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Ingredients
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Custard
Caramel
Method
Custard Preparation
- 1
Heat Milk and Cream
In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until steaming, but not boiling. Remove from heat and set aside.
- 2
Whisk Eggs
In a large mixing bowl, whisk together the granulated sugar, eggs, vanilla extract, and a pinch of salt until well combined and smooth.
- 3
- 4
Strain Mixture
Strain the custard mixture through a fine-mesh sieve into another bowl to remove any cooked egg bits.
Caramel Preparation
- 5
Make Caramel
In a medium saucepan, combine the granulated sugar and water. Cook over medium heat, swirling the pan occasionally, until the sugar dissolves and turns a golden brown color. Be careful not to burn it.
- 6
Pour Caramel
Immediately pour the caramel into the bottom of a flan mold or individual ramekins. Tilt to coat the bottom evenly before it hardens.
Baking and Serving
- 7
Bake Flan
Preheat the oven to 350°F (175°C). Pour the custard mixture over the set caramel in the mold. Place the mold in a larger baking dish and add hot water to the baking dish until it reaches halfway up the sides of the flan mold. Bake for about 50-60 minutes, or until the flan is set but still slightly jiggly in the center.
- 8
Cool and Refrigerate
Remove the flan from the oven and allow it to cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight for the best results.
- 9
Serve
To serve, run a knife around the edges of the flan to loosen it. Invert onto a serving plate and let the caramel sauce drizzle over the top. Slice and enjoy!
