Ingredients
- 1 cup granulated sugar (for caramel)
- 1/4 cup water (for caramel)
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 cup whole milk (or cream for richer flan)
- 4 large eggs
- 1 tablespoon vanilla extract
- A pinch of salt
Instructions
- Make the Caramel:
- In a medium saucepan over medium heat, add the sugar and water. Stir gently until the sugar dissolves.
- Stop stirring and let it cook until it turns a deep golden brown.
- Quickly pour the caramel into a flan mold or individual ramekins, swirling to coat the bottom evenly. Set aside.
- Prepare the Flan Custard:
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the eggs. Add the sweetened condensed milk, evaporated milk, whole milk, vanilla extract, and a pinch of salt. Mix until smooth.
- Strain the custard through a fine mesh sieve to remove any egg bits for an extra smooth flan.
- Assemble & Bake:
- Pour the custard mixture over the set caramel in the mold(s).
- Place the flan mold(s) in a larger baking dish. Fill the baking dish with hot water halfway up the sides of the mold(s) (this is a water bath).
- Carefully transfer to the oven and bake for about 50–60 minutes, or until the flan is just set (a knife inserted in the center should come out clean).
- Cool & Serve:
- Remove the flan from the water bath and let it cool to room temperature.
- Refrigerate for at least 4 hours or overnight.
- To unmold, run a knife around the edges and invert onto a plate. The caramel will flow over the top.
Enjoy your silky smooth homemade Flan Caramel!
If you’d like, I can help you write a short description or serving tips too — just let me know!