Flan
A silky, classic Mexican caramel custard baked in a water bath and inverted to reveal a golden caramel sauce. This version uses a simple combination of eggs, whole milk, and vanilla for a pure, elegant dessert.
Ingredients
- 2/3 cup granulated sugar (for caramel)
- 3 tbsp water
- 4 large eggs
- 2 large egg yolks
- 2 cups whole milk
- 14 oz sweetened condensed milk
- 1 tsp pure vanilla extract
- pinch salt
Instructions
-
1
Preheat oven to 325°F (165°C). Place a 9-inch round cake pan or 6 individual ramekins in a large roasting pan.
-
2
Make the caramel: combine 2/3 cup granulated sugar (for caramel) and 3 tbsp water in a small saucepan over medium heat. Swirl without stirring until the syrup turns deep amber, about 8 to 10 minutes. Pour immediately into the baking pan, swirling to coat the bottom evenly.
-
3
Gently whisk 4 large eggs and 2 large egg yolks in a large bowl. Add 2 cups whole milk, 14 oz sweetened condensed milk, 1 tsp pure vanilla extract, and pinch salt. Whisk until smooth, avoiding air bubbles.
-
4
Pour the custard through a fine-mesh strainer into the caramel-lined pan.
-
5
Pour hot water into the roasting pan until it reaches halfway up the sides of the flan pan. Carefully transfer to the oven.
-
6
Bake until just set with a slight jiggle in the center, about 45 to 55 minutes.
-
7
Remove from the water bath, cool to room temperature, then refrigerate at least 4 hours or overnight.
-
8
Run a thin knife around the edge, invert onto a rimmed plate, and serve with the caramel sauce.