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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. Place over medium heat and stir until the sugar dissolves completely.
- 2
Caramelize the Sugar
Once the sugar has dissolved, increase the heat to medium-high and allow the mixture to boil without stirring. Watch closely until it turns a deep amber color, approximately 8-10 minutes.
- 3
Pour the Caramel
Immediately pour the caramel into a round flan mold or individual ramekins, tilting to coat the bottom evenly. Set aside to cool and harden.
Custard Preparation
- 4
Blend Ingredients
In a large mixing bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, vanilla extract, and a pinch of salt until smooth and well combined.
- 5
Pour Custard into Mold
Carefully pour the custard mixture over the hardened caramel in the flan mold or ramekins.
- 6
Bake the Flan
Preheat the oven to 350°F (175°C). Place the flan mold or ramekins in a large baking dish. 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 flan is set and a knife inserted comes out clean.
- 7
Cool and Refrigerate
Remove the flan from the oven and let it cool at room temperature. Once cooled, cover and refrigerate for at least 4 hours or overnight.
- 8
Serve the Flan
To serve, run a knife around the edges of the flan to loosen it. Invert onto a serving plate and allow the caramel to flow over the top. Slice and enjoy!
