Spanish Flan

Recipe View Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View In a medium saucepan over medium-low heat, melt sugar until liquefied and golden brown, creating a luscious caramel. (10-15 minutes)

Recipe View Carefully pour the hot caramel into a 9-inch round glass baking dish, swirling to coat the bottom evenly. Set aside.

Recipe View In a large bowl, whisk together eggs, sweetened condensed milk, evaporated milk, and vanilla extract until smooth and well combined. (2-3 minutes)

Recipe View Pour the custard mixture over the caramel layer in the baking dish. Place the dish in a deep roasting pan and add hot water to the pan, reaching about 1 inch up the sides of the baking dish. This creates a gentle water bath for even cooking.

Recipe View Bake in the preheated oven until the flan is just set with a slight jiggle in the center, approximately 1 hour, checking after 55 minutes. Remember that the flan will continue to firm up as it cools.

Recipe View Remove from the oven and carefully transfer the baking dish to a wire rack to cool to room temperature. Cover with plastic wrap to prevent a skin from forming.

Recipe View Refrigerate for at least 3 hours, or up to 3 days, to allow the flan to fully chill and set.

Recipe View To serve, run a thin knife around the edges of the dish to loosen the flan. Invert onto a rimmed serving plate, allowing the caramel sauce to cascade over the flan. Serve chilled and enjoy!