Traditional caramel flan

Get the caramel ready.

Water and granulated sugar should be combined in a medium pot.

Swirl the pan periodically but do not stir while cooking over medium heat until the sugar turns and melts.

A rich shade of amber.


Pour the caramel into a 9-inch round baking dish as soon as possible, tilting the dish to cover the bottom equally.

Set aside.

Get the custard ready:

Set the oven temperature to 350°F (175°C).

Combine whole milk, eggs, sweetened condensed milk, and condensed milk in a large bowl.

Add vanilla extract until well mixed and smooth.

Over the caramel in the baking dish, pour the custard mixture.

Prepare the flan:

In a bigger baking dish, place the baking dish. Pour boiling water into the biggest saucepan until halfway full.


on the baking dish's sides.

Bake for 50 to 60 minutes, or until a knife inserted into the center comes out clean, in a preheated oven.

the center emerges spotless.

After taking the flan out of the bain-marie, let it to reach room temperature. After that, chill at least

4 hours or the whole evening.


Run a knife along the dish's edges to loosen the flan and then unmold it.

To enable the flan to release, place a large serving plate over the baking dish and rapidly flip it over.

with the caramel sauce dripping over it on the platter.

Cut into slices and present cold.

In summary

The ageless treat known as classic caramel flan blends the flavor of a creamy custard with the

delicious, sugary caramel flavor. It's the ideal dessert for because of its smooth texture and sophisticated appearance.

on special days or whenever you're in the mood for something extravagant. Savor this mouthwatering treat.

To get the best taste and texture, refrigerate.

Savor the traditional handmade caramel flan!