Classic Flan

Serves: 6 | Prep Time: 15 min | Cook Time: 50 min | Chill Time: 4 hours

Ingredients

For the Caramel:

Ingredients

For the Caramel:

150g (¾ cup) granulated sugar

60ml (¼ cup) water

For the Custard:

4 large eggs

1 can (397g) sweetened condensed milk

1 can (375ml) evaporated milk

1 tsp vanilla extract

Pinch of salt

Instructions

To make the caramel, combine the sugar and water in a clean, dry saucepan over medium heat. Let the sugar dissolve without stirring, swirling the pan occasionally. Once it turns a deep amber colour, quickly pour the caramel into a flan mould or small ramekins, tilting to coat the bottom evenly. Set aside.

For the custard, gently whisk the eggs in a bowl until combined, making sure not to incorporate too much air. Add the condensed milk, evaporated milk, and vanilla, stirring gently until fully mixed. Strain the mixture through a fine-mesh sieve to ensure a smooth texture and remove any bubbles.

Preheat the oven to 150°C (300°F). Pour the custard over the caramel in the mould(s). Place the mould(s) in a larger baking dish and fill the dish with hot (not boiling) water until it reaches halfway up the sides. Loosely cover with foil and bake for 45–50 minutes, or until the centre is just set with a slight wobble.

Once baked, remove the flan from the water bath and allow it to cool to room temperature before refrigerating for at least 4 hours (preferably overnight). To serve, run a knife around the edges and carefully invert onto a plate.

Enjoy your smooth, creamy, bubble-free flan! 😊