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In a small saucepan over medium heat, place the sugar and ¼ cup water. Leave the mixture until the sugar dissolves and turns into a golden caramel color (this may take about 8-10 minutes). Do not stir the mixture during this time to prevent clumping.
Once the caramel is ready, quickly pour it into the bottom of the flan molds or into a large mold, and let it cool slightly and solidify.
- Prepare the custard:
In a bowl, whisk the eggs with the sugar and vanilla until well combined.
Heat the milk in a saucepan until warm (do not let it boil).
Slowly pour the warm milk over the egg and sugar mixture, stirring constantly.
Then, strain the mixture using a strainer to remove any impurities or bubbles.
- Assembling the flan:
Pour the custard mixture over the caramel in the molds.
Place the molds in a deep baking tray, and pour hot water into the tray until it reaches half the height of the molds (water bath).
- Baking:
Preheat the oven to 160°C.
Bake the flan for 45-60 minutes or until the center holds together when shaken slightly.
After baking, let the flan cool completely at room temperature and then refrigerate for at least 4 hours or overnight.
- Serving:
Run a knife around the edges of the molds to loosen the flan, then gently invert the molds onto a serving plate.
Enjoy!
Flan is known for its ability to please all tastes, it is not only delicious but also light and refreshing, making it the perfect choice after heavy meals. With its simplicity and elegance, it leaves a sophisticated impression on every occasion