How to make it
6 steps. Take it one step at a time.
Preheat your oven
Preheat your oven to 350°F (177°C). Prepare a 9-inch (23cm) round baking pan or flan mold.
In a heavy saucepan
In a heavy saucepan over medium-low heat, melt the sugar until it turns a deep golden amber color. Do not stir, but you can swirl the pan gently. Immediately pour the caramel into the baking pan, tilting it to coat the bottom completely. Set aside to harden.
10 minWhisk together the eggs, sweetened condensed milk, evaporated milk
In a large mixing bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, vanilla extract, and salt until smooth and well combined. Avoid creating too many air bubbles.
Strain the custard mixture through a fine-mesh sieve
Strain the custard mixture through a fine-mesh sieve over the hardened caramel in the baking pan to remove any lumps.
Place the flan pan inside a larger roasting pan
Place the flan pan inside a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the flan pan. Bake for 50-60 minutes at 350°F (177°C), or until the edges are set but the center still jiggles slightly.
1 hrRemove from the water bath and let cool
Remove from the water bath and let cool to room temperature. Cover and refrigerate for at least 4 hours, preferably overnight. To serve, run a knife around the edge and invert onto a rimmed plate.
4 hr
A little kitchen wisdom
The secret to a perfect flan is the water bath (baño María), which ensures the custard cooks evenly without curdling. Make sure to let the flan chill completely before inverting for the best texture.
