🧂 Ingredients

• 1 cup (200g) granulated sugar
• ¼ cup (60ml) water
• 4 large eggs
• 1 (14 oz) can sweetened condensed milk
• 1 (12 oz) can evaporated milk
• 1 tablespoon vanilla extract
• pinch of salt

📖 Instructions

🍯 Make the Caramel
In a saucepan over medium heat, combine sugar and water.
Cook without stirring until it turns deep amber, swirling occasionally (about 8–10 minutes).
Quickly pour caramel into a round 8" cake pan or individual ramekins, tilting to coat the bottom evenly. Set aside to harden.

🥚 Make the Custard
Preheat oven to 350°F (175°C).
In a bowl, whisk eggs. Add sweetened condensed milk, evaporated milk, vanilla, and salt. Mix until smooth (don’t over-beat or it gets foamy).
Strain the mixture through a fine sieve into the caramel-lined pan — this ensures a silky texture.

🔥 Bake
Place the flan dish in a larger baking pan.
Pour hot water into the outer pan to make a water bath (about halfway up the sides of the flan dish).
Bake for 50–60 minutes, or until just set (it should jiggle like Jell-O in the center).
Remove from oven and let cool. Then refrigerate at least 4 hours or overnight.

🍮 Unmold and Serve
Run a knife around the edge of the flan.
Invert onto a serving plate — the caramel will cascade over the custard.

💡 Tips:
Don’t stir the caramel — crystallization ruins it. Just swirl the pan.
Add a bit of orange zest or espresso to the custard for a twist.