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Ingredients
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Custard and Caramel
Method
Preparation Instructions
- 1
Make the Caramel
In a saucepan, combine the granulated sugar and water. Cook over medium heat, stirring gently until the sugar has dissolved. Stop stirring and allow it to simmer until it turns a golden amber color. Immediately pour the caramel into the bottom of a flan mold or individual ramekins, tilting to coat the bottom evenly. Set aside to cool and harden.
- 2
Prepare the Custard
In a separate saucepan, combine the whole milk and heavy cream. Heat over medium heat until just simmering. Remove from heat. In a mixing bowl, whisk together the eggs, vanilla extract, and salt. Gradually pour the hot milk mixture into the egg mixture while whisking constantly to temper the eggs.
- 3
Combine and Bake
Pour the custard mixture over the hardened caramel in the flan mold or ramekins. Place the mold in a larger baking dish and fill the baking dish with hot water until it reaches halfway up the sides of the mold. Bake in a preheated oven at 325°F (160°C) for about 40-50 minutes, or until the custard is set but still slightly jiggly in the center.
- 4
Cool and Serve
Remove the flan mold from the water bath and let it cool at room temperature. Once cooled, refrigerate for at least 4 hours or overnight. To serve, run a knife around the edges of the flan to loosen it, then invert it onto a serving plate to release the caramel.
