Ingredients
Caramel
- ¾ cup granulated sugar (150g)
- ¼ cup water
Custard
- 5 large eggs
- 1 (14-ounce, 396g) can sweetened condensed milk
- 1 (12-ounce, 354g) can evaporated milk
- 1 tablespoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to get ready for baking the flan.
- Make Caramel: In a medium saucepan, combine the sugar and ¼ cup water. Cook over medium heat, stirring frequently for about 2 minutes until sugar dissolves. Then increase heat to medium-high, swirling occasionally, and cook for about 5 minutes until the caramel turns golden amber. Use a wet pastry brush to dissolve any sugar crystals on the pan’s sides.
- Pour Caramel: Quickly pour the hot caramel into an 8-inch round cake pan, tilting it to evenly coat the bottom and sides. Set aside to cool and harden; be cautious as the pan will be very hot.
- Prepare Custard Mixture: In a blender or large mixing bowl, combine eggs, sweetened condensed milk, evaporated milk, and vanilla extract. Blend briefly on low or whisk until smooth. Let any bubbles settle; if needed, strain the mixture through a fine mesh sieve to ensure a smooth custard without air bubbles.
- Assemble in Water Bath: Place the caramel-lined cake pan inside a larger roasting pan. Pour the custard mixture over the caramel. Carefully add hot water to the roasting pan to reach about 1 inch up the sides of the cake pan, creating a water bath for even baking.
- Bake Flan: Bake in the preheated oven for 35 to 40 minutes, or until the custard is just set but still slightly jiggly in the center.
- Cool Flan: Remove the cake pan from the water bath and transfer it to a wire rack. Allow the flan to cool to room temperature. For chilled flan, refrigerate until cold and set.
- Unmold and Serve: To serve, run a small sharp knife around the edges to loosen. Invert a serving plate over the cake pan and flip it carefully. If chilled, briefly dip the pan halfway into hot water to loosen the caramel. Slice and enjoy your creamy flan.
Notes
- Be very careful when handling hot caramel to avoid burns.
- Using a water bath ensures gentle, even cooking for a smooth custard texture.
- Straining the custard mixture removes air bubbles for a flawless finish.
- Flan can be prepared a day ahead and refrigerated.
- Serve with fresh fruit or whipped cream for extra indulgence.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
