Flan

Directions

• Add the sugar and water to a saucepan and place over medium heat. Gently swirl (do not stir) until the mixture turns a deep amber color.
• Immediately pour the hot caramel into a 9-inch cake pan. Using oven mitts, carefully tilt and swirl the pan so the caramel coats the bottom and a bit of the sides. Set aside to cool and harden.
• In a separate bowl, gently whisk together the condensed milk, exaporated milk, salt, and vanilla extract.
• Add the egg yolks and gently whisk once again.
• Once the caramel has cooled and hardened, place the cake pan inside a larger baking dish. Strain the custard mixture into the caramel-lined pan through a fine-mesh sieve. Cover the pan tightly with foil.
• Pour hot water into the larger baking dish until it reaches halfway up the sides of the cake pan, creating a water bath.
• Bake at 325°F for 45 minutes-1 hour, until the flan is just set around the edges and still jiggly in the center. Avoid overbaking to prevent cracking.
• Carefully remove the cake pan from the water bath. Uncover and allow the flan to cool to room temperature.
• Once cooled, cover and refrigerate overnight, until fully set
• To serve, run a thin knife around the edges of the flan. Place a serving plate (larger than the cake pan) on top and quickly flip it over. Gently lift off the pan — the caramel will flow beautifully over the flan. Slice up and enjoy!