🍮 Classic Crème Caramel Flan

Ingredients

Instructions

  1. 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.
  2. Preheat Oven: Preheat your oven to 350°F (175°C).
  3. 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.
  4. 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.
  5. 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.
  6. Bake: Bake for 50-60 minutes, or until the center is just set (it should jiggle slightly like gelatin).
  7. 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.
  8. 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!