An authentic Mexican dessert known for its smooth, creamy texture and decadent caramel topping.
Ingredients
Scale:
1 cup granulated sugar (for caramel)
1/4 cup water (for caramel)
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
3 large eggs
1 tablespoon vanilla extract
Instructions
Prepare the caramel: In a medium saucepan, combine the sugar and water. Heat over medium-low heat, stirring until the sugar dissolves completely. Stop stirring and allow the mixture to boil until it turns a deep amber color, about 8-10 minutes.
Pour the caramel: Quickly pour the caramel into a round 9-inch cake pan, tilting the pan to coat the bottom evenly. Set aside to cool and harden, about 10 minutes.
Blend the flan mixture: In a blender, combine sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until smooth.
Pour the flan mixture: Carefully pour the flan mixture over the hardened caramel in the cake pan.
Bake: Preheat your oven to 350°F (175°C). Place the flan pan inside a larger baking dish filled with hot water. Bake for about 50-60 minutes, or until the flan is set.
Cool: Once baked, let the flan cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.
Serve: Run a knife around the edges of the flan to loosen it. Invert onto a serving plate and enjoy!
