- 5
Pour the Custard into the Mold
Carefully pour the custard mixture over the hardened caramel in the mold or ramekins.
- 6
Bake the Flan
Preheat your oven to 350°F (175°C). Place the flan mold or ramekins in a larger baking dish and fill the baking dish with hot water until it reaches halfway up the sides of the flan mold. Bake for 50-60 minutes, or until the custard is set and a knife inserted in the center comes out clean.
- 7
Cool and Serve
Remove the flan from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight. To serve, run a knife around the edges of the flan and invert onto a serving plate.