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Ingredients
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Custard
Caramel
Method
Caramel Preparation
- 1
Making the Caramel
In a saucepan over medium heat, combine 1 cup of sugar and 1 tablespoon of water. Stir gently until the sugar dissolves.
- 2
Cooking the Caramel
Let the mixture cook without stirring until it turns a golden amber color, about 8-10 minutes. Be careful not to burn it.
- 3
Setting the Caramel
Quickly pour the caramel into the bottom of individual ramekins or a large flan mold, tilting to coat the bottom evenly. Set aside to cool.
Custard Preparation
- 4
Whisking the Eggs
In a mixing bowl, crack 4 eggs and whisk them until well blended.
- 5
- 6
Straining the Mixture
Strain the mixture through a fine sieve into a separate bowl to remove any lumps.
- 7
Pouring into Ramekins
Pour the custard mixture over the cooled caramel in the ramekins or flan mold.
Baking
- 8
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 9
- 10
Baking the Flan
Bake in the preheated oven for about 45-50 minutes, or until the custard is set (a knife inserted should come out clean).
Cooling and Serving
- 11
Cooling the Flan
Once baked, remove the flan from the water bath and let it cool at room temperature for about 30 minutes.
- 12
Chilling the Flan
Cover the ramekins with plastic wrap and refrigerate for at least 4 hours or overnight.
- 13
Serving the Flan
To serve, run a knife around the edges of the flan, invert onto a plate, and let the caramel sauce flow over the top.