Classic Caramel Flan

Ingredients

• 1 cup (200g) granulated sugar (for caramel)
• 3 tbsp water (for caramel)
• 1 can (14 oz / 396g) sweetened condensed milk
• 1 can (12 oz / 354ml) evaporated milk
• 4 large eggs
• 2 large egg yolks
• 1 tsp vanilla extract
• 1 pinch salt

Instructions

1. Preheat the oven to 350 F.
2. Make the caramel: combine 1 cup sugar and 3 tablespoons water in a small, light-colored saucepan (light color helps you judge the color). Cook over medium heat without stirring, swirling the pan occasionally, until the sugar melts and turns a deep amber color, about 8 to 10 minutes.
3. Immediately pour the hot caramel into a 9-inch round metal cake pan or flan mold, tilting quickly to coat the bottom evenly before it hardens - work fast, as caramel sets within seconds.
4. In a blender, combine the condensed milk, evaporated milk, whole eggs, egg yolks, vanilla, and salt. Blend on low for 15 seconds just until smooth - avoid blending on high speed, which creates excess bubbles in the finished custard.
5. Pour the custard mixture through a fine-mesh sieve over the hardened caramel in the pan to remove any bubbles or unblended egg bits.
6. Cover the pan tightly with foil, then place it inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the flan pan.
7. Bake for 50 to 60 minutes, until the custard is set around the edges but still jiggles slightly like gelatin in the center 2 inches when gently shaken.
8. Carefully remove the flan pan from the water bath and let it cool to room temperature on a wire rack, about 1 hour.
9. Refrigerate, still covered, for at least 4 hours or overnight - the flan needs this time both to fully set and for the hardened caramel to soften into liquid sauce.
10. To unmold, run a thin knife around the edge of the pan, place a large serving plate with a rim upside down over the pan, and quickly flip both together. Lift the pan away, letting the liquid caramel sauce pour over the flan.

Nutrition

Calories	320
Protein	8.0 g
Fat	10.0 g
Carbs	49.0 g
Fiber	0.0 g
Sodium	140 mg

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.