Homemade Flan

Ingredients

For the Caramel:

• ¾ cup (150 g) granulated sugar
• ¼ cup (60 ml) water

For the Custard:

• 1 can (14 oz / 396 g) sweetened condensed milk
• 1 can (12 oz / 354 ml) evaporated milk
• 3 large eggs
• 1 tablespoon vanilla extract

Instructions

1. Preheat oven to 350°F (175°C).
2. Make the caramel:
   • In a saucepan over medium heat, combine sugar and water.
   • Stir gently until sugar dissolves, then stop stirring and let it simmer.
   • Cook until it turns a deep golden brown (about 8–10 minutes).
   • Immediately pour the caramel into a round 8-inch cake pan or flan mold, tilting to coat the bottom evenly.
3. Make the custard:
   • In a blender, combine sweetened condensed milk, evaporated milk, eggs, and vanilla extract.
   • Blend until smooth.
   • Pour the custard mixture over the set caramel in the pan.
4. Prepare a water bath:
   • Place the filled flan pan inside a larger baking dish.
   • Pour hot water into the larger dish to reach halfway up the sides of the flan pan.
5. Bake:
   • Carefully place the dish in the oven.
   • Bake for 50–60 minutes or until the center is set but slightly jiggly.
   • Remove from oven and let cool in the water bath for 30 minutes.
6. Chill:
   • Refrigerate for at least 4 hours or overnight.
7. Unmold and serve:
   • Run a knife around the edges of the flan.
   • Invert onto a plate to release the caramel sauce over the top.

Would you like a version using coconut milk or other flavor variations?