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Ingredients
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Custard Base
Caramel
Method
Caramel Preparation
- 1
Make the Caramel
In a medium saucepan, combine the granulated sugar and water. Cook over medium heat, stirring gently until the sugar dissolves.
- 2
Caramelize the Sugar
Once the sugar is dissolved, stop stirring and allow it to boil until it turns a golden brown color, about 8-10 minutes. Be careful not to let it burn.
- 3
Coat the Pan
Immediately pour the hot caramel into a round flan mold or individual ramekins, tilting to coat the bottom evenly. Set aside to let it harden.
Custard Preparation
- 4
Blend Ingredients
In a blender, combine the eggs, sweetened condensed milk, evaporated milk, vanilla extract, and a tablespoon of granulated sugar. Blend until smooth.
- 5
Pour Mixture
Carefully pour the custard mixture over the hardened caramel in the flan mold or ramekins.
- 6
Prepare for Baking
Preheat the oven to 350°F (175°C). Prepare a water bath by placing the flan mold or ramekins in a larger baking dish and filling the dish with hot water halfway up the sides of the flan mold.
- 7
Bake the Flan
Bake in the preheated oven for about 50-60 minutes, or until the flan is set and a knife inserted in the center comes out clean.
- 8
Cool the Flan
Once baked, remove the flan from the water bath and let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight.
Serving
- 9
Unmold the Flan
To serve, run a knife around the edge of the flan to loosen it. Invert onto a serving plate to release the caramel sauce on top.
- 10
Garnish (Optional)
Garnish with fresh fruit or whipped cream if desired. Slice and serve chilled.
