Ingredients
For the Caramel
- 1 cup granulated sugar
- ¼ cup water
For the Custard
- 4 large eggs
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 tbsp vanilla extract
Instructions
Step 1: Make the Caramel
- Add sugar and water to a saucepan.
- Cook over medium heat until the sugar melts and turns a deep golden color.
- Carefully pour the caramel into a round baking dish and swirl to coat the bottom.
Step 2: Prepare the Custard
- In a large bowl, whisk together eggs, condensed milk, evaporated milk, and vanilla until smooth.
Step 3: Assemble
- Pour the custard mixture over the caramel layer.
Step 4: Bake
- Place the baking dish inside a larger pan.
- Fill the larger pan with hot water halfway up the sides of the flan dish.
- Bake at 350°F (175°C) for 50–60 minutes, or until the center is just set.
Step 5: Chill
- Remove from the oven and let cool completely.
- Refrigerate for at least 4 hours or overnight.
Step 6: Serve
- Run a knife around the edges.
- Invert onto a serving plate.
- Let the caramel sauce flow over the flan before serving.
Q & A
Q: How do I know when the flan is done?
A: The center should be slightly jiggly but not liquid.
Q: Can I make it a day ahead?
A: Yes, flan tastes even better after chilling overnight.
Q: How long does it last?
A: Store covered in the refrigerator for up to 4 days.