Flan Recipe

Time1h 30m

Serves6

Creamy caramel custard.

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Ingredients

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1
Make the Caramel
In a medium saucepan, combine the granulated sugar and water. Place over medium heat and stir until the sugar dissolves. Once dissolved, stop stirring and allow the mixture to boil. Watch closely as it begins to turn a golden brown color.
2
Add Caramel to Flan Molds
Once the caramel reaches a deep amber color, remove it from heat. Quickly pour the hot caramel into the bottom of a flan mold or individual ramekins, swirling to coat the bottom. Be cautious as the caramel will be very hot.

3
Blend the Custard Ingredients
In a blender, combine the eggs, sweetened condensed milk, evaporated milk, vanilla extract, and a pinch of salt. Blend until smooth and well mixed.
4
Pour Custard into Molds
Carefully pour the blended custard over the caramel in the flan molds or ramekins, filling them about 3/4 full.

5
Prepare a Water Bath
Preheat your oven to 350°F (175°C). Place the filled flan molds in a large baking dish. Carefully pour hot water into the baking dish around the molds, creating a water bath to help the flan cook evenly.
6
Bake
Bake in the preheated oven for about 50-60 minutes, or until the custard is set. You can check for doneness by inserting a knife into the center; it should come out clean.

7
Cool the Flan
Once baked, remove the flan molds from the water bath and allow to cool at room temperature for about 30 minutes. Then refrigerate for at least 4 hours or overnight to fully set.
8
Invert and Serve
To serve, run a knife around the edge of the flan to loosen it. Invert the mold onto a serving plate, allowing the caramel to drizzle over the flan. Slice and enjoy!