Classic Caramel Flan

Ingredients

• •150 g Granulated sugar
• •3 whole Whole eggs
• •3 whole Egg yolks
• •397 g Sweetened condensed milk
• •354 ml Evaporated milk
• •10 ml Vanilla extract
• •1 g Salt

Instructions

1. 1

   Preheat oven to 325°F (165°C). In a saucepan over medium heat, combine sugar and 60ml water. Stir until sugar dissolves, then stop stirring and cook until amber colored, about 8-10 minutes.

   💡 The caramel must be watched constantly - it goes from amber to bitter in seconds. Remove from heat immediately when deep amber.

2. 2

   Quickly divide caramel among 6 ramekins, tilting to coat bottoms evenly. Set aside to harden.

   💡 Work fast - caramel sets quickly.

3. 3

   In a bowl, whisk together whole eggs, egg yolks, sweetened condensed milk, evaporated milk, vanilla extract, and a pinch of salt until well combined.

   💡 Don't overwhisk - incorporate air bubbles will cause holes in the flan.

4. 4

   Strain custard mixture through fine mesh sieve into a pitcher. Pour evenly into caramel-lined ramekins.

   💡 Bain-marie (water bath) ensures gentle, even cooking. Hot water should come halfway up the ramekins.

5. 5

   Place ramekins in a deep baking dish. Fill dish with hot water to reach halfway up ramekins. Cover loosely with foil.

   💡 Water bath ensures even gentle cooking.

6. 6

   Bake for 45-50 minutes until edges are set but center still jiggles slightly. Remove from water bath and cool completely.

   💡 Carryover cooking continues after removal.

7. 7

   Refrigerate for at least 4 hours or overnight. To serve, run knife around edges and invert onto plates. Spoon extra caramel from pan over flan.

   💡 Room temperature flans release easier than cold ones.