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Ingredients
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Custard Base
Caramel Sauce
Method
Prepare Caramel Sauce
Make the Caramel
In a medium saucepan, combine 1 cup of granulated sugar and 1 tablespoon of water. Stir gently to moisten the sugar. Place over medium heat and cook without stirring until the mixture turns a deep amber color.
Pour Caramel into Molds
Immediately pour the caramel into the bottom of a round flan mold or individual ramekins, swirling to coat the bottom evenly. Be careful as the caramel is extremely hot. Set aside to cool and harden.
Prepare Custard Base
Combine Ingredients
In a large mixing bowl, whisk together the whole milk, heavy cream, 3 tablespoons of granulated sugar, eggs, and vanilla extract until smooth and well combined.
Strain the Mixture
Pour the custard mixture through a fine-mesh sieve into a pitcher or another bowl to remove any lumps. This step ensures a smooth texture.
Bake the Flan
Prepare the Water Bath
Preheat your oven to 350°F (175°C). Place the caramel-coated molds in a large baking dish and fill the baking dish with hot water until it reaches halfway up the sides of the molds.
Bake the Flan
Carefully pour the custard mixture over the hardened caramel in the molds. Bake in the preheated oven for 50-60 minutes, or until the custard is set and a knife inserted into the center comes out clean.
Cool and Refrigerate
Once baked, remove the molds from the water bath and allow them to cool to room temperature. Then, refrigerate for at least 4 hours or overnight.
Serve
Unmold the Flan
To serve, run a knife around the edges of the flan to loosen it. Invert the mold onto a serving plate and gently lift it off, allowing the caramel sauce to flow over the flan.
Enjoy
Slice and serve chilled. Enjoy your classic flan!