Flan (Caramel Custard)

Ingredients · tick what you already have

• granulated sugar¾ cup
• large eggs5
• sweetened condensed milk14 oz
• evaporated milk12 oz
• whole milk½ cup
• vanilla extract2 tsp
• pinch of saltto taste

Method

1. Heat the oven to 350°F and bring a kettle of water to a boil. Set a 9-inch round cake pan or flan mold inside a larger roasting pan.
2. Make the caramel: melt the sugar in a small saucepan over medium heat without stirring until it turns deep amber, about 8 minutes, swirling the pan occasionally. Immediately pour into the cake pan and tilt to coat the bottom evenly.
3. Blend the eggs, condensed milk, evaporated milk, whole milk, vanilla and salt until smooth, about 30 seconds. Don't over-blend, or the flan will get bubbles.
4. Strain the custard through a fine sieve into the caramel-coated pan for a silky texture.
5. Cover the pan tightly with foil. Set it in the roasting pan and pour boiling water into the roasting pan until it reaches halfway up the sides of the cake pan.
6. Bake 50 to 60 minutes, until the edges are set and the center jiggles slightly. Remove from the water bath and cool to room temperature.
7. Refrigerate at least 4 hours or overnight. To serve, run a thin knife around the edge, set a rimmed plate on top, and flip. Spoon the caramel sauce over each wedge.