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In a medium saucepan, heat 1/2 cup of sugar over medium heat, stirring constantly until it melts and turns a golden amber color. Be careful not to burn it.
Once melted, pour the caramel into the bottom of a round baking dish or flan mold, swirling to coat the bottom evenly. Set aside to cool and harden.
2. Prepare the Flan Mixture:
In a separate bowl, whisk the eggs until well beaten.
In a saucepan, heat the milk over medium heat until it’s warm but not boiling.
Gradually add the sugar to the milk, stirring until it dissolves completely. Remove from heat.
Slowly pour the warm milk and sugar mixture into the beaten eggs, whisking constantly to prevent the eggs from scrambling.
Add the vanilla essence to the egg and milk mixture and mix well.
3. Bake the Flan:
Preheat your oven to 160°C (325°F).
Pour the custard mixture into the caramel-coated baking dish.
Place the baking dish in a larger roasting pan. Add hot water to the outer pan to create a water bath (about halfway up the sides of the flan dish).
Bake the flan for about 60-75 minutes, or until it’s set. You can check for doneness by inserting a knife or toothpick in the center; it should come out clean.
4. Cool and Serve:
Remove the flan from the oven and allow it to cool to room temperature.
Once cooled, refrigerate the flan for at least 4 hours, or overnight, for the best texture and flavor.
To serve, run a knife around the edges of the flan to loosen it, then invert it onto a serving plate. The caramel will flow over the top, creating a beautiful, glossy finish.
Serving and Storage Tips:
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