Flan Recipe

Prepare the Caramel

In a medium saucepan, combine 1 cup of granulated sugar and 1 cup of water. Stir gently over medium heat until the sugar dissolves completely.

Cook the Caramel

Increase the heat and bring the mixture to a boil without stirring. Allow it to boil until it turns a golden amber color, about 8-10 minutes. Remove from heat immediately to prevent burning.

Coat the Flan Mold

Quickly pour the caramel into the bottom of a flan mold or a round baking dish, tilting to coat the bottom evenly. Set aside to cool and harden.

Prepare the Custard Mixture

In a large mixing bowl, whisk together 4 large eggs. Add in the can of sweetened condensed milk, the can of evaporated milk, 1 tsp of vanilla extract, and a pinch of salt. Blend until smooth.

Combine Mixture with Caramel

Carefully pour the custard mixture over the hardened caramel in the flan mold.

Prepare the Water Bath

Preheat your oven to 350°F (175°C). Place the flan mold in a larger baking dish and fill the outer dish with hot water until it reaches halfway up the sides of the flan mold.

Bake the Flan

Bake in the preheated oven for 50-60 minutes, or until the custard is set and a knife inserted in the center comes out clean.

Cool the Flan

Remove the flan from the oven and let it cool in the water bath for about 30 minutes. Then refrigerate for at least 4 hours or overnight.

Unmold the Flan

To serve, run a knife around the edges of the flan to loosen it. Place a serving plate over the mold and quickly invert to release the flan.

Serve

Slice and serve the flan chilled, allowing the caramel sauce to flow over the top.