🍮 Classic Crème Caramel Flan
Ingredients
- 1 cup granulated sugar
- 1/4 cup water
- 4 large eggs
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
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Prepare the Caramel: In a small saucepan, combine 1/2 cup sugar and water.
Cook over medium heat, stirring until the sugar dissolves. Continue to cook without stirring
until the mixture turns a deep amber color. Immediately pour into a 9-inch round cake pan,
swirling to coat the bottom evenly. Set aside.
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Preheat Oven: Preheat your oven to 350°F (175°C).
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Make the Custard: In a large bowl, whisk the eggs. Stir in the condensed milk,
evaporated milk, remaining 1/2 cup sugar, vanilla extract, and salt. Mix until smooth.
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Strain the Custard: Pour the custard mixture through a fine-mesh sieve into the
caramel-coated pan. This step is crucial for a silky smooth texture.
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Prepare Water Bath: Place the cake pan in a larger baking pan and fill the larger
pan with hot water until it reaches halfway up the sides of the cake pan. This is called a
bain-marie and ensures even, gentle cooking.
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Bake: Bake for 50-60 minutes, or until the center is just set (it should jiggle
slightly like gelatin).
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Cool and Chill: Carefully remove the flan from the water bath and let it cool on a
wire rack. Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight.
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Serve: To serve, run a knife around the edges of the pan. Place a serving platter
over the pan and quickly invert. The flan will slide out with the caramel sauce on top. Enjoy!