Ingredients
- 1 cup sugar (for caramel)
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Prepare the Caramel:
- In a saucepan over medium heat, melt the sugar until golden brown, stirring gently.
- Quickly pour the caramel into a round baking dish, tilting to coat the bottom evenly. Set aside.
- Make the Flan Mixture:
- In a mixing bowl, whisk together condensed milk, evaporated milk, eggs, egg yolks, vanilla, and salt until smooth.
- Strain the mixture through a sieve to remove any bubbles or lumps.
- Bake in a Water Bath:
- Pour the custard mixture over the caramel in the baking dish.
- Place the dish inside a larger baking pan filled halfway with hot water (bain-marie).
- Bake at 350°F (175°C) for about 50–60 minutes, or until the center is just set.
- Cool and Chill:
- Remove from oven, let cool to room temperature, then refrigerate for at least 4 hours (or overnight).
- Serve:
- Run a knife around the edges, invert onto a serving plate, and let the caramel sauce flow over the flan.
Enjoy your creamy, smooth, and classic caramel flan! 🍮
Would you like me to also give you a quick microwave version (ready in minutes) alongside this traditional oven-baked recipe?
