Ingredients
- 1 cup granulated sugar (for caramel)
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 4 large eggs
- 1 tablespoon vanilla extract
Instructions
- Make the caramel: In a medium saucepan over medium-low heat, melt the sugar until it turns into a golden amber liquid, stirring occasionally. Be careful not to burn it.
- Quickly pour the caramel into a round baking dish or individual ramekins, tilting to coat the bottom evenly. Set aside to cool and harden.
- Prepare the custard: In a blender or mixing bowl, combine sweetened condensed milk, evaporated milk, eggs, and vanilla. Blend until smooth and fully combined.
- Pour the custard mixture over the hardened caramel in the baking dish.
- Bake: Place the baking dish in a larger baking pan. Fill the larger pan with hot water halfway up the sides of the flan dish (this is a water bath).
- Bake at 350°F (175°C) for about 50–60 minutes, or until the flan is set (a knife inserted in the center should come out clean).
- Remove from oven and let cool. Refrigerate for at least 4 hours or overnight.
- To serve, run a knife around the edges, place a plate over the top, and carefully invert the flan onto the plate so the caramel sauce covers the custard.
If you’d like, I can adjust it for bigger batches or give you flavor variations too — just say so!