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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. Heat over medium heat, stirring until the sugar has dissolved.
- 2
Cook the Caramel
Once the sugar has dissolved, stop stirring and allow the mixture to boil. Watch closely as it begins to turn golden brown, about 8-10 minutes. Once it reaches a deep amber color, remove from heat immediately.
- 3
Pour the Caramel
Quickly pour the caramel into a round flan mold or individual ramekins, swirling to coat the bottom. Be careful as the caramel will be very hot.
Custard Preparation
- 4
Mix the Custard
In a large mixing bowl, whisk together the whole eggs, egg yolks, sweetened condensed milk, evaporated milk, and vanilla extract until smooth and well combined.
- 5
Strain the Mixture
For a smoother texture, strain the custard mixture through a fine-mesh sieve into a separate bowl to remove any lumps.
- 6
Pour Custard into Mold
Carefully pour the custard mixture over the set caramel in the mold or ramekins.
Baking
- 7
Prepare the Water Bath
Preheat your oven to 350°F (175°C). Place the filled mold or ramekins into a larger baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the flan mold.
- 8
Bake the Flan
Bake in the preheated oven for about 50-60 minutes, or until the custard is set but still slightly jiggly in the center.
- 9
Cool the Flan
Remove the flan from the water bath and let it cool at room temperature for about 30 minutes. Then refrigerate for at least 4 hours or overnight to set completely.
Serving
- 10
Unmold the Flan
To serve, run a knife around the edges of the flan to loosen it. Invert onto a serving plate, allowing the caramel to flow over the top.
- 11
Slice and Enjoy
Cut the flan into wedges and serve chilled. Enjoy your delicious traditional Mexican flan!