Introduction: Classic vanilla flan is a smooth and creamy dessert that is beloved for its rich flavor and velvety texture. This traditional Spanish and Latin American treat features a caramelized sugar base topped with a custard-like vanilla layer. Simple to make, this dessert is ideal for both casual gatherings and special occasions. With its delicate sweetness and luxurious consistency, a slice of flan offers the perfect balance of indulgence and sophistication.
Ingredients: For the caramel:
1 cup granulated sugar
3 tablespoons water
For the custard:
4 large eggs
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 tablespoon vanilla extract
Pinch of salt
Directions:
Prepare the Caramel:
In a medium saucepan, combine the sugar and water over medium heat. Stir occasionally until the sugar dissolves and begins to bubble.
Once the mixture starts turning amber, do not stir; instead, swirl the pan gently. Allow it to cook until the caramel is golden brown, about 5-7 minutes.
Immediately pour the caramel into a 9-inch round baking dish, swirling the dish to coat the bottom evenly. Be careful, as the caramel will be very hot.
Make the Custard:
In a large bowl, whisk the eggs gently. Add the sweetened condensed milk, evaporated milk, vanilla extract, and a pinch of salt. Mix until smooth and fully combined.
Pour the custard mixture into the prepared baking dish over the caramel. Tap the dish gently on the counter to remove any air bubbles.
Bake the Flan:
Preheat your oven to 350°F (175°C).
Place the flan dish in a larger roasting pan and add hot water to the roasting pan, about halfway up the sides of the flan dish, to create a water bath.
Bake for 50-60 minutes, or until the flan is set (a knife inserted in the center should come out clean).
Cool and Refrigerate:
Once baked, remove the flan from the water bath and allow it to cool completely at room temperature.
Once cooled, cover and refrigerate for at least 4 hours, or overnight for the best results.
Serving and Storage Tips:
