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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 the granulated sugar and water. Stir gently until the sugar dissolves.
- 2
Cook the Caramel
Once the sugar has dissolved, stop stirring and allow the mixture to boil. Watch carefully, and let it cook until it turns a deep amber color, about 8-10 minutes.
- 3
Pour the Caramel
Quickly pour the caramel into a round 9-inch flan mold or a cake pan, tilting the pan to coat the bottom evenly. Set aside to cool and harden.
Custard Preparation
- 4
- 5
Pour Custard into the Mold
Carefully pour the custard mixture over the hardened caramel in the flan mold.
- 6
Prepare for Baking
Preheat the oven to 350°F (175°C). Place the filled flan mold in a larger baking dish and fill the baking 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 50-60 minutes, or until the custard is set (it should jiggle slightly in the center).
- 8
Cool and Refrigerate
Once baked, remove the flan from the oven and let it cool in the water bath for about 30 minutes. Then, refrigerate for at least 4 hours or overnight.
- 9
Unmold the Flan
To serve, run a knife around the edges of the flan mold to loosen it. Invert the mold onto a serving plate, allowing the caramel to drizzle over the flan.