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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. Cook over medium heat, stirring gently until the sugar dissolves. Once dissolved, stop stirring and allow the mixture to come to a boil.
- 2
Color the Caramel
Continue to cook the sugar mixture until it turns a deep amber color, about 8-10 minutes. Watch closely to prevent burning. Once the desired color is reached, immediately remove from heat and carefully pour it into a round flan mold or individual ramekins, swirling to coat the bottom evenly.
Custard Preparation
- 3
Preheat Oven
Preheat your oven to 350°F (175°C).
- 4
Blend the Custard Ingredients
In a large mixing bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, and vanilla extract until well combined and smooth.
- 5
Pour Custard into Mold
Carefully pour the custard mixture over the set caramel in the mold or ramekins.
- 6
Water Bath
Place the flan mold or ramekins in a large baking dish and fill the baking dish with hot water until it reaches halfway up the sides of the flan mold. This water bath will help cook the custard evenly.
- 7
Bake
Bake in the preheated oven for about 50-60 minutes or until the custard is set and a knife inserted comes out clean.
- 8
Cool and Refrigerate
Remove from the oven and allow to cool at room temperature for about 30 minutes. Then, refrigerate for at least 4 hours or overnight.
- 9
Unmold and 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 flow over the top. Slice and enjoy!
