Description
Indulge in the silky smooth texture and rich caramel flavor of this classic Mexican dessert. This foolproof recipe guarantees a perfectly set flan every time.
Ingredients
- 1 cup granulated sugar (for caramel)
- 1/4 cup water (for caramel)
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 4 large whole eggs
- 2 large egg yolks
- 2 teaspoons pure vanilla extract
Instructions
- Make the Caramel: In a heavy-bottomed saucepan, combine 1 cup sugar and 1/4 cup water. Heat over medium-low, stirring until dissolved. Increase heat to medium-high, stop stirring, and boil until a rich golden-brown. Immediately pour into a 9-inch round cake pan or 6-cup Bundt pan, tilting to coat the bottom. Set aside to cool.
- Prepare the Flan Mixture: In a large bowl, whisk together sweetened condensed milk, evaporated milk, whole eggs, egg yolks, and vanilla extract until smooth. Strain the mixture through a fine-mesh sieve for an extra silky texture.
- Assemble and Prep Water Bath: Preheat oven to 350°F (175°C). Place the caramel-coated mold inside a larger roasting pan. Pour the strained flan mixture over the hardened caramel. Fill the roasting pan with hot water, reaching halfway up the sides of the flan mold.
- Bake: Carefully transfer to the preheated oven. Bake for 50-60 minutes, or until the edges are set but the center still has a slight jiggle.
- Cool and Unmold: Remove flan mold from water bath and cool completely on a wire rack. Cover and refrigerate for at least 4 hours, or preferably overnight. To unmold, run a thin knife around the edge, place a serving plate on top, and invert.
- Prep Time: 20 mins
- Cook Time: 50-60 mins