Flan Recipe
8” traditional egg custard with a classic caramel sauce.
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Ingredients
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For the Flan
Method
Preparation Steps
Make the Caramel
In a medium saucepan over medium heat, melt the granulated sugar until it turns a golden amber color, swirling the pan occasionally. Be careful not to burn it.
Pour Caramel into Pan
Quickly pour the caramel into an 8-inch round baking dish, tilting the dish to coat the bottom evenly. Set aside to cool and harden.
Pour Mixture into Dish
Carefully pour the custard mixture over the hardened caramel in the baking dish.
Bake in Water Bath
Preheat your oven to 350°F (175°C). Place the flan dish in a larger baking pan and fill the outer pan with hot water halfway up the sides of the flan dish. Bake for 50-60 minutes, or until the flan is set and a knife inserted in the center comes out clean.
Cool and Chill
Remove the flan from the water bath and let it cool at room temperature for about 30 minutes. Then, refrigerate for at least 4 hours or overnight.
Serve
To serve, run a knife around the edges of the flan to loosen it, then invert onto a serving plate. The caramel sauce will flow over the flan.