Ingredients:
For the Caramel:
- 1 cup granulated sugar
- 1/4 cup water
For the Custard:
- 4 large eggs
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 1 teaspoon vanilla extract
Instructions: 1
Make the Caramel:
- Prepare the Pan: Place a heatproof dish (ramekin or custard cup) in a larger baking dish. Set aside.
- Combine Sugar and Water: In a small saucepan, combine sugar and water over medium heat.
- Create the Caramel: Cook, swirling the pan occasionally, until the sugar dissolves and turns a deep amber color. Be careful not to stir or touch the mixture as it may crystallize.
- Pour Caramel into Dish: Carefully pour the hot caramel into the prepared dish, swirling it to coat the bottom.
Make the Custard:
- Whisk Ingredients: In a large bowl, whisk together eggs, sweetened condensed milk, evaporated milk, and vanilla extract until well combined.
- Pour Custard Over Caramel: Carefully pour the custard mixture over the caramel in the dish.
- Create a Water Bath: Pour hot water into the larger baking dish, ensuring it reaches halfway up the sides of the smaller dish.
- Bake: Cover the larger baking dish with aluminum foil and bake in a preheated 325°F (165°C) oven for 1 hour or until a knife inserted into the center comes out clean.
- Cool and Chill: Let the flan cool completely in the water bath, then refrigerate for at least 4 hours or overnight.
- Serve: To serve, run a knife around the edge of the flan to loosen it from the dish. Invert onto a serving plate.
Tips:
- For a richer flavor, use dark brown sugar instead of granulated sugar for the caramel.
- To prevent the caramel from crystallizing, avoid stirring the sugar mixture while it’s cooking.
- If the caramel is too dark, add a splash of hot water to the pan to dilute it slightly.
- To ensure even cooking, use a water bath to prevent the custard from curdling.
- For a smoother texture, strain the custard mixture before pouring it into the dish.
Enjoy this classic dessert, perfect for any occasion!