Ingredients
Scale
- 1 cup (200 g) white granulated sugar
- ¼ cup (60 ml) water
Custard
- 4 large eggs
- 2 large egg yolks
- 1 (12 oz) can evaporated milk or regular whole milk
- 1 (14 oz) can sweetened condensed milk
- 1 tbsp vanilla extract
- Hot water (not boiling, for water bath)
Instructions
- Pre-heat oven at 350ºF (180ºC).
- Place the white sugar and water in a medium pot and let it melt on medium heat until it turns a caramel color. This can take between 10-15 minutes.
- Pour the caramel into a 9 inch (23 cm) pan and swirl it to make sure you cover the sides of the pan. Set it aside.
- Blend the eggs, egg yolks, evaporated milk, condensed milk and vanilla extract in a blender until smooth.
- Place the baking dish with the caramel inside a larger baking pan or roasting pan. Pour the custard into the baking dish with the caramel. Then, pour in the hot water into the larger pan until it comes halfway up the sides of the smaller baking dish. Bake for 50-60 minutes or until it sets in the center or until a toothpick inserted in the middle comes out clean.
- Take it out of the oven and let is cool completely at room temperature. Then, cover it with plastic wrap and refrigerate it for at least 4 hours.
- Scrape the sides of the baking dish with a knife to loosen it. Place a larger serving dish on top of the flan and carefully invert it. Divide it into portions and serve.