Flan
A silky baked egg custard set over a layer of caramel, baked gently in a water bath, then inverted so the caramel cascades down as a glossy sauce.
VegetarianDessert
⚠ Contains: Egg, Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 cup sugar (for the caramel)
- 3 tbsp water
- 4 eggs
- 1 can (14oz) sweetened condensed milk
- 1 can (12oz) evaporated milk
- 1 tsp vanilla extract
- Pinch of salt
Steps
- Combine the sugar and water in a saucepan over medium heat. Cook without stirring until it turns a deep amber caramel — swirl the pan gently if needed, but do not stir, or the sugar will crystallize.
- Immediately pour the hot caramel into a round baking dish or individual ramekins, tilting to coat the bottom evenly. Let cool and harden.
- Whisk together the eggs, condensed milk, evaporated milk, vanilla, and salt until smooth, being careful not to overmix or incorporate too much air.
- Pour the custard mixture over the hardened caramel.
- Place the dish in a larger roasting pan and add hot water to come halfway up the sides (a water bath).
- Bake at 350°F (175°C) for 45-60 minutes, until the custard is just set with a slight jiggle in the center (an instant-read thermometer should read about 175°F/79°C).
- Cool to room temperature, then refrigerate for at least 6 hours, ideally overnight.
- To serve, run a knife around the edge and invert onto a serving plate so the caramel sauce pours over the custard.