Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
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
Allow the mixture to boil without stirring. Watch closely as it turns a golden amber color, about 8-10 minutes. Remove from heat immediately when it reaches the desired color to prevent burning.
- 3
Coat the Flan Mold
Quickly 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
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 5
Mix the Custard Ingredients
In a large mixing bowl, whisk together the eggs until well beaten. Add the sweetened condensed milk, evaporated milk, and vanilla extract. Mix until smooth and fully incorporated.
- 6
Pour Custard into Mold
Carefully pour the custard mixture over the hardened caramel in the mold or ramekins.
- 7
Prepare for Baking
Place the flan mold or ramekins in a larger baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the flan mold to create a water bath.
- 8
Bake the Flan
Bake in the preheated oven for about 50-60 minutes or until a knife inserted in the center comes out clean.
- 9
Cool and Unmold
Remove the flan from the water bath and let it cool at room temperature. Once cooled, refrigerate for at least 4 hours or overnight. To unmold, run a knife around the edges and invert onto a serving plate.
