Description
A rich and creamy traditional Spanish flan made with simple ingredients like eggs, milk, and sugar, topped with a golden caramel sauce.
Ingredients
- 1 cup granulated sugar (for caramel)
- 1/4 cup water
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 4 large eggs
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium saucepan over medium heat, combine sugar and water. Cook, stirring constantly, until sugar dissolves and turns a deep golden caramel color.
- Quickly pour the caramel into a round 8-inch cake pan or flan mold, tilting to coat the bottom evenly. Set aside to cool and harden.
- In a large mixing bowl, whisk together the sweetened condensed milk, evaporated milk, eggs, vanilla extract, and salt until smooth.
- Pour the custard mixture over the hardened caramel in the pan.
- Place the filled pan in a larger baking dish and fill the outer dish with hot water halfway up the sides of the flan pan to create a water bath.
- Bake for 50–60 minutes, or until the center is just set and a knife inserted comes out clean.
- Remove from the oven and water bath. Let cool, then refrigerate for at least 4 hours or overnight.
- To serve, run a knife around the edges of the flan and invert onto a serving plate.
Notes
- Use caution when working with hot caramel—it can burn quickly.
- Chilling overnight helps the flan set better and enhances its flavor.
- For a creamier texture, strain the custard mixture before baking.