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Ingredients
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Caramel
Custard
Method
Caramel Preparation
- 1
Make the Caramel
In a heavy-bottomed saucepan, combine the granulated sugar and water. Heat over medium heat, stirring constantly until the sugar dissolves. Once dissolved, stop stirring and allow the mixture to simmer until it turns a golden amber color, about 10-15 minutes. Remove from heat immediately.
- 2
Coat the Baking Dish
Quickly pour the caramel into a round flan mold or individual ramekins, tilting to coat the bottom evenly. Be careful as the caramel will be extremely hot. Set aside to cool and harden.
Custard Preparation
- 3
Prepare the Custard Mixture
In a large mixing bowl, whisk together the whole eggs, egg yolks, sweetened condensed milk, evaporated milk, and vanilla extract until well combined and smooth.
- 4
Strain the Mixture
To ensure a smooth custard, strain the mixture through a fine-mesh sieve into another bowl or directly into the prepared flan mold over the hardened caramel.
Baking
- 5
Bake the Flan
Preheat your oven to 350°F (175°C). Place the flan mold or ramekins in a larger baking dish. Carefully pour hot water into the larger baking dish until it reaches halfway up the sides of the flan mold. Bake for 50-60 minutes or until the custard is set (it should jiggle slightly in the center).
- 6
Cool and Refrigerate
Once baked, remove from the oven and let the flan cool in the water bath for about 30 minutes. Then refrigerate for at least 4 hours, preferably overnight.
- 7
Unmold and Serve
To serve, run a knife around the edges of the flan. Invert the mold onto a serving plate so the caramel sauce drizzles over the flan. Slice and enjoy!
