Ingredients:

  • 1 cup (200 g) granulated sugar (for caramel)
  • ¼ cup (60 mL) water
  • 4 large eggs
  • 1 can (14 oz) (400 g) sweetened condensed milk
  • 1 can (12 oz) (360 mL) evaporated milk
  • 1 tablespoon (15 mL) vanilla extract
  • ½ cup (100 g) granulated sugar (for custard)

Instructions:

  1. In a saucepan, combine 1 cup sugar and ¼ cup water over medium heat. Stir until dissolved, then stop stirring and let it boil until it turns golden brown.
  2. Immediately pour the caramel into the flan mold, swirling to coat the bottom evenly.
  3. In a mixing bowl, whisk together 4 eggs until well blended.
  4. Add sweetened condensed milk, evaporated milk, ½ cup sugar, and vanilla extract. Blend until smooth and airy.
  5. Pour the flan mixture over the set caramel in the mold.
  6. Preheat oven to 350°F (175°C). Place the flan mold in a large baking dish.
  7. Pour hot water into the baking dish until it reaches halfway up the sides of the flan mold.
  8. Bake in preheated oven for about 50 minutes, or until the flan is set (a knife inserted should come out clean).
  9. Remove the flan from the baking dish and cool to room temperature.
  10. Once cooled, refrigerate for at least 4 hours or overnight.
  11. To unmold, run a knife around the edge of the flan, place a plate upside down over the mold, and invert to release.